This Green Chile Chicken recipe delivers smoky, tangy comfort with minimal effort. Tender chicken simmers in a bold roasted green chile sauce for a versatile Southwestern meal. It’s a crowd-pleaser that’s perfect for weeknights or meal prep.
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Why You’ll Love This Green Chile Chicken
- Bold flavor, minimal fuss: Roasted green chiles bring smoky heat with little spice prep.
- Extremely versatile: Serve over rice, in tacos, or as a casserole filling.
- Meal-prep friendly: Reheats and freezes beautifully for easy future meals.
- Comfort with flair: Feels cozy yet special, turning dinner into an event.
Ingredients & Tools
- 1.5 lbs boneless, skinless chicken thighs (or breasts)
- 2 cups roasted, peeled, and chopped green chiles (canned or fresh)
- 1 large yellow onion, finely diced
- 4 cloves garlic, minced
- 1 cup chicken broth
- 1/2 cup sour cream or Mexican crema
- 2 tbsp olive oil or avocado oil
- 1 tsp ground cumin
- 1/2 tsp dried oregano (preferably Mexican oregano)
- Salt and black pepper to taste
- Fresh cilantro and lime wedges for serving
Tools: A large skillet or Dutch oven, wooden spoon, sharp knife, and cutting board.
Notes: Hatch chiles offer unique smoky-sweet flavor; canned work well too. Chicken thighs stay juicier than breasts.
Nutrition (per serving)
| Calories: | 320 kcal |
| Protein: | 28 g |
| Fat: | 18 g |
| Carbs: | 9 g |
| Fiber: | 2 g |
Serves: 6 | Prep Time: 15 minutes | Cook Time: 35 minutes | Total Time: 50 minutes
Before You Start: Tips & Ingredient Notes
- Chicken thighs vs. breasts—what’s better? I highly recommend thighs for this recipe. They stay moist and tender through the simmering process and have more flavor. If you prefer breasts, just be careful not to overcook them—they can dry out faster.
- Can I use fresh green chiles? Absolutely! If you have access to fresh Hatch or Anaheim chiles, roast them over an open flame or under the broiler until the skins are charred. Let them steam in a covered bowl, then peel, seed, and chop. The fresh-roasted flavor is incredible.
- What if I like it spicier (or milder)? The heat level of green chiles can vary. For more kick, add a diced jalapeño or a pinch of cayenne. For milder flavor, use canned mild green chiles and rinse them briefly to remove excess heat.
- Don’t skip the sour cream or crema. This ingredient isn’t just for garnish—it adds a creamy tang that balances the acidity and heat of the chiles. Stir it in at the end to keep the sauce smooth and velvety.
How to Make Green Chile Chicken
Step 1: Start by prepping your ingredients—dice the onion, mince the garlic, and chop the green chiles if they aren’t already prepared. Pat the chicken thighs dry with paper towels and season both sides generously with salt and black pepper. You’ll notice that drying the chicken helps it get a nice sear instead of steaming in the pan.
Step 2: Heat the oil in a large skillet or Dutch oven over medium-high heat. Once the oil is shimmering, add the chicken thighs in a single layer—don’t overcrowd the pan. Sear them for about 4–5 minutes per side, until they develop a golden-brown crust. They don’t need to be cooked through at this point—just nicely browned. Remove the chicken from the skillet and set it aside on a plate.
Step 3: In the same skillet, reduce the heat to medium and add the diced onion. Sauté for about 5–6 minutes, stirring occasionally, until the onion turns soft and translucent. You’ll notice those browned bits from the chicken starting to lift from the bottom of the pan—that’s pure flavor! Add the minced garlic and cook for another minute until fragrant.
Step 4: Stir in the chopped green chiles, cumin, and oregano. Cook for 2–3 minutes, letting the spices toast and the chiles release their aroma. This step really deepens the flavor and removes any raw taste from the spices. The mixture should look glossy and smell incredible.
