Green Chile Chicken
My sweet and wonderful mother-in-law gave me an easy green chile chicken recipe years ago, and over time, I have tweaked it just a little to work with the ingredients we usually have on hand. The green chiles add an amazing flavor to the chicken, and the cheese topping is gooey and delicious. I normally serve this green chile chicken with garlic rice, black beans, roasted tomatoes, and zucchini, or a big southwestern salad.
Green Chile Chicken
Ingredients:
- ½ cup flour
- 2 eggs, well-beaten
- Sea salt and freshly cracked pepper, to taste
- Garlic powder, to taste
- 4 boneless, skinless chicken breasts
- 2 tbsp olive oil
- 2 (7-oz) cans of whole mild green chiles halved
- ½ cup of sharp cheddar, shredded
- ½ cup of Monterey Jack or Colby cheese, shredded
- 3-4 tbsp of mayonnaise, to taste
- 1 (2¼-oz.) can of sliced black olives, drained
How to Make Green Chile Chicken
Preheat the oven to 350 degrees. Coat a large baking dish with cooking spray.
Make the dredging station by placing the flour in a shallow bowl, then season with sea salt, freshly cracked pepper, and garlic powder to taste; mix well.
Place the well-beaten eggs in another shallow bowl and season with sea salt, freshly cracked pepper, and garlic powder, to taste; mix well.
Prepare the chicken by slicing off about 2-3 inches of the thin bottom portion of the chicken breast.
Cut each remaining portion of the chicken breast in half lengthwise.
Place some plastic wrap over the top of the chicken on the cutting board.
Pound with a mallet until they are about a ¼-½ inch thick.
Heat two tablespoons of olive oil in a large skillet over medium-high heat.
Dredge the chicken by coating each chicken piece lightly in the seasoned flour, then dip it into the whisked egg to coat both sides and lastly dip it back into the flour to coat it evenly, before placing it into the hot oil in the skillet to cook for 3-4 minutes on each side until lightly golden brown; repeat with the remaining chicken, cooking in batches if needed.
Remove the chicken from the skillet and place it in an even layer in the prepared large baking dish.
Cover each chunk of chicken with half of the green chile.
Make the cheese topping by mixing cheese and mayonnaise in a bowl until well combined.
Spread the cheese mixture evenly over the chicken and green chiles. Top with black olives. Cover with foil.
Cook the chicken by placing the baking dish in the oven for 25 minutes.
Remove the foil and bake for an additional 5 minutes.
Remove and cool for a few minutes before serving. Enjoy!
Equipment
Ingredients
- ¾ cup flour
- 2 eggs well-beaten
- Sea salt and freshly cracked pepper to taste
- Garlic powder to taste
- 2 boneless skinless chicken breasts
- 2 tbsp olive oil
- 2 (7-oz) cans of whole mild green chiles halved
- ½ cup of sharp cheddar shredded
- ½ cup of Monterey Jack or Colby cheese shredded
- 3-4 tbsp of mayonnaise to taste
- 1 (2¼-oz) can of sliced black olives, drained
Instructions
- Preheat the oven to 350 degrees. Coat a large baking dish with cooking spray.
- Make the dredging station by placing the flour in a shallow bowl, then season with sea salt, freshly cracked pepper, and garlic powder to taste; mix well.
- Place the well-beaten eggs in another shallow bowl and season with sea salt, freshly cracked pepper, and garlic powder, to taste; mix well.
- Prepare the chicken by slicing off about 2-3 inches of the thin bottom portion of the chicken breast.
- Cut each remaining portion of the chicken breast in half lengthwise.
- Place some plastic wrap over the top of the chicken on the cutting board, and pound with a mallet until they are about ¼-½ inch thick.
- Heat two tablespoons of olive oil in a large skillet over medium-high heat.
- Dredge the chicken by coating each chicken piece lightly in the seasoned flour, then dip it into the whisked egg to coat both sides and lastly dip it back into the flour to coat it evenly, before placing it into the hot oil in the skillet to cook for 3-4 minutes on each side until lightly golden brown; repeat with the remaining chicken, cooking in batches if needed.
- Remove the chicken from the skillet and place it in an even layer in the prepared large baking dish.
- Cover each chunk of chicken with half of a green chile.
- Make the cheese topping by mixing cheese and mayonnaise in a bowl until well combined.
- Spread the cheese mixture evenly over the chicken and green chiles. Top with black olives. Cover with a lid or foil.
- Cook the chicken by placing it in the oven to bake for 25 minutes.
- Remove the foil and bake for an additional 5 minutes.
- Remove and cool for a few minutes before serving. Enjoy!
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!
I have a casserole recipe like this. It’s called green chile casserole.I will have to try this. It looks super tasty.
I’m drooling all over my keyboard, it’s not a pretty sight. Unlike that dish, which looks great, Pam.
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?
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!
This looks incredible. I have just bookmarked about 10 of your recipes to make in the future!
This looks delicious and EASY – great for a weeknight!
wow I am in heaven and I haven’t taken my first bite! We will be trying this!
Oh man it looks like heaven to me! Consider it bookmarked 🙂
I want some this, and right now. It looks fantastic!
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!
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?
Thanks.
Mitchel,
The chicken is boneless and skinless. It was 4 whole breasts cut into 8 pieces. I hope this helps.
Cheers,
Pam