Get ready to elevate your weeknight dinner game with our One-Skillet White Chicken Chili Bake. This hassle-free recipe combines succulent chicken, aromatic spices, and hearty beans into a cheesy, comforting delight. With a zesty salsa verde kick, this dish promises a symphony of flavors in every bite, all baked to perfection in just one skillet. Say goodbye to multiple pots and pans – this is a game-changer for busy evenings!
In our home, the aroma of this White Chicken Chili Bake wafting through the kitchen is a signal that good times are ahead. Picture a cozy family dinner, laughter echoing, and the anticipation of a delicious, hearty meal. This recipe has become our go-to for its simplicity and the way it effortlessly brings everyone to the table. It’s not just a dish; it’s a culinary experience that transforms ordinary evenings into extraordinary ones.
Why This One-Skillet White Chicken Chili Bake Wins Every Time
- Effortless Preparation: A single skillet does it all – from sautéing chicken to baking with cheesy goodness. Minimal cleanup, maximum flavor!
- Flavor-Packed Ingredients: Poblano peppers, jalapeño, cumin, smoked paprika, and chili powder create a flavor explosion that will tantalize your taste buds.
- Salsa Verde Magic: The addition of salsa verde adds a zesty, tangy twist, enhancing the overall depth of flavor.
- Cheesy Perfection: A layer of melted cheddar and pepper jack cheese takes this dish to the next level, ensuring a gooey, irresistible finish.
Ingredients:
- 2 tablespoons extra virgin olive oil
- 1 yellow onion, chopped
- 1 pound boneless skinless chicken breasts, cubed
- 4 cloves garlic, minced or grated
- 2 poblano peppers, seeded and chopped
- 1 red bell pepper, seeded and chopped
- 1 jalapeño, seeded if desired, and chopped
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- Kosher salt and black pepper
- 1 cup long grain rice (approximately 180g)
- 2 1/2 cups salsa verde
- 1 can white beans, drained
- 1/2 cup fresh cilantro, chopped
- 3/4 cup shredded cheddar cheese (about 85g)
- 1/2 cup shredded pepper jack cheese (about 57g)
- Avocado and green onions, for serving
- Lime zest and juice, for serving
Directions:
- Preheat the oven to 425°F.
- In a large oven-safe skillet, heat olive oil over high heat. Sauté onions and chicken for 5 minutes. Add garlic, poblano peppers, bell pepper, cumin, paprika, chili powder, salt, and pepper. Cook for an additional 5-10 minutes until fragrant.
- Stir in rice and cook for 1-2 minutes until lightly toasted. Add 2 cups of water, bring to a boil, then reduce heat to the lowest setting. Cover and let the rice cook for 15 minutes until most of the liquid is absorbed.
- Stir in salsa verde, white beans, and cilantro.
- Remove from heat and sprinkle shredded cheddar and pepper jack cheese over the chicken and rice. Bake for 10-15 minutes until the cheese is melted.
- Serve topped with avocado, cilantro, and a squeeze of lime. Enjoy the flavorful masterpiece!
Notes:
- Customize with your favorite toppings like sour cream or diced tomatoes.
- For a spicier kick, leave the jalapeño seeds intact.
- Experiment with different cheese blends for a personalized touch.
- Make it a complete meal by serving with a side of crusty bread or a simple green salad.
