Description
This Green Chile Chicken recipe features tender chicken breasts seasoned with a flavorful blend of spices, seared to golden perfection, and simmered in a zesty green chile enchilada sauce. Finished with a melted Mexican cheese blend, it’s a quick and comforting meal perfect for busy weeknights, offering a delightful balance of smoky, spicy, and cheesy flavors.
Ingredients
Chicken & Seasoning
- 2 large boneless skinless chicken breasts
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- Salt & pepper, to taste
Cooking Ingredients
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1/4 cup chicken broth
- 1 (15 ounce) can green chile enchilada sauce
- 1 cup shredded Mexican cheese blend
For Serving (Optional)
- Chopped scallions
- Chopped cilantro
- Sour cream, to taste
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) and position the rack in the middle to ensure even cooking.
- Prepare Chicken: Cut the chicken breasts in half lengthwise so you have four thinner cutlets. Season each piece evenly with garlic powder, dried oregano, chili powder, smoked paprika, salt, and pepper.
- Sear Chicken: Heat butter and olive oil together in an oven-safe skillet over medium-high heat. Once hot, add the chicken pieces and sear for 3-4 minutes on each side until they develop a light golden crust. Remove the chicken from the pan and set aside.
- Prepare Sauce: Pour chicken broth into the skillet, scraping up any browned bits from the bottom to incorporate flavor. Stir in the green chile enchilada sauce until well combined and heated through.
- Combine Chicken and Sauce: Place the chicken back into the skillet. Allow the sauce to start bubbling, then spoon some sauce over the chicken. Sprinkle the shredded Mexican cheese blend evenly on top.
- Bake and Melt Cheese: Transfer the skillet to the preheated oven. Bake for 5-7 minutes until the chicken is fully cooked and the cheese has melted. For a bubbly, golden top, optionally broil for 1-2 minutes—watch carefully to prevent burning.
- Serve: Remove the skillet from the oven. Garnish with chopped cilantro and scallions, and add a dollop of sour cream if desired. Adjust seasoning with additional salt and pepper to taste before serving.
Notes
- Ensure the chicken is cut into thinner cutlets for quick and even cooking.
- Use an oven-safe skillet to seamlessly move from stovetop to oven.
- Broiling at the end adds a crispy cheese finish but watch carefully to avoid burning.
- Omit sour cream for a lighter dish or to suit dietary preferences.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop or microwave.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
