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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’m trying this tomorrow and I’m so excited. Do you shred the chicken before you add the rice. Or leave it whole?
Hey Abby,
You are going to cube the chicken into bite size pieces before cooking. I hope you love this recipe, please let me know if you give it a try! xTieghan
My house smells incredible! Pure comfort food!
Hey there,
Awesome!! Love to hear this recipe was a winner, thanks for making it. Have the best week:) xT
This was another fabulous recipe! No modifications needed! (Made a HUGE amount…can’t wait for leftovers)
Hey Tracey,
Awesome!! Love to hear this recipe was a winner, thanks for making it. Have the best week:) xT
I thought this was delicious, but it turned out super spicy for me! I’m wondering if it’s because I used spicy salsa verde (inadvertently purchased)? Also is it possible to just leave out the poblanos? I have a toddler and like to make meals he can eat too.
Hey Katherine,
Thanks so much for giving the recipe a try! Sorry to hear about the spice! Yes, next time, use mild salsa verde and then you can use more bell peppers in place of the poblanos. I hope this helps! xTieghan
Loved this one. Definitely will say that it took me double the amount of time than what the recipe said, but I also think that’s because I used brown rice instead of white rice and the brown rice took forever to cook. Instead of 15 min, it took about 35. Regardless, this dish was incredible and full of lots of amazing flavor. I have a feeling it’ll taste even better the next day!
Hey Stephanie,
Awesome!! Love to hear this recipe was a winner, thanks for making it. Have the best week:) xT
Delicious…would definitely make this again. Chop everything in the morning…you will enjoy your evening much more! Would love to include a photo but can’t figure out how…
Hey Mary,
Awesome!! Love to hear this recipe was a winner, thanks for making it. Have the best week:) xT
My MIL sent me this recipe earlier this week and I knew I had to try it! Just fed 4 adults (with seconds) and we still have about half a pot left. Such a great recipe to have on hand for winter days! I wonder if it would freeze well, without the cheese on top?
Hey Alexa,
Awesome!! Love to hear this recipe was a winner, thanks for making it. Sure, you could definitely freeze it. Have the best week:) xT
I’m definitely giving this recipe a try! Tieghan, how many jars of that salsa verde you linked on the recipe did you use? I’ll try to use the same one, but since the measure is in cups, I don’t know if one jar will be enough! Thank you, I love one pot recipes!
Hi Jessie,
There’s 16 ounces in a cup. So if you are buying 16 one jars, you will need 3 of them. Please let me know if you give the recipe a try, I hope you love it! xTieghan
Isn’t a cup 8 oz?
Lol yes! Sorry, talk about a case of the Mondays! So, you will just need 2 jars:) xTieghan
Wow, that would be over a kilo of salsa verde!
Sorry…8 ounces in a cup:) LOL
Does it have to have time to bake? Is it possible to do fully on the stove in the skillet? We don’t have a full size oven (small convection oven) so our skillet won’t fit 🙁
Hi Noelle,
I bet if you put a lid on your skillet, your cheese will melt for you so you could skip the oven. Let me know if you give the recipe a try, I hope you love it! xTieghan
Delicious! I didn’t have any chicken so substituted ground turkey. A winner.
Hi Mara,
Awesome!! Love to hear this recipe was a winner, thanks for making it. Have the best week:) xT
I made this for our family game night, it was a hit!! Followed the recipe, it’s perfect. I made the beer bread, that is to die for. I’ll definitely make this again.
Hey Teresa,
Awesome!! Love to hear this recipe was a winner, thanks for making it. Have the best week:) xT
I love a good one pan recipe and this one is amazing! So simple to prepare – and delicious!
Hey Lynn,
Happy Sunday!! I am thrilled to hear that this recipe was enjoyed, thanks bunch for giving it a go! xxTieghan
This is absolutely delicious! I didn’t have (was too lazy to go to the grocery store for) poblano peppers, so just chopped up a large can’s-worth of mild green chiles and used black beans in place of the white beans because I like them better. My husband is eating it for breakfast! I also used the frozen (thawed) chicken tenders that were in my freezer, but you could easily stir in pre-cooked chicken at the end of step 2. We will be eating this frequently!
Hi Michelle,
Happy Sunday!! I am thrilled to hear that this recipe was enjoyed, thanks bunch for giving it a go! xxTieghan
I made this last night for dinner. It was quick and easy and so delicious! We loved it!
Hey Maggie,
Happy Sunday!! I am thrilled to hear that this recipe was enjoyed, thanks bunch for giving it a go! xxTieghan
We just made this tonight and it is definitely going into our go-to rotation. Hit the spot!
Hey Allison,
Happy Sunday!! I am thrilled to hear that this recipe was enjoyed, thanks bunch for giving it a go! xxTieghan
Loved this! I used leftover chicken breast and it was still so good! Just needed a bit more water for cooking the rice. Came out delicious! Perfect spicy pick me up for middle of winter blues.
Hey Robin,
Awesome!! Love to hear this recipe was a winner, thanks for making it. Have the best week:) xT