These Green Chile Chicken Thighs combine tender chicken with smoky, slightly spicy roasted green chiles. It’s a comforting one-pan meal that’s both juicy and flavorful. Perfect for weeknights or casual gatherings.
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Why You’ll Love This Green Chile Chicken Thighs
- Hands-off flavor: Smoky chiles and spices simmer into a savory, lightly spicy sauce.
- Juicy, forgiving chicken: Bone-in, skin-on thighs stay moist even if slightly overcooked.
- One-pan wonder: Brown the chicken and build the sauce in the same skillet for easy cleanup.
- Endlessly versatile: Serve over rice, in tacos, on salads, or with tortillas.
Ingredients & Tools
- 6 bone-in, skin-on chicken thighs (about 1.5–2 lbs total)
- 1 tbsp olive oil or avocado oil
- 1 medium yellow onion, thinly sliced
- 4 cloves garlic, minced
- 2 cups roasted, peeled, and chopped green chiles (about 4–5 fresh Hatch or poblano peppers, or one 14 oz can)
- 1/2 cup chicken broth
- 1/4 cup sour cream or Mexican crema
- 1 tsp ground cumin
- 1/2 tsp dried oregano (preferably Mexican oregano)
- 1/4 tsp smoked paprika
- Salt and black pepper to taste
- Fresh cilantro and lime wedges for serving
Tools: 1 large (12-inch) oven-safe skillet, tongs, measuring spoons/cups, cutting board, sharp knife
Notes: The quality of your green chiles really makes a difference here—if you can get fresh Hatch chiles when they’re in season, roast and peel them yourself for an incredible depth of flavor. But honestly, canned roasted green chiles work beautifully too, so don’t stress if that’s what you have on hand.
Nutrition (per serving)
| Calories: | 380 kcal |
| Protein: | 28 g |
| Fat: | 27 g |
| Carbs: | 8 g |
| Fiber: | 2 g |
Serves: 4 | Prep Time: 15 minutes | Cook Time: 40 minutes | Total Time: 55 minutes
Before You Start: Tips & Ingredient Notes
- Don’t skip browning the chicken skin. This step isn’t just for looks—it renders the fat, creates incredible flavor in the pan drippings, and gives you that perfect crispy texture that contrasts beautifully with the tender sauce.
- What kind of green chiles should you use? For mild heat and authentic flavor, Hatch green chiles are fantastic. Poblanos work well too and are more widely available. If you like more kick, you can add a diced jalapeño (seeds removed for less heat) to the onion mixture.
- Why bone-in, skin-on thighs? The bone helps the chicken cook more evenly and keeps it incredibly moist, while the skin protects the meat and becomes deliciously crispy. You can use boneless thighs in a pinch, but they’ll cook faster and may not be quite as juicy.
- Get your skillet screaming hot. Before you add the chicken, make sure your oil is shimmering and hot. This ensures the skin sears immediately instead of sticking, and you’ll get that beautiful golden color we’re after.
How to Make Green Chile Chicken Thighs
Step 1: Preheat your oven to 375°F (190°C). While it’s heating, pat the chicken thighs completely dry with paper towels—this is crucial for getting that crispy skin. Season both sides generously with salt and black pepper. You’ll notice the chicken will look more matte and the seasoning will stick better when it’s dry.
Step 2: Heat the olive oil in your large oven-safe skillet over medium-high heat. Once the oil is shimmering (you can test it by flicking a tiny drop of water—if it sizzles, you’re good), carefully place the chicken thighs in the pan skin-side down. Don’t crowd them; you might need to do this in two batches. Cook for 6–8 minutes without moving them, until the skin is deeply golden brown and crispy. Flip and cook for another 2–3 minutes on the other side just to sear. Transfer the chicken to a plate; it won’t be cooked through yet.
Step 3: Reduce the heat to medium. In the same skillet, using the rendered chicken fat and oil, add the sliced onion. Sauté for about 4–5 minutes, scraping up any browned bits from the bottom of the pan—those bits are pure flavor gold. You’ll notice the onions will become soft and translucent. Add the minced garlic and cook for another minute until fragrant, being careful not to let it burn.
Step 4: Stir in the chopped green chiles, cumin, oregano, and smoked paprika. Cook for 2–3 minutes, letting the spices toast and the chiles soften. The aroma at this point is just incredible—smoky, earthy, and a little spicy. Pour in the chicken broth, bring it to a simmer, and let it cook for another 2 minutes to meld the flavors together.
