One Skillet White Chicken Chili Bake. (2024)

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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 dinner with cheese, bake, and then add fresh cilantro and avocado too.

One Skillet White Chicken Chili Bake. (1)

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. (2)

Here are the details

As the title announces, this dish call 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. (3)

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.

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

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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