Step 5: Pour in the chicken broth, scraping the bottom of the pan to dissolve all those flavorful browned bits. Bring the liquid to a gentle simmer, then return the chicken thighs to the skillet, nestling them into the sauce. Reduce the heat to low, cover the skillet, and let it simmer for 20–25 minutes, until the chicken is cooked through and tender.
Step 6: Remove the chicken from the skillet and place it on a cutting board. Let it rest for a couple of minutes, then shred it using two forks—or you can chop it into bite-sized pieces if you prefer. Meanwhile, if the sauce in the skillet seems too thin, let it simmer uncovered for a few minutes to thicken slightly.
Step 7: Turn off the heat and stir in the sour cream or Mexican crema. This is the moment where the sauce transforms—it becomes creamy, tangy, and beautifully pale green. Taste the sauce and adjust the seasoning with more salt or pepper if needed. Return the shredded chicken to the skillet and stir to coat it evenly in the sauce.
Step 8: Serve your Green Chile Chicken hot, garnished with fresh cilantro and a squeeze of lime juice. The lime adds a bright, fresh note that cuts through the richness and makes all the flavors pop. You’re ready to dig in!
Storage & Freshness Guide
- Fridge: Cool completely; store in airtight container up to 4 days.
- Freezer: Portion into freezer bags or containers; freeze up to 3 months.
- Reviving: Reheat gently on stove with a splash of broth; avoid boiling to keep sauce creamy.
Serving Suggestions
Complementary Dishes
- Cilantro-lime rice — The fresh, zesty rice is the perfect base to soak up all that delicious green chile sauce.
- Warm flour or corn tortillas — Perfect for making tacos or simply scooping up every last bit of chicken and sauce from your plate.
- Black beans with a dash of cumin — Their earthy flavor complements the smokiness of the chiles and adds a protein boost.
Drinks
- Classic margarita (on the rocks) — The citrusy tang and tequila kick pair wonderfully with the spicy, creamy chicken.
- Ice-cold Mexican lager — A crisp, light beer helps balance the heat and refreshes your palate between bites.
- Sparkling water with lime — For a non-alcoholic option, the bubbles and citrus cleanse your palate and enhance the flavors.
Something Sweet
- Flan — The creamy, caramel-topped custard is a classic finish that contrasts beautifully with the spicy main course.
- Churros with chocolate dipping sauce — Crispy, cinnamon-dusted churros offer a sweet and crunchy end to the meal.
- Mango sorbet — Light, fruity, and refreshing, it cools your mouth after the gentle heat of the green chiles.
Top Mistakes to Avoid
- Mistake: Overcooking the chicken. If you simmer the chicken for too long, it can become tough and dry—especially if using breast meat. Use a meat thermometer if possible; chicken is done at 165°F (74°C).
- Mistake: Adding the sour cream while the sauce is boiling. High heat can cause the dairy to curdle, giving your sauce a grainy texture. Always take the skillet off the heat before stirring in the sour cream or crema.
- Mistake: Skipping the sear on the chicken. That initial browning isn’t just for looks—it creates fond (those browned bits) in the pan that add incredible depth to the sauce. Don’t rush this step!
- Mistake: Using undrained canned chiles. If using canned, give them a quick drain to avoid making the sauce too watery. You want the chile flavor, not extra liquid.
Expert Tips
- Tip: Make it ahead for deeper flavor. Like many stewed dishes, this Green Chile Chicken tastes even better the next day. Prepare it up to a day in advance, store it in the fridge, and gently reheat it before serving.
- Tip: Customize your heat level. Taste your green chiles before adding them. If they’re mild and you want more kick, add a pinch of red pepper flakes or a dash of hot sauce along with the broth.
- Tip: Use an immersion blender for a smoother sauce. If you prefer a less chunky texture, blend half of the sauce (before adding the chicken back in) until smooth, then stir in the sour cream.
- Tip: Freeze individual portions. This recipe freezes beautifully. Let it cool completely, then portion it into airtight containers or freezer bags. It’ll keep for up to 3 months—perfect for easy future meals.