Step 5: Remove the skillet from the heat and stir in the sour cream until it’s fully incorporated into the sauce. The sauce should look creamy and have a pale green hue. Taste it and adjust seasoning with more salt or pepper if needed. Nestle the seared chicken thighs back into the skillet, skin-side up, spooning some of the sauce over them.
Step 6: Transfer the skillet to the preheated oven and bake uncovered for 20–25 minutes, or until the chicken is cooked through (internal temperature should reach 165°F / 74°C) and the sauce is bubbly around the edges. The chicken skin will stay relatively crispy on top while the meat underneath becomes fork-tender.
Step 7: Carefully remove the skillet from the oven—remember, the handle will be extremely hot! Let the chicken rest in the pan for about 5 minutes. This allows the juices to redistribute, making the meat even more succulent. Garnish with fresh cilantro and serve immediately with lime wedges for squeezing over the top.
Storage & Freshness Guide
- Fridge: Store in an airtight container for up to 3 days.
- Freezer: Freeze chicken and sauce in a sealed container for up to 2 months.
- Reviving: Reheat covered in a 325°F oven until warmed through.
Serving Suggestions
Complementary Dishes
- Cilantro-Lime Rice — The bright, citrusy notes cut through the richness of the chicken and sauce perfectly, and it’s fantastic for soaking up every last drop.
- Warm Corn Tortillas or Flour Tortillas — Perfect for making little tacos or just scooping up the chicken and sauce. The soft texture is a great contrast to the crispy skin.
- Simple Black Beans — Seasoned with a little cumin and garlic, they add protein and make the meal feel more complete without competing with the main dish.
Drinks
- Classic Margarita (on the rocks) — The tangy lime and tequila complement the smoky chile flavor beautifully and help balance the slight heat.
- Mexican Lager with a Lime Wedge — A cold, crisp beer is always a winner with this kind of food—it’s refreshing and doesn’t overpower the dish.
- Sparkling Water with Cucumber and Mint — A non-alcoholic option that feels fancy and cleanses the palate between bites of the rich chicken.
Something Sweet
- Mango Sorbet — The cool, fruity sweetness is a fantastic way to finish the meal and provides a lovely contrast to the savory, spicy main course.
- Churros with Chocolate Sauce — If you’re going all out, these crispy, cinnamon-sugar treats are a classic pairing that feels celebratory.
- Tres Leches Cake — The moist, milky cake is rich but not overly heavy, and its sweetness is a perfect counterpoint to the smoky green chiles.
Top Mistakes to Avoid
- Mistake: Not drying the chicken skin before searing. Any moisture on the skin will steam instead of sear, resulting in pale, rubbery skin rather than that beautiful crispy texture we’re after. I’ve messed this up before too when I was in a rush—it’s worth the extra minute with the paper towels.
- Mistake: Moving the chicken too soon in the pan. When you first place the chicken in the hot oil, let it be! If you try to move or peek at it too early, the skin will tear and stick. Trust the process—wait until it releases naturally from the pan.
- Mistake: Adding the sour cream while the pan is still on direct heat. If the skillet is too hot when you stir in the sour cream, it can curdle and separate, making the sauce look grainy. Taking the pan off the heat first ensures a smooth, creamy sauce.
- Mistake: Overcooking the chicken in the oven. Since the thighs are already seared, they don’t need too long in the oven. Use a meat thermometer to check for 165°F—overcooking can still make even dark meat dry out a bit.
Expert Tips
- Tip: Make it ahead for deeper flavor. You can sear the chicken and prepare the sauce a day in advance. Store them separately in the fridge, then combine and bake the next day. The flavors will have more time to meld, and it makes weeknight dinner a breeze.
- Tip: Amp up the smokiness. If you love that charred, smoky flavor, try blistering your fresh chiles directly over a gas flame or under the broiler until blackened before peeling and chopping. It adds an incredible depth that you just can’t get from canned versions.
- Tip: Create a quick pan sauce with the drippings. After removing the cooked chicken, place the skillet back on the stove over medium heat. Add a splash more broth or a squeeze of lime juice, scrape up any bits, and simmer for a minute for an extra-flavorful sauce to drizzle over everything.
- Tip: Use the leftovers creatively. Shred any leftover chicken and mix it with the sauce—it makes incredible filling for enchiladas, quesadillas, or even a topping for nachos. The flavor is often even better the next day.
