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Green Chile Chicken

Tender chicken simmers in a rich, creamy sauce infused with smoky green chiles, creating comfort food that brings the whole family to the table with southwestern flavor and cozy satisfaction.
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Prep Time 15 minutes
Cook Time 25 minutes
Servings: 6
Calories: 420
Ingredients Method Notes

Ingredients
  

  • 2 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
  • 1 can (4 oz) diced green chiles
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 cup chicken broth
  • 8 oz cream cheese, softened
  • 1 cup sour cream
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • Salt and black pepper to taste
  • 2 tablespoons olive oil
  • 1/2 cup shredded Mexican cheese blend
  • Fresh cilantro for garnish

Method
 

  1. Heat olive oil in a large skillet over medium-high heat. Season chicken pieces with salt and pepper, then add to the hot pan. Cook for 6-8 minutes until golden brown on all sides. The chicken doesn't need to be fully cooked through yet. Transfer to a plate and set aside.
  2. In the same skillet, add diced onion and cook for 3-4 minutes until softened and translucent. Add minced garlic and cook for another 30 seconds until fragrant.
  3. Pour in chicken broth and scrape up any browned bits from the bottom of the pan. Add green chiles, cumin, chili powder, and smoked paprika. Stir in softened cream cheese, whisking until smooth and completely melted.
  4. Return chicken to the skillet and reduce heat to medium-low. Simmer for 10-12 minutes until chicken is cooked through and the flavors meld. Remove from heat and stir in sour cream and shredded cheese. Taste and adjust seasoning as needed.

Notes

Perfect for meal prep - double the batch and freeze half. Don't add sour cream while the pan is still hot to prevent curdling. Don't skip browning the chicken pieces for crucial flavor depth. Refrigerate leftovers for up to 4 days or freeze for up to 3 months. Reheat gently on stovetop with a splash of broth to restore creaminess.