Description
A comforting and flavorful One Skillet White Chicken Chili Bake featuring tender chicken thighs, Yukon Gold potatoes, poblano and jalapeno peppers, white beans, and corn simmered in salsa verde and cream, topped with melted Mexican blend cheese. Perfect for a cozy dinner served with avocado, scallions, and tortilla chips.
Ingredients
Protein and Vegetables
- 3 tbsp Olive Oil
- 1 – 1 ½ lbs Chicken Thighs, boneless and skinless
- 2 Yukon Gold Potatoes, about 1 ½ cups, chopped
- 1 Yellow Onion, finely chopped
- 3 Garlic Cloves, minced
- 2 Poblano Peppers, chopped
- 2 Jalapeno Peppers, de-seeded and chopped
- 15-oz Corn, drained
- 15-oz White Beans, drained
- 1 Tomato, diced
Liquids and Seasonings
- 16-oz Salsa Verde
- 1/3 cup Fresh Cilantro, chopped
- 1/3 cup Organic Valley Heavy Cream
- 1 tbsp Ground Cumin
- 1 tbsp Smoked Paprika
- 1 tbsp Chili Powder
- ½ tsp Salt
- ½ tsp Black Pepper
Cheese and Garnishes
- 6-oz package of Organic Valley Shredded Mexican Blend Cheese
- Avocado, for serving
- Tortilla or Corn Chips, for serving
- Scallions, for serving
Instructions
- Preheat and Sear Chicken: Place a large 12-inch skillet, at least 2 inches deep, over medium-high heat. Add 2 tablespoons of olive oil and heat for 2 minutes until shimmering. Add the boneless, skinless chicken thighs and sear them without moving for 3 to 4 minutes on each side until well browned.
- Sauté Vegetables and Steam: Add the finely chopped onion, chopped poblano peppers, chopped Yukon Gold potatoes, and minced garlic to the skillet with the chicken. Sauté for 3 to 4 minutes, then cover with a lid to allow the mixture to steam cook for 6 to 8 minutes until potatoes are tender.
- Shred Chicken: Remove the chicken thighs from the skillet and shred them into pieces using two forks.
- Continue Sautéing Vegetables: While shredding chicken, add the remaining 1 tablespoon of olive oil to the vegetables in the skillet and increase heat to high. Sauté the vegetable mixture for 4 to 5 minutes to develop flavor.
- Combine Ingredients: Return the shredded chicken to the skillet along with the chopped jalapenos, diced tomatoes, drained corn, drained white beans, ground cumin, smoked paprika, chili powder, salt, and black pepper. Sauté everything together for 5 to 8 minutes until heated through and flavors meld.
- Add Liquids and Cilantro: Stir in the salsa verde, heavy cream, and chopped fresh cilantro until fully combined and creamy.
- Top with Cheese and Broil: Sprinkle the shredded Mexican blend cheese evenly over the skillet mixture. Carefully transfer the skillet to a preheated oven and broil on HIGH for 1 to 3 minutes until the cheese is melted and slightly crisped on top.
- Serve: Remove from oven and serve warm. Garnish with sliced avocado, chopped scallions, and tortilla or corn chips. Enjoy your hearty and delicious one-skillet white chicken chili bake!
Notes
- Remove seeds from jalapenos for less heat or leave them in if you prefer spicier chili.
- Make sure the skillet is oven-safe before transferring to the broiler.
- Use Yukon Gold potatoes as they hold shape well during cooking.
- Adjust seasoning to taste, especially salt and chili powder.
- If you prefer a thicker chili, reduce the amount of salsa verde slightly.
- Leftovers keep well for 2-3 days refrigerated and reheat nicely.
