First, preheat your oven to 425° F. This ensures that your dish cooks evenly and gets that perfect golden finish.
Now, take your chicken breasts and slice them horizontally through the middle. Be careful not to cut all the way through—stop about half an inch from the other side. This creates a pocket for your filling.
Open the chicken breasts like a book and spread cream cheese on one side. Then, layer on the pepperjack cheese and add a few slices of poblano peppers. Fold the other side over to enclose the filling, like closing a book.
Place the stuffed chicken in a skillet or a baking dish. Drizzle with olive oil to help the chicken brown nicely.
In a small bowl, mix together chili powder, smoked paprika, garlic powder, along with kosher salt and black pepper. Rub this seasoning all over the chicken for an even flavor.
Sprinkle the remaining poblano peppers and chopped onion around the chicken in the skillet. This helps to infuse more flavor into the dish.
Drizzle everything with a bit more olive oil and then pour the salsa verde over the top. This will create a flavorful sauce as it cooks.
Now, it’s time to bake! Place the skillet in the oven and bake for about 20 to 25 minutes. You’ll know it’s done when the chicken is cooked through and registers at least 165° F internally.
Once out of the oven, let the dish rest for a few minutes. This helps to keep the juices in the chicken.
Finally, serve your One Skillet Cheesy Green Chile Chicken with fresh cilantro and wedges of lime on the side. The cilantro adds a bright flavor, while the lime will enhance the overall taste with a kick of acidity.
