Description
A quick and easy one skillet meal featuring tender chicken breasts simmered in a creamy, cheesy green chili sauce. Perfect for a flavorful weeknight dinner with minimal cleanup.
Ingredients
1 tablespoon olive oil
1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
1 teaspoon ground cumin
1 teaspoon garlic powder
1/2 teaspoon smoked paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup diced green chilies, canned
1 cup chicken broth, low sodium
1/2 cup sour cream
1 cup shredded sharp cheddar cheese
1/2 cup shredded Monterey Jack cheese
2 cloves garlic, minced
1 small yellow onion, finely chopped
1/4 cup chopped fresh cilantro
Instructions
Heat olive oil in a large skillet over medium-high heat.
Add the chicken pieces to the skillet and season with cumin, garlic powder, smoked paprika, salt, and black pepper. Cook for 5-6 minutes, stirring occasionally, until the chicken is browned and cooked through.
Add the chopped onion and minced garlic to the skillet. Cook for 2-3 minutes until the onion is softened and fragrant.
Stir in the diced green chilies and chicken broth. Bring the mixture to a simmer and cook for 5 minutes to reduce slightly.
Reduce the heat to low and stir in the sour cream until fully combined and creamy.
Sprinkle the shredded cheddar and Monterey Jack cheeses evenly over the chicken mixture. Cover the skillet with a lid and cook for 2-3 minutes until the cheese is melted.
Remove the skillet from heat and sprinkle chopped fresh cilantro over the top.
Serve immediately, spooning the cheesy green chili chicken over rice or with warm tortillas if desired.
- Prep Time: 10 minutes
- Cook Time: 20 minutes