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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
Amazingly easy recipe! We used Ghost Pepper cheese rather than Pepper Jack (we love spicy food) and I added all the extra cream cheese and slices of cheese before placing the dish in the oven. My husband said this is one of the best dishes we have made at home in forever! Thank you!
Hey Kerstin,
Wonderful!! I love to hear that this recipe was enjoyed, thanks so much for making it. Have the best week:) xx
This dish was phenomenal! Such wonderful flavors. We may or may not have licked our plates when we were done. 😉
Hey Melanie,
Wonderful!! I love to hear that this recipe was enjoyed, thanks so much for making it. Have the best week:) xx
The flavors were so delicious. ?Everyone loved it. Thanks for all your delicious recipes.
Hey Maggie,
Wonderful!! I love to hear that this recipe was enjoyed, thanks so much for making it. Have the best week:) xx
It was delicious!!!!! We added a little chicken broth on the bottom of the skillet and it was perfect!!!!!
Hey Lisa,
Wonderful!! I love to hear that this recipe was enjoyed, thanks so much for making it. Have the best week:) xx
I made this dish tonight and had a similar problem with the cooking time and being watery at the end.
I suspect that my chicken was too thick, which I did actually pound it out because I was afraid that might be an issue but it may still have been too thick. I also wonder how much salsa you used. The jar of verde that I love is 16oz, but maybe you didn’t use that much
I still give the recipe 4 stars because the flavors were amazing once it was cooked. I’ll also note that my grocery store was oddly out of poblanos so I used Anneheim, which I will probably do again in the future since my family liked it so much.
Hi Ashley,
Thanks for giving the recipe a try, sorry to hear it was watery. I really don’t know why this would be happening, I used a 16 ounce jar of salsa. Thanks for sharing your feedback! xx
Made this tonight. Absolutely delish! Wouldn’t change a thing. Sooooo easy to make and so flavorful. Everyone loved it. Probably one of my favorite recipes I have made of yours so far.
Hey Jessica,
Wonderful!! I love to hear that this recipe was enjoyed, thanks so much for making it. Have the best week:) xx
I made this recipe exactly as is and I wouldn’t change a thing. I cooked for 6 people and everyone loved it!! I am trying to make more from the new cookbook but it is so hard because you keep posting incredible things on Instagram☺️
Hey Dana,
Wonderful!! I love to hear that this recipe was enjoyed, thanks so much for making it. Have the best week:) xx
I made this last night and thoroughly enjoyed it! It was an easy dish to put together and I was fine with the peppers not being roasted and I had no issues with the texture of the peppers not being roasted. I have to be honest and say that liked not having to do extra step of roasting and peeling them as someone suggest. Mine did not come out watery like some commented on, although I did have to cook it a bit longer because the chicken breasts were quiet large.
Hey there,
Wonderful!! I love to hear that this recipe was enjoyed, thanks so much for making it. Have the best week:) xx
My husband and I really enjoyed this tonight! I peeled and roasted the peppers first as someone suggested. Very flavorful and the chicken was tender. I cooked it for around 35 minutes and served it over cilantro cauliflower rice. We will definitely make this again!
All 5 of us loved this. So easy and favorable!! No issues with it being too thin as mentioned by a few and I love Pablamo Peppers cooked just as recipe instucts. Love roasted too, but didn’t find a need whatsoever for this dish, just perfect.
Hey Kim,
Wonderful!! I love to hear that this recipe was enjoyed, thanks so much for making it. Have the best week:) xx
Hi Rachel,
Wonderful!! I love to hear that this recipe was enjoyed, thanks so much for making it. Have the best week:) xx
ideally recipes should have a measurement for every ingredient as that can cause different outcomes. 1 jar stated as oz would be more helpful. It also allows for different levels of cooking skill.
Hi Karin,
I link all of my ingredients in the list, so if you just click on the salsa verde you will see that I used a 16 ounce jar:) xTieghan
So good!!!! I have been make so many of your recipes. So easy to follow. Next time i would add a little bit more salsa verde. Cooked it in my cast iron skillet un covered. Normally i use chicken thighs but the breast was tender in this dish. Definitely will make again.
Hi Cassandra,
Wonderful!! I love to hear that this recipe was enjoyed, thanks so much for making it. Have the best week:) xx
Made for dinner last night. It was just delicious! Not watery just so flavorful. I paired with cilantro rice as suggested. Enjoying leftovers today!
Hi Jennifer,
Wonderful!! I love to hear that this recipe was enjoyed, thanks so much for making it. Have the best week:) xx
Normally I love your recipes & this looks delicious but for 1 dish ruining mistake. I would never add non roasted & non peeled poblanos to any dish. The papery texture & unpleasant flavor is a deal breaker & very likely dish ruined misstep. You might want to rethink this one flaw as roasting & peeling poblanos is quite simple.
Hi Karen,
Thanks for sharing your feedback, did you give the recipe a try? I did not have this issue with the poblanos since they are roasted and cooked while baking in the dish:) xTieghan
This looks delicious and will be making it this week. Living in Europe I have no idea what pepperjack cheese or pablona chillies are!!
Hey Julie,
I hope you love the recipe!! You can use another cheese and peppers if you like:) xTieghan
Watery mess. And the cooking time is WAAAAAY off. Don’t make this one, folks. I question whatever Teaghan even tried this one.
How there is only the liquid from salsa?
Hi there,
So sorry the recipe was not enjoyed, was there anything you adjusted? I am trying to figure out where you may have had so much liquid. Please let me know how I can help! xx
Did I figure out what was wrong? Do u suggest a salsa to use??? Wanted to make for a friend!
I had the same problem. Followed recipe exactly. (I never tweet on the first go round!)