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Preheat the oven to 400 F.
I used 1.4 lb of skinless boneless chicken breasts which were 2 large chicken breasts. I sliced each in half to create 4 smaller chicken breasts.
Season chicken with chili powder, smoked paprika, cumin, salt, and pepper.
Add the chicken into a large oven-safe cast-iron skillet. Rub olive oil over the top of the chicken.
Layer thinly sliced bell peppers around the chicken, overlapping a little over the chicken.
Top the bell peppers portion of the skillet with the canned green chiles.
Top the bell peppers with shredded pepper jack cheese.
Bake in the oven for about 20 minutes or longer until the chicken is cooked through.
Note: I have helpful detailed step-by-step photos visually describing every step of this recipe - scroll up above this recipe card to see the photos.