There’s nothing quite as comforting as a bowl of homemade White Chicken Chili as a quick supper on a busy weeknight. This creamy, hearty dish is a delicious twist on traditional chili, made without tomatoes and instead built on tender chicken, mild jalapeños, soft white beans, and a warming blend of herbs and spices. A swirl of sour cream and a splash of cream at the end give it that velvety finish that keeps everyone coming back for seconds.
It’s simple to make, wonderfully satisfying, and perfect for serving on its own or ladled over rice when you want something extra cozy. Whether you top it with cheese, fresh herbs, or crunchy tortilla chips, this is one of those recipes that warms you right through — the kind you’ll want to make again and again.
- 1 pound of boneless, skinless chicken breasts, cut into 1/2 inch cubes
- 1 medium onion, peeled and cut into small dice
- 2 cloves garlic, peeled and minced
- 4 jalapeno peppers, trimmed, deseeded and cut into small dice
- 1 TBS olive oil
- 1 (15 oz/ 400g) tin of white beans, drained and rinsed
- 2 cups (500ml) of chicken stock
- 1 tsp salt
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1/2 tsp black pepper
- pinch of cayenne pepper (to taste)
- 1 cup (225g) sour cream
- 1/2 cup (125ml) double cream
- The chicken breasts I used were not overly large. I used about 4 of them, trimmed of any fat or sinew and cut to 1/2 inch dice.
- Discard the ribs and seeds of the jalapeno peppers to keep the spiciness down. Wear disposable gloves when handling them and do not touch your eyes or sinus membranes.
- I used a can of white haricot beans. Pinto, or cannellini beans, drained and rinsed also work well.
- For the stock I use reconstituted Better than Bullion chicken stock base.
- I used full fat sour cream.
- You can use double, heavy, or whipping cream.
- Heat the oil in a large deep pot over medium heat.
- Once hot, add the chicken, onion, and peppers. Cook and stir until the chicken it no longer pink. (Don't be in a rush. Do not allow the ingredients to brown either, so keep the heat at a medium level.)
- Add the garlic and cook for a few minutes longer, until very fragrant. (Again, do not let it brown.)
- Add the beans, chicken stock, salt, cumin, oregano, pepper and cayenne pepper.
- Bring to the boil, then reduce and simmer, uncovered for about half an hour. (This allows for the flavors to really meld together.)
- Remove from the heat and stir in the cream and sour cream. (If you need to reheat it, reheat gently over low heat without allowing it to boil.)
- Serve immediately. (We like to serve this with boiled/steamed rice and a well flavored cheese for sprinkling on top. You could also sprinkle chopped spring onions on top.)
Use well‑seasoned chicken pieces The recipe calls for raw chicken breast which can be rather bland so be sure to season your chicken cubes lightly before adding them to the pan for extra depth.
Sauté the aromatics until fragrant Softening the onion and garlic fully helps build the base flavour of the chili. Don’t rush this step—let them turn translucent and fragrant for the best result.
Mash some of the beans for creaminess White chicken chili gets its signature velvety texture from partially mashing the beans. You can mash a small portion before adding them or use a potato masher right in the pot once everything is simmering.
Adjust the heat level to taste The recipe uses chopped fresh green chilies, which can be a bit spicy, but you can decrease the warmth by removing the seeds. You can also choose to use a can of diced green chilies in their place.
Simmer long enough for flavours to meld Letting the chili bubble gently helps the spices bloom and the broth thicken naturally. If it seems thin at first, give it time—it will reduce and become creamy.
Add the dairy at the end Stirring in the sour cream and cheese off the heat keeps the chili smooth and prevents curdling. Add them gradually and taste as you go.
Taste and season before serving Beans and broth can mute flavours, so a final pinch of salt, pepper, or cumin can make all the difference.
Garnish for freshness and contrast A squeeze of lime, chopped coriander, diced avocado, or a handful of crushed tortilla chips adds brightness and texture to each bowl.
Great for make‑ahead meals This chili reheats beautifully. If it thickens in the fridge, just loosen it with a splash of chicken stock when warming. Do not allow to boil when reheating as the cream and sour cream may curdle.
White Chicken Chili
This is thick and creamy and quite delicious! Serve with corn muffins or corn bread for a real taste treat!
