Green Chile Pesto Stuffed Chicken

Green Chile Pesto Stuffed Chicken

By · 3rd-gen Hatch Chile farmer; family matriarch — Published · Updated
Prep 20 min Cook 25 min Total 45 min Serves 4 Difficulty Medium 420 Cal Heat Medium 4.8 (33) Jump to recipe

This Hatch chile chicken is a creative, flavor-packed twist on a weeknight classic. A smoky Hatch green chile pesto gets tucked inside juicy marinated chicken breast, finished with an herb spice paste, and baked to golden perfection. It looks impressive but is completely doable in any home kitchen — the kind of dish that earns compliments without earning you a sink full of pans.

Some of the best recipes come from a little experimentation and a well-stocked Hatch chile pantry. This stuffed chicken is one of those happy discoveries — you take something familiar, like pesto, and give it a true New Mexico makeover with roasted Hatch green chile. Our family has grown that chile in the Hatch Valley for five generations, and its smoky, gentle heat is exactly what lifts this dish from ordinary baked chicken to something memorable.

The chicken gets a good long soak in a cumin-and-coriander marinade that builds a deep, savory base before it ever hits the oven — don't shortcut this step, since it's where most of the flavor and juiciness come from. Then comes the fun part: butterflying each breast open and layering in that smoky, garlicky green chile pesto along with a handful of melty Monterey Jack. Fasten it shut with a toothpick, slather on the herb paste, and let the oven do the rest. For the pesto, our Roasted Hatch Chile blends straight into the basil and pine nuts — already fire-roasted and peeled, it gives the sauce its signature depth.

A couple of tips for perfect Hatch chile chicken: pound the butterflied breasts to an even thickness so they cook through at the same rate, and don't overfill them — a tablespoon or two of pesto per breast holds in place far better than an overstuffed pocket that leaks as it bakes. Use a thermometer and pull the chicken at 165°F internal, then let it rest five minutes before slicing so the juices redistribute. If you'd rather skip the stuffing entirely, the same pesto makes a fantastic topping spooned over plain baked or grilled chicken.

Whether you're feeding the family or putting something special on the table for company, this one delivers. Serve it with rice, roasted potatoes, or a simple salad to round out the plate. Leftovers keep in the fridge for up to three days and reheat gently at 325°F to stay juicy. And if you've got a bag of our roasted Hatch green chile in the freezer, you're already halfway there.

The recipe

Green Chile Pesto Stuffed Chicken

4.8 from 33 reviews
  • Prep20 min
  • Cook25 min
  • Total45 min
  • Yield4 stuffed breasts
  • Calories420
Mediummedium heat
Made with Roasted Hatch Chile (Frozen) — grown in the Hatch Valley.

Ingredients

Instructions

  1. Combine 1 tablespoon each of cumin, coriander, chili powder, and coconut aminos in a gallon freezer bag. Add 3 tablespoons of salt and 1 crushed clove of garlic.
  2. Place chicken in the bag and cover with water.
  3. Mix the marinade around until combined and the chicken is well coated.
  4. Refrigerate for at least 2 hours.
  5. Combine basil, Roasted Hatch Green Chile, and remaining garlic clove in a blender or food processor and blend until smooth.
  6. Add toasted pine nuts and salt and pepper to taste, then pulse a few times to a rough, chunky consistency.
  7. Preheat oven to 400°F.
  8. Remove chicken from the bag and pat dry.
  9. Slice each chicken breast open like a book, being careful not to cut all the way through.
  10. Layer the inside with pesto, shredded cheese, and another layer of pesto. Fasten closed with toothpicks.
  11. In a small bowl, combine remaining spices with coconut oil and mix into a paste.
  12. Spread the herb paste over the top of each stuffed chicken breast.
  13. Bake for 20 to 25 minutes at 400°F, or until chicken is cooked through.

Pantry

Shop the chile used in this recipe

Roasted Hatch Chile (Frozen)

$75.00

Fresh Hatch Green Chile

$29.99 $34.99

Freeze Dried Chopped Hatch Green Chile

$14.99

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Frequently asked questions

How do you make Hatch chile chicken?
Marinate chicken breasts in a cumin-coriander mixture, then butterfly each one and stuff it with a pesto of roasted Hatch green chile, basil, garlic, and pine nuts plus Monterey Jack cheese. Secure with toothpicks, coat with an herb paste, and bake at 400°F for 20 to 25 minutes until cooked through.
What does Hatch chile pair with in chicken dishes?
Roasted Hatch green chile pairs beautifully with chicken thanks to its smoky, mildly spicy flavor. It works in pesto, cream sauces, marinades, and stuffings, and complements basil, garlic, cumin, lime, and melting cheeses like Monterey Jack or asadero. Serve Hatch chile chicken with rice, potatoes, or a fresh salad.
How do I keep stuffed chicken from leaking while baking?
Pound the butterflied breasts to an even thickness, don't overfill them (a tablespoon or two of pesto per breast), and secure the openings with toothpicks. Searing the outside briefly before baking also helps set the surface. Let the chicken rest five minutes after baking so the filling firms up before slicing.
Can I make the green chile pesto ahead of time?
Yes. The roasted Hatch green chile pesto can be made up to three days ahead and refrigerated in an airtight container, or frozen for up to three months. Press plastic wrap directly onto the surface to keep it from browning. Bring it to room temperature before stuffing the chicken.

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Breakfast Burritos with Roasted Hatch Green Chile

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