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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
I was wondering about the cilantro in the photo in the text which has cilantro sprinkled inside the chicken with the cheese. It’s not in the recipe itself, as it says only to serve with cilantro. Did you intend for it to go inside? Thanks! I love your recipes—they make me excited to cook!
Hey Jennifer,
My family loves cilantro so I added a little extra, you can certainly do the same:) I hope you love the recipe, please let me know if you give it a try! xx
Very tasty, would make again. However, every time I make one of HBH chicken recipes the chicken always takes significantly longer to cook than the recipe states. After 45 minutes, I popped the chicken in the micro to get it to a safe temp, because my family was starving! Definitely nowhere near cooked after 20-25 minutes. Will make this again, but plan for being in the oven for an hour.
Hey Liz,
Fantastic!! I love to hear that this recipe was a hit, thanks a lot for making it! Sorry to hear this, I am wondering if your chicken is much bigger than mine? Have the best weekend:) xTieghan
This was fantastic!
I made this exactly as posted and served it with cilantro lime rice and charred corn tortillas.
It honestly tasted like it took much longer to prepare and cook then it did.
Thank you for such a great super simple, everyday dinner that there is nothing half baked about it 😉
Hey Lori,
Happy Friday!! Thanks so much for trying this recipe out, I love to hear that it was enjoyed!! xx
Do you blister and peel the poblanos first, or use them as is, raw and unpeeled?
Hey Lydia,
For this recipe, I used them raw. Please let me know if you have any other questions, I hope you love this recipe!! xTieghan
So good! What a fun and easy twist on chicken.
Hey Abbey,
Happy Friday!! Thanks so much for trying this recipe out, I love to hear that it was enjoyed!! xx
Made this last night with pork chops instead of chicken. It was awesome!!!!
Hey Leanne,
Happy Friday!! Thanks so much for trying this recipe out, I love to hear that it was enjoyed!! xx
Delicious!!! I used chicken thighs as that’s what I had but it was perfect. Hubbie has requested it be on the menu weekly. Yum!
Hey Rach,
Happy Friday!! Thanks so much for trying this recipe out, I love to hear that it was enjoyed!! xx
This was sooooo good! As others suggested, we sauteed the onions and poblanos a little first on their own to give them some color, which I liked and will do again. We also threw in some chopped fire roasted Hatch green chiles that we had, because we live in New Mexico and it felt obligatory. ? We got shredded pepper jack cheese instead of slices, and sprinkled the remainder of the bag on top of the whole thing with about 10 mins left in the oven, which I strongly recommend. More cheese on top is always nice. (We did have to cook ours for probably 35-40 mins, rather than the suggested 25, but we expected that because they were big chicken breasts.) Overall a delicious, hearty meal! Excited for the leftovers!
Hey Meghan,
Happy Friday!! Thanks so much for trying this recipe out, I love to hear that it was enjoyed!! Thanks for sharing what worked well for you! xx
So good! I have yet to try something of yours that I have not loved. But this one is just so delicious and warm to the tummy! Made some cilantro rice to go with this and it was just perfection.
Hi Macy,
I love to hear that this recipe was enjoyed, thanks so much for making it!!☀️ xTieghan
This turned out well, very spicy! As some other commenters did, I sauteed the onion and poblanos in olive oil first; I just couldn’t see putting them in raw. I also topped everything with Mexican blend cheese, which was the perfect finishing touch.
Hi Helen,
I love to hear that this recipe was enjoyed, thanks so much for making it!!☀️ xTieghan
Made this tonight and was overall pretty happy with the result. Very easy and tasty, and a great option for midweek dinner. I used a mild salsa, so no spice at all. I think next time I’d sauté the peppers and onions lightly and/or cook the chicken on top of them to get them to soften a bit more. Next time I will also watch more carefully the selection at the meat counter–I got one that was like a Godzilla chicken and took way longer to cook then the others lol.
Hi Nicole,
I love to hear that this recipe was enjoyed, thanks so much for making it!!☀️ xTieghan
Really good and easy clean up! Used a mild salsa verde and the heat level was just right. Will make again for the grands but will have to tone down the spice a little more for them. Perfect meal for another cold gray snowy Minnesota spring day 🙂
Hey Cathleen,
I love to hear that this recipe was enjoyed, thanks so much for making it!!☀️ xTieghan
Delicious, we loved it. Full of flavor and quick to make. We will have it again.
Hi Ann Marie,
I love to hear that this recipe was enjoyed, thanks so much for making it!!☀️ xTieghan
This was so easy to make and full of flavor! A keeper!
Hey Jodi,
I love to hear that this recipe was enjoyed, thanks so much for making it!!☀️ xTieghan
If altered and using rotisserie chicken, would you still put cream cheese in and let it just melt into the sauce?
Hi Jacyn,
I probably wouldn’t use a rotisserie chicken here, it will most likely dry out and you won’t have any chicken to stuff. Please let me know if I can help in any other way! xTieghan
I would soften the cream cheese and mix it with some verde to be sure it melts. If you heated it for 20 minutes to half an hour at 350 degrees, it would be a nice casserole.