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Green Chile Chicken

Green Chile Chicken
My Mother in law gave me this recipe & I tweaked it just a little bit. She adds baby shrimp on top with the olives before baking but I leave them off since my husband doesn’t care for shrimp. The green chiles add such an amazing flavor to the chicken and the cheese is gooey and delicious. I usually serve it with black beans & roasted tomatoes and zucchini or with a southwestern salad. It’s a great dish to serve company–there won’t be any leftovers.

Green Chile Chicken:


  • 2 eggs
  • Salt, pepper, and garlic powder to taste
  • 4 boneless skinless chicken breasts
  • 2 (7 oz.) cans of whole mild green chiles halved
  • 1/2 cup of sharp cheddar, shredded
  • 1/4 cup of Monterey Jack or Colby cheese, shredded
  • 2-3 tbsp of mayonnaise, to taste
  • 1 (2.25 oz.) can of sliced black olives

How to Make Green Chile Chicken

Preheat the oven to 350 degrees.

Heat a large nonstick skillet over medium-high heat.

Mix eggs & spices into a bowl. Trim chicken of any fat & slice each breast into 2 chunks.

Dip chicken into egg mixture & add to a hot skillet and cook for 3-4 minutes on each side. Remove from the skillet and place the chicken in a baking dish.

Cover each chunk of chicken with a green chile half.

Green Chile Chicken

Mix cheese and mayonnaise together in a bowl until well combined. Spread the cheese mixture evenly on top of the chicken and green chiles. Top with black olives.

Place into the oven to bake for 25 minutes. Remove and cool for a few minutes before serving.

Green Chile Chicken

Click here for printable recipe

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  1. Have mercy! This looks fantastic! I bet it would taste good with shrimp, but I think I like your version better. Gosh, this jumps to the top of my list of things to make. Soon. Like really, really soon. Like right now. Yum!

  2. I have a casserole recipe like this. It’s called green chile casserole.I will have to try this. It looks super tasty.

  3. That looks amazing. A wonderful tasty but simple supper. I will be making this perhaps tomorrow. 🙂 I have never seen canned chillies here. Would it work with fresh do you think?

  4. You can use fresh green chiles… first broil them in the oven to char the outside skin; place them in a ziplock bag for 10-15 minutes; peel the skin off and you are good to go. Enjoy!

  5. I started out fully intending to follow the recipe for this dish, minus the olives (never could stomach them). Slowly things changed. First, I decided to cube the chicken so that it would cook faster. Then, I said, what the heck, let’s used diced chiles instead of whole. So, I put the cubed chicken, diced chilies, and egg into a bowl and mixed it all together really well. Then, as I was adding salt, pepper, and garlic powder, I thought, cumin would be good in this. So I added a couple off teaspoons or so of cumin. You know what really goes well with cumin? Chipotle chili powder! In went a teaspoon or so of that. Looking up, I saw that I had a yellow onion in the hanging basket. What the heck, let’s add that in, too. So, I chopped up the onion, and into the bowl it went. Everything mixed together really well, I poured it all into an 8×12 dish and topped with the cheese mixture. We were making some roasted butternut squash that called for 425 degrees, so that’s the temp I used, along with an additional 15 minutes of cooking time. Delicious! I’ll definitely be making this one again!

  6. This recipe looks great, and I’m thinking of making it, but I have a couple of questions.
    1. Are the chicken breasts bone-in, skin-on, or boneless-skinless, or something else. Normally you show a picture of the package so I can figure it out.
    2. Is the quantity 4 breast halves, or 4 whole breasts?

    1. Mitchel,

      The chicken is boneless and skinless. It was 4 whole breasts cut into 8 pieces. I hope this helps.