Ingredients
- 1 pound of boneless, skinless chicken breasts, cut into 1/2 inch cubes
- 1 medium onion, peeled and cut into small dice
- 2 cloves garlic, peeled and minced
- 4 jalapeno peppers, trimmed, deseeded and cut into small dice
- 1 TBS olive oil
- 1 (15 oz/ 400g) tin of white beans, drained and rinsed
- 2 cups (500ml) of chicken stock
- 1 tsp salt
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1/2 tsp black pepper
- pinch of cayenne pepper (to taste)
- 1 cup (225g) sour cream
- 1/2 cup (125ml) double cream
Instructions
- Heat the oil in a large deep pot over medium heat.
- Once hot, add the chicken, onion, and peppers. Cook and stir until the chicken it no longer pink.
- Add the garlic and cook for a few minutes longer, until very fragrant.
- Add the beans, chicken stock, salt, cumin, oregano, pepper and cayenne pepper.
- Bring to the boil, then reduce and simmer, uncovered for about half an hour.
- Remove from the heat and stir in the cream and sour cream.
- Serve immediately.
This content, written and photography, is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.
If you’re craving something light, fresh, and full of flavour, this Crispy Chicken Salad is the perfect summer supper. It starts with tender chicken breasts sliced in half to keep them juicy and quick‑cooking then coated in a golden Parmesan‑panko crust that adds the most irresistible crunch.
The salad itself is simple and vibrant — crisp greens, shaved carrot ribbons (a vegetable peeler works beautifully), cool cucumber, and de-seeded tomatoes so the dressing stays bright and punchy instead of watered down.
The dressing is a bright and zesty lemon & Parmesan combo that's creamy, tangy, and absolutely delicious. Quick, wholesome and just right for those evenings when you want something deliciosu without turning the oven on for long.
- 4 boneless, skinless chicken breast portions
- sea salt and black pepper to taste
- 1/4 cup (30g) all-purpose plain flour
- 1 large free range egg
- 1 1/2 cups (180g) panko bread crumbs
- 1/2 cup (90g) finely grated Parmesan Cheese
- 2 TBS olive oil
- 2 TBS butter
- 6 cups of salad leaves
- 1 medium carrot, peeled and shaved
- 1 cucumber, trimmed and sliced
- 1 large tomato, cored and chopped
- 3 TBS fresh lemon juice
- 1/2 tsp minced garlic
- 2 TBS heavy cream (can also use sour cream, creme fraiche or plain yogurt)
- 2 TBS finely grated Parmesan cheese
- 1/2 tsp fine sea salt
- freshly ground black pepper to taste
- 6 TBS extra virgin olive oil
- My chicken breasts were not overly large, each being about 4 ounces in weight.
- If possible grated your own cheese. If you do use pre-grated Parmesan, make sure you use a quality one.
- I use light olive oil. This mix of olive oil and butter means you can fry the chicken at a slightly higher temperature without the butter burning.
- Peel your carrot and then shave into ribbons with a vegetable peeler.
- I used a mix of butter lettuce, spinach, and rocket/baby arugula.
- I used an English Cucumber and a tomato about the size of an Indian rubber ball.
- I usually grate my garlic on a micro-plane grater so that you don't end up with large bits of garlic.
- Cut the chicken breasts horizontally into two pieces each. Pound lightly between some cling film. Season lightly on both sides with salt and pepper. (A light pounding insures that the chicken will be tender.)
- Place the flour for the chicken into a shallow bowl. Whisk the egg in another shallow bowl. Combine the bread crumbs and cheese in another shallow bowl. (Creating stations like this for breading ensures a smooth process.)
- Dip each chicken first into the flour, shaking off any excess, then into the egg and then into the breadcrumb mixture, pressing firmly to coat well on each side. (I place each one onto a clean plate when done before I coat another piece.)
- Preheat the oven to 180*C/350*F/ gas mark 4. Have ready a baking sheet lined with some baking paper. (You will be cooking the chicken further in the oven for a short period of time.)
- Heat half of the oil and butter together in a large skillet over medium high heat. Once the butter begins to foam, add half of the chicken pieces. (Don't let the butter burn.)
- Fry until golden brown on both sides, taking about 2 minutes per side. Transfer to the baking tray. Wipe out the skillet and repeat with the remaining chicken and oil/butter. (Wiping out the skillet ensures a clean fry each time without any burnt bits or butter.)
- When all have been browned and placed onto the baking tray, pop the tray into the heated oven and cook for a further 6 to 8 minutes until cooked through. Remove from the oven and set aside. (No need to remove the chicken from the baking tray.)
