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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. 5 stars
    This recipe is PHENOMENAL!!! So flavorful, filling & healthy too! My husband had 3 servings of this at dinner tonight & I had 2 hefty servings – so good!! Thank you, Tieghan! ??

    Reply

  2. 5 stars
    Made this tonite. We loved it. It was a bit more soupy than I thought it would be but I only had brown rice to use up and maybe that was it. It was delicious. I used the jalapeño and the heat was perfect. It had that New Mexico flavor I love. Can’t wait to eat leftovers for lunch tomorrow! Thanks.

    Reply

  3. 5 stars
    LOVED this recipe! I didn’t have red bell peppers and my rice was a tad bit undercooked and I still give it a 5!

    Reply

  4. 5 stars
    I will say this was one of the best dishes I have made. The depth of flavor was amazing. I left out the cilantro because I dislike the flavor. Absolutely delicious. Thank you.

    Reply

    1. Hey Lori,
      For this recipe, you will want to use a 10 or 12 inch skillet. Let me know if you give the recipe a try, I hope you love it! xTieghan

      Reply

  10. I made this yesterday and it was delicious! except…it was so “hot” and I couldn’t figure out why! I could only find 1 brand of salsa verde and after we ate I looked at the jar and found that the salsa verde was made with serrano peppers. I never thought that salsa verde would be hot! Live and learn. I WILL make this again but will make sure I check the ingredients in the salsa verde.

    Reply

    1. Hey Rose,
      Fantastic! Thanks so much for making this recipe, I love to hear that it was enjoyed! Sorry to hear about the salsa verde, yes definitely use a mild salsa verde next time! xTieghan

      Reply

  11. 5 stars
    Loved it, it had chipotle bowl vibes. I would season the chicken before cooking next time I make it though, loved it, thank you!

    Reply

  13. 5 stars
    Let me start off with how tasty this recipe was. My husband loves heat & spice. I made the 1 skillet chicken chili bake.
    I followed the directions to the tee. Didn’t sub anything.
    It was easy…..I did pre-measure everything out. I like to do this to keep myself organized & not get stressed. I’m not a Chef so can get frazzled ….Hahaha.
    This is a delicious dish. The spices are amazing. I would recommend it.
    I was amazed at how much can fit in my skillet. You can also cut down on the servings, when looking at the recipe. I froze the extra for the next time.
    Enjoy!

    Reply

  15. I have the same Staub skillet. You say to cover the skillet when putting into the oven. What do you use for a lid since it doesn’t come with one?

    Thanks, can’t wait to try this!

    Reply

    1. Hi Maggie,
      You are going to bake this uncovered. Please let me know if you give the recipe a try, I hope you love it! xTieghan

      Reply

      1. I’m sorry, I’m still confused! The recipe says “place the lid on the skillet” to allow the rice to cook. How do you do that without a lid?

        Reply