Go Back
–+ servings

Creamy Poblano Chicken

A comforting, creamy chicken dish with smoky poblano peppers that's perfect for weeknights or special occasions. This easy recipe delivers rich flavors with simple ingredients.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: dinner, Main Course
Cuisine: American, Mexican
Calories: 420
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 large Chicken Breasts boneless, skinless, about 1.5 pounds
  • 3 peppers Poblano Peppers fresh
  • 2 tablespoons Olive Oil
  • 1 medium Yellow Onion finely chopped
  • 4 cloves Garlic minced
  • 1 cup Chicken Broth low sodium
  • 1 cup Heavy Cream
  • 1 teaspoon Cumin
  • 1 teaspoon Chili Powder
  • 0.5 teaspoon Smoked Paprika
  • 1 lime Lime Juice juice of
  • 0.5 cup Cilantro freshly chopped
  • to taste Salt
  • to taste Black Pepper

Equipment

  • Skillet or Dutch Oven
  • Gas Stove or Broiler
  • Wooden spoon
  • Plastic Wrap

Method
 

  1. Roast the Poblano Peppers: Place them directly on the grates of a gas stove over a medium high flame, or under the broiler in your oven, turning occasionally until the skin is blackened and blistered all over. Once charred, place them in a bowl and cover it with plastic wrap for about 10 minutes. After they've steamed, peel away the blackened skin, remove the stems and seeds, and chop the peppers into small pieces.
  2. Prepare the Chicken: While the peppers are steaming, pat the chicken breasts dry with a paper towel and season generously on both sides with salt, pepper, cumin, and chili powder.
  3. Sear the Chicken: Heat the olive oil in a large skillet or Dutch oven over medium high heat. Once the oil is shimmering, carefully place the seasoned chicken breasts in the skillet. Sear for about 4 to 5 minutes per side, until they are beautifully golden brown. Once seared, remove the chicken from the skillet and set it aside on a plate.
  4. Build the Sauce Base: In the same skillet, add the chopped onion. Sauté for about 5 minutes, stirring occasionally, until it becomes soft and translucent. Add the minced garlic and cook for another minute until fragrant.
  5. Create the Creamy Sauce: Pour in the chicken broth to deglaze the pan, scraping up all those flavorful browned bits from the bottom of the skillet with a wooden spoon. Bring the broth to a simmer and let it cook for a couple of minutes. Stir in the chopped roasted poblano peppers. Reduce the heat to low and pour in the heavy cream. Stir gently until the sauce is well combined and begins to thicken slightly.
  6. Simmer and Finish: Return the seared chicken breasts to the skillet, nestling them into the creamy sauce. Spoon some of the sauce over the top of the chicken. Cover the skillet and let it simmer gently over low heat for 10 to 15 minutes, or until the chicken is cooked through and tender.
  7. Final Touches: Once the chicken is cooked, turn off the heat. Stir in the fresh lime juice and the chopped cilantro. Give it a final taste and adjust the seasoning with more salt and pepper if needed.

Nutrition

Calories: 420kcalCarbohydrates: 8gProtein: 35gFat: 28gSaturated Fat: 15gCholesterol: 125mgSodium: 480mgPotassium: 650mgFiber: 2gSugar: 3gVitamin A: 1200IUVitamin C: 75mgCalcium: 120mgIron: 2.5mg

Notes

For a spicier version, add a chopped jalapeño or a pinch of red pepper flakes along with the garlic. You can also make a double batch of the sauce to use in other dishes like pasta or soup.
Tried this recipe?Let us know how it was!
QR Code linking back to recipe