Description
This One Skillet White Chicken Chili Bake combines tender chicken, flavorful peppers, and creamy white beans with aromatic spices, all cooked together with rice and topped with melted cheese. Finished off in the oven, this hearty and comforting dish is perfect for a wholesome weeknight meal that's both simple and delicious.
Ingredients
Main 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
For Serving
- Avocado, sliced
- Green onions, chopped
- Lime zest and juice
Instructions
- Preheat the oven: Preheat your oven to 425°F (220°C) to prepare for baking the chili bake later.
- Sauté onions and chicken: Heat the olive oil in a large oven-safe skillet over high heat. Once the oil shimmers, add the chopped yellow onion and cubed chicken breasts. Cook for about 5 minutes until the chicken starts to brown.
- Add peppers and spices: Stir in the minced garlic, chopped poblano peppers, red bell pepper, cumin, smoked paprika, chili powder, and a pinch of kosher salt and black pepper. Cook for another 5 to 10 minutes until the mixture is very fragrant.
- Toast the rice: Add the long grain rice to the skillet and cook for 1 to 2 minutes, stirring occasionally, until the rice is lightly toasted.
- Simmer rice with water: Pour in 2 cups of water and bring to a boil. Cover the skillet with a lid and reduce the heat to the lowest setting. Allow the rice to cook gently for 15 minutes until most of the liquid has absorbed but some remains.
- Mix in salsa, beans, and cilantro: Stir in the salsa verde, drained white beans, and chopped cilantro to combine everything evenly.
- Add cheese and bake: Remove the skillet from the heat and sprinkle shredded cheddar and pepper jack cheeses evenly over the top. Transfer the skillet to the preheated oven and bake for 10 to 15 minutes, or until the cheese is fully melted and bubbly.
- Serve with toppings: Garnish the chili bake with sliced avocado, chopped green onions, fresh cilantro, and a squeeze of lime juice with zest. Serve hot and enjoy this hearty meal!
Notes
- Make sure to use an oven-safe skillet for easy transition from stovetop to oven.
- Adjust the jalapeño quantity or remove seeds if you prefer less heat.
- You can substitute white beans with cannellini or great northern beans.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
- For a dairy-free version, omit the cheese or use a plant-based cheese alternative.
