Perfect Pan Pizza

Here’s how to make the incredible pan pizza at home! It’s got thick pillowy crust and tastes like your favorite pizzeria…but even better. Eh ’em. Calling all lovers of thick, pillowy pizza crust! This epic homemade pan pizza tastes just like the thick crust pizza from your favorite pizzeria. The smell wafting from the oven is enough to make you visibly drool (we did!). Cooking in a cast iron skillet makes the crust crispy on the outside and soft on the inside: and the cheese goes all the way to the edges. These supreme-style toppings with gooey cheese and garlicky tomato sauce…well, it’s true perfection. Side benefit: it’s easy to make, too. Here’s how to make the best pan pizza! How to make pan pizza: an overview Alex and I have spent years honing the art of Neapolitan-style artisan pizza and the perfect Margherita. But we’d never mastered American-style pan pizza: until now! While this style takes a little longer to make, it’s actually easier! You don’t have to shape the dough or worry about transferring it to a pizza stone. Throw it in a cast-iron skillet and let the oven do the magic! Here’s a basic outline of what […]

A Couple Cooks – Healthy, Whole Food, & Vegetarian Recipes

Here’s how to make the incredible pan pizza at home! It’s got thick pillowy crust and tastes like your favorite pizzeria…but even better.

Pan pizza

Eh ’em. Calling all lovers of thick, pillowy pizza crust! This epic homemade pan pizza tastes just like the thick crust pizza from your favorite pizzeria. The smell wafting from the oven is enough to make you visibly drool (we did!). Cooking in a cast iron skillet makes the crust crispy on the outside and soft on the inside: and the cheese goes all the way to the edges. These supreme-style toppings with gooey cheese and garlicky tomato sauce…well, it’s true perfection. Side benefit: it’s easy to make, too. Here’s how to make the best pan pizza!

How to make pan pizza: an overview

Alex and I have spent years honing the art of Neapolitan-style artisan pizza and the perfect Margherita. But we’d never mastered American-style pan pizza: until now! While this style takes a little longer to make, it’s actually easier! You don’t have to shape the dough or worry about transferring it to a pizza stone. Throw it in a cast-iron skillet and let the oven do the magic! Here’s a basic outline of what you’re getting yourself into with skillet pan pizza:

Make the dough15 minutes active
Proof dough in skillet45 minutes to 1 hour, inactive
Proof dough again (and prep toppings)45 minutes, inactive (use time to prep toppings)
Top and bake pizza15 minutes, inactive
How to make pan pizza

You’ll need a 10″ cast iron skillet

The only equipment you’ll need to make pan pizza is a cast iron skillet! You’ll need a 10-inch skillet for this recipe, because the dough size is designed especially to fit this pan.

The trick to extra thick crust: two proofs!

If you’ve baked bread before, you’ll know the term “proof”. Proofing is when you let bread dough rest after you’ve added yeast, so that it rises. The trick to getting the extra thick crust in this recipe is proofing the dough twice. The downside is that you’ll need to wait for 45 minutes not once but twice. The up-side is that you’ll get super thick, pillowy crust.

Another pro to making a skillet pan pizza: you don’t have to worry about shaping the dough! No throwing pizza dough in the air, or getting frustrated when it tears. Just proof it in the skillet, then press it out into the dough. It’s so simple!

Dough in cast iron skillet

This pizza sauce is a must

When you think about toppings for pan pizza, you can use anything you like. Just make sure to make our Best Pizza Sauce! It is full of incredible flavor and makes any pizza taste like you just stepped into a pizzeria. Even better, it takes just 5 minutes to make. Please. We beg of you. Make this sauce! Go to Best Pizza Sauce for the recipe.

Top your pan pizza with these epic supreme toppings!

OK, so here’s the deal. You can top this pan pizza with cheese and pepperoni if you’d like. But might we suggest topping with these epic supreme toppings? Typically we encourage creativity (and we do!). But you’ve got to try these toppings at least once. They make your house smell like you just stepped into a pizzeria. And they taste, well…epic. Here’s the breakdown:

  • Mozzarella and Parmesan cheese (lots of it!)
  • Mushroom sauteed with fennel seed = tastes like sausage!
  • Bell peppers
  • Red onion
  • Dried oregano
Best skillet pan pizza

Pan pizza baking technique: stovetop then oven!

One last note about the technique for a pan pizza. The first thing you’ll do once you’ve topped your pizza is not put it in the oven. Nope, you’ll put it on a stovetop burner first and cook for 2 minutes. This makes sure that the bottom heats up just enough before it gets into the oven, making for the perfect crispy crust bottom. Trust us on this one!

