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Flavorful Hatch Green Chili and Cheddar Stuffed Chicken Breast

hatch green chili stuffed chicken breast - featured image
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A quick and easy stuffed chicken breast recipe featuring smoky Hatch green chili and sharp cheddar cheese, perfect for cozy dinners with a flavorful twist.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts (about 6 oz / 170 g each)
  • 1 cup roasted and chopped Hatch green chili (fresh or canned)
  • 1 cup shredded sharp cheddar cheese (about 4 oz / 115 g)
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika (smoked paprika optional)
  • 1 teaspoon onion powder
  • Salt to taste (about 1 teaspoon)
  • Black pepper to taste (about ½ teaspoon)
  • 2 tablespoons chopped fresh cilantro (optional)
  • Lime wedges for serving

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Place each chicken breast on a clean cutting board. Using a sharp chef’s knife, carefully butterfly the chicken by slicing horizontally about ¾ of the way through, creating a pocket but not cutting all the way.
  3. Season both sides and inside the pockets of the chicken breasts with garlic powder, paprika, onion powder, salt, and black pepper.
  4. In a mixing bowl, combine the roasted and chopped Hatch green chili with shredded sharp cheddar cheese. Stir in chopped fresh cilantro if using.
  5. Spoon the chili and cheddar mixture evenly into the pockets of each chicken breast. Use toothpicks to secure the edges if needed.
  6. Heat 2 tablespoons olive oil in a skillet over medium-high heat. Add the stuffed chicken breasts and sear for 3-4 minutes per side until browned.
  7. Transfer the skillet to the preheated oven (or move chicken to a baking dish if skillet isn’t oven-safe). Bake for 15-20 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the cheese is melted and bubbly.
  8. Remove from oven and let the chicken rest for 5 minutes tented loosely with foil. Serve with lime wedges.

Notes

Chilling the stuffed chicken in the fridge for 15 minutes before cooking helps the filling set and reduces leaking. Use toothpicks or kitchen twine to secure the chicken edges. Do not overcook to avoid dryness. Rest chicken 5 minutes after baking to keep it juicy. If Hatch green chili is unavailable, Anaheim or poblano peppers are good substitutes. For dairy-free, use plant-based cheese.

Nutrition

Keywords: Hatch green chili, stuffed chicken breast, cheddar cheese, easy dinner, weeknight meal, baked chicken, spicy chicken, cheesy chicken

Find it online: https://prismtaste.com/flavorful-hatch-green-chili-and-cheddar-stuffed-chicken-breast-recipe-perfect-for-easy-dinner/