Green Chile Chicken Skillet
Ingredients
- ½ tspground cumin
- ½ tspchili powder
- ½ tspground coriander
- 1 tspkosher salt
divided
- 4boneless
skinless chicken breasts, patted dry, 8-oz.
- 3 tbspolive oil
divided
- 1 mediumyellow onion
- 2poblano peppers
4-oz. each
- ½ cchicken broth
- 1jar roasted salsa verde
16-oz.
- 1can chopped green chiles
4-oz.
- 4 ozcream cheese
- 4 ozMonterey Jack cheese
- ¼ cfresh cilantro
plus leaves for garnish
- Sliced avocado
Cilantro Rice, and lime wedges, recipe follows
Directions
- 1
Stir together cumin, chili powder, coriander and 1/2 teaspoon of the salt in a large bowl. Add chicken and toss until evenly coated, pressing to adhere.
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- 2
Heat 1 tablespoon of the oil in a 12-inch, oven-safe skillet over medium until shimmering, about 1 minute. Add chicken, rounded side down, and cook, undisturbed, until browned on underside, 6 to 7 minutes. Flip and continue to cook, undisturbed, until other side is browned, 6 to 7 minutes. Transfer chicken to a plate.
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- 3
Add remaining 2 tablespoons oil to skillet. Stir in onion and poblanos, and cook over medium-high, stirring often, until peppers are softened, 8 to 10 minutes. Stir in broth, and bring to a boil over high.
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- 4
Nestle chicken between onions and peppers, and reduce heat to medium. Cover and cook until liquid reduces slightly and a thermometer inserted into thickest part of chicken registers 155°F, 6 to 8 minutes. Remove lid and stir in salsa, green chiles, and remaining 1/2 teaspoon salt; bring to a simmer over medium, about 2 minutes. Remove from heat.
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- 5
Preheat oven to broil. Transfer chicken to a separate clean plate. Stir cream cheese and cilantro into onion mixture until smooth and creamy. Nestle chicken back into skillet. Sprinkle Monterey Jack cheese around chicken. Broil in preheated oven until cheese is melted and lightly browned, about 2 minutes.
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- 6
Garnish with cilantro leaves. Serve with sliced avocado, Cilantro Rice, and lime wedges.
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Green Chile Chicken Skillet
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About this Recipe
Craving a deeply flavorful, easy-to-make chicken dish with those beloved Tex-Mex vibes? This Green Chile Chicken Skillet delivers a wonderfully zesty and satisfying meal, perfect for any night of the week.
What truly makes this recipe shine is its incredible sauce—a vibrant blend of roasted salsa verde and chopped green chiles that creates a tangy, savory base. The addition of softened cream cheese and rich Monterey Jack melts into a luxurious, creamy coating for the tender chicken, elevating every bite beyond your average weeknight dinner.
Prepare for a hearty, comforting experience where succulent chicken breasts are enveloped in a velvety, tangy sauce. You'll savor the mild, earthy warmth from poblano peppers and green chiles, perfectly balanced by fragrant cumin, chili powder, and coriander. The melted Monterey Jack adds a delightful gooeyness, making this a dish that feels both indulgent and remarkably approachable. It’s a skillet meal designed for maximum flavor impact with minimal fuss, leaving you with tender chicken and a sauce you'll want to spoon over everything.
- To make this skillet spicier, consider adding a finely minced jalapeño along with the poblanos, or a pinch of cayenne pepper with the other spices.
- For a richer flavor, you could use boneless, skinless chicken thighs instead of breasts. You can also swap Monterey Jack for pepper jack cheese if you prefer a little extra kick.
- If you're looking to adapt this recipe for a vegetarian meal, consider using hearty canned black beans or pan-fried firm tofu in place of the chicken.
Serve this vibrant Green Chile Chicken Skillet generously spooned over a bed of cilantro-lime rice. Fresh slices of avocado and extra cilantro leaves make for a beautiful and refreshing garnish, while a squeeze of lime brightens the entire dish.