Description
A quick and delicious one skillet meal featuring tender chicken breasts cooked in a creamy, cheesy green chili sauce. Perfect for a weeknight dinner with minimal cleanup.
Ingredients
1 tablespoon olive oil
1 pound boneless skinless chicken breasts, cut into 1-inch pieces
1 teaspoon ground cumin
1 teaspoon garlic powder
1/2 teaspoon chili powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup diced green chilies (canned, mild or medium heat)
1 cup heavy cream
1 cup shredded Monterey Jack cheese
1/2 cup shredded sharp cheddar cheese
1/4 cup chopped fresh cilantro
2 green onions, thinly sliced
Instructions
Heat olive oil in a large skillet over medium-high heat.
In a medium bowl, combine chicken pieces, ground cumin, garlic powder, chili powder, salt, and black pepper. Toss to coat evenly.
Add the seasoned chicken to the skillet and cook for 6-8 minutes, stirring occasionally, until the chicken is cooked through and lightly browned.
Reduce heat to medium and add the diced green chilies to the skillet. Stir to combine with the chicken.
Pour in the heavy cream and stir well, scraping up any browned bits from the bottom of the skillet.
Bring the mixture to a gentle simmer and cook for 3-4 minutes until the sauce slightly thickens.
Sprinkle the shredded Monterey Jack and sharp cheddar cheeses evenly over the chicken and sauce.
Cover the skillet with a lid and cook for 2-3 minutes until the cheese is melted and bubbly.
Remove the skillet from heat and sprinkle chopped cilantro and sliced green onions on top.
Serve immediately, spooning the cheesy green chili chicken onto plates.
- Prep Time: 10 minutes
- Cook Time: 20 minutes