Keep in mind: you can only make one (unless you have 2 skillets!)

This pan pizza recipe is made right in the cast iron skillet: you’ll rise the dough there for 1.5 hours, then press it in. Because of that, you can only make one pizza at once. Unless of course, you have two 10-inch cast iron skillets! (If so, can we be friends?)

That might not sound like enough. But guess what? The crust of a pan pizza is very thick, making it much more filling than a thin crust pizza. Typically Alex and I have at least 2 pizzas for our family (2 adults plus 3 year old), but with a pan pizza we can get by with one. Just make sure to accessorize with a salad or side. Speaking of…

Pan pizza

Ways to serve this pan pizza

Because you can only make one pan pizza at once, it’s an excuse to get creative on side dishes! It’s easy for Alex and me to load up on pizza, so we like the added challenge with this pan pizza. Here’s what we like to serve with it:

  • Favorite Chopped Salad This chopped salad will amaze everyone around the table! Homemade Italian dressing, crisp veggies and Parmesan cheese combine into one extraordinary salad.
  • Easy Arugula Salad The simplest salad you’ll ever make! This easy arugula salad is fool-proof: you don’t even need to make dressing. It comes together in minutes!
  • Spinach Apple Salad So easy and SO good, it will be your new go-to! No one will believe it took minutes to put together.
  • Simple Citrus Salad This refreshingly simple citrus salad features grapefruit and oranges topped with a tangy vinaigrette and fresh mint.
Best pan pizza

This perfect pan pizza recipe is…

Vegetarian.

Print
Pan pizza

Perfect Pan Pizza


1 Star2 Stars3 Stars4 Stars5 Stars (8 votes, average: 4.63 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 1 hour 50 minutes
  • Cook Time: 15 minutes
  • Total Time: 2 hours 5 minutes
  • Yield: 8 slices
  • Diet: Vegan

Description

Here’s how to make the incredible pan pizza at home! It’s got thick pillowy crust and tastes like your favorite pizzeria…but even better.


Ingredients

For the pan pizza dough

  • 188 grams (1 1/2 cups) Tipo 00 or all-purpose flour
  • 1 teaspoon instant or active dry yeast
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon oregano
  • 1/2 teaspoon garlic powder
  • 118 grams (1/2 cup) warm water
  • 1/2 tablespoon olive oil

For the topping

  • 4 baby bella mushrooms or one portabella mushroom
  • 1 tablespoon olive oil
  • 1/2 teaspoon fennel seeds
  • 1/2 bell pepper (or 1/4 green and 1/4 red)
  • 1 handful thinly sliced red onion
  • 1/2 cup Easy Pizza Sauce
  • 1/2 cup mozzarella cheese
  • 1/4 cup shredded Parmesan cheese
  • Dried oregano

Instructions

  1. Make the dough (15 minutes): Combine the flour, yeast, salt, oregano and garlic powder in a bowl or the bowl of your stand mixer. Stir to combine. Add the water and olive oil and stir until a raggy dough forms. Turn the dough out onto a floured surface.
  2. Knead the dough by pushing with the base of your palm, then reforming it into a ball. Continue kneading for 8 minutes until the dough feels pillowy and has a smooth, stretchy exterior. If the dough is very sticky, add a small amount of flour while kneading. Alternatively: attach the dough hook to a stand mixer and start the mixer on medium-low speed, then allow the mixer to knead for 8 minutes.
  3. Proof the dough (45 minutes to 1 hour): Generously the oil bottom and sides of a 10” cast iron skillet with olive oil. When the kneading is finished, use floured hands to gently shape the dough into a boule (ball shape) by folding the dough under itself. Set the dough in the center of the skillet and dab the dough with a bit of olive oil to keep it moist. Cover with a damp towel and allow them to rise until doubled in size and spread out, about 45 minutes to 1 hour.
  4. Press and proof again (45 minutes): Remove the towel and drizzle with a tad of olive oil. Use your fingers to press the dough out into a circle to the edges of the pan. Cover and rest for 45 minutes.
  5. Preheat: When ready to bake, preheat the oven to 475F.
  6. Prep the toppings: Slice the baby bella mushrooms. Heat the olive oil in a small skillet. Saute the mushrooms and fennel seeds for about 3 to 5 minutes, until they become golden brown and start to release moisture. Add 2 pinches of kosher salt and cook another minute, then remove from the heat.
  7. Finely dice the green pepper. Thinly slice the red pepper. Thinly slice the red onion.
  8. Top and bake the pizza (20 minutes): When the dough is ready, spread the pizza sauce over the dough using the back of a spoon to create a thin layer all the way to the edges of the dough. Add the mozzarella cheese and Parmesan cheese. Top with the mushrooms, peppers, and red onion. Sprinkle with dried oregano and a few pinches of kosher salt. Top with another light sprinkle of mozzarella cheese.
  9. Place the skillet on a stovetop burner on high heat for two minutes. Then transfer to the oven and bake 13 to 17 minutes until the cheese is browned. Run a butter knife around the edge of the pan so that the cheese doesn’t stick, then cool it to cool slightly. After a minute or so, remove the pizza to a cutting board and slice it into pieces. Serve immediately.

