One Skillet Cheesy Green Chile Chicken Recipe
This One Skillet Cheesy Green Chile Chicken is a flavorful and easy-to-make dinner featuring boneless chicken breasts stuffed with creamy cream cheese, pepper jack cheese, and poblano peppers. The dish is seasoned with smoky spices, baked in a rich salsa verde sauce, and finished with fresh cilantro and lime for a bright, zesty finish. Perfect for a weeknight meal that combines creamy, cheesy, and mildly spicy flavors all in one skillet.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican-American
Ingredients
Chicken and Filling
- 4 boneless skinless chicken breasts
- 2 ounces cream cheese, at room temperature
- 4 slices pepper jack cheese
- 2 poblano peppers, sliced (reserve some slices for garnish)
Vegetables and Seasonings
- 1 yellow onion, chopped or sliced
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- Kosher salt and black pepper, to taste
Other Ingredients
- 2 tablespoons extra virgin olive oil
- 1 jar salsa verde (approximately 16 ounces)
- Fresh cilantro, for serving
- Limes, for serving
Instructions
- Preheat the oven: Set your oven to 425°F (220°C) so it can reach the perfect temperature while you prepare the chicken.
- Prepare the chicken breasts: Carefully slice each chicken breast horizontally almost all the way through, leaving about 1/2 inch intact so it opens like a book. This creates a pocket for the filling.
- Stuff the chicken: Spread the cream cheese evenly over one side of the opened chicken breast. Layer two slices of pepper jack cheese on top and add a few slices of poblano pepper. Fold the other side of the chicken over to cover the filling, enclosing it like a book. Place each stuffed breast into your skillet or baking dish and rub the outside with a tablespoon of olive oil.
- Season the chicken: In a small bowl, mix together chili powder, smoked paprika, garlic powder, kosher salt, and black pepper. Rub this seasoning blend all over the stuffed chicken breasts for a flavorful crust.
- Add vegetables and salsa: Scatter the remaining poblano pepper slices and chopped onion around the chicken in the skillet. Drizzle the remaining tablespoon of olive oil over everything, then pour the salsa verde evenly on top.
- Bake the chicken: Place the skillet in the preheated oven and bake for 20-25 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
- Garnish and serve: Remove from oven and garnish with fresh cilantro leaves and lime wedges. Serve the chicken hot with the flavorful salsa verde and roasted peppers and onions.
Notes
- Make sure the cream cheese is softened to room temperature for easy spreading inside the chicken.
- You can adjust the heat level by adding more or fewer poblano peppers or using a hotter pepper jack cheese.
- Use a meat thermometer to ensure chicken is fully cooked for food safety.
- Leftovers store well in the refrigerator for up to 3 days and can be reheated in the oven or microwave.
- For a lower fat version, use reduced-fat cream cheese and cheese slices.
