Description

This One Skillet Cheesy Green Chile Chicken recipe is a flavorful and easy-to-make dinner featuring juicy chicken breasts stuffed with cream cheese, pepper jack cheese, and poblano peppers, all baked in a savory salsa verde sauce. Perfect for a quick yet impressive meal, it combines smoky spices, melty cheese, and fresh garnishes for a vibrant, comforting dish.

Ingredients

Units Scale

Chicken and Filling

4 boneless skinless chicken breasts
2 oz cream cheese, at room temperature
4 slices pepper jack cheese
2 poblano peppers, sliced

Vegetables and Seasonings

1 yellow onion, chopped or sliced
1 tsp chili powder
1 tsp smoked paprika
1 tsp garlic powder
Kosher salt and black pepper, to taste

Other Ingredients

2 tbsp extra virgin olive oil
1 jar salsa verde (approximately 16 oz)
Fresh cilantro, for serving
Limes, for serving

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Instructions

Preheat the Oven: Preheat your oven to 425°F to ensure it reaches the perfect temperature for baking the chicken evenly and thoroughly.
Prepare the Chicken: Carefully slice each chicken breast horizontally through the middle, stopping about 1/2 inch from the other side. Open the chicken like a book and spread cream cheese on one side, then top with pepper jack cheese slices and a few slices of poblano pepper. Fold the chicken back over to enclose the filling, creating a neat pocket.
Season the Chicken: Place the stuffed chicken breasts in a skillet or baking dish. Rub the chicken with 1 tablespoon of olive oil. In a small bowl, mix chili powder, smoked paprika, garlic powder, kosher salt, and black pepper, then rub this seasoning mix evenly over the chicken breasts.
Add Vegetables and Salsa: Scatter the remaining sliced poblano peppers and chopped onion around the chicken in the skillet. Drizzle everything with the remaining tablespoon of olive oil, then pour the salsa verde over and around the chicken and vegetables, coating them nicely.
Bake the Dish: Place the skillet or baking dish in the preheated oven and bake for 20-25 minutes. Bake until the chicken is cooked through with an internal temperature of 165°F and the cheese inside is melted and bubbly.
Serve: Remove from the oven and garnish with fresh cilantro and lime wedges. Serve immediately, squeezing lime juice over the dish to add a bright finish.

Notes

For best results, use cream cheese at room temperature for easier spreading.
You can adjust the amount of poblano peppers inside the chicken and around the skillet depending on your preference for spice and flavor.
If you prefer a spicier dish, consider adding some chopped jalapeños or a pinch of cayenne pepper to the seasoning blend.
Ensure the chicken is fully cooked by checking with a meat thermometer; it should reach 165°F internally.
This dish pairs well with rice, quinoa, or a simple green salad to balance the richness of the cheese and salsa verde.

Nutrition

Serving Size: 1 stuffed chicken breast with sauce and vegetables
Calories: 420
Sugar: 4g
Sodium: 720mg
Fat: 25g
Saturated Fat: 10g
Unsaturated Fat: 13g
Trans Fat: 0g
Carbohydrates: 10g
Fiber: 3g
Protein: 35g
Cholesterol: 110mg