  • Category: Main Dish
  • Method: Baked
  • Cuisine: Italian American

Keywords: Pan Pizza, Easy Pan Pizza

A Couple Cooks - Healthy, Whole Food, & Vegetarian Recipes

Skillet Cornbread with Chipotle Honey Butter.

Oh my gosh. This might be the best skillet cornbread of my life.  It’s fluffy and sort of sweet and crunchy at the edges and everything I want cornbread to be. One of my favorite ways to surprise Eddie is by making cornbread to go with a meal. HE LOVES IT. I mean, loves love […]

The post Skillet Cornbread with Chipotle Honey Butter. appeared first on How Sweet Eats.

Oh my gosh. This might be the best skillet cornbread of my life. 

This skillet cornbread is so fluffy and delicious! Serve it hot from the oven with chipotle honey butter. It makes a great appetizer or side dish.

It’s fluffy and sort of sweet and crunchy at the edges and everything I want cornbread to be.

This skillet cornbread is so fluffy and delicious! Serve it hot from the oven with chipotle honey butter. It makes a great appetizer or side dish.

One of my favorite ways to surprise Eddie is by making cornbread to go with a meal. HE LOVES IT. I mean, loves love loves it. Like, loves it to a point that when we had a chili bar for Max’s first birthday, I ordered two pans of cornbread from a local restaurant and Eddie called and changed the order to FOUR pans.

That’s cornbread dedication.

Also, I was right. It was too much cornbread.

But it was delicious while it lasted! 

chipotle honey butter

So THIS cornbread. It’s so delicious and has texture and tastes almost like cake. Cornbread cake!

This skillet cornbread is so fluffy and delicious! Serve it hot from the oven with chipotle honey butter. It makes a great appetizer or side dish.

I’ve made plenty of cornbreads here on the blog before, but it’s been so long and I’ve never made the bread just in the skillet. I LOVE how this turned out. It’s thick and fluffy, the edges are crisp and it has the nicest crumb. I based mine on this recipe which calls for using a 10 inch skillet, but I used a 12 inch and it still works great- it’s just a little thinner.

There is loads of flavor – I used sweet corn kernels over creamed corn. And plain greek yogurt! It gives it such a tender bite.

This skillet cornbread is so fluffy and delicious! Serve it hot from the oven with chipotle honey butter. It makes a great appetizer or side dish.

Oh wait, the butter!

I’ve made lots of compound butters over the years (there are four amazing ones in The Pretty Dish too!) and they are something I love to have on hand. That’s why they are so delish to make – you will probably have extra, can stick it in the fridge and use it SO many different ways.

P.S. this chipotle honey butter is amazing on sweet potatoes. Just sayin’. 

This skillet cornbread is so fluffy and delicious! Serve it hot from the oven with chipotle honey butter. It makes a great appetizer or side dish.

For the butter, I like to add honey and adobo sauce from a can of chipotles. I add one (or even just a half) or a diced chipotle pepper, trying to somewhere discard as many seeds as I can. Because seeds are sneaky and definitely hide in the adobo sauce and that makes it spicy! 

This skillet cornbread is so fluffy and delicious! Serve it hot from the oven with chipotle honey butter. It makes a great appetizer or side dish.

Now doesn’t this just look like the perfect weekend treat? Make a pan now and you can enjoy it!

This skillet cornbread is so fluffy and delicious! Serve it hot from the oven with chipotle honey butter. It makes a great appetizer or side dish.

Skillet Cornbread with Chipotle Honey Butter

Skillet Cornbread with Chipotle Honey Butter

This skillet cornbread is so fluffy and delicious! Serve it hot from the oven with chipotle honey butter. It makes a great appetizer or side dish.

