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My Favorite Recipes for Easter.
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Simple One Skillet Cheesy Green Chile Chicken, all made in one pan without any fuss! Cheese and pepper stuffed chicken seasoned with spices and cooked with salsa verde. This quick-to-prepare saucy cheesy chicken is a great weeknight staple that requires so little work and the outcome is delicious!!
I’m typing this from the car on a drive from Dallas to Houston. Which doesn’t usually go well for me, as I’m the type to get car sick. But I’m determined to make it work! My last book signing of this tour is tonight, but by the time this post is live I’ll be home. Very, very excited about that. As I’ve been saying over and over, this trip has been incredible, but the thought of sleeping in my own bed is so nice.
I’m excited and very much looking forward to some home-cooked meals. And even more…I’m excited to see my family. I feel like Asher and Oslo have grown so much in the last 10 days! Missing them big time.
I’ll be playing a little catch-up once I get back, so this recipe will be perfect. Just like Monday’s Caprese bake, this dinner is SO simple. Simply throw everything in a pan, bake, and you’re done.
It’s a cheesy chile pepper stuffed chicken with a salsa verde sauce. It has the perfect balance of spice, smokiness, and of course – cheese.
Here are the quick details
We’re going to be stuffing the chicken, so I like to use chicken breasts for this. The first thing you’ll do is slice the chicken in half and open it up like a book. You’ll be butterflying the chicken breast. It sounds fancy but it really is so easy. All you need is a sharp knife.
The key is not to cut all the way through the chicken.
Once the chicken breast is opened up like a book. Layer the cream cheese, pepper jack cheese, and a few poblano pepper slices on one side of the chicken. Then fold the chicken shut like a book.
And that’s how you do stuffed chicken!
The rest is really easy. Place the chicken in a baking dish and cover it with some spices. Add onions and the remaining peppers to the pan, then pour over your favorite jar of salsa verde.
Bake in the oven until that cheese is all melty and the sauce is bubbling.
SIMPLE, and so many delicious flavors going on.
When I serve this to my family, I always make a side of cilantro rice. Then I either make homemade beer bread, or I’ll keep it easy and serve warm tortillas.
Just make sure to add lots of fresh cilantro to the top of the chicken. Oh, and some lime too. Yum, this is one of my favorite types of dinners to make!
Looking for other skillet dinners? Here are my favorites:
One Skillet White Chicken Chili Bake
Lemon Butter Dijon Chicken and Orzo with Feta Sauce.
Broccoli Cheddar Chicken and Rice Casserole
Skillet Chicken Fajitas with Creamy Jalapeño Verde Sauce
One Skillet Louisiana Style Chicken and Rice
Lastly, if you make this One Skillet Cheesy Green Chile Chicken, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
One Skillet Cheesy Green Chile Chicken
Servings: 4
Calories Per Serving: 550 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 4 boneless skinless chicken breasts
- 2 ounces cream cheese, at room temperature
- 4 slices pepperjack cheese
- 2 poblano peppers, sliced
- 1 yellow onion, chopped or sliced
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- kosher salt and black pepper
- 2 tablespoons extra virgin olive oil
- 1 jar salsa verde
- fresh cilantro and limes for serving
Instructions
- 1. Preheat the oven to 425° F. 2. Slice the chicken through the middle horizontally to within a 1/2 inch of the other side. Open the 2 sides and spread them out like an open book. Spread the cream cheese on 1 side of the chicken, then add the pepper jack and a few poblano pepper slices. Fold the other side of the chicken over the peppers/cheese, like a book, to enclose the filling. Place the chicken in the skillet or baking dish. Rub with olive oil. 3. In a small bowl combine the chili powder, paprika, garlic powder, salt and pepper. Rub the seasonings all over the chicken. 4. Sprinkle the remaining poblano peppers and onions around the chicken. Drizzle everything with olive oil, then pour over the salsa verde. Bake 20-25 minutes, until the chicken is cooked through. Serve with fresh cilantro and limes.
This was delicious!! I made this for dinner this evening and served with cilantro lime rice. My husband couldn’t get enough of it. I’ll definitely make again.
Hey Stephanie,
That’s great!! I love to hear that this recipe was a hit, thanks so much for making it! xxT
Made this tonight and it was delicious! Tons of flavor and super easy. I only used 3 chicken breasts because that’s all I had. I sautéed the peppers for a few minutes before putting them in the chicken and then topped everything with a little Mexican cheese before putting it all in the oven. Served with cilantro lime rice. Def would make again!
