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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!
Great recipe! Made way more food than I expected, too! Next time I’d try with more chicken and a bit less rice (personal preference/blood sugar balance) but would happily cook this for family, or gift to new parents. Could easily split off half this recipe to freeze for a future day too (before putting in oven).
Only real complaint was how long I spent chopping vegetables, much longer than 15 min for me. Next time I’ll toss them in the food processor to speed up prep.
Hey Liz,
Happy Friday!! I am delighted to hear that this recipe turned out tasty for you, thanks a bunch for giving it a try! Sorry this took longer than expected! xx
Are all ingredients in this gluten free?
Hi Alexandra,
Yes, this recipe is gluten free. Please let me know if you have any other questions! xTieghan
Made this for dinner tonight, it was delicious, loved the flavor and will be making it again.
Hi Joanne,
Awesome!! I am so glad to hear that this recipe was a winner, thanks for making it! Hope you’re off to a great Saturday! xT
Great recipe!! My husband loved it! Made it with elbow macaroni (we can’t have rice) and it was delicious!
Hi Kelly,
Happy Friday! I am so excited to hear that this recipe was enjoyed, thanks a bunch for trying it out! ?xx
Can I use orzo or a small pasta instead of rice?
Hi Kelly,
Sure, that would work well for you! Please let me know if you give this recipe a try, I hope you love it! xx
This was delicious! Absolutely loved. I wonder if it could be modified to be made in the Instant Pot?
Hey Britney,
I really appreciate you giving this recipe a try, I am so glad to hear it was enjoyed! Sorry, I’ve not tried this recipe in the instant pot, I’m not sure how well that would work. Hope you’re having a great Wednesday! xT
On your recipes like this that are listed under Freezer Friendly Meals, are there different steps that should be taken when you plan to freeze it or just make it as the recipe calls and then freeze it?
Hey Sarah,
You can just make the recipe as is and then freeze:) Please let me know if you have any other questions! xx
This looks SO good!! Unfortunately, the skillet I use doesn’t have a lid. Could I make the rice ahead of time and add it in?
Hi Stehpanie,
I would just grab any other ole lid you have that will fit, should be just fine! I hope you love the recipe! xTieghan
I didn’t have a lid for my cast iron pan either, so I used a baking sheet 🙂 Worked great!
Awesome! Thanks Jill!
Hi Tieghan- have made this before and absolutely loved it! Thinking about making again and all I have on hand is ground chicken.. do you think that would work?
Hey MacKenzie,
Happy Friday!! Thanks a lot for making this recipe and sharing your feedback, I love to hear that it was enjoyed! Sure, I would just sauté it up first. xTieghan
Hi Tiegan!
I’m excited to try this recipe. Question for you. Would it be possible to make ahead and freeze? I was thinking it would be a great meal to give a new parent!
Thanks for all the awesome recipes!
Hey Lauren,
Thanks so much for giving this recipe a try, I am thrilled to hear that it was enjoyed, we appreciate the feedback! Totally, that would workw well for you! xTieghan
Can I skip the poblano peppers? Super hard to find where I live!!
Hey Melissa,
Totally, you could use a green pepper instead, that would work well for you! Please let me know if you give the recipe a try, I hope you love it! xx
when does the Jalapeño go in?
Hi Krista,
If you are using the jalapeño, you can add that with the poblano. Please let me know if you give this recipe a try, I hope you love it! xx
Thank you for this recipe! I made it for dinner, and it was so good (and easy). I’m putting in our rotation.
Hey Erin,
Happy Sunday!! I am thrilled to hear that this recipe was enjoyed, thanks so much for making it! xTieghan
Hi! I was just preparing to make this recipe. Reading through the recipe, I could not understand when you use the oven …you say to use an oven safe skillet and set the oven to 425 …but it seems you do not put it in the oven. I’m confused. The skillet meal looks amazing and I am anxious to prepare it.
Thanks!
Hi Cathy,
The instructions for baking are in step 3:) Please let me know if you have any other questions, I hope you love the recipe! xTieghan
Tieghan,
Thank you! I watched the video and noted that the chicken was cubed raw and then cooked . That was my confusion – I think of cubing chicken after cooking.
I made the recipe tonight.
It was a hit!!!!
My husband who is usually a red meat chili person thought it was great – he is not big on accolades so the fact that he said this was good twice is a rave review. Lots of interesting flavor.
We thought that adding the squirt of lime juice before serving truly brightened the flavors even more- such a subtle thing – very much recommend that step.
Thanks for one more yummy recipe that will now become part of my rotation- it was pouring out all day today – this chili was the perfect dinner to warm us up! Very flavorful and a nice change from the basic beef version!
Thank you!!!!
Hey Ann,
Thanks for your comment! Love to hear that this recipe was enjoyed:) Thanks so much for your kind message! Have a great weekend! xxTieghan