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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
Absolutely perfect recipe for a snowy January evening! Family loved it. Such a nice kick and full of flavors!
Quick question- are the jalapeño peppers and green onions just for garnish? Saw them on the recipe list but not mentioned in the actual recipe so just checking.
Hey Kate,
Happy Sunday!! I am thrilled to hear that this recipe was enjoyed, thanks bunch for giving it a go! You can add the jalapeño with the poblanos and yes the green onions are garnish. xxTieghan
Also wondering about jalapeño and green onion. Put jalapeños in with poblanos and green onion for garnish
Yes, that is correct:)
Tieghan, this is delicious!! I’m not even done with my first bowl and already want more haha. Thanks for the recipe!
Hi Stephanie,
Happy Sunday!! I am thrilled to hear that this recipe was enjoyed, thanks bunch for giving it a go! xxTieghan
I’m wondering if I could sub quinoa for the rice? Would you reduce the 15 min boil time?
Hi Kristin,
You could use quinoa, you would just want to adjust your cook time accordingly. Please let me know if you give the recipe a try, I hope you love it! xTieghan
When do you add the jalepeno?
Hey Claire,
You are going to add the jalapeño in step 2 with the poblano. Please let me know if you give the recipe a try, I hope it turns out amazing for you! xTieghan
What size can of white beans please?
Hi Anne,
You will want to use a 15 ounce can of beans. Please let me know if you give the recipe a try, I hope it turns out amazing for you! xTieghan
Followed the recipe and it turned out delicious! Really enjoyed it and will make again
Hi Amy,
Thanks a lot for giving this recipe a try, I am glad to hear that it was enjoyed. Have the best weekend!! xTieghan
You have so many incredible looking recipes that use (lots of) garlic, however, I’m allergic to garlic. Do you think it can just be omitted, or is there a substitute you can recommend?
Hi Lucy,
Yes, you can omit it or use shallots, those would work well too! Please let me know if you give the recipe a try, I hope you love it! xTieghan
If I wanted to make this vegetarian – would I just leave out the meat or do you have other suggestions? Thanks!
Hi there,
I would skip the meat, you could add more beans or veggies in place of the chicken, that will work well for you! I hope you love the recipe, please let me know if you give it a try! xTieghan
Suggest using tofu, portobello mushroom, spaghetti squash or quinoa/edamame mix in place of chicken. You could also do it with some plant based sausage or beef/ meat imitations I think it would be just as fabulous.
Add whatever you like:)
Made this recipe for Saturday lunch! We loved it. I substituted chicken broth for the water. Thanks for an easy and delicious meal!
Hey Joanne,
Thanks a lot for giving this recipe a try, I am glad to hear that it was enjoyed. Have the best weekend!! xTieghan
Just made this tonight. This was super delicious. Will definitely make it again. Thank you for sharing.
Hey there,
Thanks a lot for giving this recipe a try, I am glad to hear that it was enjoyed. Have the best weekend!! xTieghan
Made this for dinner! We LOVED it ? (not surprising since we have loved every recipe of yours I’ve made ? and that’s a lot lol) Thanks for sharing
Hey Jerusha,
Thanks a lot for giving this recipe a try, I am glad to hear that it was enjoyed. Have the best weekend!! xTieghan
Wow wow and WOW! All the feels with this one. Absolutely delicious! Perfect amounts of everything.
Hi Jennifer,
Thanks a lot for giving this recipe a try, I am glad to hear that it was enjoyed. Have the best weekend!! xTieghan
The flavor is there, but the rice didn’t cook up enough, so the end result is a little too chewy. I would recommend cooking the rice longer.
Hi Kristen,
Thanks for giving the recipe a try, sorry to hear about your rice. What kind of rice did you use? Let me know how I can help! xTieghan
Yum! Very easy to make and very tasty. We ate it with tortillas on the side which I saw another commenter recommended. I would make a couple changes to ratio of ingredients based on preference in my family but overall it was a hit.
Hey Sarah,
Thanks a lot for giving this recipe a try, I am glad to hear that it was enjoyed. Have the best weekend!! xTieghan
Need to bring a meal to a friend. Do you think this dish would do well being made and then warmed up in oven following day?
Hey Louissa,
I would make up until the point of baking, cover and pop in the fridge. Your friend can then bake this when read to enjoy. Please let me know if you have any other questions! xTieghan