Today, we’re making this One-Skillet White Chicken Chili Bake that’s a twist on my popular soup recipe from last year! It’s creamy, cheesy, cozy, and makes amazing leftovers for lunch throughout the week.
And it’s made with @organicvalley Organic Heavy Cream and Organic Shredded Mexican Blend for added nutrition and rich flavor without antibiotics, synthetic hormones, toxic pesticides nor GMOs. 🙌
(Part 1) How to Make a (One Skillet) White Chicken Chili Bake:
Place a large 12” skillet (at least 2” in depth) over medium high heat.
Add 2 tbsp. olive oil to heat up for 2 minutes, until shimmering.
Add the chicken thighs to sear untouched for 3-4 minutes on each side.
(Part 2) How to Make a (One Skillet) White Chicken Chili Bake:
Add the chopped onion, poblano peppers, potatoes, and minced garlic. Saute with the chicken for 3-4 minutes, then cover with a lid to steam cook for 6-8 minutes.
Remove the chicken to shred with two forks.
In the meantime, add the remaining 1 tbsp. olive to saute the veggie mixture for 4-5 minutes on high heat.
(Part 3) How to Make a (One Skillet) White Chicken Chili Bake:
Add the shredded chicken back into the skillet with the chopped jalapenos, tomatoes, corn, white beans, and seasonings. Sauté 5-8 minutes.
Stir in the salsa verde, heavy cream, and chopped cilantro.
(Part 4) How to Make a (One Skillet) White Chicken Chili Bake:
Top with the shredded cheese then carefully transfer the skillet to the oven.
Broil on HIGH for 1-3 minutes, until cheese is melted and a little crisp.
Serve warm with sliced avocado, chopped scallions, and tortilla chips. Enjoy!
My family has been buying Organic Valley products since I was a wee little child - no jokes. They're that amazing! Organic Valley is an organic food brand and independent cooperative of organic farmers based in La Farge, Wisconsin, United States. Founded in 1988, Organic Valley is the nation’s largest farmer-owned organic cooperative and one of the world's largest organic consumer brands.
What makes Organic Valley different from other dairy brands?
The reason I use Organic Valley in my everyday cooking is because their dairy products add nutrition AND flavor to my dishes without antibiotics, synthetic hormones, toxic pesticides, nor GMOS. 🙌
I also love how Organic Valley works with small organic family farmers instead of being a single large dairy producer.
How to store leftovers? How to reheat?
This skillet bake makes AMAZING leftovers! I recommend storing leftovers in an airtight container in the fridge up to 4 days. Reheat in the oven on a parchment paper lined pan at 400F for 8-12 minutes, until warmed through. If you want the cheese on top to be crisp, broil on HIGH for 1-2 minutes. Enjoy!
Cook it with me! ⬇️
I truly hope you all enjoy this treasured recipe that has nestled its way into our hearts here in the ABM kitchen! ’till next time… xxL
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If you loved this delicious recipe I would truly appreciate it so much if you would give a star review! Also, be sure to snap a picture of your finished dish and share it with me on Instagram using the hashtag #abrightmoment and tagging me @brightmomentco. It always makes my day seeing y’alls creations!
“"For I know the plans I have for you," declares the Lord, "plans to prosper you and not to harm you, plans to give you hope and a future.” ~ Jeremiah 29:11 NIV
Place a large 12” skillet (at least 2” in depth) over medium high heat.
Add 2 tbsp. olive oil to heat up for 2 minutes, until shimmering.
Add the chicken thighs to sear untouched for 3-4 minutes on each side.
Add the chopped onion, poblano peppers, potatoes, and minced garlic. Saute with the chicken for 3-4 minutes, then cover with a lid to steam cook for 6-8 minutes.
Remove the chicken to shred with two forks.
In the meantime, add the remaining 1 tbsp. olive to saute the veggie mixture for 4-5 minutes on high heat.
Add the shredded chicken back into the skillet with the chopped jalapenos, tomatoes, corn, white beans, and seasonings. Sauté 5-8 minutes.
Stir in the salsa verde, heavy cream, and chopped cilantro.
Top with the shredded cheese then carefully transfer the skillet to the oven.
Broil on HIGH for 1-3 minutes, until cheese is melted and a little crisp.
Serve warm with sliced avocado, chopped scallions, and tortilla chips. Enjoy!
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Hey, I’m Lauren!
Welcome! The recipes you’ll find here are inspired by seasonal ingredients, generations-old family recipes, and places I’ve grown to love most. My hope is to inspire you inside the kitchen with a love for home-cooked foods, as well as outside the kitchen since everyday is another chance to make a bright moment in someone's life ;)
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