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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
Really liked this dish. Great flavors and easy to assemble. However, the finished product did not look like the picture-more salsa than cheesy.
Hey Sarah,
Awesome!! Love to hear that this recipe was enjoyed, thanks so much for making it! Have the best weekend:) xx
My husband LOVED it so that’s a win! I found it on TikTok and it was super easy! Will definitely be a frequent dinner in out house!
Hey Leti,
Awesome!! Love to hear that this recipe was enjoyed, thanks so much for making it! Have the best weekend:) xx
Easy to make and presents/tastes like a restaurant meal. I sautéed the onion & pepper first.. will make again!
Forgot to add I did clintro lime rice too
Hey Lisa,
Happy Friday!! I love to hear that this recipe was a winner, thanks a lot for trying it out! ☀️xx
Green chile may be Anaheims, New Mexico chiles, big Jim’s, etc. A poblano can be considered a green chile. Salsa verde does include green chiles. It is not solely made of tomatillos. A simple Google search would uncover these things. And if Google is not authentic enough for you, take it from me, a straight up latina over here from the border.
This was delicious! Thanks for another yummy easy recipe
Hey Cheryl,
Happy Friday!! I love to hear that this recipe was a winner, thanks a lot for trying it out! ☀️xx
This does not have any green chile in it. Poblanos are a very different pepper than green chile. Green chiles have more heat. And salsa verde is made with tomatillos, not green chile.
Hi Emily! The salsa verde I love to use has both tomatillos and green chiles. Hope that makes sense! Thanks so much for commenting. (: xT
I just made this recipe tonight. It’s fantastic! It wasn’t as cheesy looking as photo so I think I’ll add more cheese next time. I used a small can of Herdez verde sauce and was not soupy at all. Easy to make! A mus try!
Hey Lynda,
I am thrilled to hear that this recipe was enjoyed, thanks so much for making it! xxT
Loved it! So flavorful and easy. Your recipes are easy to follow.
Hey Patricia,
I am thrilled to hear that this recipe was enjoyed, thanks so much for making it! xxT
5 stars hands down the best chicken dish ever!!!! I was going to make with bell pepper because it’s all I had on hand but after reading the reviews I decided to pick up some poblanos and boy was it worth it! I will definitely be making this again!
Hi Ashley,
I am thrilled to hear that this recipe was enjoyed, thanks so much for making it! xxT
Yummy recipe! I tried to insert the photo but it wouldn’t let me insert it! It looked just like your photo♥️The chicken was super moist even though I baked it for 40 minutes because the breasts were thick! I also served it over brown rice but next time I will make the cilantro lime rice! Love your recipes!
Hey Lisa,
I am thrilled to hear that this recipe was enjoyed, thanks so much for making it! xxT
So so good!!!
Hi Maggie,
I am thrilled to hear that this recipe was enjoyed, thanks so much for making it! xxT
This turned out really well for me – it didn’t look as pretty or cheesy as the pictures but the flavors were on point and I thoroughly enjoyed it with cilantro lime rice. I think sprinkling some shredded cheese on top toward the end would be helpful! My baking time was like 40 minutes to get the chicken to cook through, but I used a different sort of baking dish.
I’m curious what size cast iron you used shown above in your pictures?
Hi Erin,
I am thrilled to hear that this recipe was enjoyed, thanks so much for making it! I used a 12 inch skillet:) xxT
This meal was insanely delicious! We used green bell peppers because our grocery store didn’t have any poblano peppers. This was so easy to make and my fiance was complimenting me all night. We made some yellow rice for the side and have the leftovers for lunch. Thank you again for this recipe, this is an instant addition to our regular meal rotation!
Hey Autumn,
I am thrilled to hear that this recipe was enjoyed, thanks so much for making it! xxT
My family LOVED this!!!! I followed the recipe to the T…. Thank you for sharing!!!!!
Hey Cathy,
I am thrilled to hear that this recipe was enjoyed, thanks so much for making it! xxT
Scrumptious! I served this with lime cilantro rice, which was an excellent accompaniment. There was a lot of liquid – could the rice possibly be cooked in this as in your one skillet cheesy Cuban chicken rice bake? The only adjustment I had to make was I had to bake the chicken for 40 minutes to cook through (rather than 20-25)
Hey Karen,
I am thrilled to hear that this recipe was enjoyed, thanks so much for making it! You could definitely give that a try, I bet it would work well! xxT