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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
Delish! Thanks for the recipe!
Hi Rhonda,
Happy Sunday!! I am thrilled that this recipe was enjoyed, thanks for trying it out!! ?xx
This was amazing! It made my family’s top 5 HBH recipe list. Thank you!
Hi Mary,
Happy Sunday!! I am thrilled that this recipe was enjoyed, thanks for trying it out!! ?xx
What a yummy dish!! I put the lime and cilantro in the rice the put the chicken on top. Topped with sour cream. OMG!! Delicious!
Hey Julie,
Happy Sunday!! I am thrilled that this recipe was enjoyed, thanks for trying it out!! ?xx
This was SO delicious and easy to make! It’s also a perfect dish for guests, just made in a larger baker. Looking forward to making this for others to enjoy too!
Hi Melinda,
Happy Sunday!! I am thrilled that this recipe was enjoyed, thanks for trying it out!! ?xx
Going to make this soon! Do you bake it covered or uncovered?
Hello! Do you sear the chicken first or are you turning the broiler on for the last few minutes to get that beautiful color on the chicken in the pic?
Hi Amanda,
You can follow the recipe as is, the coloring with come with the baking. Please let me know if you have any other questions, I hope you love the recipe! xx
Hi Leah,
You will bake this uncovered. I hope you love the recipe, please let me know if you give it a try! xx
Made this and my 21 year old son said “Mom, you have to make this every night ! This is the best chicken I’ve ever had!” Served it with the cilantro rice and a salad. Definitely one we will do often!
Hey Paulette,
Happy Sunday!! I am thrilled that this recipe was enjoyed, thanks for trying it out!! ?xx
Can you use chicken thighs
Hi Patti,
Chicken breasts will be easier to slice in half and stuff:) Please let me know if you have any other questions! xx
SO EASY AND SO GOOD!!!!! I saw GREEN CHILIE and I had very high hopes and this recipe did not disappoint! I didn’t change a thing, other than the portion. Im cooking for one right now. I tested this as a new recipe for when my husband gets home from deployment and I know he is going to love this as much as I do. I served with a lazy cilantro, lime rice. With lots of fresh cilantro, next time I will enjoy with sliced avocado!
Hey Chelsea,
Wonderful!! I love to hear that this recipe was a winner, thanks so much for making it! Have the best weekend:) xTieghan
This chicken dish was so easy. Will be making it again and again. Thanks for another yummy dish
Hi Kim,
Wonderful!! I love to hear that this recipe was a winner, thanks so much for making it! Have the best weekend:) xTieghan
I have a hard time finding poblanos, any suggestions for a substitute?
Ugh. Me, either. I used diced grn. pepper & a diced jalapeño. It was ok, but pablano pepper has such a good, smoky flavor.
I made this and used bell peppers (couldn’t find poblanos) and it was very tasty! Still had a kick from the chili pepper and the salsa verde
Hi Casey,
You could use jalapeños if you like spice or bell peppers. I hope you love the recipe, please let me know if you give it a try! xTieghan
How do I make cilantro rice?
Hi there,
I just add some chopped cilantro to cooked basmati rice. Please let me know if you have any other questions. xTieghan
So we like things spicy so we substituted the poblano for jalapeno and instead of pepper jack cheese we used Habanero cheese. Also I sprinkled a little bit of shredded mexican cheese blend on top for last 5 minutes and it was AWESOME. The Salsa Verde really brought it all together. This is definitely a keeper.
Hey Dagmar,
Wonderful!! I love to hear that this recipe was a winner, thanks so much for making it! Have the best weekend:) xTieghan
SO easy and delicious, thanks for sharing Tieghan!
I actually haven’t cooked with poblanos much before- but after this I’m totally sold. We stuffed the chicken/onion/peppers/sauce into tortillas with diced tomato and avocado (plus the suggested cilantro & lime), it was perfect! This will be my go-to the next time I find a really good jar of salsa verde.
Thanks for all you do to test these recipes!
Hey Cassandra,
Happy Friday!! Thanks a lot for giving this recipe a try, I love to hear that it was enjoyed! xx
I made this tonight for dinner along with the beer bread and it was delicious! The spices, cheese, salsa verde and herbs meld so nicely together in such a short time in the oven. Will be making this again for sure.
Hi there,
Happy Friday!! Thanks a lot for giving this recipe a try, I love to hear that it was enjoyed! xx
We just finished this amazing meal… it was so easy and absolutely delicious! First your Salmon Tacos, and, now, this…? My husbands first words, ” Oh, Lisa”!! At this point, we are ready to follow you into the desert!
Thank you, again, for a another easy fantastic dinner… Lisa
Made this for dinner last night. Absolutely delicious! So many amazing flavors. A complete winner!! Thank you so much?
Forgot my 5 star rating!!
Thanks again Anna!!
Hey Anna,
Happy Friday!! Thanks a lot for giving this recipe a try, I love to hear that it was enjoyed! xx
Hi Lisa,
Happy Friday!! Thanks a lot for giving this recipe a try, I love to hear that it was enjoyed! Thanks so much for your kind message. xx