  • 1 ¼ cups all purpose flour
  • 1 ½ cups finely ground cornbread
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • ⅔ cup sugar
  • ¾ cup unsalted butter, (at room temperature)
  • 4 large eggs, (lightly beaten)
  • 1 cups sweet corn, (fresh or frozen is fine)
  • 1/3 cup plain greek yogurt or sour cream

chipotle honey butter

  • ½ cup unsalted butter, (softened)
  • 1 tablespoon honey
  • ½ to 1 chipotle pepper in adobo, (diced and some seeds discarded)
  • 2 teaspoons adobo sauce from a can of chipotles
  • pinch of cinnamon
  • pinch of salt
  1. Preheat the oven to 400 degrees F. Place a cast iron skillet in the oven while you prep the batter.
  2. In a large bowl, whisk together the flour, cornbread, baking powder and salt.
  3. In a small bowl, stir together the softened butter and sugar with a wooden spoon until combined, so it’s almost like the texture of sand. (Most of the sugar will be absorbed by the butter!)
  4. Add the eggs, corn and yogurt to the butter mixture. Whisk until combined (it won’t be smooth). Add the wet ingredients to the dry and mix until they are just incorporated. Don’t overmix!
  5. Remove the skillet from the oven and pour the batter into the center. It will mostly stay in the center and you can use a spatula to slightly smooth it out and spread it to the sides, but don’t overdo it.
  6. Bake the cornbread until golden and set in the center, about 35 to 45 minutes. Let cool slightly before serving with the chipotle honey butter!

chipotle honey butter

  1. Stir together all ingredients until combined. This stays great in the fridge for a week.

slightly adapted from bon appetit

This skillet cornbread is so fluffy and delicious! Serve it hot from the oven with chipotle honey butter. It makes a great appetizer or side dish.

That butter swirl though.

The post Skillet Cornbread with Chipotle Honey Butter. appeared first on How Sweet Eats.

Saucy Chipotle Chicken Skillet Enchiladas.

Skillet enchiladas for the win today. There is no shortage of enchiladas here on the blog, but let’s just add another to the mix. Why not? I get bored with everything after I make it a few times anyway, so let’s go.  This is such an easy, perfect weeknight meal. Use some leftover chicken (or […]

The post Saucy Chipotle Chicken Skillet Enchiladas. appeared first on How Sweet Eats.

Skillet enchiladas for the win today.

Chipotle chicken skillet enchiladas are loaded with flavor and come together so quickly! They are the perfect spicy weeknight meal.

There is no shortage of enchiladas here on the blog, but let’s just add another to the mix. Why not? I get bored with everything after I make it a few times anyway, so let’s go. 

homemade enchilada sauce

This is such an easy, perfect weeknight meal. Use some leftover chicken (or a rotisserie!) and make your own sauce so the flavorful is out of this world. It will come together quickly and the leftovers are DELISH. 

Chipotle chicken skillet enchiladas are loaded with flavor and come together so quickly! They are the perfect spicy weeknight meal.

I’m declaring that these skillet enchiladas are technically easier than my traditional ones because we lose a step and a dish! Which makes it only slightly simpler to put together but for some reason, it FEELS much easier. You know?

I mean, anytime I have less dishes in my life is a good time. If you even knew how many dishes I wash in this house. It is absolutely insane. 

Chipotle chicken skillet enchiladas are loaded with flavor and come together so quickly! They are the perfect spicy weeknight meal.

So! First things first. 

I always make my enchilada sauce in a skillet or saucepan and this time, I got lazy and decided to just add my enchiladas right to that same skillet. But like, actual rolled up enchiladas – not just layered tortillas. Instead of scooping out of the sauce and placing it in a baking dish with the enchiladas and then pouring the rest over top…

NOPE! Everything is going directly into the skillet. Boom. 

P.S. if you want a throw-it-all-together skillet dinner, I made one here a few years ago. 

Chipotle chicken skillet enchiladas are loaded with flavor and come together so quickly! They are the perfect spicy weeknight meal.

Our kicker ingredient here is chipotle peppers in adobo sauce. We’re mostly adding the adobo sauce to our enchilada sauce and it will give it the perfect spicy flavor. I like to then add a touch of the enchilada sauce to the chicken mixture before rolling it in the tortillas. 

That alone is delicious enough to scoop up with tortilla chips. Wish I was eating it right now. 

