One Skillet White Chicken Chili Bake
The ultimate comfort food, One Skillet White Chicken Chili Bake is a creamy and cheesy delight that’s easy to make and packed with flavor. This easy weeknight dinner will satisfy your cravings for something hearty and delicious. Make it tonight for a meal that everyone will love!
Equipment
- Skillet
- Oven
- Large Pot
- Grater
- Chef's Knife
- Wooden Spoon
- Baking Sheet
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
- 2 1/2 cups salsa verde
- 1 can white beans, drained
- 1/2 cup fresh cilantro, chopped
- 3/4 cup shredded cheddar cheese
- 1/2 cup shredded pepper jack cheese
- avocado and green onions, for serving
- lime zest and juice, for serving
Instructions
- 1. Preheat the oven to 425° F.
- 2. In a large oven safe skillet, heat the olive oil over high heat. When the oil shimmers, add the onion and chicken and cook for about 5 minutes, stirring occasionally until the chicken is lightly browned. You want the chicken to be cooked through, so it’s tender and juicy.
- 3. Stir in the garlic, poblano peppers, red bell pepper, ground cumin, smoked paprika, chili powder, and a pinch each of kosher salt and black pepper. Cook for an additional 5 to 10 minutes until the vegetables are fragrant and soft. This will infuse your dish with incredible flavor.
- 4. Next, stir in the rice and cook for another 1 to 2 minutes until it's lightly toasted. Toasting the rice helps to enhance its flavor before adding the liquid.
- 5. Add 2 cups of water. Bring the mixture to a boil, and then place the lid on the skillet. Lower the heat to the lowest setting possible and allow the rice to cook for about 15 minutes. You want most of the liquid to cook into the rice, but not all of it.
- 6. After 15 minutes, stir in the salsa verde, white beans, and cilantro. This step adds a creamy texture and a burst of flavor with every bite.
- 7. Remove the skillet from the heat. Sprinkle the cheddar cheese and pepper jack cheese evenly over the top of the chicken and rice. The cheese will melt beautifully while baking.
- 8. Transfer the skillet to the preheated oven and bake for about 10 to 15 minutes, until the cheese is melted and bubbly. Keep an eye on it to prevent burning.
- 9. Once done, remove the skillet from the oven and let it cool slightly. Serve topped with avocado, cilantro, and a squeeze of lime juice to add brightness and freshness to your dish. Enjoy!
Notes
- Storage: This dish can be stored in an airtight container in the refrigerator for up to three days. Reheat in the oven or microwave for best results.
- Freezing: You can freeze the assembled dish before baking. Thaw in the fridge overnight, then bake as directed.
- Pairing: Serve with a side of crusty bread or a simple salad to balance the richness of the chili.
- Customization: Feel free to add other vegetables like zucchini or corn based on your preferences.
- Leftover Ideas: Use leftovers in tacos, burritos, or salads for a delicious twist.