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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
This was delicious! Next time I would sauté the peppers and onions first. They don’t get very tender during baking.
Hey Mary,
Fantastic!! Thanks so much for making this recipe, I love to hear that it was enjoyed! Thanks for sharing your feedback! ?Tieghan
This tasted delicious! I added sliced jalapeños in the chicken and in with onions/peppers for some heat, and it really worked!
I ended up with a TON of liquid in the pan though, not really sure if that is normal- but all in all it was still freakin tasty.
Hey Colleen,
Fantastic!! Thanks so much for making this recipe, I love to hear that it was enjoyed! Sorry about the liquid, I am not sure where that is coming from for some readers. ?Tieghan
Made this recipe for dinner tonight, but omitted the cream cheese and used organic low-fat mozzarella sparingly to bring down the overall fat content. It was, as usual from Tieghan, delicious. My family loved it and commented that every dish has been tasty. We’re enjoying Tieghan’s talents so much! Thank you!
Hey Renee,
Fantastic!! Thanks so much for making this recipe, I love to hear that it was enjoyed! Thanks so much for your kind message:) ?Tieghan
Delicious and quick! Barely any cleanup. My husband loved the flavor! The pepper jack cheese gave it a nice kick. Will do this one again.
Hi Sandra,
Fantastic!! Thanks so much for making this recipe, I love to hear that it was enjoyed! ?Tieghan
Looking forward to making this. We can’t find any salsa verde in our stores that is any good. Do you have a favorite brand you’d recommend? Thanks in advance!
Hey Rebecca,
I really like Frontera brand, I also have a recipe in the HBH cookbook. Please let me know if you give the recipe a try! xx
Absolutely delicious & came together so easily!! I did ask some corn & then served with tortillas & avocado.
I loved this recipe – SO easy and delicious. boyfriend cut everything up and I assembled! I love a quick meal, especially since I had leftover jasmine rice to add some cilantro and lime juice to. however, I cooked for 25 minutes at 425 and my chicken was still pretty uncooked when I cut in. they were pretty standard chicken breasts. I always check the temperature with a meat thermometer and it said they were ready but I suppose the thermometer picked up on the stuffing inside the chicken. delish recipe but I am bummed I set it all up on my plate to then have to deconstruct and put the chicken back in the oven. 4/5 stars though! delicious!
Hey Samantha,
Thanks so much for making the recipe and sharing your feedback! Sorry to hear about your chicken! xTieghan
Hey Dianna,
Fantastic!! Thanks so much for making this recipe, I love to hear that it was enjoyed! ?Tieghan
Made this on a whim and boy am I glad I did. My husband LOVED this dish and reported it to be his favorite meal I’ve made to date. We paired it with Mexican style cauliflower rice and it was a delicious meal. I have plans to wow guests with this one and even use it for a meal train deliver to a dear friend.
Hey Aliza,
Fantastic!! Thanks so much for making this recipe, I love to hear that it was enjoyed! ?Tieghan
So delicious! My family was scraping the pan to get every pepper and onion! Will be making again!
Hey Brittany,
Fantastic!! Thanks so much for making this recipe, I love to hear that it was enjoyed! ?Tieghan
So easy and so amazing! It’s snowing outside and this was the perfect recipe last night! Thank you!
Hey Laurie,
Fantastic!! Thanks so much for making this recipe, I love to hear that it was enjoyed! ?Tieghan
This is a winner!!!! My family loved it!!! The combination of flavors and ease with which this comes together will blow your mind! For those that thought it was too liquidy I would suggest either turning your oven up 5 degrees and get a gentle boil going for a few minutes at the end or do it on the stovetop after baking. This thickened the sauce right up! Thank you Tieghan! xoxo
Hey Vikki,
Fantastic!! Thanks so much for making this recipe, I love to hear that it was enjoyed! ?Tieghan
This was delicious! We made it into a one pan stuffed chicken and crispy rice (mixed the veg into cooked rice, then the salsa, then the chicken on top). Our chicken was started on the stove since we used boneless skin on thighs
Hey Deanna,
Thank you so much for trying this recipe, I am thrilled that it was enjoyed!! xTieghan
I made this tonight and my husband and I can’t stop raving about it! So flavorful and cheesy. Easy to make on a week night. This is going to become a regular dish at our house! Thank you for sharing this recipe!
Hey Shana,
Thank you so much for trying this recipe, I am thrilled that it was enjoyed!! xTieghan
I made this Sunday night and although it was delicious, it was too watery. I think it would be helpful to give the salsa verde jar size used when making the recipe. I used a 16 ounce Herdez Salsa Verde. I also raised the temp 5 degrees but it didn’t help. I will try it again using a half jar because the flavor was great.
Hey Linda,
Fantastic!! Thanks so much for making this recipe, I love to hear that it was enjoyed! Sorry to hear yours was watery, I used a 16 ounce jar of salsa as well. ?Tieghan
Made this tonight and it was delicious!! Added a drizzle of avocado crema over the top when served. YUM!
Hey Julie,
Thank you so much for trying this recipe, I am thrilled that it was enjoyed!! xTieghan
Made this tonight & it was absolutely delicious! Did take one reviewers suggestion & roasted the poblanos first. And, being a bit lazy I took your suggestion of serving with warmed tortillas – perfect!!! I’ll be making this again for sure. Thank you, creative chef, for your making my dinner choices easier & tastier!
Hi Molly,
Thank you so much for trying this recipe, I am thrilled that it was enjoyed!! xTieghan
I made this recipe tonight and it is also delicious! And it was very easy to make!
Hey Lee,
Thank you so much for trying this recipe, I am thrilled that it was enjoyed!! xTieghan