Chipotle chicken skillet enchiladas are loaded with flavor and come together so quickly! They are the perfect spicy weeknight meal.

This cheesy goodness is everything!

I’ve said it a million times but enchiladas have a little special place in my heart because they was one of the first meals I ever cooked for Eddie, waaaay before I REALLY knew how to cook. Since then, my enchiladas have become even more flavorful since nearly everything is homemade and they are just.so.good.

So, dinner tonight!!

Chipotle chicken skillet enchiladas are loaded with flavor and come together so quickly! They are the perfect spicy weeknight meal.

Chipotle Chicken Skillet Enchiladas

Chipotle Chicken Skillet Enchiladas

Chipotle chicken skillet enchiladas are loaded with flavor and come together so quickly! They are the perfect spicy weeknight meal.

chipotle enchilada sauce

  • 2 tablespoons olive oil
  • 2 tablespoons flour
  • 1 1/2 cups low-sodium chicken stock
  • 15 ounces tomato sauce
  • 2 tablespoons tomato paste
  • 1 chipotle pepper, diced ((as many seeds removed as you can get))
  • 2 tablespoons adobo sauce from a can of chipotle chilis
  • 2 tablespoons chili powder
  • 1 teaspoon cumin
  • 1 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon smoked paprika
  • 1/8 teaspoon cayenne pepper
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

chipotle chicken filling

  • 1 ½ cup shredded chicken
  • ½ teaspoon chipotle chili powder
  • ¼ cup sliced green onions
  • ½ cup enchilada sauce
  • 1 cup monterey jack cheese, (freshly grated)
  • 10 to 12 tortillas, (4-inch size (flour or corn!) )

for serving: cilantro, scallions, sliced radish, queso fresco, lime wedges, sour cream

  1. Preheat the oven to 350 degrees F.
  2. Heat a large skillet (either 10-12 inches) over medium heat and add the olive oil. Whisk in the flour and cook until it is golden brown, about 2 minutes.
  3. Add in all the remaining ingredients and whisk together, bringing the mixture to a simmer. Reduce the heat to low and cook for 5 more minutes. Turn off the heat.
  4. Once the sauce has cooked a bit, scoop out ½ cup to reserve for the chicken mixture. If you want, you can also scoop some out here to top the enchiladas, but I find it’s equally as easy to scoop it up from the sides of the skillet for topping.
  5. In a large bowl, toss together the chicken, chipotle chili powder, green onions and enchilada sauce. Mix it well to make sure all the chicken is covered. Toss the chicken with ½ cup of the cheese.
  6. Take each tortilla (you can use flour or corn, it’s your call!) and place 2 to 3 tablespoons of the chicken mixture in the center. Roll it up tightly and place it directly in the skillet on top of the enchilada sauce. Repeat with remaining tortillas and chicken mixture.
  7. Use a spoon to scoop up enchilada sauce from the sides, covering all the tops of the tortillas. Sprinkle with the remaining cheese.
  8. Bake the enchiladas for 20 to 25 minutes, until the cheese is golden and bubbly. Top the enchiladas with cilantro, green onions, anything else you love! Serve!

Chipotle chicken skillet enchiladas are loaded with flavor and come together so quickly! They are the perfect spicy weeknight meal.

All those flavors bits on the side!! YES.

The post Saucy Chipotle Chicken Skillet Enchiladas. appeared first on How Sweet Eats.

White Chicken Chili Cornbread Skillet.

Comfort food season calls for chicken chili cornbread pie. Don’t you think? It’s like the ULTIMATE comfort food, what with two comfort foods (hello chili… and cornbread) built into one.  This is one of those dishes that never turns out pretty but it tastes fantastic. You want a second bowl, there’s a fight over the […]

The post White Chicken Chili Cornbread Skillet. appeared first on How Sweet Eats.

Comfort food season calls for chicken chili cornbread pie.

This white chicken chili cornbread pie is the ultimate comfort food! White chicken chili topped with green chile cornbread. It's loaded with flavor.

Don’t you think? It’s like the ULTIMATE comfort food, what with two comfort foods (hello chili… and cornbread) built into one. 

This is one of those dishes that never turns out pretty but it tastes fantastic. You want a second bowl, there’s a fight over the leftovers and you start thinking about just how soon you can make the dish again. YEP it’s one of those. 

green chile cornbread

If you haven’t made the white chicken corn chili/chowder in The Pretty Dish yet, well, you must! It’s such a great recipe, especially in September and October as corn season comes to a close. It’s a soup that isn’t very heavy so it works great on days when it still reaches 90 degrees, like today. 

