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My Favorite Recipes for Easter.
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Simple One Skillet Cheesy Green Chile Chicken, all made in one pan without any fuss! Cheese and pepper stuffed chicken seasoned with spices and cooked with salsa verde. This quick-to-prepare saucy cheesy green chili chicken is a great weeknight staple that requires so little work and the outcome is delicious!!
I’m typing this from the car on a drive from Dallas to Houston. Which doesn’t usually go well for me, as I’m the type to get car sick. But I’m determined to make it work! My last book signing of this tour is tonight, but by the time this post is live I’ll be home. Very, very excited about that. As I’ve been saying over and over, this trip has been incredible, but the thought of sleeping in my own bed is so nice.
I’m excited and very much looking forward to some home-cooked meals. And even more…I’m excited to see my family. I feel like Asher and Oslo have grown so much in the last 10 days! Missing them big time.
I’ll be playing a little catch-up once I get back, so this recipe will be perfect. Just like Monday’s Caprese bake, this dinner is SO simple. Simply throw everything in a pan, bake, and you’re done.
It’s a cheesy chile pepper stuffed chicken with a salsa verde sauce. It has the perfect balance of spice, smokiness, and of course – cheese.
Here are the quick details
We’re going to be stuffing the chicken, so I like to use chicken breasts for this. The first thing you’ll do is slice the chicken in half and open it up like a book. You’ll be butterflying the chicken breast. It sounds fancy but it really is so easy. All you need is a sharp knife.
The key is not to cut all the way through the chicken.
Once the chicken breast is opened up like a book. Layer the cream cheese, pepper jack cheese, and a few poblano pepper slices on one side of the chicken. Then fold the chicken shut like a book.
And that’s how you do stuffed chicken!
The rest is really easy. Place the chicken in a baking dish and cover it with some spices. Add onions and the remaining peppers to the pan, then pour over your favorite jar of salsa verde.
Bake in the oven until that cheese is all melty and the sauce is bubbling.
SIMPLE, and so many delicious flavors going on.
When I serve this to my family, I always make a side of cilantro rice. Then I either make homemade beer bread, or I’ll keep it easy and serve warm tortillas.
Just make sure to add lots of fresh cilantro and avocado slices to the top of the chicken. Oh, and some lime wedges too. Yum, this is one of my favorite types of dinners to make!
You could easily make this meal ahead to freeze in an airtight container or keep in the fridge.
Looking for other skillet dinners? Here are my favorites:
One Skillet White Chicken Chili Bake
Lemon Butter Dijon Chicken and Orzo with Feta Sauce.
Broccoli Cheddar Chicken and Rice Casserole
Skillet Chicken Fajitas with Creamy Jalapeño Verde Sauce
One Skillet Louisiana Style Chicken and Rice
Lastly, if you make this One Skillet Cheesy Green Chile Chicken, 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 Cheesy Green Chile Chicken
Servings: 4
Calories Per Serving: 550 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Watch the How-To Reel
Ingredients
- 4 boneless skinless chicken breasts
- 2 ounces cream cheese, at room temperature
- 4 slices pepperjack cheese
- 2 poblano peppers, sliced
- 1 yellow onion, chopped or sliced
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- kosher salt and black pepper
- 2 tablespoons extra virgin olive oil
- 1 jar salsa verde
- fresh cilantro and limes for serving
Instructions
- 1. Preheat the oven to 425° F. 2. Slice the chicken through the middle horizontally to within a 1/2 inch of the other side. Open the 2 sides and spread them out like an open book. Spread the cream cheese on 1 side of the chicken, then add the pepper jack and a few poblano pepper slices. Fold the other side of the chicken over the peppers/cheese, like a book, to enclose the filling. Place the chicken in the skillet or baking dish. Rub with olive oil. 3. In a small bowl combine the chili powder, paprika, garlic powder, salt and pepper. Rub the seasonings all over the chicken. 4. Sprinkle the remaining poblano peppers and onions around the chicken. Drizzle everything with olive oil, then pour over the salsa verde. Bake 20-25 minutes, until the chicken is cooked through. Serve with fresh cilantro and limes.
This post was originally published on April 7, 2022
My husband is still eating this as I write this review! He keeps saying, “Oh man, this is SO good…..like, seriously in my top 10!!” So, I guess the verdict is IN–A BIG 5 stars!! I was afraid it might be too spicy for us “FiFi Mouths”, but it had kick without being too spicy! I couldn’t find poblano peppers, so I used Anaheim Peppers and they worked out great. Thanks for this recipe–I know I’ll be making it over and over!
Thanks so much, Traci! Love to hear this recipe turned out well for you, I appreciate you making it! Have a great Monday!
Awesome have made it three times already
Hey Anabelle,
Awesome! So glad to hear you enjoyed this recipe, thanks for making it and your feedback!
So yummy! Made it tonight and loved that I could just prep and stick in the oven.
Hi Rebecca,
Wonderful! Thank you so much for making this recipe and your comment, so glad it was a winner! Have the best weekend:)
We made this and it was delicious. However, our finished dish didn’t have the yellow color that was present in your photo. Was there supposed to be some additional cheese added? None was listed in the ingredients or mentioned in the directions.
Hi Larry,
Wonderful! So glad to hear this recipe was a hit, thanks a bunch for making it! No yellow cheese needed:) Happy Weekend!!
This recipe is absolute perfection! I’ve made it several times and it’s always a hit. I’m not one to follow a recipe just as it’s written, but this is an exception. Delicious and so flavorful! Has anyone tried it with pork chops or a pork loin?? Thanks for a superb dish!
Hey Coventry,
Happy Sunday!! Love to hear you enjoyed this recipe, thanks for making it and your comment! I’ve never tried that, but pork might be yummy! XxT
Thank you for sharing this delicious recipe Tieghan. The flavors came together beautifully and I loved that it was all prepared in one pan. This one is definitely being added to my favorites.
Hey Pat,
Happy Sunday!! I appreciate you making this recipe and your comment, so glad to hear it turned out nicely for you! XxT
A blizzard is coming our way and I just put this dish in the oven. I am certain it will be perfect for tonight. Thank you for the recipe!
Hi Karen! Thanks for choosing to make this recipe, I hope it’s delish! Stay warm! xxT
Made this tonight. It was so delicious and super easy. I used mozzarella instead of
pepper jack and also added zucchini for some veges. Will def make again!
Thank you so much, Patrice! So glad to hear this recipe was a winner, I appreciate you making it! xx
Easy and delicious! I did need to increase the bake time to 45 minutes to fully bake the chicken. Will definitely make again!
Hi George,
Happy New Year!🥳 Thanks so much for trying this recipe and sharing your feedback, love to hear it turned out well for you! xx
This looks amazing! Do you think I’d be able to prep the chicken beforehand?
Thanks so much! Totally, that would be just fine for you to do! I hope you love this recipe! xx
Yum! This is one of our all time favorites. The salsa verde is the best! But we’re having problems finding it now. Any recommendations for an alternative?
Hey Jennifer,
Happy Sunday!🍂🍁 Thanks a lot for making this recipe so often and your comment, love to hear it always turns out well! What about green enchilada sauce? That should work for you! x