Skillet Green Chile Chicken

 A “Skillet Green Chile Chicken” recipe is a fantastic, flavorful, and easy one-pan meal. It’s perfect for a quick weeknight dinner with a Southwestern flair.

Here is a delicious and comprehensive recipe for you.

Skillet Green Chile Chicken

This dish features tender chicken smothered in a creamy, slightly spicy, and tangy green chile sauce. It’s incredibly versatile and ready in about 30 minutes.

Yield: 4 servings
Prep time: 10 minutes
Cook time: 25 minutes

Ingredients

• For the Chicken:

  • 1.5 lbs boneless, skinless chicken breasts or thighs

  • 1 tbsp olive oil or avocado oil

  • 1 tsp chili powder

  • ½ tsp cumin

  • Salt and black pepper to taste

• For the Sauce:

  • 1 medium yellow onion, diced

  • 3 cloves garlic, minced

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

  • ½ cup chicken broth

  • ½ cup sour cream or Mexican crema (for a lighter option, use plain Greek yogurt)

  • ¼ cup heavy cream or half-and-half (optional, for extra richness)

  • ½ cup shredded Monterey Jack or Pepper Jack cheese

  • 2 tbsp fresh cilantro, chopped (plus more for garnish)

  • Juice of 1/2 a lime

Instructions

1. Prep the Chicken: Pat the chicken dry with paper towels. Season both sides generously with salt, pepper, chili powder, and cumin.

2. Sear the Chicken: Heat the oil in a large (12-inch) oven-safe skillet over medium-high heat. Add the chicken and cook for 5-7 minutes per side, until golden brown and cooked through (internal temperature of 165°F / 74°C). Remove the chicken from the skillet and set it aside on a plate.

3. Sauté Aromatics: Reduce the heat to medium. Add the diced onion to the same skillet and cook for 4-5 minutes until softened. Add the minced garlic and cook for another 30 seconds until fragrant.

4. Build the Sauce: Stir in the diced green chiles (with their juices) and chicken broth. Use a wooden spoon to scrape up any browned bits from the bottom of the pan. Let it simmer for 2-3 minutes.

5. Creamify the Sauce: Reduce the heat to low. Stir in the sour cream and heavy cream (if using) until the sauce is smooth and combined.

6. Finish and Serve: Return the chicken to the skillet, spooning the sauce over the top. Sprinkle with the shredded cheese. If your skillet is oven-safe, you can place it under a broiler for 1-2 minutes to melt and brown the cheese. Alternatively, just cover the skillet with a lid for a minute until the cheese melts.

7. Garnish: Stir the fresh cilantro and lime juice into the sauce right before serving. Garnish with extra cilantro.

Serving Suggestions:

• Over Rice: Serve over steamed white rice, cilantro-lime rice, or cauliflower rice.

• With Tortillas: Perfect for stuffing into warm flour or corn tortillas as tacos or burritos.

• As a Bowl: Create a bowl with quinoa, black beans, corn, and a dollop of guacamole.

• With Veggies: Simple side of roasted vegetables or a crisp green salad.

Tips for the Best Skillet:

• Don’t Crowd the Pan: If your skillet isn’t large enough, cook the chicken in two batches to ensure a good sear instead of steaming it.

• Control the Heat: The key to a smooth sauce is to keep the heat low when adding the sour cream to prevent it from curdling.

• Fresh vs. Canned Chiles: For a more robust flavor, you can roast and chop 2-3 fresh Hatch or poblano peppers to use instead of the canned chiles.

• Make it Lighter: Use plain Greek yogurt instead of sour cream and skip the heavy cream. The sauce will be tangier and lighter but still delicious.

• Spice Level: Use hot green chiles or add a diced jalapeño (seeds removed for less heat) with the onions to kick up the spice.

Enjoy your flavorful and easy skillet meal