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This simple One Skillet White Chicken Chili Bake makes for the best weeknight dinner. It’s an awesome twist on classic chili. Made with poblano peppers, jalapeños (for just the right amount of heat), and seasoned chicken. It’s spicy, creamy, and so delicious, with a bit of rice baked right into the sauce. Top each quick skillet dinner with cheese, bake, and then add fresh cilantro and avocado too.
Really feeling like January is all about these sheet pan, one skillet dinners. Easy and simple, but still so flavorful – can’t go wrong there. I got a question this week about sharing more 5 ingredient recipes. The funny thing is, I actually have one coming soon. But in general, I find 5 ingredients just isn’t enough to make a recipe good. And around here, if anything is lacking in flavor, people start requesting the chili flakes and hot sauce.
All that said, I love a simple, easy recipe. It just needs to have some spices, you know? This chicken is exactly that, simple but flavorful, and we just love a dinner all made in one skillet.
Here are the details
As the title announces, this dish call comes together in a skillet. I use my Staub skillet, but any oven safe skillet is great!
Cook up some onions and peppers along with the chicken and seasonings. I love to use a mix of chili powder, paprika, and lots of cumin.
Add in the rice, then pour the water right into the skillet to cook the rice. Once the rice is cooked, I stir in lots of salsa verde, which is key. It adds the best, mellow spiciness.
To finish, I top with cheese and then throw the entire skillet into the oven to finish cooking. Super simple.
And then, because I love a good chili with all the toppings – lots of avocados, cilantro, and green onions. In my book, these are key, I highly recommend you do the same. I also throw on jalapeños, which I’m sure comes as no surprise. Yogurt or sour cream would be a great addition as well!
What’s great about this chili bake is that it incorporates a variety of flavors and textures. Yet it’s all made simply in ONE skillet. It’s even packed with vegetables too.
This is in my rotation of recipes to make when family comes into town in just over a week. I’ve already made it twice since photographing it. It’s just so good, and it’s different, which is nice for your average weeknight.
Looking for other weeknight chicken recipes? Here are some favorites:
Lemon Butter Dijon Chicken and Orzo with Feta Sauce
Cheesy Cuban Chicken Rice Bake
Lemon Chicken with Sweet Potatoes and Avocado Goddess Sauce
Lastly, if you make this One Skillet White Chicken Chili Bake, 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 White Chicken Chili Bake.
Servings: 6
Calories Per Serving: 779 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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Ingredients
- 2 tablespoons extra virgin olive oil
- 1 yellow onion, chopped
- 1 pound boneless skinless chicken breasts, cubed
- 4 cloves garlic, minced or grated
- 2 poblano peppers, seeded and chopped
- 1 red bell pepper, seeded and chopped
- 1 jalapeño, seeded if desired, and chopped
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- kosher salt and black pepper
- 1 cup long grain rice
- 2 1/2 cups salsa verde
- 1 can white beans, drained
- 1/2 cup fresh cilantro, chopped
- 3/4 cup shredded cheddar cheese
- 1/2 cup shredded pepper jack cheese
- avocado and green onions, for serving
- lime zest and juice, for serving
Instructions
- 1. Preheat the oven to 425° F.2. In a large oven safe skillet, heat the olive oil over high heat. When the oil shimmers, add the onion and chicken and cook 5 minutes. Stir in the garlic, poblano peppers, bell pepper, cumin, paprika, chili powder, and a pinch each of salt and pepper. Cook 5-10 minutes, until very fragrant. Stir in the rice, cook 1-2 minutes, until lightly toasted. Add 2 cups of water. Bring to a boil. Place the lid on the skillet and turn the heat down to the lowest setting possible. Allow the rice to cook 15 minutes, until most of the liquid has cooked into the rice, but not all of it. Stir in the salsa verde, beans, and cilantro. 3. Remove from the heat and sprinkle the cheeses over the chicken/rice. Bake 10-15 minutes, until the cheese is melted.4. Serve topped as desired with avocado, cilantro, and lime. Enjoy!
We both liked this and loved how easy it was with almost no cleanup. Great for a weeknight dinner!
Hey Maggie,
Happy Thursday! So glad to hear that you enjoyed this recipe and thanks so much for making it! xT
Thanks! We have lots of leftovers – any great ideas for leftovers? Does this freeze well?
Sure, you could totally freeze this!
Love this recipe and all of yours that I have tried! Is there somewhere I could find complete nutrition info? My son is type 1 diabetic and have to calculate his insulin dose based on carbs, fat, and protein for everything he eats
Thanks so much Diana!! Unfortunately, we do not offer that info, I’m sure if you input the ingredients into an online nutrition calculator that will be able to provide the info you are looking for! xx
Made this tonight for dinner for my family of 5 and it was so easy to make! It was delicious and super filling- so we have plenty of leftovers! Thanks!
Hey Addy,
Happy Wednesday!!❄️ Thanks so much for giving this recipe a try and sharing your feedback, I am so glad it was a hit! xx
Hey girl can you tell me when to put the jalapeño in? I read it through and wasn’t sure if I put it in with the other peppers or as topping only
Hey Aubrey,
If you are using the jalapeño peppers you can add those with the poblano peppers. I hope you love this recipe! xT
Hi, I’m from Melbourne Australia, I see you throw in a salsa Verde, do you have a recipe for this instead of from a jar? I’m unsure if its available here, Id probably prefer to make it from scratch.
Hi there,
So sorry, the recipe is in the HBH Cookbook. You could use another kind of salsa that you have access to. Let me know if you give this recipe a try, I hope you love it! xT
This got my husband and I through the two freezing polar vortex nights! Easy to make, very filling and very good. The only change I made was to not add jalapenos as the poblanos are enough heat for our taste. This will be a regular meal during the cold Colorado winters.
Hey Sarah,
I appreciate you making this recipe and sharing your review, I am so glad to hear it was enjoyed! Merry Christmas! 🎁🎄
This is delicious and easy to make! It’s a nice change from the white bean and chicken chili i have made before! I would double the recipe for a larger group than 6.
Hey Betsy,
Happy Friday!!☃️ I love to hear that this recipe was a winner, thanks so much for making it and your comment! xT
Hi Tieghan, the recipe sounds delicious. Do you have a recipe for the salsa verde? As I am from Germany, it‘s hard to get this one. Thank you so so much! Best, Tina ☺️
Hi Tina,
My recipe for salsa verde is in the HBH Cookbook. You could also use a regular salsa that you enjoy. Please let me know if you give the recipe a try! xT
Tieghan – this is one of my favorite recipes of yours because it’s healthy and I feel like I’m eating something decadent. It has become a go to staple in my cooking and stores really nicely for meal prep. It’s my favorite chili and I’ll never make another recipe!
Hey there,
Awesome!! I am thrilled to hear that this recipe is always a winner, thanks so much for making it so often! Have a great weekend! 👻
Hello… can I substitute brown rice for the long grain rice… it’s the only rice I have in my pantry right now
Hi Patrice,
Sure, that will work for you! Let me know if you give this recipe a try, I hope you love it! xT