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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. I made a version of this tonight. Your recipe inspired me but I didn’t have the right ingredients. So I substituted a tin of chopped tomatoes for the peppers and used regular salsa to finish it. It is divine!! I think it will be extra delicious scooped up and put into a tortilla. I’m going to suggest that to my 16 year old when he gets home from work in a bit!

    Reply

  2. 5 stars
    This is a really good recipe and pretty easy to make. I like having the option to scale down as I cook for two. However in this recipe the 2 cups of water don’t change from 2 servings to 6 servings. So I blindly added the 2 cups of water to 1/2 cup of rice. I thought about it after and I know better than to add that much water to 1/2 cup rice. But not having made this before I followed the instructions. It was more like soupy casserole but good. I will make again.

    Reply

    1. Yes, the water should be in the recipe rather than the instructions so it goes down when you adjust the serving size.

      Reply

    2. Hey Lisa,
      Happy Friday!! Love hearing that this recipe was enjoyed, thanks a bunch for giving it a try! Sorry, the water is not an “ingredient” so yes, anything in the directions portion you will have to change yourself. xxT

      Reply

  3. Why am I having difficulty pinning this single recipe to Pinterest? The only option I see is to follow the Half Baked Harvest Pinterest page. Am I missing something?!?

    Reply

    1. Hi Kathy,
      Everything is working on our end. Just roll your mouse over one of the photos and you will be able to pin from there. Please let me know if you give the recipe a try, I hope you love it! xTieghan

      Reply

  4. Hi! I am making your recipe (can’t wait) and I am assuming you throw the jalapeño pepper in with the other peppers and spices? Thanks!!

    Reply

    1. Hey Angela,
      Yes, that is correct. Please let me know if you give the recipe a try, I hope you love it! xTieghan

      Reply

  5. 5 stars
    A different kind of chili that was quite delicious! I followed the recipe, and unlike some people’s experience, the rice had cooked perfectly by the time it came out of the oven. We were surprised that there wasn’t more liquid after adding all that salsa verde, but the end result was good in any case. As usual, it took me twice the estimated time to make, but I guess I’m just a slow worker in the kitchen ;-).

    Reply

    1. Don’t feel bad. I make a lot of HBH recipes and ALWAYS take a lot more time than it says it should. Still love them though!

      Reply

      1. Thanks, Karen, I’m glad I’m not the only one! I make a lot of HBH recipes, too, because we think they’re delicious, but preparation in particular usually takes me double or triple the time estimated. I’ve just learned not to pay any attention to that because I know it doesn’t apply to me ;-).

        Reply

    1. Hey Molly,
      Sure, that will work for you, you could also use enchilada sauce. Please let me know if you give this recipe a try, I hope you love it! xTieghan

      Reply

  8. Made this in a quick 25 minutes before I had to run out the door- and truly was a one-pot-wonder…. my family LOVED it – and I didn’t even have most of the toppings… just green onions. 100% keeping this one on rotation!

    Reply

  9. This was absolutely delicious! We topped ours with a head of romaine that we had in the fridge for a little extra crunch. Half-Baked Harvest to the rescue at our house once again!!

    Reply

    1. Hey Kathleen,
      Fantastic!! I am thrilled to hear that this recipe was a winner, thanks so much for making it! xTieghan

      Reply

    2. Hey Linda,
      I would just skip the beans. If you wanted to add another veggie that would work in place of them. Please let me know if you give the recipe a try, I hope you love it! xTieghan

      Reply

  11. We love all of your recipes, can’t wait to try this one tonight!! Question, you keep the skillet covered when you bake? My staub doesn’t have a cover, the cover I use for the stovetop isn’t over safe.

    Reply

    2. Hi Sarah,
      Nope, you will leave the skillet uncovered while baking so the cheese can melt. I hope this recipe turns out amazing for you, please let me know if you give it a try! xTieghan

      Reply

  12. I’m making this this weekend. Big snowstorm coming to New England! Wooo! I have all the ingredients except the long grain rice, only Arborio. Think it will make a difference?

    Reply

    1. I think you would need to add a LOT more liquid- Arborio can absorb sooo much (check out how much a risotto recipes uses )

      Reply

    2. Hey Sara,
      I think that should work well for you! Please let me know if you give the recipe a try, I hope you love it! xTieghan

      Reply

  13. Made this for dinner tonight, it was so tasty. Hubs told me to make sure and save this recipe. Son could not believe how flavorful it was. Big hit at our house.

    Reply

    1. Hey Sue,
      Fantastic!! I am thrilled to hear that this recipe was a winner, thanks so much for making it! xTieghan

      Reply

  14. 5 stars
    It was delicious as always, Tieghan! I made this tonight using a medium salsa verde. I didn’t add very much salt when I was cooking and when I tasted it before putting on the cheese, I was afraid it might be a little bland. Nope! With the cilantro, diced jalapenos, green onions, and lime, it turned out perfectly. Thank you for another great recipe! ❤

    Reply

    1. Hey Carlene,
      Fantastic!! I am thrilled to hear that this recipe was a winner, thanks so much for making it! xTieghan

      Reply

  15. 5 stars
    Made this tonight and it was absolutely delicious!! I did substitute the water for chicken stock. Will definitely make again!!

    Reply

    1. Hey Sue,
      Fantastic!! I am thrilled to hear that this recipe was a winner, thanks so much for making it! xTieghan

      Reply