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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!
Oh my goodness, this recipe is SO good. My family of six really loved it. I’ve made it twice already. Definitely a new family favorite. More one-pot recipes like this recipe!!
Hey Nicole,
Happy Sunday!! I love to hear that this recipe was a hit, thanks a lot for giving it a try! xxT
Absolutely delicious…my whole family loved it! Recommended to a friend and her family loved it as well. The salsa verde adds amazing flavor. Will definitely make again!
Hi Ann,
Thank you so much for giving this recipe a try, I am so glad to hear it was enjoyed! Have the best weekend:) xT
3 words: OMG! Made this with sweet cornbread and it was fantastic! I followed the recipe exactly but included just a smidge more of everything ( was using a 13 inch skillet and filled it completely).
Will definitely make again — thanks!!
Hi Stephanie,
Thank you so much for giving this recipe a try, I am so glad to hear it was enjoyed! Have the best weekend:) xT
I made this tonight and it was fantastic! It was so flavorful, so hearty and perfect for this chilly winter night.
I was worried it might be a little too spicy so I used only half of a jalapeno but it wasn’t at all, I definitely could have used the entire thing.
I will for sure make this again.
Thanks for another great recipe!
Hi Lori,
Awesome!! I love to hear that this recipe was enjoyed, thanks a lot for making it!! Have the best day:) xx
Super tasty! Was a bit worried, when I read the review about too much rice etc…plenty of flavor!!! Loved it!
Hi Kathy,
Awesome!! I love to hear that this recipe was enjoyed, thanks a lot for making it!! Have the best day:) xx
This was amazing! Had some great heat to it! Perfect for a cozy snow day! We used half of a jalapeño and some 1/2 teaspoon cayenne pepper instead of Chile powder.
Topped with some avocado and plain Greek yogurt. Perfection!
Hey Halley,
Awesome!! I love to hear that this recipe was enjoyed, thanks a lot for making it!! Have the best day:) xx
My son is SO picky. He had threepeats! SO delicious.
Hey Breanna,
Wonderful!! I am thrilled to hear that this recipe was a winner, thanks so much for making it! xT
Made this tonight and it was delicious!!!! Love all of your recipes and am so grateful to have discovered your site. Thanks for all of the wonderful recipes you share.
Hi Pam,
Wonderful!! I am thrilled to hear that this recipe was a winner, thanks so much for making it! xT
This is one of the worst recipes I have made that you have posted. The chicken was chewy, tasted like gristle. There was too much rice for the amount of chicken.
I have made several of your other recipes and I wasn’t impressesd & also threw them away.
I am so disappointed!
Hi Lorry,
So sorry to hear this. Was there anything you adjusted in the recipe? Let me know how I can help! xT
Gristled chicken sounds more like an issue with the quality of meat or how you cooked it. I followed the directions and it came out amazing. Maybe her cooking style just isn’t right for you? I don’t know if you meant to but you came off very rude.
Just made this tonight and was a total hit! We will do this one again, soon!
I used my cast iron and covered with a stainless steel pan. Rice turned out perfect!
Hey Karen,
Fantastic!! I am so glad to hear that this recipe was enjoyed, thanks a lot for making it! xTieghan
We really enjoyed this, but I don’t have a lid for my skillet so will need to do the rice separately next time. Should I add any liquid to help the chicken cook if cooking rice separately?
You could always cover the dish with foil instead! That’s what I do for my cast iron skillet that doesn’t have a lid 🙂
Hey Abbey,
Awesome!! Thanks a lot for making this recipe, I love to hear that it was a hit. You can use any lid that will cover the skillet. Have the best week:) xx
I made this last night and really enjoyed it! Another great recipe from Tieghan!
I put the jalapeños in when I added the garlic and other peppers. I also cooked the rice separately and added it before baking because I don’t have a lid for my cast iron skillet. You don’t need to add extra liquid if you add the rice when it is cooked.
Hey Liz,
Fantastic!! I am so glad to hear that this recipe was enjoyed, thanks a lot for making it! xTieghan
Hi Abbey – I have a skillet that I really like, but don’t have an ovenproof lid for it (it has a plastic handle). I just double over a piece of aluminium foil and tuck it really tightly around the pan before putting it in the oven. Or if you have a heavy baking sheet or roasting tray, you can just put that over the pan – you are just keeping the steam in, so improvisation is fine!
Thanks for sharing Jayne!!
Was delicious!!!! And super easy
Hey Samantha,
Awesome!! Thanks a lot for making this recipe, I love to hear that it was a hit. Have the best week:) xx
This was fantastic! I used black beans because that’s the only kind of bean my family likes. I love dirtying one dish.
Hey Jennie,
Awesome!! Thanks a lot for making this recipe, I love to hear that it was a hit. Have the best week:) xx
Definitely a favorite in our household….SOOOOO good! I had rice on hands from a previous meal, so it worked so well to just throw a cup of pre-cooked rice in….I didn’t use all the poblano/jalepeno, but the heat was just right for us. Seriously awesome!!!!
Hey Patricia,
Awesome!! Thanks a lot for making this recipe, I love to hear that it was a hit. Have the best week:) xx
My absolute new favorite meal!! It has everything you need in it, and is enough food for even my husband- who enjoys seconds, thirds, and usually fourths? Absolutely DELICIOUS.
Hey Allison,
Happy Sunday!! Thanks so much for giving this recipe a try, I love to hear that it was enjoyed!! xTieghan