Green Chile Chicken
Transform your weeknight dinner routine with this creamy and flavorful Green Chile Chicken recipe! Juicy, golden-seared chicken breasts are simmered to perfection in a velvety, cheese-loaded sauce infused with the smoky heat of diced green chiles and aromatic spices. With a quick prep time of just 15 minutes, this dish combines bold Southwest flavors with comforting, creamy textures, making it an easy yet impressive meal. Topped with fresh cilantro and served with a squeeze of bright lime, this one-pan wonder is perfect for busy nights and sure to become a household favorite. Pair it with rice, tortillas, or a simple side salad for a satisfying meal that’s as versatile as it is delicious. Ideal for anyone craving a comforting, cheese-loaded dinner with just the right kick of spice.
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Recipe Information
Ingredients
- 4 pieces Boneless, skinless chicken breasts
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 1 teaspoon Garlic powder
- 2 tablespoons Olive oil
- 1 medium Onion, finely chopped
- 3 cloves Garlic, minced
- 2 4-ounce cans Canned diced green chiles
- 1 cup Chicken broth
- 1 cup Heavy cream
- 2 tablespoons Fresh cilantro, chopped
- 1 cup Cheddar cheese, shredded
- 1 whole Lime, cut into wedges
Instructions
Season the chicken breasts on both sides with salt, black pepper, and garlic powder.
Heat the olive oil in a large skillet over medium heat.
Sear the chicken breasts in the skillet for 3-4 minutes per side until golden brown. They do not need to be fully cooked at this stage. Remove them from the skillet and set aside.
In the same skillet, add the chopped onion and cook for 2-3 minutes until softened.
Add the minced garlic and cook for another 30 seconds until fragrant.
Stir in the diced green chiles and chicken broth, scraping up any browned bits from the bottom of the pan.
Return the chicken breasts to the skillet, reduce the heat to medium-low, and cover with a lid.
Simmer for 20 minutes, turning the chicken halfway through, until the chicken is cooked through and tender.
Remove the chicken once more and set aside on a plate.
Whisk the heavy cream into the skillet, cooking for 2-3 minutes until the sauce thickens slightly.
Add the shredded cheddar cheese and stir until melted and smooth.
Return the chicken to the skillet, spooning the sauce over the breasts to coat them.
Sprinkle with chopped fresh cilantro and serve hot with lime wedges on the side.
Nutrition Facts
Calories |
18074 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1109.7 g | 217% | |
| Saturated Fat | 546.0 g | 417% | |
| Polyunsaturated Fat | 17.7 g | ||
| Cholesterol | 6230 mg | 317% | |
| Sodium | 29343 mg | 195% | |
| Total Carbohydrate | 203.0 g | 11% | |
| Dietary Fiber | 38.6 g | 21% | |
| Total Sugars | 42.6 g | ||
| Protein | 1637.4 g | 500% | |
| Vitamin D | 203.0 mcg | 4% | |
| Calcium | 6436 mg | 76% | |
| Iron | 63.5 mg | 54% | |
| Potassium | 16159 mg | 53% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
