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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
Delicious! I did not add jalapeños when adding the other peppers. I sautéed them in a separate skillet, and mixed them in before putting everything in the oven.
Hey Jennifer,
Thanks so much for giving this recipe a try, I love to hear that it was enjoyed! xxT
This was so good—even though I messed up repeatedly. If you read the recipe too fast and throw in cooked rice? Reduce the water to half a cup, skip the 15 minute simmer, and it will be fine. If you run out out of salsa verde halfway through measuring and have to make up the difference with regular salsa? Still delicious. Forgot to add the jalapeños? Sauté quickly and throw a few in each bowl when serving. Don’t know where my mind was while I was making this, but clearly it was not in my kitchen! Thanks for a delicious and FORGIVING recipe! Will definitely be making this again.
Hey Laura,
Awesome!! I am thrilled to hear that this recipe was a winner, thanks a bunch for making it! xTieghan
Made this last week. It was soooo good! We were fighting for the leftovers!!
Hey Mary,
Awesome!! I am thrilled to hear that this recipe was a winner, thanks a bunch for making it! xTieghan
Came out good and was pretty easy! It did taste more like a saucy burrito bowl to me than chili but that’s in no way a bad thing! It didn’t feel overly heavy but was definitely filling and flavorful. I love that there are some veggies in it too! I made this for me and my husband but this would be great for a family as we had lots of leftovers. I will definitely make this one again!
Hey Emma,
Awesome!! I am thrilled to hear that this recipe was a winner, thanks a bunch for making it! xTieghan
Oh man, this is incredible! I’ll be telling everyone to try this recipe because I am more than impressed! So delicious, you won’t be disappointed ?
Hey Jacqueline,
Awesome!! I am thrilled to hear that this recipe was a winner, thanks a bunch for making it! xTieghan
Made it, loved it!!!!
Hey Jillian,
Awesome!! I am thrilled to hear that this recipe was a winner, thanks a bunch for making it! xTieghan
Can you make this without the cheese? One person in my family is lactose intolerant.
Thanks!
The cheese just goes on top when you bake it the last 10-15 minutes. You can sprinkle the cheese on just half of it.
Hey Eve,
Yes, it would work without the cheese. Let me know if you give the recipe a try, I hope you love it! xTieghan
This is delicious and will absolutely be part of our winter meal rotation. I used thighs instead of breasts based on preference, short grain brown rice and chicken stock in place of water (I had leftovers I needed to use up). Poblanos and jalapeño added depth to the dish so definitely don’t skip them unless you have to. It was initially a little soupy which I liked, leftovers were great and the extra sauce absorbed perfectly.
Hey Melissa,
Happy Sunday!! Love hearing that this recipe was a hit, thanks for making it!! xxT
This is a new regular on rotation at my house. My husband and I loved it so much!
Hey Erin,
Happy Sunday!! Love hearing that this recipe was a hit, thanks for making it!! xxT
Made this for dinner tonight in my large cast iron skillet. Followed the recipe exactly and it was marvelous! Makes a big serving and will be great leftover. So yummy!
Hey Annette,
Happy Sunday!! Love hearing that this recipe was a hit, thanks for making it!! xxT
I made it with long grain brown rice which probably took double the time to soak in the water. Always love your recipes! Thank you for what you do!
Hey Kelsi,
Happy Sunday!! Love hearing that this recipe was a hit, thanks for making it!! xxT
This was soooo good!! I made it for a girls night with my friend. She doesn’t eat chicken so the only thing I changed was omitting the chicken and adding an extra can of beans to replace the chicken. Suuuper good, will definitely make again.
Hey Danielle,
Wonderful!! Thanks so much for making this recipe, I love to hear that it was a winner. Have the best weekend:) xT
This is delicious. A definite keeper! Does the jalapeno go in with the peppers or is it just a garnish? I put a whole seeded jalapeno in along with the peppers because I can’t tolerate too much raw anymore. I used Cubanelle pepper because I could not find Poblano. I highly recommend! (and it makes a ton)
Hey Kathie,
Wonderful!! Thanks so much for making this recipe, I love to hear that it was a winner. You can add the jalapeños with the other peppers. Have the best weekend:) xT
I made this last night and it was even better than I expected!! I’m not a fan of bell peppers so I omitted those and added some canned green chiles and instead of water used chicken broth. All your recipes are BEYOND delicious! I will be making this again soon!
Hey Liv,
Wonderful!! Thanks so much for making this recipe, I love to hear that it was a winner. Have the best weekend:) xT
Really good !!! Never tried salsa verde before so it is a plus ! Next time I would try adding some cream or coconut milk but otherwise it is a great comfort food recipe !! Thank you !
Hey there,
Wonderful!! Thanks so much for making this recipe, I love to hear that it was a winner. Have the best weekend:) xT