Next Post
My Favorite Recipes for Easter.
This post may contain affiliate links, please see our privacy policy for details.
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
Wha? So I can add ANY size jar of salsa verde ? Any size onion or poblano?
Mine looks like a watery mess…
Hi Jenny,
Thanks for giving the recipe a try, so sorry to hear it was not enjoyed. Yes, any size onion or poblano is great:) I used a 16 ounce jar of salsa verde. Please let me know how I can help! xT
So I have to admit, this recipe did not go as planned for me. However, this was one of the happiest accidents I’ve ever had in the kitchen! For some reason (I imagine it was either from the salsa I used, or my chicken releasing more liquid than expected), my skillet was full of liquid/broth when it was done cooking. We ended up shredding the chicken, adding a bit more chicken broth, sliced carrots, and spinach and made the best soup I have ever tasted in my entire life. It was so unbelievably flavorful, subtly spicy, with a beautifully silky broth. While it took an unexpected route to get there, my fiancé and I were thrilled with the final product. We will be attempting to recreate this purposefully as a soup in the future.
Hey Jacqueline,
Fantastic! I am delighted to hear that this recipe was tasty for you, thanks for making it and sharing your review:) xx
This recipe will be put on repeat. It was easy to prepare and so delicious!
Hi Jan,
Happy Monday!! I love to hear that this recipe was a winner, thanks for making it:) xTieghan
Delicious, quick recipe. My husband and I both loved it. I served it with brown rice and avocado. My toddler only ate the avocado, but you know how that goes! I’ll definitely make this again….and the toddler will probably eat it then. ? Thanks for sharing your recipes! I’m obsessed with trying as many as I can!
Hi April,
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
so easy, and soooo good! I didn’t have cream cheese, so I added extra jack, and also tossed in a can of black beans and some white corn. will be one of my go-to recipes.
Hi Kathy,
Happy Friday!! Thanks a lot for trying this recipe out, I am so glad to hear it was enjoyed! Thanks for sharing what worked well for you! Have a great weekend:)
Tieghan, you have knocked it out of the park again! I made this last night with your coconut rice, it was incredible and soooo easy! I sautéed the peppers and onion for a few minutes and then topped chicken cutlets with ricotta (needed to use it up)/pepperjack/spices instead of stuffing because lazy-haha otherwise followed the directions as written. My husband and I loved this, thank you!
Hey Amber,
Awesome!! I love to hear that this recipe was a hit, thanks so much for giving it a try! Happy Weekend! xx
My daughter made me this and it’s incredible
Hi Eudonis,
Happy Friday!! Thanks a lot for trying this recipe out, I am so glad to hear it was enjoyed! Have a great weekend:)
Wow…my husband can’t stop raving about this dinner. I didn’t have all the ingredients so I had to wing it. Turned out delicious! My husband said it is his new favorite dish. Thank you!
Hi Monise,
Happy Wednesday! I love to hear that this recipe was tasty, thanks for making it! xxT
I thought this would be good, but wow, SO delicious!! Definitely adding to the rotation.
Hi Michelle,
Happy Friday!? Thanks a lot for trying this recipe out, I love to hear that it was a winner! xx
this is another family favorite-yum!! It went together easily and came out golden brown and bubbly. The chicken did have to cook about 10 min longer as they were very thick.
thanks!
Hi Kristen,
Fantastic! Thanks so much for making this dish and sharing your review, I am so glad it was enjoyed! xx
This is excellent! Followed the recipe exactly and it was perfect, served it with brown rice. My husband, who does not like chicken, wanted to know when we are having it again. Tonight.
Hey Kathy,
Amazing! I love to hear that this recipe was a winner, thanks so much for making it! Have a great Monday! xTieghan
I made this for dinner with your coconut rice on the side… SO GOOD! ??
Hey Kelsi,
Awesome!! I love to hear that this recipe was enjoyed, thanks for making it! Have the best weekend! xxT
I made this tonight. It was really good and so so easy! It was pretty spicy so I think I would leave the poblano peppers out next time and maybe do extra cheese 🙂 Another simple but flavorful dish. Thanks!!
Hey Lauren,
Happy Wednesday!! Thanks a bunch for making this recipe and sharing your review, I love to hear that it was tasty!?
I’ve made this a couple of times and it’s always a hit! I roast the onions and peppers first for about 10 minutes before adding them to the dish. Also, my chicken takes closer to 30-35 minutes but I think that’s because the breasts are thick. Definitely a great recipe!
Hey Jen,
Happy Friday! I am so excited that you enjoyed this recipe, thanks a lot for giving it a go! xT?
So easy and delicious.
Hi Julie,
Amazing! Thanks for sharing your feedback and making this recipe, I am so glad it was enjoyed:)