Name: One Skillet White Chicken Chili Bake Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American Southwest
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, to taste; 1 cup long grain rice; 2 1/2 cups salsa verde; 1 can (about 15 oz) white beans, drained; 1/2 cup fresh cilantro, chopped; 3/4 cup shredded cheddar cheese; 1/2 cup shredded pepper jack cheese; Avocado, sliced; Green onions, chopped; Lime zest and juice

I absolutely love sharing this One Skillet White Chicken Chili Bake Recipe with friends and family because it’s the perfect combination of hearty, vibrant, and oh-so-comforting all in one dish. It captures the bright flavors of a white chicken chili but with an irresistible baked cheesy topping that just makes it feel like a hug on a plate. I find myself coming back to this recipe whenever I want something that tastes like a celebration but doesn’t require endless pots and pans — all the magic happens in one skillet, and the results are always amazing.

Why You'll Love This One Skillet White Chicken Chili Bake Recipe

What really draws me to this One Skillet White Chicken Chili Bake Recipe is the flavor journey it takes you on. The mild heat from the poblano and jalapeño peppers blends beautifully with the smoky paprika and cumin, creating layers of depth without overpowering the chicken and beans. The salsa verde adds that perfect tangy brightness that livens everything up, while the melted cheddar and pepper jack cheese on top adds a gooey, savory finish that’s absolutely addictive.

Another reason I adore this recipe is how easy it is to pull together. I mean, all you need is one oven-safe skillet and less than an hour, and you’ve got a dish that looks like it took way more time and effort than it did. The process flows naturally — searing the chicken and vegetables, toasting the rice, simmering everything just right, then finishing it off with a quick bake to get that golden cheese topping. It’s the sort of recipe that feels fancy but cooks up effortlessly for weeknights or casual gatherings.

I also think this recipe is just perfect for so many occasions. Whether I’m making a cozy family dinner, feeding a crowd at a potluck, or even meal prepping for the week, this chili bake stands out. It’s filling and full of wholesome ingredients, but the flavors are fresh and lively. It’s a dish that’s both comforting and crowd-pleasing, and that’s an unbeatable combination in my book.

Ingredients You'll Need

The image shows a close-up of a cooked dish in a black skillet with a mix of ingredients. The dish has one main layer, mostly a thick, brown liquid with soft textures holding the mixture together. Scattered throughout are chunks of light brown cooked meat, pale white beans, and bright red pieces of tomatoes. There are also small bits of green vegetables and some long grains of cooked rice floating in the liquid, giving a varied texture and color. The surface has a glossy, moist look, and the skillet sides frame the food, sitting on a white marbled texture surface. Photo taken with an iphone --ar 4:5 --v 7

The ingredients for this recipe are wonderfully simple and approachable, but each one plays a crucial role in building the overall flavor, texture, and color of the dish. Fresh vegetables provide crunch and brightness, spices add warmth and complexity, and the cheeses create that irresistible melty topping.

TIP : You'll find the full list of ingredients and measurements in the recipe card below

Extra virgin olive oil: This is where the flavor foundation begins, helping to soften the aromatics and brown the chicken beautifully.
Yellow onion: Adds sweetness and depth once it cooks down with the spices and peppers.
Boneless skinless chicken breasts: The lean protein that soaks up all the delicious chili flavors while staying tender.
Garlic: Minced or grated, it gives an essential aromatic punch that brightens every bite.
Poblano peppers: Mildly smoky and rich, they add complexity without overwhelming heat.
Red bell pepper: Sweet and colorful, this adds a nice crunch and vivid color to the dish.
Jalapeño: For a little heat, which you can dial up or down by leaving seeds in or out.
Ground cumin, smoked paprika, and chili powder: The spice trio that creates that signature chili flavor you crave.
Kosher salt and black pepper: Essential for seasoning and bringing all the flavors together.
Long grain rice: The hearty base that soaks up the salsa verde and broth, making the dish filling.
Salsa verde: This adds tang, a hint of acidity, and fresh herbal notes that lift the whole dish.
White beans: Creamy and mild, they add protein and substance without overpowering flavor.
Fresh cilantro: Brings a burst of freshness and color.
Shredded cheddar and pepper jack cheese: The melty, gooey topping that makes this dish irresistible.
Avocado and green onions: Fantastic for garnishing, adding creaminess and bite at the end.
Lime zest and juice: Just a little squeeze brightens up the whole bake with a fresh zing.

