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Green Chile Pesto Stuffed Chicken

Name: Green Chile Pesto Stuffed Chicken
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 stuffed breasts
Cuisine: New Mexican
Ingredients: 2 tablespoons cumin; 1 tablespoon coriander; 2 tablespoons chili powder; 2 tablespoons garlic powder; 4 tablespoons salt; 2 teaspoons parsley flakes; 1 tablespoon coconut aminos; 2 tablespoons coconut oil; 1 cup fresh basil; ½ cup Roasted Hatch Green Chile; 2 cloves garlic; ½ cup pine nuts, toasted; ½ cup Monterey Jack cheese, shredded (or mild white cheese of choice); 1 pound chicken breast

ByJudy Franzoy · 3rd-gen Hatch Chile farmer; family matriarch — Published March 27, 2023· Updated June 30, 2026

4.8 · 33 reviews

Total45 min

Serves4

DifficultyMedium

Heatmedium

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Roasted Hatch Chile (Frozen) $80

Fresh Hatch Green Chile $35

Freeze Dried Chopped Hatch Green Chile $6.95

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.

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Flame-roasted Hatch green chile, peeled and ready to eat

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Roasted Hatch Chile (Frozen)

$80

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BEST SELLER

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Fresh Hatch Green Chile

$35

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Back label of freeze dried Hatch green chile pouch with rehydration directions

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Freeze Dried Chopped Hatch Green Chile

$6.95

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.