📖 Instructions

1. Prep the Chicken: First thing's first, grab your boneless, skinless chicken breasts (or thighs, if you prefer!). Place them on your clean cutting board. Using a sharp knife, carefully cut the chicken into bite-sized 1/2-inch to 1-inch cubes. Try to keep the pieces roughly the same size so they cook evenly. Once cubed, set the chicken aside in a bowl.
2. Sauté Aromatics: Heat your large skillet (a cast iron skillet works wonders here for even heat!) over medium-high heat. Add 1 tablespoon of olive oil. Once the oil shimmers, add your diced onion to the hot skillet. Sauté for about 3-5 minutes, stirring occasionally, until the onion softens and becomes translucent. Don't let it brown too much, just get it nice and fragrant.
3. Brown the Chicken: Now, add the cubed chicken to the skillet with the softened onions. Season the chicken generously with a pinch of salt and a few grinds of black pepper. Cook for about 5-7 minutes, stirring occasionally, until the chicken is browned on all sides and mostly cooked through. It doesn't need to be completely cooked at this stage, as it will finish cooking in the chili.
4. Add Spices and Garlic: Reduce the heat to medium. Sprinkle the chili powder, cumin, and oregano over the chicken and onions. Stir well to coat everything, cooking for just about 1 minute more until the spices are fragrant. This step really helps to bloom the flavors! Next, add the minced garlic and the diced jalapeño (if using). Stir and cook for another minute until the garlic is fragrant, being careful not to burn it.
5. Build the Chili Base: Pour in the chicken broth and stir, scraping up any delicious browned bits from the bottom of the skillet – that's where the flavor lives! Now, open those cans of cannellini beans. Make sure to drain and rinse them thoroughly under cold water before adding them to the skillet. Stir in the drained beans and the canned diced green chilies. Bring the mixture to a gentle simmer.
6. Simmer and Thicken: Once simmering, reduce the heat to low, cover the skillet, and let it cook for about 10-15 minutes. This allows all those wonderful flavors to meld together and the chicken to finish cooking through.
7. Make it Creamy: Remove the lid. Now for the creamy magic! Add the cream cheese, cut into smaller cubes, directly into the simmering chili. Stir continuously until the cream cheese is fully melted and incorporated, creating a rich, creamy broth. If it feels too thick for your liking, you can add a splash more chicken broth or even a little milk to reach your desired consistency.
8. Stir in Corn and Taste: Add the frozen corn to the skillet and stir until heated through, which should only take 2-3 minutes. Give the chili a good taste test. This is your chance to adjust seasonings! You might want to add a bit more salt, pepper, or even another pinch of chili powder or cumin to suit your preference.
9. Serve and Garnish: Ladle the hot White Chili Chicken Skillet into bowls. Get creative with your toppings! Garnish with fresh chopped cilantro, a dollop of sour cream or Greek yogurt, shredded cheese, and a sprinkle of crushed tortilla chips. Serve immediately and enjoy your comforting, delicious meal!