Directions

Step 1: Preheat your oven to 425 degrees Fahrenheit. This ensures it’s hot enough to create that perfect bubbly and slightly golden cheese topping without drying out the dish.

Step 2: Heat 2 tablespoons of extra virgin olive oil in a large oven-safe skillet over high heat. When the oil shimmers, add the chopped onion and cubed chicken breasts. Cook for about 5 minutes, stirring occasionally, until the chicken starts to brown and the onions soften. This step builds the foundational flavor of the chili bake.

Step 3: Stir in the minced garlic, chopped poblano peppers, red bell pepper, ground cumin, smoked paprika, chili powder, and a pinch each of kosher salt and black pepper. Let everything cook together for 5 to 10 minutes, stirring frequently, until the spices release their fragrance and the peppers soften. At this point, your kitchen will smell incredible.

Step 4: Add the uncooked long grain rice to the skillet and toast it for 1 to 2 minutes, stirring constantly so it doesn’t burn. Toasting the rice adds a subtle nutty flavor and slightly firmer texture after cooking.

Step 5: Pour in 2 cups of water and bring the mixture to a boil. Once boiling, cover the skillet with a lid and reduce the heat to the lowest setting. Let the rice simmer gently for 15 minutes. You want most of the liquid to absorb into the rice, but don’t let it dry out completely just yet.

Step 6: Remove the skillet from the heat. Gently stir in the salsa verde, white beans (drained), and chopped fresh cilantro until everything is well combined. This adds moisture and layers of flavor that will make the dish irresistible.

Step 7: Evenly sprinkle the shredded cheddar and pepper jack cheese over the top of the chicken and rice mixture. Transfer the skillet to the preheated oven and bake for 10 to 15 minutes, or until the cheese is fully melted and bubbly with a slight golden crust on top.

Step 8: When it’s done baking, remove the skillet from the oven. Serve the chili bake hot, topped with your choice of avocado slices, extra cilantro, green onions, and a sprinkle of fresh lime zest and juice for a bright finishing touch. Dig in and enjoy!

Servings and Timing

This One Skillet White Chicken Chili Bake Recipe generously serves 6 people, making it perfect for a family dinner or small gathering. The prep time is quick—about 10 minutes to chop and gather your ingredients. The cooking time on the stove and in the oven combines to approximately 35 minutes, making the total time around 45 minutes from start to finish. There’s no extra resting time required, so you can serve it straight from the oven while it’s warm and melty for the best experience.

How to Serve This One Skillet White Chicken Chili Bake Recipe

The dish is served in a black pan on a white marbled surface, showcasing layers starting from a rich, melted golden brown cheese base mixed with chunks of white beans and red bell peppers. On top sits thick wedges of light green avocado, sprinkled generously with bright green chopped scallions and thinly sliced green jalapeño rings. Fresh green cilantro leaves are scattered across the dish, adding texture and color contrast. Lime wedges with a light green inside rest near the pan, adding freshness to the visual. The textures range from creamy smooth avocado to melted bubbly cheese and soft beans, creating a vibrant, layered look. Photo taken with an iphone --ar 4:5 --v 7

I love serving this dish piping hot straight from the oven, giving it just a few minutes to cool slightly so it’s comfortable to eat but still ooey-gooey delicious. It pairs beautifully with simple sides like a crisp green salad or some warm, fluffy cornbread to soak up any extra sauce. I’ve also served it with tortilla chips on the side for a fun textural contrast, which my guests adored.

When it comes to garnishing, I always keep avocado slices, extra cilantro, and a sprinkle of fresh lime juice nearby. These little touches add creamy, fresh, and zesty notes that brighten the creamy richness of the chili bake. For presentation, scooping portions into shallow bowls or onto individual plates works great, especially if you’re adding garnishes on top.

