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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
I made this tonight – it was delicious!!! I followed it exactly as written, except I used a store-bought mild red salsa from a local favorite restaurant (all of the Salsa Verdes at my grocery were labeled “hot”). I cooked the long grain rice for 20-25 minutes, which is what was directed on the rice package. It came out perfectly! I added the red salsa, (did not add cilantro, my store was out of it), I only used half of the can of white beans and just a handful of the cheddar cheese over the top. I put it in the oven for 10 minutes and the cheese came out bubbly and slightly browned. I definitely think it’s better to melt the cheese as directed in the oven. I used a 13 1/2 inch Lodge cast iron pan. Served with avocado slices, green onions, lime juice, and tortilla chips. I will definitely make this again.
Hey Robin,
Fantastic!! I am thrilled to hear that this recipe was a winner, thanks so much for making it! Thanks for sharing what worked well for you. xTieghan
Made this tonight and it was a HUGE hit. My husband said it tasted as good as anything he’s had at a fancy restaurant, and he’s some pretty impressive meals at fancy restaurants ? Thanks for the new contribution to my normal weeknight lineup!
Hi Kate,
Fantastic!! I am thrilled to hear that this recipe was a winner, thanks so much for making it! xTieghan
Loved this recipe! Made it tonight with boneless skinless thighs! Delicious !
Hey Kathleen,
Fantastic!! I am thrilled to hear that this recipe was a winner, thanks so much for making it! xTieghan
I made this tonight and I left the chicken in to cook the rice. But my rice did not cook in 15 minutes. I had to add more water and total time on the rice was 40 minutes. I did not have to put the pan in the oven to melt the cheese. Just leave the pan on the stove and cover to melt. A
Saves on starting the oven. This was very tasty with good taco chips. But need to figure a better way for cooking the rice.
Hey Holly,
Fantastic!! I am thrilled to hear that this recipe was a winner, thanks so much for making it! Sorry to hear about the rice, what kind did you use? xTieghan
I used brown long grain rice. Did it take a lot longer because the rice was brown ?
Hey Holly,
It did yes, brown rice takes longer to cook. xTieghan
Hi! Do you remove the chicken from the pan before stirring in the rice and water? I’m assuming so but the recipe is a little vague. Thanks in advance for your time and response!
Hm, I didn’t even think about this. I did not remove the chicken, I cooked the rice and water etc. in with the chicken. I am feeling like there is MUCH too much liquid in this recipe.
Considering there is only one cup water per cup rice and beans, the liquid to dry or starchy is perfect. Normally long grain is one cup
to 1 1/2 or 2 cups liquid but the thick salsa verde is compensated.
Awesome recipe yet again Tiegan??
I can’t wait to try this. Has anyone used black beans instead of white beans? Would they cook the same?
Hi Sarah,
Black beans would be just fine to use! xTieghan
Thanks Nicole!
Hi Bonnie,
Yes, that is correct, the chicken does not get removed from the dish. xT
When you use measurements like 1/2 cup cilantro chopped.
Is that measured before chopping.
It seems like it would be.
Are you measuring by placing the leaves in a measuring cup?
Hey there,
Yes, before chopping and yes place the leaves in the cup, it does not need to be exact:) I hope you love the recipe, please let me know if you give it a try! xTieghan
Can you substitute brown rice? How would it effect cooking time?
Hi Stacie,
The brown rice with take longer to cook and you may need more liquid. Please let me know if you give the recipe a try, I hope you love it! xTieghan
Hey Candace,
Nope, you are not going to remove the chicken from the dish, it will continue to cook with the rice. I hope you love this recipe, please let me know if you give it a try! xTieghan
Wondering the same thing? If I could use regular salsa?
Hey LeeAnn,
Yes, that will work well for you! I hope you love the recipe, please let me know if you give it a try! xTieghan
Sounds great and appreciate every recipe and book you put out.
I’m really confused on the oven cooking. Does it all stay on the cook top? ?
Hi Janet,
You are going to put in the oven in step 3. So you are going to cook everything on the stove top up until step 3 and then finish in the oven so the cheese can melt and the dish can warm through. Please let me know if you have any other questions! xTieghan
I’m going to use rotisserie chicken when should I add it ?
Hi Kathy,
I would add with the beans. Please let me know if you give the recipe a try, I hope it turns out amazing for you! xTieghan
Quick question – At what point do you put this in the oven? Can all of this be done on the stovetop?
Hey Terri,
You will put this in the oven in step 3 to melt the cheese and warm everything through. If you are able to get the cheese to melt on the stove top then yes that will be fine to do. I hope this recipe turns out amazing for you, please let me know if you give it a try! xTieghan
Curious how big your skillet is you used in this recipe.
Hey Lori,
A 10 or 12 inch skillet will work well for this recipe! Let me know if you give it a try! xTieghan
Hi Tieghan,
Can you use low sodium chicken broth in place of the water?
Thanks,
Donna
Hey Donna,
Totally, that would work well for you! I hope this recipe turns out amazing for you, please let me know if you give it a try! xTieghan
Could a red salsa be used in place of the salsa verde?
Hey Jody,
Sure, that would work, you could also use enchilada sauce. Please let me know if you have any other questions! xTieghan
Would a 10” cast iron skillet work for this recipe or would that be too small? Not sure what you mean by large skillet. What size do you normally use? Thank you!
Hey Julie,
Yes, a 10-12 inch skillet is perfect for this recipe! Please let me know if you give the recipe a try, I hope you love it! xTieghan
I love all your recipes… In the future, could you maybe add a small section that includes reccos to make it toddler friendly? E.g. how to replace spices to keep it tasty but kid friendly? First time mom who needs babe to eat what we eat. ???
Hi Caitlin! I have a 4 year old and a 1.5 year old. I usually just seed my jalapeños and use half the amount of chili powder. Then if you feel that it doesn’t have enough spice for you, you can add crushed red pepper at the end on top of your serving!
Don’t be afraid of a little spice with your toddler. My 1.5 year old eats most the food I make from HBH even if its curry, mexican, etc.
Good luck!
Thanks so much for sharing Whitney!!
Hey Caitlin,
You would just want to omit the spicy ingredients, so for this recipe just use bell peppers in place of poblanos, skip the jalapeños, and just make sure to use a mild salsa verde. Let me know if you have any other questions! xTieghan
Stirring in some sour cream to the toddlers serving will help cut down the spiciness too
What can I substitute for poblanos? My husband doesn’t tolerate them!
Hey Sue,
You can just use additional bell peppers in place of the poblanos. Please let me know if you give the recipe a try, I hope it turns out amazing for you! xTieghan
Late New Year Greetings from the UK…. Any suggestions what I can replace the Salsa Verde with as I would have to order this on line and would like to make it today or tomorrow. Love your blog and I a. particularly enjoying cooking some of your healthier recipes. Thanks. Stay safe…
Nina, hello ~ do y’all have access to fresh tomatillos? (small green tomatoes, with an outside dry husk, peel off and wash green tomatillo). If no fresh available? Can be found canned. Crush tomatillos & salsa verde can be made by adding hot peppers & spices.
Hi Yolie – I’m in the UK, too and I haven’t been able to source tomatillos here, either fresh or canned, sadly. I’ve googled it and gooseberries have been suggested.
Great idea!!
Hey Nina,
You could use enchilada sauce in place of the salsa verde. Please let me know if you have any other questions! xTieghan