This green chili chicken skillet offers a quick and satisfying one-pan dinner. It combines tender chicken with a savory, cheesy sauce, making it ideal for busy evenings when you need a flavorful meal fast.
Cheesy Green Chili Chicken Skillet Dinner
Green chili chicken skillet: master this incredible, cheesy one-pan dinner in under 30 minutes. Creamy, spicy, and packed with flavor, it’s a perfect weeknight meal.
Ingredients
Method
- Slice each chicken breast in half horizontally to create four thinner cutlets. Season evenly with cumin and chili powder.
- Heat 1 tablespoon of olive oil in a 12-inch skillet over medium heat.
- Sear chicken cutlets for 2-3 minutes per side until browned, then remove and set aside.
- Add diced onion to the skillet and sauté for 2-3 minutes until softened. Stir in green chilies, heavy cream, chicken broth, and softened cream cheese. Reduce heat to low.
- Stir until cream cheese is fully melted and the sauce is smooth. Add 1/2 cup of shredded cheddar cheese and stir until melted and combined.
- Return seared chicken to the skillet, nestling them into the sauce. Top with the remaining 1/2 cup of shredded cheddar cheese.
- Cover and simmer over low heat for 6-8 minutes, or until chicken reaches 165°F (74°C) and cheese is bubbly.
- Serve immediately and enjoy your cheesy green chili chicken skillet!
Notes
– To ensure perfectly cooked, juicy chicken, use a meat thermometer. Cook the chicken until it reaches an internal temperature of 165°F (74°C). Overcooking will make it dry.
– If you prefer a thicker sauce, you can whisk a teaspoon of cornstarch with a tablespoon of cold water and stir it into the simmering sauce in step 5 until it reaches your desired consistency.
– Leftovers of this green chili chicken skillet can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of chicken broth if the sauce has thickened too much. I’ve found that reheating it slowly prevents the cheese from separating. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
– If you prefer a thicker sauce, you can whisk a teaspoon of cornstarch with a tablespoon of cold water and stir it into the simmering sauce in step 5 until it reaches your desired consistency.
– Leftovers of this green chili chicken skillet can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of chicken broth if the sauce has thickened too much. I’ve found that reheating it slowly prevents the cheese from separating. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
Pro tips
- To ensure perfectly cooked, juicy chicken, use a meat thermometer. Cook the chicken until it reaches an internal temperature of 165°F (74°C). Overcooking will make it dry.
- If you prefer a thicker sauce, you can whisk a teaspoon of cornstarch with a tablespoon of cold water and stir it into the simmering sauce in step 5 until it reaches your desired consistency.
- Leftovers of this green chili chicken skillet can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of chicken broth if the sauce has thickened too much. I’ve found that reheating it slowly prevents the cheese from separating.
This cheesy green chili chicken skillet is a comforting and flavorful dish that’s sure to become a regular in your meal rotation. Feel free to adjust the spice level to your liking and serve it with your favorite sides. Enjoy!
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