Prepare yourself for how good this chicken dinner will be.
Meet your new favorite dinner.
This green chile chicken skillet recipe tastes like inside-outchicken enchiladas.
Credit:Dotdash Meredith Food Studio
Cheeses, including cream cheese and Monterey Jack, add creaminess and nuttiness.
Ingredients
1/2tsp.ground cumin
1/2tsp.chili powder
1/2tsp.ground coriander
1tsp.kosher salt, divided
4(8-oz.
)boneless, skinless chicken breasts, patted dry
3Tbsp.olive oil, divided
1medium(8 oz.
Credit:Dotdash Meredith Food Studio
)yellow onion, sliced (about 1 cup)
2(4-oz.
each)poblano peppers, seeded and thinly sliced (about 2 cups)
1/2cupchicken broth
1(16-oz.
)jar roasted salsa verde
1(4-oz.
Credit:Dotdash Meredith Food Studio
Stir together cumin, chili powder, coriander and 1/2 teaspoon of the salt in a large bowl.
Add chicken and toss until evenly coated, pressing to adhere.
Flip and continue to cook, undisturbed, until other side is browned, 6 to 7 minutes.
Credit:Dotdash Meredith Food Studio
Transfer chicken to a plate.
Add remaining 2 tablespoons oil to skillet.
Stir in broth, and bring to a boil over high.
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Nestle chicken between onions and peppers, and reduce heat to medium.
Preheat oven to broil.
Transfer chicken to a separate clean plate.
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Stir cream cheese and cilantro into onion mixture until smooth and creamy.
Nestle chicken back into skillet.
Sprinkle Monterey Jack cheese around chicken.
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Broil in preheated oven until cheese is melted and lightly browned, about 2 minutes.
Garnish with cilantro leaves.
Serve with sliced avocado, Cilantro Rice, and lime wedges.
Credit:Dotdash Meredith Food Studio
Recipe Tips From TheSouthern LivingTest Kitchen
Credit:Dotdash Meredith Food Studio
Credit:Dotdash Meredith Food Studio
Credit:Dotdash Meredith Food Studio
