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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!! 

photo of chicken in skillet with cilantro and limes

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. 

prep photo of raw chicken filled with cheese and peppers

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! 

photo of chicken before baking in skillet

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.

close up photo of chicken in skillet with limes

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!

@halfbakedharvest

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♬ Time of the Season – The Zombies

One Skillet Cheesy Green Chile Chicken

Author: Tieghan Gerard
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 40 minutes
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.

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Watch the How-To Reel

Ingredients

US Customary – Metric

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.
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chicken in skillet with limes
This post was originally published on April 7, 2022
4.89 from 334 votes (125 ratings without comment)

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Comments

  1. 5 stars
    Made this tonight for dinner – oh my gosh, so delicious!! Will add this to my list of HBH favorites 🙂

    Reply

    1. Hi Patricia,
      Happy Friday!! Thanks a lot for giving this recipe a try, I love to hear that it was enjoyed! xx

      Reply

  2. 5 stars
    I made this tonight and it was a huge hit. I adjusted to use the ingredients we had on had (swapped the pepper jack for Colby and used 1/2 jar of salsa verde +1/2 cup of refrigerated salsa). I want to make it again tomorrow bc it’s so good!

    Reply

    1. Hi Kate,
      Happy Friday!! Thanks a lot for giving this recipe a try, I love to hear that it was enjoyed! xx

      Reply

    1. Hi there,
      Happy Friday!! Thanks a lot for giving this recipe a try, I love to hear that it was enjoyed! xx

      Reply

  4. 5 stars
    This was so good! Had to improvise as I didn’t have pepper cheese or salsa verde. So I added extra peppers and used a jar of regular salsa. Made it with cilantro rice and it tasted great. No leftovers!

    Reply

    1. Hi Cathy,
      Happy Friday!! Thanks a lot for giving this recipe a try, I love to hear that it was enjoyed! xx

      Reply

  5. Love all your recipes!!! One question: Do you peel your poblanos? I have always read the skin is is bitter and does not taste good. You never mention roasting and peeling them in your recipes.
    Thank you Making this tonight!

    Reply

    1. Hey Cathy,
      I did not peel mine but you certainly could:) I hope you love the recipe, please let me know if you have any other questions! xTieghan

      Reply

  6. This looks delicious, Tieghan. As do many of your chicken recipes, this calls for one pound of chicken, but the photo shows four chicken breasts in the pan. That would probably be at least two pound of chicken, or more, everywhere I shop. Why not just say four chicken breasts? You also show some kind of herb (cilantro, I guess) being wrapped in the chicken, but the recipe doesn’t mention that. And, like others, I question whether you have added more cheese for baking, unless all the gooeyness in the photo is cheese that has leaked out of the chicken packages?

    Reply

    1. Hey Sandy, sure thing! 4 breast is probably a little over 1 pound for me. I will fix the recipe, nice call out! I did add cilantro to the chicken, but decided It’s easier to just top the dish with fresh cilantro instead. I did not add additional cheese, it leeks out while baking.

      Hope that helps you! Thanks! xT

      Reply

    1. I agree, it does look like there’s cheese on top! Please let us know! And would love to know which verde salsa you used!

      Reply

      1. Also wondering this! Looks extra cheesy on top but I’m not reading where it lists we should add more on top. 🙂

        Reply

        1. Hey Erin,
          It’s just the cheese that has melted out, but you can add more cheese to your liking:)

          Reply

    2. Hi Amber,
      It’s just the pepper jack that has melted out but feel free to add more cheese to your liking:) I hope you love the recipe! xTieghan

      Reply

  8. Looks so easy and delicious. I’m excited to try it. Also, thank you for linking your ingredients so I can see exactly what products you used in the recipe.

    Reply

  9. Wow, your recipes this week have all been so good! Loving the easy, cosy, but a little more spring vibes. Hope you enjoy your home time. Xx

    Reply

  10. Hi I want to make this tonight. Your picture looks like there’s cheese melted on top of the chicken. Is that so? If so how much?

    Reply

    1. Hey Tracy,
      That is the pepper jack that has melted out, but you could certainly add more cheese if you like! Let me know if you give the recipe a try, I hope you love it! xx

      Reply

    1. Hi Judy,
      I used a 16 ounce jar for this recipe. Please let me know how the recipe turns out, I hope you love it! xx

      Reply

    1. Agreed! Leaving out the smoked paprika. I just don’t like that flavor. But BHH’s recipes are delish, so I’m making this tonight. 🙂

      Reply

    1. 5 stars
      I made the recipe as is, and loved it. There are no rules when it comes to food preferences. Why would you think something like that? If you don’t like it, leave it out, but it’s a matter of individual choice.

      Reply

        1. Hi Claire!

          I did use a little. I had shredded some extra pepper jack cheese when doing the prep, and when the dish came out of the oven, I threw it on top. It was like a garnish that I added with the cilantro. It worked well!

          Reply

  15. This looks fantastic! What size jar of salsa verde are you using? I’m in Texas, and we have many sizes of salsa jars! 🙂

    Reply

    1. Hi Carryn,
      For this recipe, I used a 16 ounce jar of salsa verde! Please let me know if you have any other questions:) xTieghan

      Reply