It’s the perfect one-pan dinner and so easy to make.
Tex Mex is arguably one of the best cuisines in the world and chili in particular is one of my hands down all time favorite dinners to make- anytime of the year. White chili is one very delicious take on the dish. This white chili recipe is made using a sheet pan for a really easy dinner that comes together very quickly. This ingenious dish combines white chili with it’s perfect partner: cornbread. For lots of people you simply can’t serve chili without cornbread!
The first step to making this aromatic and creamy white chili is to prepare and set aside one box of cornbread mix. You can also make yours from scratch if you prefer using the old fashioned pea picker’s recipe.
Then you start on the chicken. For this recipe we used 1 pound of boneless, skinless chicken breast, but you could use the meat off a rotisserie chicken if you wanted instead. This certainly does make it easier and a small rotisserie chicken often yields about 1 pound of meat. Once you have your chicken pieces set them aside while the rest of the prep is done.
The base of the chili is very important to making this ultra creamy and rich recipe. Using a large, microwave-safe bowl melt together Monterey Jack cheese, cream cheese, and milk. For this step treat the mixture like you would chocolate- you want to melt the mix in short intervals, stirring between each interval, and always avoiding overcooking. Doing it this way ensures the right texture for the finished product.
After that is the fun part where all the chili ingredients are mixed together, minus the cornbread and the toppings, and then spread evenly into a sheet pan. Top with heaping spoonfuls of the cornbread batter spaced evenly across the 15x10x1 sheet pan. You can use an ice cream scoop or 1/4 cup measuring cup to make sure they’re all even, or you can eyeball it using two spoons to drop the batter on top of the chili.
Then the chili and cornbread are baked together for 17-22 minutes. The end result is a piping hot, all-in-one dinner that will make everyone’s mouth water. Top each serving with a dollop of sour cream and a bit of cilantro (or pickled peppers, parsley, or your favorite chili fixins).
This is one of the simplest white chili recipes and we love it that the cornbread is built into this dish. If you love chili and crave it often then this white chili recipe is must-try. Trust me, this delicious dinner will satisfy even the most discerning chili connoisseur.
Sheet Pan White Chili and Cornbread
20m prep time
40m cook time
- 2 cups shredded Monterey Jack cheese, divided
- 4 ounces cream cheese, cubed
- 1/4 cup milk
- 1 15-ounce can cannellini beans, drained, rinsed
- 1 15.25-ounce whole kernel corn, drained
- 1 4-ounce can chopped jalapeños
- 6 green onions, chopped
- 1 1-ounce package chicken taco seasoning mix
- 1 teaspoon ground cumin
- 1/4 teaspoon salt
- 1/4 teaspoon chili powder
- 1 lb boneless skinless chicken breasts
- 1 tablespoon vegetable oil
- 1 8.5-ounce box cornbread & muffin mix (plus ingredients to prepare, egg and milk)
- 1/4 cup chopped fresh cilantro leaves
- 1 8-ounce container sour cream
- Prepare cornbread mix to instructions on box. Set aside.
- Preheat oven to 425°. Grease a 15x10x1-inch rimmed sheet pan.
- Cook chicken breasts in vegetable oil over medium high heat until internal temperature reaches 165˚ (about 5-7 minutes each side depending on thickness). Set aside on cutting board to rest.
- In a large microwavable bowl combine mix 1 cup of the Monterey Jack cheese, cream cheese, and milk. Set microwave to high and cook for 2 minutes. Stir and cook in 30 second intervals, stirring between each interval, until cheeses are melted and fully combined. Do not over cook.
- Stir in beans, corn, chiles, green onions, taco seasoning mix, cumin, salt and ground chili pepper.
- Cut chicken into 1-inch pieces. Stir chicken into chili mixture. Spread evenly on sheet pan.
- Place 2-tablespoon dollops of cornbread batter on top of chili in 6-8 mounds. Top each cornbread mound with remaining Monterey Jack cheese.
- Bake for 17 to 22 minutes or until cornbread is cooked and mixture is hot all the way through.
- Garnish each serving with cilantro and sour cream.