As for beverages, I enjoy pairing this recipe with a crisp white wine like Sauvignon Blanc or a light, citrusy beer to complement the smoky and spicy flavors. For a non-alcoholic option, sparkling water with a splash of lime works wonders. This versatile dish is fantastic for casual weeknight meals but also shines at holiday gatherings or potluck parties where hearty, flavorful comfort food is a welcome guest.

Variations

Over time, I’ve loved experimenting with different ingredient swaps in this recipe to suit various tastes and dietary needs. For example, switching the chicken breasts to tender thighs adds extra juiciness and richness. If you prefer plant-based meals, you can substitute chicken with tofu or chickpeas and use vegan cheese or nutritional yeast—still delicious and hearty!

If you’re watching gluten or grain intake, try swapping the long grain rice for quinoa or cauliflower rice. The cooking method stays mostly the same, and these alternatives provide different but equally delightful textures. For extra heat lovers, I sometimes leave the jalapeño seeds in or add a touch of chipotle powder for a smoky kick that elevates the chili’s depth.

Another fun variation is to finish the dish under the broiler for the last few minutes instead of baking at 425 degrees. This creates a slightly crispier cheese topping that’s fantastic if you prefer a crunchier bite. No matter how you customize it, the essence of this One Skillet White Chicken Chili Bake Recipe—you know, that comforting, cheesy, flavorful goodness—always shines through.

Storage and Reheating

Storing Leftovers

After enjoying your chili bake, any leftovers can be stored in an airtight container and kept in the refrigerator for up to 3 to 4 days. I like to use glass containers because they help maintain freshness and don’t absorb odors. Just make sure the leftovers cool to room temperature before sealing to avoid extra moisture buildup.

Freezing

This dish freezes well, which is great for meal prep or saving portions for a busy week. When freezing, portion the chili bake into freezer-safe containers or heavy-duty freezer bags and label them with the date. It’s best eaten within 2 to 3 months for optimal taste and texture. To thaw, move it to the refrigerator overnight before reheating.

Reheating

For reheating, I recommend warming the chili bake gently in the oven at 350 degrees Fahrenheit, covered with foil to keep it moist, for about 15 to 20 minutes until heated through. This helps maintain the creamy texture and melts the cheese back nicely. You can also reheat individual portions in the microwave, but I suggest adding a sprinkle of water and covering loosely to prevent drying out. Avoid overheating, as it can toughen the chicken and dry the rice.

FAQs

Can I use chicken thighs instead of chicken breasts?

Absolutely! Chicken thighs add a bit more richness and stay juicier, especially if you prefer dark meat. Just cut them into similar size cubes and follow the same cooking instructions. You may notice even more depth of flavor.

Is this recipe gluten-free?

Yes, this One Skillet White Chicken Chili Bake Recipe is naturally gluten-free as long as you use gluten-free salsa verde and check your spices. It’s a perfect option for those avoiding gluten without sacrificing flavor.

Can I make this recipe ahead of time?

Definitely! You can prepare the entire chili bake through the stovetop cooking steps and refrigerate it before adding the cheese topping and baking. When ready to serve, add the cheese and bake as directed. It’s a great way to save time on busy days or for entertaining.

What can I substitute for salsa verde?

If you don’t have salsa verde on hand, you can use a mild green chili sauce or even a blend of tomatillos, green chilies, and lime juice pureed together. Just watch the seasoning and adjust salt accordingly to keep the flavors balanced.

How spicy is this recipe, and can I adjust it?

This chili bake has a mild to medium heat level because the jalapeño can be seeded according to your preference. If you like it spicier, leave the seeds in or add extra chili powder. If you want it milder, omit the jalapeño or use just a small amount. The flavor is very adaptable.

Conclusion

I can’t recommend trying this One Skillet White Chicken Chili Bake Recipe enough. It’s one of those dishes that feels like a special treat but comes together quickly and easily, making it a kitchen favorite. Every bite offers comforting, vibrant flavors with cozy cheesy goodness that brings everyone back for seconds. So grab your skillet, gather the ingredients, and dive into this delicious, hearty meal—I promise you’ll be so glad you did!