8 Ingredient Cheesy Green Chile Chicken.
If you’re looking for a simple yet delicious dinner that can satisfy the whole family, then look no further than this 8 Ingredient Cheesy Green Chile Chicken. With a brilliant combination of flavors, this dish showcases the zest of tomatillos and the warmth of green chiles, perfectly complemented by the creaminess of pepper jack cheese. It’s not only easy to prepare but also offers a delightful twist on traditional chicken recipes. Let’s dive into how you can whip up this flavorful meal!
The Upside of 8 Ingredient Cheesy Green Chile Chicken.
This recipe is a game changer for weeknight dinners. It requires just eight ingredients, making it accessible for busy cooks. The beauty of this dish lies in its versatility; you can serve it over rice, in tortillas, or alongside a fresh salad. Each bite is a melty, cheesy explosion that’s sure to leave everyone asking for seconds. Plus, it’s a great way to sneak in some veggies with the tomatillos and poblano pepper.
What Goes In
- 6 tomatillos, husked: These tangy green fruits add a fresh brightness to the dish.
- 2 (4 ounce) cans Old El Paso Chopped Green Chiles: They bring a mild heat and depth of flavor.
- 2 cloves garlic: A must-have for aromatic goodness.
- 1 teaspoon chili powder: Adds a punch of spice that rounds out the flavors.
- Kosher salt and pepper: Essential for seasoning and enhancing all the flavors.
- 1 pound boneless skinless chicken breast: The star protein of this dish, tender and juicy.
- 1 cup shredded pepper jack cheese: For that melty, creamy finish.
- 1 poblano pepper, sliced: Adds a smoky flavor and a bit of texture.
- 2 tablespoons olive oil: For cooking the chicken and enhancing flavor.
Gear Up: What to Grab
- Large skillet: Ideal for sautéing and cooking the chicken.
- Cutting board and knife: For chopping your veggies.
- Meat thermometer: To ensure your chicken is cooked to perfection.
- Spatula: For stirring and flipping the chicken.
- Grater: If you prefer to shred your cheese fresh.
Directions: 8 Ingredient Cheesy Green Chile Chicken.
Step 1: Prep the Ingredients
Start by husking the tomatillos and rinsing them under cold water. Remove the stems and chop them into quarters. Slice the poblano pepper into thin strips, and mince the garlic cloves.
Step 2: Cook the Chicken
In a large skillet, heat the olive oil over medium heat. Season the chicken breasts generously with kosher salt, pepper, and chili powder. Place the chicken in the skillet and cook for about 6-7 minutes on each side, until the chicken is golden brown and cooked through. Use a meat thermometer to ensure the internal temperature reaches 165°F (75°C).
Step 3: Add the Veggies
Once the chicken is cooked, remove it from the skillet and set it aside. In the same skillet, add the minced garlic, tomatillos, and sliced poblano pepper. Sauté for about 4-5 minutes until the tomatillos are soft and the garlic is fragrant.
Step 4: Combine and Simmer
Return the chicken to the skillet with the sautéed veggies. Pour in the chopped green chiles and stir to combine. Let everything simmer together for about 5 minutes, allowing the flavors to meld.
Step 5: Cheese It Up
Sprinkle the shredded pepper jack cheese over the chicken and veggies. Cover the skillet with a lid and let it cook for another 2-3 minutes until the cheese is melted and bubbly.
Step 6: Serve and Enjoy
Remove the skillet from the heat. You can serve this 8 Ingredient Cheesy Green Chile Chicken hot over rice, in tortillas, or alongside a crisp salad. Enjoy the burst of flavors with every bite!
If You’re Out Of…
- Tomatillos: You can substitute with green tomatoes or even diced zucchini for a different texture.
- Poblano pepper: Use a green bell pepper for a milder flavor.
- Pepper jack cheese: Cheddar cheese or Monterey Jack can be used for a similar meltiness.
- Olive oil: Any vegetable oil can work in a pinch.
Cook’s Notes
To enhance the flavor, feel free to marinate your chicken in a mixture of lime juice and spices for a few hours before cooking. This will add an extra layer of zest to your dish. If you want a little more heat, consider adding jalapeños or a sprinkle of cayenne pepper to the mix.
- For a vegetarian version, replace the chicken with chickpeas or cauliflower.
- This dish is perfect for meal prep! Cook it ahead of time and reheat when ready to serve.
Storing Tips & Timelines
This 8 Ingredient Cheesy Green Chile Chicken can be stored in an airtight container in the refrigerator for up to 3 days. To freeze, let it cool completely, then transfer it to a freezer-safe container. It will keep for up to 3 months in the freezer. To reheat, simply thaw overnight in the fridge and warm it on the stove or in the microwave.
8 Ingredient Cheesy Green Chile Chicken. Q&A
Can I use chicken thighs instead of chicken breasts?
Absolutely! Chicken thighs will add more flavor and maintain juiciness. Just adjust the cooking time accordingly as they may take slightly longer to cook through.
Is there a way to make this dish spicier?
Yes! You can add diced jalapeños or a few dashes of hot sauce when sautéing the veggies to kick up the heat.
Can I make this recipe ahead of time?
Definitely! You can prepare the dish completely and store it in the refrigerator for up to 3 days. Just reheat it before serving.
What can I serve with this dish?
This 8 Ingredient Cheesy Green Chile Chicken pairs wonderfully with rice, tortillas, or a fresh green salad. You can also serve it with beans or corn for a heartier meal!
Save & Share
If you enjoyed this recipe, don’t forget to save it for later and share it with friends! Cooking is always better when shared. Try this 8 Ingredient Cheesy Green Chile Chicken and let its flavor take center stage in your kitchen. Happy cooking!
8 Ingredient Cheesy Green Chile Chicken.
Ingredients
Equipment
Method
- Start by husking the tomatillos and rinsing them under cold water. Remove the stems and chop them into quarters. Slice the poblano pepper into thin strips, and mince the garlic cloves.
- In a large skillet, heat the olive oil over medium heat. Season the chicken breasts generously with kosher salt, pepper, and chili powder. Place the chicken in the skillet and cook for about 6-7 minutes on each side, until the chicken is golden brown and cooked through. Use a meat thermometer to ensure the internal temperature reaches 165°F (75°C).
- Once the chicken is cooked, remove it from the skillet and set it aside. In the same skillet, add the minced garlic, tomatillos, and sliced poblano pepper. Sauté for about 4-5 minutes until the tomatillos are soft and the garlic is fragrant.
- Return the chicken to the skillet with the sautéed veggies. Pour in the chopped green chiles and stir to combine. Let everything simmer together for about 5 minutes, allowing the flavors to meld.
- Sprinkle the shredded pepper jack cheese over the chicken and veggies. Cover the skillet with a lid and let it cook for another 2-3 minutes until the cheese is melted and bubbly.
- Remove the skillet from the heat. You can serve this 8 Ingredient Cheesy Green Chile Chicken hot over rice, in tortillas, or alongside a crisp salad. Enjoy the burst of flavors with every bite!
Notes
- For a vegetarian version, replace the chicken with chickpeas or cauliflower.
- This dish is perfect for meal prep! Cook it ahead of time and reheat when ready to serve.
- To enhance the flavor, marinate your chicken in lime juice and spices before cooking.
