Green Chilie Chicken
Transform your weeknight dinners with this savory and vibrant Green Chile Chicken recipe! Featuring tender, seared chicken simmered in a zesty sauce made with a combination of canned and roasted green chiles, garlic, and warm spices like cumin and oregano, this dish is bursting with bold Southwestern flavors. A splash of fresh lime juice brightens the dish, while a garnish of cilantro adds a fresh, herbaceous finish. Perfectly versatile, this one-pan wonder pairs beautifully with fluffy rice, warm tortillas, or a crisp side salad. With just 15 minutes of prep time and a comforting 35-minute cook time, this gluten-free recipe is ideal for busy families seeking a flavorful, wholesome meal.
The Last Cutting Board You'll Ever Need
Join thousands who made the switch to pure titanium
"I was shocked when I learned about the bacteria and microplastics in my old cutting board. Switching to Titan Haus was the best decision—I'll never go back!"
Recipe Information
Ingredients
- 1.5 pounds boneless, skinless chicken breasts or thighs
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 garlic cloves, minced
- 2 4-ounce cans canned diced green chiles
- 3 whole roasted green chiles, chopped
- 1 cup chicken broth
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 tablespoon fresh lime juice
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup cilantro, chopped
Instructions
Heat the olive oil in a large skillet or Dutch oven over medium-high heat.
Season the chicken with salt and black pepper on both sides.
Sear the chicken for 2-3 minutes per side until golden brown. Remove from the skillet and set aside.
Add the diced onion to the same skillet and sauté for 4-5 minutes until softened.
Stir in the minced garlic and cook for 1 minute until fragrant.
Add the canned diced green chiles, roasted green chiles, ground cumin, and dried oregano to the skillet. Mix well.
Pour in the chicken broth and bring the mixture to a simmer.
Return the seared chicken to the skillet, ensuring it is submerged in the sauce.
Cover the skillet with a lid and reduce the heat to medium-low. Simmer for 20-25 minutes, or until the chicken is cooked through and tender.
Remove the chicken from the skillet and shred it using two forks. Return the shredded chicken to the sauce.
Stir in the fresh lime juice and adjust seasoning with additional salt and pepper, if needed.
Garnish with chopped cilantro before serving. Serve hot with rice, tortillas, or your favorite sides.
Nutrition Facts
Calories |
387 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.2 g | 17% | |
| Saturated Fat | 2.6 g | 13% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 145 mg | 48% | |
| Sodium | 999 mg | 43% | |
| Total Carbohydrate | 9.5 g | 3% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 2.6 g | ||
| Protein | 54.7 g | 109% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 61 mg | 5% | |
| Iron | 2.6 mg | 14% | |
| Potassium | 693 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
