One Skillet Cheesy Green Chile Chicken (too spicy for everyone)


  • 4 boneless skinless chicken breasts
  • 2 ounces cream cheese, at room temperature
  • 4 slices pepperjack cheese
  • 2 poblano peppers, sliced
  • 1 yellow onion, chopped or sliced
  • 1 teaspoon chili powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • kosher salt and black pepper
  • 1 tablespoons extra virgin olive oil
  • 2 T butter
  • 1 jar salsa verde
  • fresh cilantro and limes for serving


  • Preheat the oven to 425° F.
  • Slice the chicken through the middle horizontally to within a 1/2 inch of the other side. Open the 2 sides and spread them out like an open book.
  • In a skillet, with 1T olive oil and 2 T butter, sauté the chopped onion, on medium low.
  • When the onions are slightly browned, add in the cream cheese and turn off the stove top.
  • Allow the cream cheese to melt, stirring to incorporate the onions.
  • Spread the cream cheese on 1 side of the chicken, then add the pepper jack and a few poblano pepper slices.
  • Fold the other side of the chicken over the peppers/cheese, like a book, to enclose the filling.
  • Place the chicken in the skillet or baking dish.
  • Rub with olive oil.
  • In a small bowl combine the chili powder, paprika, garlic powder, salt and pepper.
  • Rub the seasonings all over the chicken.
  • Sprinkle the remaining poblano peppers and onion mixture around the chicken.
  • Drizzle everything with olive oil, then pour over the salsa verde.
  • Bake 20-25 minutes, until the chicken is cooked through. Serve with fresh cilantro and limes.

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