Creamy Poblano Chicken

why make this recipe

Creamy Poblano Chicken is a delightful dish that combines the rich flavors of roasted poblano peppers with tender chicken in a creamy sauce. It’s a perfect meal for family dinners or when you want to impress guests. The blend of spices, creaminess, and lively lime juice brings a unique taste that is both comforting and exciting. Plus, it’s simple enough for anyone to try at home, making it a great choice for both novice and experienced cooks!

how to make Creamy Poblano Chicken

Ingredients:

• 2 large poblano peppers
• 3 tbsp olive oil or butter, divided
• 4 chicken breasts
• 1/2 large onion, sliced
• 2 large garlic cloves, minced
• 1 cup low-sodium chicken stock, plus a little bit more if needed
• 3/4 tsp kosher salt, divided
• 1 cup packed cilantro leaves
• 3/4 cup heavy cream
• 1 tbsp lime juice
• 1 tsp honey
• 1 tbsp butter or olive oil
• 1/2 small onion, diced (about 1/2 cup)
• 2 large garlic cloves, minced
• 1/2 cup jasmine rice
• 1/4 cup orzo (regular or whole-wheat)
• 1 1/4 cup low-sodium chicken stock
• 1/2 tsp kosher salt
• 2 tsp lime juice
• 1/4 cup cilantro, chopped

Directions:

1. Slice one poblano pepper into thin strips.
2. Roast the other pepper: If you have a gas stove, turn on the burner and hold the pepper over the flame until it chars and turns black on all sides. If you don’t have a gas stove, turn your broiler on and roast the pepper on the top rack until blackened. Once done, transfer the pepper to a large plastic bag and seal it, or place it in a bowl covered with plastic wrap to steam for about 10 minutes. After steaming, peel off the skin and remove the seeds and membranes.
3. While the pepper steams, heat a large skillet over medium heat. Add two tablespoons of olive oil or butter. Season the chicken with salt and pepper on both sides. Once the skillet is hot, add the chicken and sear for about 4-5 minutes until golden brown. Flip the chicken and sear for another 3-4 minutes. Remove the chicken and set aside—it will finish cooking in the sauce later.
4. In the same skillet, add the remaining tablespoon of olive oil or butter. Add the onions and sliced poblano peppers. Sauté for about 5 minutes until they soften, seasoning with a little salt. Add the garlic and cook for an additional minute.
5. In a blender, combine the roasted poblano pepper, cilantro, 1/4 teaspoon salt, and 1/2 cup of chicken stock. Blend until smooth. Pour this mixture back into the skillet with the sautéed vegetables. Add the remaining 1/2 cup chicken stock, cream, lime juice, honey, and the remaining 1/2 teaspoon salt. Bring to a boil, then reduce to a simmer.
6. Return the seared chicken to the skillet, covering it to simmer until fully cooked (the internal temperature should reach 165 degrees on an instant-read thermometer). If needed, add a bit more chicken stock to loosen the sauce. Adjust seasoning to taste with salt and pepper. Serve this delightful dish over rice pilaf, pasta, or mashed potatoes.

how to serve Creamy Poblano Chicken

Serve Creamy Poblano Chicken hot and fresh, poured over a bed of fluffy rice pilaf, pasta, or creamy mashed potatoes. Garnish with additional chopped cilantro and a wedge of lime for an extra burst of flavor. This lovely dish pairs well with a crisp salad or steamed vegetables for a full meal.

how to store Creamy Poblano Chicken

To store leftovers, let the dish cool completely. Transfer it to an airtight container and keep it in the refrigerator. It can last for up to 3 days. When you’re ready to reheat, warm it gently on the stovetop or in the microwave until heated through.

tips to make Creamy Poblano Chicken

• For extra heat, leave some seeds in the roasted poblano pepper or add a pinch of cayenne pepper to the sauce.
• If you prefer a lighter version, you can substitute the heavy cream with half-and-half or a non-dairy cream alternative.
• Adding cheese, such as crumbled queso fresco or shredded mozzarella, on top just before serving can enhance the creamy flavor.

variation

You can easily adapt this recipe by using different proteins, such as shrimp or pork, instead of chicken. Additionally, adding more vegetables like spinach, bell peppers, or corn can enhance the texture and flavor.

FAQs

Can I use frozen chicken breasts for this recipe?
Yes, you can use frozen chicken breasts, but make sure to thaw them fully before cooking to ensure even cooking times.

Is there a vegetarian version of Creamy Poblano Chicken?
Absolutely! You can replace the chicken with tofu or tempeh and use vegetable broth instead of chicken stock for a delicious vegetarian meal.

Can I make this dish ahead of time?
Yes, you can prepare the sauce and sear the chicken ahead of time. Just reheat the sauce and chicken together before serving for the best flavor.

Creamy Poblano Chicken

A delightful dish combining roasted poblano peppers and tender chicken in a creamy sauce, perfect for family dinners or impressing guests.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 25 minutes mins

Total Time 45 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Mexican

Calories: 600

Ingredients Method Notes

Ingredients

  

For the Chicken

• 4 pieces chicken breasts Boneless, skinless
• 2 large poblano peppers One sliced, one roasted
• 3 tbsp olive oil or butter Divided
• 1/2 large onion, sliced
• 2 cloves garlic, minced

For the Sauce

• 1 cup low-sodium chicken stock Plus more if needed
• 3/4 tsp kosher salt Divided
• 1 cup packed cilantro leaves
• 3/4 cup heavy cream
• 1 tbsp lime juice
• 1 tsp honey

For the Rice

• 1/2 cup jasmine rice
• 1/4 cup orzo Regular or whole-wheat
• 1 1/4 cup low-sodium chicken stock
• 1/2 tsp kosher salt
• 2 tsp lime juice
• 1/4 cup cilantro, chopped For garnish

Method

 

Preparation

1. Slice one poblano pepper into thin strips.
2. Roast the other poblano pepper over a gas stove flame or under the broiler until charred. Transfer to a sealed bag or covered bowl to steam for 10 minutes, then peel, seed, and remove membranes.
3. Season the chicken with salt and pepper. In a hot skillet, add 2 tbsp of olive oil or butter and sear the chicken for 4-5 minutes until golden brown. Flip and sear for another 3-4 minutes. Remove and set aside.
4. In the same skillet, add the remaining olive oil or butter, onions, and sliced poblano peppers. Sauté for about 5 minutes until softened, then add garlic and cook for an additional minute.

Cooking

1. In a blender, combine the roasted poblano, cilantro, 1/4 tsp salt, and 1/2 cup chicken stock. Blend until smooth, then pour back into the skillet with sautéed vegetables.
2. Add the remaining chicken stock, cream, lime juice, honey, and the rest of the salt. Bring to a boil, then reduce to a simmer.
3. Return the chicken to the skillet, cover, and simmer until cooked through (internal temp should reach 165°F). Adjust sauce consistency with more stock if needed and season to taste.

Serving

1. Serve hot over rice pilaf, pasta, or mashed potatoes, garnished with chopped cilantro and a lime wedge.

Notes

For extra heat, leave some seeds in the roasted poblano or add a pinch of cayenne pepper. For a lighter version, substitute heavy cream with half-and-half or a non-dairy cream alternative. Cheese can be added on top before serving for extra creaminess.