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One Skillet Cheesy Green Chili Chicken and Rice
One Skillet Cheesy Green Chili Chicken and Rice is the thing to throw together when you want to put something satisfying, full of flavor, and easy on the table.
2 tablespoons olive oil, divided
4 boneless, skinless chicken breasts, rinsed and pat dry
1 teaspoon kosher salt
1 teaspoon freshly ground pepper
1 teaspoon garlic powder
1 small yellow onion, chopped
4 ounces cream cheese at room temperature
1 cup salsa verde
1 tomato, seeded and chopped
¼ cup cilantro, chopped
1 cup shredded Monterrey Jack
1 ½ cups chicken broth
1 cup instant brown rice
For the Avocado-Lime Relish
1 avocado, chopped
1 tablespoon cilantro, chopped
1 green onion, chopped
Juice of 1 lime
Kosher salt and freshly ground pepper
Heat the oven to 350 degrees. In a large, oven-proof skillet, heat 1 tablespoon of the olive oil over medium-high heat. Season the chicken with salt, pepper, and garlic powder, and place in the hot skillet. Sear the chicken on both sides, about 4 minutes per side. Remove the chicken to a plate.
Add another tablespoon olive oil to the same skillet and warm it over medium heat. Saute the onion until it is translucent, about 5 minutes. Add the cream cheese and salsa verde to the skillet, and stir until the cream cheese has melted. Stir in the tomato, cilantro, and Monterrey Jack, then stir in the chicken broth and rice. Nestle the chicken breasts in the rice. Cover the skillet with a lid or aluminum foil, and bake for 20 minutes. Remove the foil and bake for another 10 minutes. Let the chicken and rice rest for about 10 minutes before serving. To serve, top with the Avocado-Lime Relish, recipe follows.
For the Avocado-Lime Relish
Stir all the ingredients together in a small bowl. Season to taste with salt and pepper.
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