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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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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 as directed but cooked for 40 minutes as I had large chicken breasts. Absolutely delicious!! Served with yellow rice

    Reply

  3. 5 stars
    I made this green chili poblano pepper jack stuffed chicken tonight and it was a 10 out of 10 !!
    The instructions were straightforward and the dish was outstanding ! A few things I did differently: I put a skim coat of olive oil in glass baking dish and laid the butterflied breasts in the dish while I stuffed and folded them. Then I brushed them lightly w olive oil before I put the spice rub on, which helped it stick. Dumped the salsa verde on top & arranged extra pepp & onions around the chicken as instructed. I baked it @ 425 for 45 mins because I like my chicken thoroughly cooked, and the salsa verde on top kept it from drying out. It was perfect ! Will definitely make again !!

    Reply

    1. Hey Erin,
      Thank you so much for trying this recipe, I am thrilled that it was enjoyed!! Thanks for sharing your feedback and what worked well for you. xTieghan

      Reply

  4. 5 stars
    Phenomenal! I made this and my husband says it’s the best dinner he’s had in a while! I followed the recipe as is and didn’t change a thing except added some extra cheese. 10/10!

    Reply

  5. 5 stars
    Tried this last night. Wow! So much bang for your buck, super easy to follow instructions that take very little time but all those flavors running into each other in the pan .. simply WOW! Thank you for what is sure to be a regular staple for our family. Happy Mom

    Reply

  7. WAY TOO MUCH LIQUID… I used a jar of Salsa, the regular jar, not a huge jar, and it was nothing but a runny mess. Tasted good, but not was I was hoping it would bake up to be.

    Reply

    1. 5 stars
      WOWOWOW! SO GOOD! I only made a half recipe, but I made sure not to skimp on seasonings or salsa verde. I also used laughing cow instead of cream cheese (because that’s what I had on hand). I used two 7oz cans of Herdez salsa verde, probably overkill but damn these were good.

      Reply

      1. I had the same problem. Way too much liquid and mine did not look like the picture at all. I’m wondering if my chicken breasts were too large. If I used too large of a jar of salsa? I ended up taking the chicken out and spooning some of the sauce in a different pan and cooking a little longer. The flavors were great and I will try again. Just a little disappointed because it did not present well.

        Reply

        1. Hi Alicia,
          So sorry to hear this. I am not sure where this extra liquid would be coming from. I used a 16 ounce jar of salsa. Please let me know how I can help! xx

          Reply

          1. Could it be that my chicken breasts are on the larger side therefore creating more liquid? Or maybe i needed a larger pan to cook it in?
            I loved the flavors so I will be trying again.

    2. Hi Shannon,
      So sorry to hear this, thanks for giving the recipe a try, please let me know how I can help! xx

      Reply

  8. 5 stars
    In the southwest, we like our heat and flavors — this hit all of the right green chilies notes and was extremely flavorful without being *hot*, resulting in a “please add this to the rotation” request from my family. Thanks for another great, flavorful and easy -to-make recipe!

    Reply

  9. 5 stars
    Ok, folks – Lots of comments here. My thoughts: this was delicious!
    But based on your comments, here’s what I did/needed:
    I used Anaheim Peppers (a little milder than poblanos).
    I did roast them (over my burners) – always roast peppers in Mexican-style dishes.. gives extra flavor.
    Jar of Salsa Verde: No controversy, folks. They’re all about the same size. Use what you want!
    Cooking time: After 25 minutes, chicken temp was only about 120, so I cranked it up to 450 for the final 10 minutes. Chicken (breasts) were perfect & moist!
    Also recommend about midway through to stir up the peppers and onions, so they soften more (personal choice).
    We thought this was amazing – served with a side of cilantro rice, refried black beans (from a can!) and sautéed zucchini.
    A perfect Sunday Supper!

    Reply

    1. 5 stars
      I also used Anaheim peppers, couldn’t find the Poblano’s. Great suggestion to roast them first…. I will try that next time. I also needed to cook them longer.

      Reply

    2. Hey David,
      Thank you so much for trying this recipe, I am thrilled that it was enjoyed!! Thanks for sharing what worked well for you and sharing your review:) xTieghan

      Reply

  10. Made this last night and it was delicious beyond belief. So easy and got to use my Mon’s cast iron skillet that is over 75 yrs old. Will put it in a A file of recipes to serve again soon.

    When are you coming to Denver to sign my book? Can’t wait to meet you.

    CJ

    Reply

    1. Hey Carol,
      Thank you so much for trying this recipe, I am thrilled that it was enjoyed!! Lol hoping to do something in Colorado soon!! xTieghan

      Reply

  11. 5 stars
    Winner, winner chicken dinner! Made this exactly as specified the other night. So easy and so good! I love it when a meal that such a quick prep is “company worthy”.

    I used a 16 oz jar of salsa verde. This made a delicious sauce to spoon over the breasts.

    Thank you Tieghan for the delicious recipe!
    Carol

    Reply

    1. Hey Suzanna,
      Wonderful!! I love to hear that this recipe was enjoyed, thanks so much for making it. Have the best week:) xx

      Reply

  13. 5 stars
    I made this tonight and doubled the recipe so my husband and I could eat leftovers for the week. I swapped the salsa verde for red salsa because I like red salsa more and it turned out very well. It took a lot longer to cook than 25 minutes but I also had way more chicken in the pan. I cut up the chicken once I pulled it from the oven so it can be made into nachos/tacos and it was perfection.

    Reply

    1. Hey Chloe,
      Wonderful!! I love to hear that this recipe was enjoyed, thanks so much for making it. Have the best week:) xx

      Reply

  14. 5 stars
    I made this for dinner tonight and it was delicious. The chicken was moist & the sauce had a bit of a kick to it. It turned out perfect. I cooked it in my cast iron skillet and broiled it for a few minutes at the end. Clean up was a breeze! I served it with roasted potatoes with greek goddess sauce and some okra. Will be making this again!

    Reply

    1. Hey Jennifer,
      Wonderful!! I love to hear that this recipe was enjoyed, thanks so much for making it. Have the best week:) xx

      Reply

  15. 4 stars
    Hi! I made this tonight and it was delicious. The cook time listed was way off for me. I almost had to double it…. literally. Like 40-45 min. I cooked mine in a cast iron skillet.
    I would also suggest not stuffing the chicken breasts w the peppers, but layering them with the onions on top. My peppers inside the chicken were crunchy… the extra ones in the pan that got well-roasted tasted amazing. All in all it was so good and my husband agreed. Just wanted to mention the cook time in case it would help someone else!

    Reply

    1. Hey there,
      Wonderful!! I love to hear that this recipe was enjoyed, thanks so much for making it. Thanks for sharing your feedback, sorry this took longer than expected. Have the best week:) xx

      Reply