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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.

One Skillet White Chicken Chili Bake | halfbakedharvest.com

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.

One Skillet White Chicken Chili Bake | halfbakedharvest.com

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!

One Skillet White Chicken Chili Bake | halfbakedharvest.com

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.

One Skillet White Chicken Chili Bake | halfbakedharvest.com

Looking for other weeknight chicken recipes? Here are some favorites:

Lemon Butter Dijon Chicken and Orzo with Feta Sauce

Cheesy Cuban Chicken Rice Bake

Creamy White Chicken Chili

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.

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
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

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!
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One Skillet White Chicken Chili Bake | halfbakedharvest.com

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Comments

  1. Is this chicken cooked a cubed before adding??
    I don’t see the prep for the chicken
    Thanks
    Ann

    1. Hi Ann,
      The recipe calls for 1 pound of chicken cubed, so you will start the recipe with the chicken cubed. Please let me know if you give the recipe a try, I hope you love it! xx

  2. 5 stars
    I tried this last night and it came out perfectly! I loved the flavors and how customizable the chili is. Easy to assemble and make, this will be going in my roladex of recipes. Thanks for the recipe!

    1. Hey Murphy,
      Fantastic!! Thanks so much for trying this recipe, I am thrilled to hear that it was enjoyed! xxT

    1. Hey Kelly,
      Awesome!! I love to hear that this recipe was enjoyed, thanks so much for making it!! Have a great week:) xxT

    1. Hi Lori,
      Happy Friday!! Thanks so much for trying this recipe out, I love to hear that it was enjoyed!! xx

    1. Hi Elizabeth,
      Wonderful!! Thank you so much for trying this recipe out, I am so glad to hear that it was a winner! xxT

  3. 5 stars
    Wonderful dish! Got great compliments from my husband! I used bone broth instead of water and only used a cup of the salsa verde as I didn’t want it to be too hot. Will definitely be making this again! Thanks, Teigan!

    1. Hey Mandy,
      Fantastic!! Thanks so much for making this recipe, I love to hear that it was enjoyed! ?Tieghan

  4. 5 stars
    This one was such a winner for family dinner! Perfect rainy day soul food. My family doesn’t do spicy so I eliminated the the jalepeno, used just one poblano and used mild salsa verde. SOOOOOOO good. Thank you Teigan for a family favorite!

    1. Hey Bri,
      Fantastic!! Thanks so much for making this recipe, I love to hear that it was enjoyed! ?Tieghan

  5. 5 stars
    So, so good! Took me a little longer to make than the recipe says, but worth it. My boyfriend said “I could eat something like this every day.” ? so wholesome/healthy while still being flavorful, definitely going on my recipe rotation.

    1. Hey Abby,
      Fantastic!! Thanks so much for making this recipe, I love to hear that it was enjoyed! ?Tieghan

  6. Hi, I would love to make this. I looked up recipes for salsa verde and found that is has Tomatillos. Tomatillos are not available in Australia. What could I substitute for the salsa verde. Would a red tomato based salsa work as well?
    Thanks

    1. Hey Toni,
      The red salsa will change the coloring of this dish, but yes you can definitely use that! Please let me know if you give the recipe a try, I hope you love it! xTieghan

  7. Hi, just made the white chicken chili bake, my mouth is watering from the smells….i have a question, though, i’ve noticed in your recipes you just say salt and pepper, with no amounts, can you tell me about how much for most of your recipes? i often feel like things are bland (perhaps im not adding enough?) because i know salt brings out flavors, but im always afraid of adding too much when a recipe doesn’t specify…tyia

    1. Hey Sheryl,
      Thanks so much for giving the recipe a try!! Typically salt and pepper is to taste, everyone has a different amount that they like to add, so really whatever you like! Let me know if you have any other questions! xTieghan

  8. 5 stars
    Tieghan, made this for today’s Iftar/dinner (Muslims’ fast-breaking meal) and IT. WAS. SCRUMPTIOUS! OMG, the flavors and seasonings were on point, it was hearty, rib-sticking and the perfect meal for Iftar, after an entire day of fasting. I did skip on the peppers altogether (as I couldn’t taste as I was cooking), so I didn’t know if the peppers would make it too hot or not. I’m def adding them for next time! The delicious toppings were the cherry on top! All in all, a keeper recipe for sure!

    1. Hey there,
      Thanks so much for making this recipe, I am so glad it was enjoyed!! Have the best week:) xTieghan

  9. 5 stars
    This was so yummy! I omitted the poblano and jalapeño because I didn’t want to mess with cutting them but I found a can of corn with poblano in it so I added that! It had great flavor! I ate it with tortilla chips and am looking forward to the leftovers. Speaking of leftovers, do you think this could be frozen okay?

    1. Hey Rebecca,
      Thanks so much for trying this recipe, I am so glad it was a hit! Thanks for sharing your review! Sure, I think it would be just fine to freeze.? xT

    2. This recipe is so good! It’s my boyfriends favorite so it’s a staple in our home! I’ve made it several times and this last time I decided to use quinoa instead of white rice. Cooked the same and was delicious!

      1. Hey Robin,
        Wonderful!! Thank you so much for trying this recipe out, I am so glad to hear that it was a winner! xxT

    1. Hi Penny,
      I do have a salsa verde recipe in the HBH cookbook, but I also like Frontera salsa verde. Please let me know if you have any other questions! xTieghan

  10. 5 stars
    Made this with the chicken…amazing. Wanted to try it again but with ground turkey and another success!

    1. Hi Jessica,
      Happy Wednesday!! I am thrilled to hear that this recipe was enjoyed, thanks so much for giving it a go! xx

  11. 5 stars
    This was so good. Didn’t have a poblano but added another red bell pepper. Quick and easy and delicious.
    Thank you!

    1. Hey Lindsay,
      Thanks so much for making this recipe and sharing your feedback, I love to hear that it was enjoyed!! xTieghan