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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.
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!
For some reason the jasmine rice I used did not fully cook even with extra water and extra time. However, the flavors were wonderful and the instructions are easy to follow!
Thanks so much Rita!! I appreciate you making this recipe and sharing your feedback, so glad to hear the dish was a hit! Sorry to hear about your rice! xT
Loved this recipe! Since it’s just the two of us, we ended up with a LOT of leftovers. Would it be okay to freeze?
Hey Haylee,
Love it!!🍪🍦 I am thrilled to hear that this recipe turned out well for you, thanks for making it and sharing your review!! Sure, you could freeze this! xx
I knew it be good but it was even better than I expected! We ate it with chips and my family will eat the leftovers wrapped as burritos when I’m out of town this weekend. They’re already excited!
Hey Britney,
Happy Friday!! I am thrilled to hear that this recipe was a hit, thanks so much for making it:)
This was sooooooo delicious! And easy- my family loved it!!
Hi Kristen,
Happy Easter!! 🐰🐣🌈 Thank you very much for giving this recipe a try and sharing your comment, I’m so glad it turned out well for you! xT
I simply can not stop making this recipe! Feeds the whole family and they are so happy when it’s on the menu. It makes the BEST leftovers too.
Hi Kate,
Happy Friday!! So glad to hear that you enjoyed this recipe, thanks for making it and sharing your comment! xx
I love the flavors in this recipe. I’ve made it twice now but have had issues with the rice not cooking all the way through. I tried letting it cook for an extra 10 minutes before adding the salsa and beans and baking it, but it still was slightly underdone. What brand of long grain rice are you using? Wondering if it is the rice I’m cooking with.
Hi Paige,
Thanks so much for making this recipe!! The rice I use is just a basic, white, long grain rice. You could definitely try a different brand to see if that helps! Let me know if that works for you! xx
Love this twist on white chicken chili! It was perfect for tonight’s meal as winter weather has made a reappearance, again.
Hi Kimberly,
Happy Wednesday!🌈 I appreciate you making this recipe and sharing your comment, so glad to hear it was a winner!
This recipe is so delicious and I want to share it with my vegetarian family/friends… do you have recommendations on how to modify it without changing the flavour too much?
Hey Margo,
Fantastic!! Thanks a bunch for trying this recipe out, I’m thrilled to hear that it turned out well for you:) I would just skip the chicken and add another can of beans! xx
Loved this delicious tasty dish. Super easy to make which is key for someone who is a hesitant cook. My daughter wanted to make sure some was put aside specifically for her so as not to miss any leftovers :). Flavours were a perfect blend with a touch of heat. This is going to be a must make over and over.
Hey Naomi,
Wonderful!!😊 I appreciate you making this recipe and sharing your review, so glad to hear it was delish! xT
This was so so good! Loved it and turned out perfect, even the kiddos loved it!
Hey Katie,
Amazing!! Thanks so much for making this recipe and your comment, so glad it was a hit! xT
Made this for my crew tonight and it was really good. My jar of salsa Verde was 2 cups so I added a splash of extra water and in the end, I don’t think I needed it. It was just a hair on the wet side when finished. I accidentally dumped the peppers in with my onions when I was prepping (tried to do all the veggies before I had to cut up the chicken so I didn’t have to dirty another knife or board) so I just threw them all in with the chicken. Turned out ok!
Hey Carrie,
Wonderful!! I love to hear that this recipe was enjoyed and appreciate you giving it a try! Have a great weekend! 🏈
I made this last night for a group and everyone loved it. We served it with corn bread, lots of avocado, cilantro and jalapeño. I added lots of cumin, chili powder and paprika and the spice was perfect.
Hey Catherine,
Happy Sunday!!🏈 I appreciate you making this recipe and sharing your review, so glad to hear it turned out well for you! xx
I love this recipe and make it regularly! I would love for it to be my go-to meal to take to new parents. Any tips or recommendations for freezing/reheating?
Hey Julie,
Wonderful!! I love to hear that this recipe is always enjoyed and appreciate you making it so often! I would freeze after step 2 and then thaw and bake and directed:) Have a great weekend! 🏈
This was so good! My family devoured it. I have 3 kids, and it’s not often all of us dig in and absolutely love the same meal. We all looked at each other after we took a bite and said, “Wow. This is good!” Everyone agreed it has to be in the regular rotation. I love that it’s easy to make too!
Hey Kendra,
Happy Friday!!❤️ I appreciate you making this recipe and sharing your feedback, so glad it was delish! xT
SO SO GOOD! Your recipes are my go to for trying something new and never disappoints! Yesterday made the crock pot healthier tortellini soup and tonight is this. It was so easy and so delish!
Hey Tricia,
Awesome!!🌼 I love to hear that this recipe turned out well for you and appreciate you giving it a try! xT