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Creamy Hatch Green Chili Smothered Chicken: Easy One-Pan Dinner

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This creamy Hatch green chili smothered chicken is a one-pan wonder that comes together in about 35 minutes. Tender chicken breasts are smothered in a rich, velvety sauce made with Hatch green chiles, cream, and cheese, making it a perfect weeknight dinner that feels special without the fuss.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts (about 1.5 pounds)
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon garlic powder
  • ½ teaspoon cumin
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 1 small yellow onion, diced (about ¾ cup)
  • 3 cloves garlic, minced
  • 1 (15-ounce) can Hatch green chiles (mild or hot)
  • ½ cup chicken broth (low-sodium)
  • 1 cup heavy cream
  • 4 ounces cream cheese, softened and cubed
  • 1 cup shredded Monterey Jack cheese
  • ¼ cup grated Parmesan cheese
  • ½ teaspoon smoked paprika (optional)
  • Salt and pepper to taste
  • Fresh cilantro, chopped (for garnish, optional)
  • Sliced jalapeño (for garnish, optional)
  • Lime wedges (for garnish, optional)

Instructions

  1. Preheat your oven to 375°F. Position a rack in the middle. Pat the chicken breasts dry with paper towels.
  2. In a small bowl, mix the salt, pepper, garlic powder, and cumin. Sprinkle evenly over both sides of the chicken breasts. Let sit for 5 minutes.
  3. Heat the olive oil in an oven-safe skillet over medium-high heat. Sear the chicken for 3-4 minutes per side until golden brown. Transfer to a plate and set aside.
  4. Reduce heat to medium. Add butter to the same skillet. Sauté the diced onion for 3-4 minutes until soft and translucent, scraping up any browned bits.
  5. Stir in the minced garlic and cook for 30 seconds until fragrant. Add the entire can of Hatch green chiles (with liquid) and cook for 1 minute.
  6. Pour in the chicken broth and bring to a gentle simmer. Cook for 2 minutes. Reduce heat to low and stir in the heavy cream. Add the softened cream cheese cubes, stirring constantly until melted and smooth.
  7. Sprinkle in the shredded Monterey Jack and grated Parmesan. Stir until fully melted and the sauce is velvety. If using, stir in smoked paprika. Taste and adjust salt and pepper.
  8. Nestle the seared chicken breasts into the sauce, spooning some sauce over the top.
  9. Transfer the skillet to the preheated oven. Bake for 18-22 minutes, or until the chicken reaches an internal temperature of 165°F and the sauce is bubbly.
  10. Remove from the oven and let rest for 5 minutes. Garnish with fresh cilantro, sliced jalapeño, and lime wedges if desired.

Notes

Don’t skip the sear—it builds deep flavor. Keep heat low when adding dairy to prevent curdling. Use room temperature cream cheese for smooth melting. Grate your own cheese for best texture. If sauce is too thin after baking, simmer on stovetop for 3-5 minutes to thicken. Leftovers keep up to 4 days in the fridge or freeze for up to 3 months.

Nutrition

Keywords: Hatch green chili, smothered chicken, one-pan dinner, creamy chicken, weeknight dinner, gluten-free, low-carb, keto-friendly

Find it online: https://spoonmira.com/creamy-hatch-green-chili-smothered-chicken-easy-one-pan-dinner/