FAQs
Can I make this Green Chile Chicken in a slow cooker?
Absolutely! Sear the chicken as directed in the stovetop steps, then transfer everything (except the sour cream) to your slow cooker. Cook on low for 5–6 hours or on high for 3–4 hours. Stir in the sour cream during the last 15 minutes. The slow cooker gives you incredibly tender chicken and lets the flavors meld together beautifully.
What’s the best way to store and reheat leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, gently warm it in a skillet over low heat, adding a splash of chicken broth if the sauce has thickened too much. You can also microwave it in 30-second intervals, stirring in between. Avoid high heat to keep the sauce creamy.
Can I use frozen chicken for this recipe?
I don’t recommend starting with frozen chicken because it will release too much water and prevent proper browning. Thaw the chicken completely in the refrigerator first, pat it dry, and then proceed with the recipe. This ensures you get that nice sear and concentrated flavor.
Is there a dairy-free substitute for the sour cream?
Yes! You can use plain, unsweetened coconut cream or a dairy-free sour cream alternative. Another option is to stir in a tablespoon of olive oil at the end for richness, though the tang will be less pronounced. Cashew cream also works well if you have time to make it.
How can I turn this into a green chile chicken soup?
Easy! Just increase the chicken broth to 4–5 cups and add diced potatoes, corn, or white beans when you add the broth. Let it simmer until the vegetables are tender. You’ll have a hearty, comforting soup that’s perfect for chilly days.
Green Chile Chicken
Make this easy Green Chile Chicken with smoky roasted chiles and tender chicken in a creamy sauce. Perfect for tacos, rice bowls, or meal prep. Get the recipe now!
Ingredients
For the Ingredients
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1.5 lbs boneless, skinless chicken thighs (or breasts)
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2 cups roasted, peeled, and chopped green chiles (canned or fresh)
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1 large yellow onion (finely diced)
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4 cloves garlic (minced)
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1 cup chicken broth
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0.5 cup sour cream or Mexican crema
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2 tbsp olive oil or avocado oil
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1 tsp ground cumin
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0.5 tsp dried oregano (preferably Mexican oregano)
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Salt and black pepper (to taste)
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Fresh cilantro and lime wedges (for serving)
Instructions
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Start by prepping your ingredients—dice the onion, mince the garlic, and chop the green chiles if they aren’t already prepared. Pat the chicken thighs dry with paper towels and season both sides generously with salt and black pepper.01
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Heat the oil in a large skillet or Dutch oven over medium-high heat. Once the oil is shimmering, add the chicken thighs in a single layer—don’t overcrowd the pan. Sear them for about 4–5 minutes per side, until they develop a golden-brown crust. Remove the chicken from the skillet and set it aside on a plate.02
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In the same skillet, reduce the heat to medium and add the diced onion. Sauté for about 5–6 minutes, stirring occasionally, until the onion turns soft and translucent. Add the minced garlic and cook for another minute until fragrant.03
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Stir in the chopped green chiles, cumin, and oregano. Cook for 2–3 minutes, letting the spices toast and the chiles release their aroma.04
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Pour in the chicken broth, scraping the bottom of the pan to dissolve all those flavorful browned bits. Bring the liquid to a gentle simmer, then return the chicken thighs to the skillet, nestling them into the sauce. Reduce the heat to low, cover the skillet, and let it simmer for 20–25 minutes, until the chicken is cooked through and tender.05
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Remove the chicken from the skillet and place it on a cutting board. Let it rest for a couple of minutes, then shred it using two forks—or you can chop it into bite-sized pieces if you prefer. Meanwhile, if the sauce in the skillet seems too thin, let it simmer uncovered for a few minutes to thicken slightly.06
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Turn off the heat and stir in the sour cream or Mexican crema. Taste the sauce and adjust the seasoning with more salt or pepper if needed. Return the shredded chicken to the skillet and stir to coat it evenly in the sauce.07
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Serve your Green Chile Chicken hot, garnished with fresh cilantro and a squeeze of lime juice.08
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