Hey Kali,
That’s great!! I love to hear that this recipe was a hit, thanks so much for making it! xxT
I made this (which my family was laughing because I never cook) and they were very surprised!
Seriously something that tastes out of a restaurant. 10/10!!!
Hey Devyn,
That’s great!! I love to hear that this recipe was a hit, thanks so much for making it! xxT
Fabulous chicken recipe,Tieghan! Delicious and oh so incredibly quick and easy.
Thank you for sharing.
Gloria Oates
Hi Gloria,
That’s great!! I love to hear that this recipe was a hit, thanks so much for making it! xxT
Two words, freaking delicious! I had jalapeños on hand so I used those instead of the pablanos, but otherwise followed the recipe exactly. My husband and I agreed that this is the best thing we’ve had in a long time. It’s easy to make, and restaurant quality. I would proudly serve this to quests.
Hey Susan,
That’s great!! I love to hear that this recipe was a hit, thanks so much for making it! xxT
I’m sure this as written is awesome, but I wanted to try to do this on a charcoal grill because we love the flavors and smells of charcoal grilling. So I just threw everything in a cast iron skillet and on the charcoal grill it went. I also added a can of (no salt added) Rotel tomatoes with green chiles on the very bottom of my oiled skillet before the chicken, veggies, seasonings, plus a can of sweet corn and the salsa Verde. I let it cook rather slowly, indirectly, about 1.5 hrs till the chicken was done. Oh My….it was delicious. I’ll make it again and add some more poblano and jalapenos, and maybe bell peppers. I try and use no sodium or low sodium as much as possible so I’ll probably skip the cheeses next time. Thanks for the recipes and overall ideas. You Rock!
Hey Thomas,
That’s great!! I love to hear that this recipe was a hit, thanks so much for making it! Thanks for sharing what worked well for you! xxT
I personally found this to not be finished baking after 20-25 mins. It took mine 35 minutes for the chicken to reach 165; not sure if that was my oven or something else !
Hi Jena,
Thanks so much for trying the recipe! It could have been that your chicken was thicker than mine as well! I hope you will make it again! xTieghan
I made this tonight. We loved it, so easy and very tasty. Thanks.
Hi Terry,
Wonderful!! Thank you so much for trying this recipe and sharing your feedback! I am so glad it was enjoyed. Have a great week! ?xxT
Hi Tieghan
You did it again, knocked this one out of the ballpark! So delicious and fun to make. I added a 1/2 teaspoon ground chipotle to add a smoky flavor and fire roasted the chilis and added a Anaheim chili too. Served with corn tortillas. Man this was tasty. Seriously you could easily pay $30.00 for this dish at a fine Mexican restaurant. Thanks again for another amazing dish.
Hey Brad,
Wonderful!! Thank you so much for trying this recipe and sharing your feedback! I am so glad it was enjoyed. Have a great week! ?xxT
I’m making this for the 3rd time – if any other vegetarians are reading this, I used 1.5 packs of Tofurky Chik’n layered in the bottom of the skillet and 1.5 packs on top after layering the cream cheese, pepper Jack, and (some) poblano slices. Followed everything else to the letter (including the cilantro lime rice on the side!) and it’s a fantastic meal that makes great leftovers!
Hey Caiti,
Happy Sunday!! I am thrilled to hear that this recipe was enjoyed, thanks a bunch for giving it a go! Thanks for sharing what works well for you! xx
I made this tonight and it was really
tasty but next time I will char and peel the poblanos. I also made the flour tortillas!!
Hey Mary Jane,
Happy Sunday!! I am thrilled to hear that this recipe was enjoyed, thanks a bunch for giving it a go! xx
Absolutely fabulous and easy!! Used the leftovers as taco filling and added chopped avocado, tomato and cilantro. Will be making again and again!!
Hey Jackie,
Happy Sunday!! I am thrilled to hear that this recipe was enjoyed, thanks a bunch for giving it a go! xx
Family loved this. It will be on frequent rotation. Next time I going to try and crisp up the chicken before tossing it in the oven.
Hey Jennifer,
Fantastic!! I love to hear that this recipe was a hit, thanks a lot for making it! Have the best weekend:) xTieghan
Made this for dinner tonight. It was very good! Will make again.
Hey Becca,
Fantastic!! I love to hear that this recipe was a hit, thanks a lot for making it! Have the best weekend:) xTieghan
this really was absolute delicious!
Hey Gina,
Fantastic!! I love to hear that this recipe was a hit, thanks a lot for making it! Have the best weekend:) xTieghan