Skillet Green Chile Chicken

Skillet Green Chile Chicken is a fantastic, flavorful, and incredibly easy one-pan meal. It’s creamy, slightly spicy, and perfect for a quick weeknight dinner.

Here’s a tried-and-true recipe that delivers maximum flavor with minimal effort.

Skillet Green Chile Chicken

This dish features tender chicken smothered in a creamy, tangy, and mildly spicy green chile sauce. It’s excellent served over rice, quinoa, noodles, or with warm tortillas.

Yields: 4 servings
Prep time: 10 minutes
Cook time: 20 minutes

Ingredients:

• 1.5 lbs boneless, skinless chicken breasts or thighs, cut into 1-inch pieces

• 1 tablespoon olive oil

• 1 teaspoon cumin

• 1 teaspoon chili powder

• 1/2 teaspoon garlic powder

• 1/2 teaspoon onion powder

• Salt and black pepper to taste

• 1 (4 oz) can diced green chiles (mild or hot, depending on your preference)

• 1/2 cup chicken broth

• 4 oz cream cheese, softened and cubed

• 1/2 cup sour cream or Mexican crema

• 1 cup shredded Monterey Jack or Pepper Jack cheese (for extra kick)

• For garnish: Fresh cilantro, sliced jalapeños, a squeeze of lime juice

Instructions:

1. Season the Chicken: Pat the chicken pieces dry and place them in a bowl. Toss with cumin, chili powder, garlic powder, onion powder, salt, and pepper until evenly coated.

2. Cook the Chicken: Heat the olive oil in a large skillet over medium-high heat. Add the chicken in a single layer and cook for 5-7 minutes, stirring occasionally, until cooked through and browned on the outside. Remove the chicken from the skillet and set aside.

3. Make the Sauce: Reduce the heat to medium. In the same skillet, add the diced green chiles (with their juices) and chicken broth. Use a whisk to scrape up any browned bits from the bottom of the pan—this is where the flavor is!

4. Melt the Cream Cheese: Whisk in the cubed cream cheese until it is completely melted and the sauce is smooth.

5. Combine and Simmer: Stir in the sour cream until well combined. Return the cooked chicken (and any accumulated juices) to the skillet. Stir to coat the chicken in the sauce. Let it simmer for 2-3 minutes until heated through.

6. Add Cheese: Sprinkle the shredded cheese over the top. Cover the skillet with a lid for 1-2 minutes, or until the cheese is melted.

7. Serve: Garnish with fresh cilantro, sliced jalapeños, and a squeeze of fresh lime juice to brighten it all up.

Serving Suggestions:

• Over Rice: White or brown rice is a classic choice to soak up the delicious sauce.

• In Tortillas: Serve it as a filling for warm flour or corn tortillas for amazing tacos or burritos.

• With Cauliflower Rice: A great low-carb option.

• With Beans: Serve alongside black beans or pinto beans.

• Topped with Goodies: Add diced avocado, a dollop of guacamole, or a sprinkle of cotija cheese.

Pro Tips & Variations:

• Don’t Crowd the Pan: Cook the chicken in batches if necessary to ensure it browns instead of steaming.

• Control the Heat: The spice level depends on your green chiles and cheese. For mild, use mild green chiles and Monterey Jack. For spicy, use hot green chiles and Pepper Jack cheese.

• Crockpot Method: You can make this even easier! Place raw chicken in the slow cooker. Top with spices, green chiles, and chicken broth. Cook on low for 6 hours or high for 3 hours. Shred the chicken, then stir in the cream cheese and sour cream until melted and combined. Top with shredded cheese, cover until melted.

• Lighter Version: Use reduced-fat cream cheese and plain Greek yogurt instead of sour cream.

Enjoy your delicious and effortless Skillet Green Chile Chicken