FAQs
Can I use chicken breasts instead of thighs?
You can, but you’ll need to adjust the cooking time. Boneless, skinless chicken breasts will cook much faster and can dry out more easily. If using breasts, sear them for just 2–3 minutes per side and reduce the oven time to 15–18 minutes, checking for an internal temperature of 165°F. I’d recommend pounding them to an even thickness first for more consistent cooking.
How spicy is this dish?
It really depends on the chiles you use. Standard canned green chiles and fresh Hatch or poblano peppers are quite mild—you’ll get flavor and a very subtle heat. If you want it spicier, add a diced jalapeño (with seeds for more heat) to the onion mixture, or stir in a pinch of cayenne pepper with the other spices.
My sauce seems too thin. How can I thicken it?
If your sauce is runnier than you’d like after baking, you can remove the chicken and place the skillet back on the stove over medium heat. Let it simmer for 3–5 minutes to reduce and thicken. Alternatively, you can mix 1 teaspoon of cornstarch with 1 tablespoon of cold water and stir it into the simmering sauce until it thickens.
Can I make this dairy-free?
Absolutely! Just omit the sour cream or replace it with a dollop of unsweetened coconut cream or a dairy-free yogurt alternative. The sauce will be a bit less creamy but will still have fantastic flavor from the chiles and spices.
How should I store and reheat leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the chicken and sauce in an oven-safe dish, cover with foil, and warm in a 325°F oven for 15–20 minutes until heated through. This method helps keep the chicken moist. You can also reheat gently in a skillet on the stovetop over low heat.
Green Chile Chicken Thighs
Make juicy, flavorful Green Chile Chicken Thighs in one pan! This easy recipe is perfect for a quick weeknight dinner. Get the simple steps and cook it tonight!
Ingredients
For the main ingredients:
-
6 bone-in, skin-on chicken thighs (about 1.5–2 lbs total)
-
1 tbsp olive oil or avocado oil
-
1 medium yellow onion (thinly sliced)
-
4 cloves garlic (minced)
-
2 cups roasted, peeled, and chopped green chiles (about 4–5 fresh Hatch or poblano peppers, or one 14 oz can)
-
1/2 cup chicken broth
-
1/4 cup sour cream or Mexican crema
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1 tsp ground cumin
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1/2 tsp dried oregano (preferably Mexican oregano)
-
1/4 tsp smoked paprika
-
Salt and black pepper (to taste)
-
Fresh cilantro and lime wedges (for serving)
Instructions
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Preheat your oven to 375°F (190°C). While it's heating, pat the chicken thighs completely dry with paper towels—this is crucial for getting that crispy skin. Season both sides generously with salt and black pepper.01
-
Heat the olive oil in your large oven-safe skillet over medium-high heat. Once the oil is shimmering, carefully place the chicken thighs in the pan skin-side down. Don't crowd them; you might need to do this in two batches. Cook for 6–8 minutes without moving them, until the skin is deeply golden brown and crispy. Flip and cook for another 2–3 minutes on the other side just to sear. Transfer the chicken to a plate; it won't be cooked through yet.02
-
Reduce the heat to medium. In the same skillet, using the rendered chicken fat and oil, add the sliced onion. Sauté for about 4–5 minutes, scraping up any browned bits from the bottom of the pan. Add the minced garlic and cook for another minute until fragrant, being careful not to let it burn.03
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Stir in the chopped green chiles, cumin, oregano, and smoked paprika. Cook for 2–3 minutes, letting the spices toast and the chiles soften. Pour in the chicken broth, bring it to a simmer, and let it cook for another 2 minutes to meld the flavors together.04
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Remove the skillet from the heat and stir in the sour cream until it's fully incorporated into the sauce. Taste it and adjust seasoning with more salt or pepper if needed. Nestle the seared chicken thighs back into the skillet, skin-side up, spooning some of the sauce over them.05
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Transfer the skillet to the preheated oven and bake uncovered for 20–25 minutes, or until the chicken is cooked through (internal temperature should reach 165°F / 74°C) and the sauce is bubbly around the edges.06
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Carefully remove the skillet from the oven—remember, the handle will be extremely hot! Let the chicken rest in the pan for about 5 minutes. Garnish with fresh cilantro and serve immediately with lime wedges for squeezing over the top.07
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