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This simple One Skillet White Chicken Chili Bake makes for the best weeknight dinner. It’s an awesome twist on classic chili. Made with poblano peppers, jalapeños (for just the right amount of heat), and seasoned chicken. It’s spicy, creamy, and so delicious, with a bit of rice baked right into the sauce. Top each quick skillet mixture with cheese, bake, and then add fresh cilantro and avocado too.
Really feeling like January is all about these sheet pan, one skillet dinners. Easy and simple, but still so flavorful – can’t go wrong there. I got a question this week about sharing more 5 ingredient recipes. The funny thing is, I actually have one coming soon. But in general, I find 5 ingredients just isn’t enough to make a recipe good. And around here, if anything is lacking in flavor, people start requesting the chili flakes and hot sauce.
All that said, I love a simple, easy recipe. It just needs to have some spices, you know? This chicken is exactly that, simple but flavorful, and we just love a dinner all made in one skillet.
Here are the details
As the title announces, this dish all comes together in a skillet. I use my Staub skillet, but any oven safe skillet is great!
Cook up some onions and peppers along with the chicken and seasonings. I love to use a mix of chili powder, paprika, and lots of cumin.
Add in the rice, then pour the water right into the skillet to cook the rice. Once the rice is cooked, I stir in lots of salsa verde, which is key. It adds the best, mellow spiciness.
To finish, I top with cheese and then throw the entire skillet into the oven to finish cooking. Super simple.
And then, because I love a good chili with all the toppings – lots of avocados, cilantro, and green onions. In my book, these are key, I highly recommend you do the same. I also throw on jalapeños, which I’m sure comes as no surprise. Yogurt or sour cream would be a great addition as well!
What’s great about this chili bake is that it incorporates a variety of flavors and textures. Yet it’s all made simply in ONE skillet. It’s even packed with vegetables too.
This is in my rotation of recipes to make when family comes into town in just over a week. I’ve already made it twice since photographing it. It’s just so good, and it’s different, which is nice for your average weeknight.
Looking for other weeknight chicken recipes? Here are some favorites:
Lemon Butter Dijon Chicken and Orzo with Feta Sauce
Cheesy Cuban Chicken Rice Bake
Lemon Chicken with Sweet Potatoes and Avocado Goddess Sauce
Lastly, if you make this One Skillet White Chicken Chili Bake, 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 White Chicken Chili Bake.
Servings: 6
Calories Per Serving: 779 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 yellow onion, chopped
- 1 pound boneless skinless chicken breasts, cubed
- 4 cloves garlic, minced or grated
- 2 poblano peppers, seeded and chopped
- 1 red bell pepper, seeded and chopped
- 1 jalapeño, seeded if desired, and chopped
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- kosher salt and black pepper
- 1 cup long grain rice
- 2 1/2 cups salsa verde
- 1 can white beans, drained
- 1/2 cup fresh cilantro, chopped
- 3/4 cup shredded cheddar cheese
- 1/2 cup shredded pepper jack cheese
- avocado and green onions, for serving
- lime zest and juice, for serving
Instructions
- 1. Preheat the oven to 425° F.2. In a large oven safe skillet, heat the olive oil over high heat. When the oil shimmers, add the onion and chicken and cook 5 minutes. Stir in the garlic, poblano peppers, bell pepper, cumin, paprika, chili powder, and a pinch each of salt and pepper. Cook 5-10 minutes, until very fragrant. Stir in the rice, cook 1-2 minutes, until lightly toasted. Add 2 cups of water. Bring to a boil. Place the lid on the skillet and turn the heat down to the lowest setting possible. Allow the rice to cook 15 minutes, until most of the liquid has cooked into the rice, but not all of it. Stir in the salsa verde, beans, and cilantro. 3. Remove from the heat and sprinkle the cheeses over the chicken/rice. Bake 10-15 minutes, until the cheese is melted.4. Serve topped as desired with avocado, cilantro, and lime. Enjoy!
This post was originally published on January 26, 2022
This was soooo good! I loved the combination of chicken, rice, and white beans. My husband also really enjoyed it, and he is not a huge fan of chicken breasts. This will definitely go in my rotation of recipes!
Hey Jeffrey,
Happy Monday! I’m grateful you made this recipe and for your comment, so glad it was enjoyed!
This is a fantastic recipe – after making it countless times now, I had to put in my two cents. I have always made it using shredded chicken (either rotisserie or cooked chicken breasts), but otherwise follow the recipe exactly. Love a good one pot meal like this, and there is so much flavor, especially with the cilantro mixed in. My husband and I get several meals out of this, and usually don’t mind eating the leftovers throughout the week. I have also had success portioning out the leftovers and vacuum sealing to freeze…has always reheated pretty well for me from frozen this way.
Hey Erin,
Happy Holidays!🎄 Thanks for your comment and making this recipe so often, I’m so glad it always turns out well for you!
Have a great weekend!
Love this recipe! I’ve made this so many times- as written, tweaked to make vegetarian-friendly, and extended to feed hungry teens. It’s one of my favorites!
Hey Serina,
Amazing! Love to hear this dish is always enjoyed, I appreciate you making it so often! Happy Tuesday!
Update :
I’ve actually made this recipe twice . Both times with brown rice cuz it’s all I have n I’m trying to eat healthier . It’s just not worth it . It came out very mulch-y n not so tasty. My husband hated it. Plus this recipe make a whole lot of food for just 2 of us so sorry to say I’m giving up on it . Probably great for a huge family or for hosting company. Pictures look delicious!! But just not for me . Thanks .
Could you make this as a freezer meal? And just do all steps prior to placing in oven for last 10-15 min? Freeze before step 3 and then thaw and do step 3.
Hi Lizzy! I haven’t tried that personally but that should work great to freeze it! 🙂 xT
Hi id like to see an update on this recipe giving cook times for brown rice . For now I think it’s safe to say you have to cook the brown rice for this recipe separately. I’m a lil worried that it won’t cook right without the water or broth but instead I’m cooking it
along with the beans n
salsa see what happens?? Not sure what to rate it yet as it’s not done cooking n I haven’t eaten it yet??
This turned out fantastic. I followed recipe as written, and prepared all ingredients ahead of time before starting so steps moved smoothly. Only thing I would change would be to simmer the beans for 10-15 minutes before starting. Definitely will make again.
Hey Deborah! Thank you so so much for trying out the recipe, so glad you enjoyed this yummy one skillet recipe! 🙂 xT
I’ve made this recipe at least three times. It’s come out differently each time but always delicious. A question about the jalapeño. The ingredients suggest it’s chopped, it’s not mentioned in the instructions and the picture shows it sliced. Can you clarify?
Hey Joni,
Happy Sunday!! I appreciate you making this recipe and your comment, so glad to hear it turned out nicely for you! I like to chop the jalapeños:) XxT