Description
This One Skillet Cheesy Green Chile Chicken recipe features tender chicken breasts stuffed with creamy pepper jack cheese and poblano peppers, baked in a flavorful salsa verde sauce. With a blend of smoky spices and fresh cilantro and lime for garnish, it offers a delicious and easy-to-make dinner that comes together in just 40 minutes using a single skillet.
Ingredients
Units
Scale
Chicken and Filling
- 4 boneless skinless chicken breasts
- 2 oz cream cheese, at room temperature
- 4 slices pepper jack cheese
- 1-2 poblano peppers, sliced (for stuffing)
Vegetables and Seasoning
- 1 yellow onion, chopped or sliced
- 1 tsp chili powder
- 1 tsp smoked paprika
- 1 tsp garlic powder
- Kosher salt, to taste
- Black pepper, to taste
- 2 tbsp extra virgin olive oil, divided
- 1 jar salsa verde (approximately 16 oz)
- Fresh cilantro, for serving
- Fresh limes, for serving
- Remaining sliced poblano peppers (about 1 poblano, sliced, for topping)
Instructions
- Preheat Oven: Preheat your oven to 425° F (220° C) to prepare for baking the chicken.
- Prepare Chicken Breasts: Slice each chicken breast horizontally almost all the way through to create a pocket like an open book. Spread ½ oz cream cheese evenly inside one side of each chicken breast.
- Stuff Chicken: Add a slice of pepper jack cheese and a few slices of poblano pepper inside the cream cheese layer. Fold the other side of the chicken breast over to enclose the filling securely.
- Season Chicken: Place the stuffed chicken breasts in a skillet or baking dish. Rub them with 1 tablespoon of olive oil. In a small bowl, combine chili powder, smoked paprika, garlic powder, kosher salt, and black pepper; rub this seasoning mixture evenly all over the chicken breasts.
- Arrange Vegetables: Scatter the remaining sliced poblano peppers and chopped onion around the chicken in the skillet. Drizzle the vegetables with the remaining 1 tablespoon of olive oil.
- Add Salsa Verde: Pour the salsa verde sauce evenly over the chicken and vegetables in the skillet to create a flavorful base for baking.
- Bake: 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).
- Serve: Garnish the baked chicken with fresh cilantro and lime wedges. Serve immediately for a delicious and comforting meal.
Notes
- The chicken breasts are butterflied and stuffed, so ensure they are evenly sliced for better cooking and filling distribution.
- Use fresh poblano peppers for a mild heat; you can substitute with other mild green chiles if preferred.
- Allow cream cheese to soften to room temperature to make spreading easier.
- Ensure the chicken is fully cooked by checking for an internal temperature of 165° F.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- For a spicier version, add extra chili powder or use a spicier salsa verde.
Nutrition
- Serving Size: 1 stuffed chicken breast with sauce and vegetables
- Calories: 420 kcal
- Sugar: 4 g
- Sodium: 650 mg
- Fat: 25 g
- Saturated Fat: 10 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 38 g
- Cholesterol: 110 mg
