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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!
HOT HOT HOT HOT HOT
I am a heat wimp so I used only 1/2 poblano and skipped the jalapeno altogether (I know! so wimpy!) I also had picked up a fresh salsa verde that was ‘medium’ but was actually pretty hot. It even smelled hot!b Great flavors, once you can get past the heat. Added sour cream and served with tortilla chips to settle it down. I LOVED the one-pot option and it was very easy to prepare.
Hey Kate,
Thanks so much for giving the recipe a try, so sorry to hear it was not enjoyed and it was too spicy!! xTieghan
To die for! So easy to make and bursting with flavour. Substituted with plant based cheddar cheese and tasted great! Just make sure you use a good brand that melts.
Hey Kelsey,
Thanks so much for giving this recipe a try and sharing your feedback! Love to hear that it was enjoyed!! xTieghan
This was so easy and so good. I used brown rice instead of white rice which increased the cook time more then I initially thought it would, but had I followed this recipe exactly as written, I’m quite certain you’d have dinner done in less then an hour.
Hi Jessi,
Happy Sunday!! Love to hear that you have enjoyed this recipe, thanks so much for making it!! xx
Soo easy and yummy. Love it
Hi Laura,
Wonderful!! I love to hear that this recipe was a winner, thanks a bunch for trying it out! Have the best weekend❄️ xTieghan
Absolutely outstanding recipe! Turned out perfect with such great flavor! Love that it’s customizable too, depending on how much heat you want. I omitted the jalapeno and still had great flavor. This is going to be a new staple for sure! Thanks so much for sharing.
Hi Hanna,
Wonderful!! I love to hear that this recipe was a winner, thanks a bunch for trying it out! Have the best weekend❄️ xTieghan
This was really good! It made a LOT of food. I used ground chicken breast which I think made it faster and easier. Highly recommend! Thanks Tieghan!
Hey Claire,
Happy Friday!! I love to hear that this recipe was enjoyed, thanks so much for making it! xx
This was super easy and tasted wonderful!! Great for snowy and cold Colorado weather we had last night
Hi Mary,
Happy Friday!! I love to hear that this recipe was enjoyed, thanks so much for making it! xx
Hi Tieghan,
I made this for dinner tonight and it was very tasty! A great weeknight dinner. Perfect balance of tender chicken, beans, rice and sauce. Followed it exactly as written- your recipes are always so easy to follow and come out perfectly every time.
Family loved it. So warm and hearty for a cold day in New Mexico, thank you.
Hi Shannon,
Thanks a bunch for giving this recipe a try, I am so glad to hear that it was a hit!! Thanks so much for your kind message! xTieghan
Hi Tieghan, Can’t wait to make this recipe tonight. Do you think it will work with brown rice? I would probably have to leave it on the stove longer. Thanks!
Hi Roxana,
Yes, that will work well for you, it will just need to cook longer. I hope you love the recipe, please let me know if you give it a try!! xxTieghan
Another family favorite. Thank you!
Hi there,
Happy Sunday!! I love to hear that this recipe was a hit, thanks so much for trying it out!! xTieghan
Love this recipe so much. I’ve already made it twice. Could I double and use a Dutch oven? Making for a hungry party of 7 adults straight off the slopes.
Hi Kirsten,
Totally, that will work well for you! Let me know if you give the recipe a try, I hope you love it!! xTieghan
This was so easy and made tons of food! Will definitely be a weeknight staple. My husband is dairy free and it was still very good with vegan cheese.
Hi Lindsay,
Happy Friday!! I am so glad to hear this recipe was a winner, thanks for giving it a go:) xTieghan
Hi Tieghan, great recipe! Simple and flavorful! Have you ever frozen this meal?
Hey Bailey,
Wonderful!! Love to hear that this recipe was a hit, thanks a lot for giving it a go:) That should be fine to do, I would freeze before baking in the oven. xTieghan
Made this recipe for my husband and we both loved it! Will definitely make again. My only chance was that I marinated the chicken the night before in a light citrus dressing with some Oregno, salt and pepper– another layer of flavor!
Pardon me, ‘change’ not chance.
Hey Em,
Wonderful!! Love to hear that this recipe was a hit, thanks a lot for giving it a go:) xTieghan
So delicious! Super easy for a quick week-night dinner. Between my husband and me, it’s guaranteed leftovers for the next day too! We’ve made it twice in the last few weeks.
Hey Melissa,
Awesome!! I am thrilled that this recipe was enjoyed, thanks so much for making it! Have a great week:) xx
This was delicious! I’m excited for the leftovers. Instead of using dried rice, I used a bag of frozen Trader Joe’s rice and put it right in the oven after adding for 15 min. It was perfect!
Hey there,
Wonderful!! Love to hear that this recipe was a hit, thanks a lot for giving it a go:) xTieghan