(BUT WHY?!)

My favorite thing to serve with it is the herb feta cornbread which is also in The Pretty Dish. And that combination is one of my favorite things to make, so I figured… why not combine them!

the start of cornbread chili pie

The whole point of this ramble is that I took the base of that recipe and turned it into the base of this skillet! Oh my gosh. It’s GOOD.

Eddie loves dishes like this so obviously I love to make them. It’s kind of an inside-out version of my tamale pie. Oh and waaaay back in the day I did this cornbread-leftover-chili bake thing

Pretty sure that’s when I used to take my dishes outside and photograph them over the green grass. So you could see the green grass. You know. Maybe photographed on a diagonal. Because WOW.

That was fun. 

This white chicken chili cornbread pie is the ultimate comfort food! White chicken chili topped with green chile cornbread. It's loaded with flavor.

ANYWAY.

This cornbread chili pie skillet thing. 

You make the base of your chili in a big oven-safe skillet. Top it with green chile cornbread. Bake it so the chili is hot and bubbly and the bread is soft and fluffy. Serve a big scoop of it with extra corn if you’d like, some plain greek yogurt or sour cream, a bunch of herbs and even a spritz of line. 

Basically be the happiest person at dinner, ever.

This white chicken chili cornbread pie is the ultimate comfort food! White chicken chili topped with green chile cornbread. It's loaded with flavor.

It’s soul-warming! A hug in a bowl! All that cliche phrases I love to use with comfort food. Yes, it’s all of those. 

This white chicken chili cornbread pie is the ultimate comfort food! White chicken chili topped with green chile cornbread. It's loaded with flavor.

Chicken Chili Cornbread Pie

White Chicken Chile Cornbread Pie

This white chicken chili cornbread pie is the ultimate comfort food! White chicken chili topped with green chile cornbread. It’s loaded with flavor.

chili layer

  • 2 tablespoons olive oil
  • 1 sweet onion, (diced)
  • 2 garlic cloves, (minced)
  • 1 (4 ounce) can diced green chiles
  • 1 cup cooked, (shredded chicken)
  • 1 1/2 teaspoons ground cumin
  • 1 teaspoon smoked paprika
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • 1 (14 ounce) can cannellini beans, (drained and rinsed)
  • 1 cup corn, ((fresh cut, frozen, etc))
  • 1 ½ to 2 cups low-sodium chicken stock

cornbread layer

  • 1 cup fine ground cornmeal
  • 1 cup all-purpose or whole wheat pastry flour
  • 1 tablespoon brown sugar
  • 1 tablespoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 2 large eggs
  • 1 cup milk
  • 1 (4 ounccan diced green chiles
  • 1/2 cup unsalted butter, (melted)

for serving

  • plain greek yogurt or sour cream
  • fresh cilantro
  • fresh chives
  • fresh scallions
  • corn
  • lime wedges
  1. Preheat the oven to 350 degrees F.
  2. Heat a large skillet over medium-low heat and add the olive oil. Add the onions and garlic with a pinch of salt. Cook, stirring occasionally, until they soften, about 5 minutes. Stir in the diced green chiles and shredded chicken. Add in the cumin, paprika, salt and pepper. Stir well until the spices are combined with the mixture. Stir in the cannellini beans, corn and 1 ½ cups chicken stock. You don’t want the chili layer to appear soupy, but if it looks dry, add the other ½ cup of chicken stock. Taste the soup later and add more salt and pepper if needed. Reduce the heat to low while you make the cornbread layer.
  3. In a large bowl, stir together the cornmeal, flour, sugar, baking powder, soda and salt. In a smaller bowl, stir together the eggs and milk. Pour the egg mixture into the dry ingredients, stirring until just almost combined. Stir in the green chiles. Stir in the melted butter until combined.
  4. Drop spoonfuls of the cornbread over the chili, using the back of the spoon to spread it slightly.
  5. Bake the skillet for 20 to 25 minutes, or until the cornbread layer it set. Be sure to check that the cornbread is set right above the chili – sometimes it needs a few extra minutes to cook through!
  6. Serve with sour cream/greek yogurt, fresh cilantro, chives, scallions and limes for spritzing.

This white chicken chili cornbread pie is the ultimate comfort food! White chicken chili topped with green chile cornbread. It's loaded with flavor.

It’s like cornbread pie therapy.

The post White Chicken Chili Cornbread Skillet. appeared first on How Sweet Eats.