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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.

One Skillet White Chicken Chili Bake | halfbakedharvest.com

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.

One Skillet White Chicken Chili Bake | halfbakedharvest.com

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!

One Skillet White Chicken Chili Bake | halfbakedharvest.com

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.

One Skillet White Chicken Chili Bake | halfbakedharvest.com

Looking for other weeknight chicken recipes? Here are some favorites:

Lemon Butter Dijon Chicken and Orzo with Feta Sauce

Cheesy Cuban Chicken Rice Bake

Creamy White Chicken Chili

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!

@halfbakedharvest

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♬ Sugar (feat. Francesco Yates) [Extended Mix] – Robin Schulz

One Skillet White Chicken Chili Bake.

Author: Tieghan Gerard
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
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.

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Ingredients

US Customary – Metric

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!
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One Skillet White Chicken Chili Bake | halfbakedharvest.com
This post was originally published on January 26, 2022
4.40 from 1163 votes (979 ratings without comment)

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Comments

    1. Hey Anne,
      That would work for you, I would use 2 pans though, it will make too much for just one skillet. Let me know if you give the recipe a try, I hope you love it! xTieghan

      Reply

  3. 5 stars
    Thanks Tieghan!…..Another excellent recipe! Cooked this recipe in my dutch oven–worked perfectly. My only alternative to the recipe was I grilled/blackened the chicken and then added to the pot. (For some reason, our mexican dishes just taste better with grilled/blackened chicken). Perfect spice ratio…..even our children loved it. Everyone agreed this recipe gets added to the list. Amazing and flavorful dish!

    Reply

  4. 5 stars
    This was incredibly easy and amazing. My family really enjoyed it. It fed 6 adults and 2 kids. We had enough leftover for one, so it was the perfect amount. I did use mild salsa verde and only half of a seeded jalapeño pepper because of the young kids. Everyone said this is a keeper! And like you said, the toppings are a must!

    Reply

  5. 5 stars
    This was so good. I mean SO GOOD and the type of good that gets better the next day. And only one pan to clean at the end! My only criticism is that the chicken cooked so long (10-15 min at first, 15 min simmer and then 10-15 min in the oven) that by the time it was done it was overcooked and rubbery. I think next time I’ll either brown the chicken and set it aside until putting in the oven or else make it with ground chicken or turkey. But seriously, go make this. It would even be wonderful without meat. This is going in the rotation.

    Reply

  6. 5 stars
    My kids are not big fans of chili but I made this the other night BIG HIT!! I also air fried corn tortilla’s yummy!!

    Reply

  9. 4 stars
    This dish was delicious, and so flavorful. That being said, my rice was pretty undercooked once completed, despite simmering it for 10-15 minutes longer.

    Reply

    1. Hey Julie,
      Fantastic!! Love hearing that this recipe was a hit, thanks for making it:) Sorry to hear about your rice, what kind did you use? Have the best day! xxT

      Reply

    1. Hey Christine,
      Fantastic!! Love hearing that this recipe was a hit, thanks for making it:) Have the best day! xxT

      Reply

  11. Delicious! I had a different chicken dish planned so I made this as a side with cauliflower and it was soo good!

    Reply

    1. Hey Kara,
      You are going to add the jalapeño in step 1. I hope this recipe turns out amazing for you, please let me know if you give it a try! xTieghan

      Reply

  13. 5 stars
    This recipe went directly onto our “Family Foodie Favorites” board on Pinterest, as it was OUTSTANDING!! The perfect combo of quick, fresh, healthy, filling and FULL of flavor. Thank you for another winner!!

    Reply

  15. 3 stars
    This was good but not great. I’m not sure what would’ve made it better. I started cooking this in a 10″ cast iron skillet but had to transfer everything to a dutch oven – the amount of liquid was way too much for my pan! Makes a very large amount of chili.

    Reply