- Make the dressing by whisking the lemon juice, garlic, cream, cheese and seasoning together until smooth. Whisk in the olive oil slowly until creamy. Set aside. (Alternately you can shake them together in a jar with a tight fitting lid.)
- Mix the salad ingredients together in a bowl. Add half of the dressing and toss to coat. Divide between 4 chilled plates. (I like to place the plates in the refrigerator to chill.)
- Top each with a portion of chicken and drizzle the chicken with a bit more dressing. Serve immediately.
Prep the Chicken for Tender, Quick Cooking
• Slice the chicken breasts in half horizontally — this tenderizes them and helps them cook much faster . • Give them a light pound between cling film for even thickness and even browning.
Bread the Chicken Like a Pro
• Set up a proper breading station: flour → egg → Parmesan‑panko mix • Press the crumbs in firmly so they adhere well and create that gorgeous crisp crust . • Brown the chicken quickly in butter and oil for flavour, then finish in the oven so it stays juicy inside
Make the Salad Look Fresh & Beautiful
• Use a vegetable peeler to shave the carrot into ribbons — it adds colour and a lovely texture . • De‑seed the tomatoes so their juices don’t water down the dressing. • Mix your own salad leaves for the freshest flavour; store‑bought mixes can taste “odd” and spoil quickly.
Build a Better Dressing
• Parmesan appears twice — in the breading and in the dressing — giving the whole salad a creamy, tangy depth that pairs beautifully with lemon . • Whisk the oil in slowly to create a smooth, creamy emulsion that clings to the greens nicely
Time‑Saving Options (With a Caveat!)
• You can use store‑bought breaded chicken, but homemade is worth the extra few minutes.
Serving Tips
• Chill your plates — it keeps the greens crisp and refreshing when you serve the salad . • Serve immediately after dressing so everything stays crunchy and vibrant. • For non‑salad lovers at the table, a simple baked potato on the side works wonders.
Crispy Chicken Salad
Crisp coated chicken served on a bed of salad greens with a punchy Lemon & Parmesan Dressing. What's not to like?
Ingredients
- 4 boneless, skinless chicken breast portions
- sea salt and black pepper to taste
- 1/4 cup (30g) all-purpose plain flour
- 1 large free range egg
- 1 1/2 cups (180g) panko bread crumbs
- 1/2 cup (90g) finely grated Parmesan Cheese
- 2 TBS olive oil
- 2 TBS butter
- 6 cups of salad leaves
- 1 medium carrot, peeled and shaved
- 1 cucumber, trimmed and sliced
- 1 large tomato, cored and chopped
- 3 TBS fresh lemon juice
- 1/2 tsp minced garlic
- 2 TBS heavy cream (can also use sour cream, creme fraiche or plain yogurt)
- 2 TBS finely grated Parmesan cheese
- 1/2 tsp fine sea salt
- freshly ground black pepper to taste
- 6 TBS extra virgin olive oil
Instructions
- Cut the chicken breasts horizontally into two pieces each. Pound lightly between some cling film. Season lightly on both sides with salt and pepper.
- Place the flour for the chicken into a shallow bowl. Whisk the egg in another shallow bowl. Combine the bread crumbs and cheese in another shallow bowl.
- Dip each chicken first into the flour, shaking off any excess, then into the egg and then into the breadcrumb mixture, pressing firmly to coat well on each side.
- Preheat the oven to 180*C/350*F/ gas mark 4. Have ready a baking sheet lined with some baking paper..
- Heat half of the oil and butter together in a large skillet over medium high heat. Once the butter begins to foam, add half of the chicken pieces.
- Fry until golden brown on both sides, taking about 2 minutes per side. Transfer to the baking tray. Wipe out the skillet and repeat with the remaining chicken and oil/butter.
- When all have been browned and placed onto the baking tray, pop the tray into the heated oven and cook for a further 6 to 8 minutes until cooked through. Remove from the oven and set aside.
- Make the dressing by whisking the lemon juice, garlic, cream, cheese and seasoning together until smooth. Whisk in the olive oil slowly until creamy. Set aside.
- Mix the salad ingredients together in a bowl. Add half of the dressing and toss to coat. Divide between 4 chilled plates.
- Top each with a portion of chicken and drizzle the chicken with a bit more dressing. Serve immediately.
This content, written and photography, is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.
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