Chicken Poblano Recipe

There’s something undeniably exciting about the smoky depth of roasted poblano peppers paired with tender, juicy chicken. Inspired by the bold flavors of Mexican cuisine, this dish balances mild heat with a creamy, savory finish.

Whether you’re cooking for a casual weeknight or a dinner party, it’s a recipe that transforms simple ingredients into something truly special.

Pairing this with a Vegas Bomb Shot enhances the smoky and citrusy contrast, making every bite feel like a vibrant fiesta. And for balance? A crisp Tomato Burrata Salad adds just the right amount of crunch and freshness.

A quick sauté, a rich sauce, and a few chef-inspired techniques turn this into a dish that feels both elevated and effortless. Once you master it, you’ll find yourself coming back to it again and again.

Behind the Recipe

This dish builds flavor in layers. Roasted poblano peppers provide a subtle smokiness, while garlic, onion, and cilantro form a fresh, savory base. The cream ties everything together into a sauce that feels indulgent but not overwhelming.

Serving it with a light rice pilaf keeps the meal grounded and complete, soaking up the sauce without competing with it.

What Makes This Recipe Special?

• Poblanos bring a smoky, peppery flavor without overwhelming heat, making this dish approachable yet adventurous.
• A broccoli salad on the side adds a crisp, refreshing contrast, ensuring the meal feels complete.
• Roasting poblanos before peeling them enhances their sweetness while toning down bitterness.
• With just a few simple steps, you can create a restaurant-worthy dish that’s perfect for both weeknights and special occasions.

Chef’s Pro Tips for Perfect Results

1. Roast poblanos until blistered for best flavor.
2. Remove skins for a smoother sauce.
3. Slice chicken evenly for even cooking.
4. Keep heat low once cream is added.
5. Taste before adding extra salt.

Kitchen Tools You’ll Need

1. Large skillet
2. Blender
3. Tongs
4. Instant-read thermometer

Ingredients in This Recipe

For the Chicken Poblano

• 3 Tbsp Olive Oil or Butter (Divided): Builds flavor and helps browning.
• 4 Chicken Breasts: Lean protein base of the dish.
• 2 Large Poblano Peppers: Adds smoky, mild flavor.
• ½ Large Onion, Sliced: Adds sweetness and depth.
• 2 Large Garlic Cloves, Minced: Enhances savory flavor.
• 1 Cup Low-Sodium Chicken Stock: Forms the sauce base.
• ¾ Cup Heavy Cream: Creates a rich, smooth sauce.
• 1 Cup Packed Cilantro Leaves: Adds freshness.
• 1 Tbsp Lime Juice: Brightens the sauce.
• 1 Tsp Honey: Balances the flavors.
• ¾ Tsp Kosher Salt (Divided): Enhances overall flavor.

Ingredient Substitutions

• Heavy cream: Half-and-half for lighter sauce.
• Poblano peppers: Anaheim peppers.
• Cilantro: Parsley if preferred.
• Jasmine rice: Long-grain white rice.

Ingredient Spotlight

Poblano Peppers:
Mild, smoky, and rich, they bring depth without heat.

Heavy Cream:
Creates a silky sauce that coats the chicken beautifully.

Instructions for Making This Recipe

Prep Step: Roast poblano peppers over an open flame or under a broiler until skins are blistered. Transfer to a covered bowl for 10 minutes, then peel off skins, remove seeds, and slice.

Step 1: Heat a skillet over medium heat with butter or oil.

Step 2: Season chicken with ½ teaspoon of the salt and pepper, then sear until golden brown, about 4 minutes per side.

Step 3: Remove the chicken and set it aside. In the same pan, add more butter or oil, then sauté onions, sliced poblanos, and garlic for 5 minutes.

Step 4: Transfer the sautéed poblano, onion, and garlic mixture to a blender. Add cilantro, ¼ teaspoon salt, and ½ cup chicken stock. Blend until smooth.

Step 5: Pour the blended mixture into the skillet along with the remaining stock, cream, lime juice, honey, and salt.

Step 6: Bring to a simmer, return the chicken to the skillet, cover, and cook until the chicken reaches 165°F.

Step 7: Adjust consistency with stock if needed. Serve with pasta or mashed potatoes.

Nutrition Facts (Approx. per serving)

Nutrition	Amount
Calories	~520 kcal
Protein	~38 g
Fat	~32 g
Carbohydrates	~26 g
Fiber	~3 g

Texture & Flavor Secrets

• Roasted poblanos create depth.
• Cream smooths the sauce without thickening.
• Lime cuts richness.
• Rice pilaf absorbs excess sauce.

Cooking Tips & Tricks

• Blend sauce while warm for smoothness.
• Keep sauce on low heat after blending.
• Let chicken rest briefly before serving.
• Taste and adjust lime at the end.

What to Avoid

1. Skipping pepper roasting
2. Boiling the cream
3. Overseasoning early
4. High heat after blending

Preparation Time

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: ~35 minutes

Make-Ahead and Storage Tips

• Refrigerate up to 3 days.
• Reheat gently on stovetop.
• Store rice and chicken separately.
• Not ideal for freezing due to cream.

What to Serve With It

• Simple Green Salad
• Roasted Vegetables
• Warm Tortillas
• Avocado Slices
• Grilled Corn

Creative Leftover Transformations

• Shred chicken for tacos
• Use sauce for pasta
• Spoon over roasted vegetables
• Add to grain bowls
• Serve as enchilada filling

Additional Tips

• Adjust cream to taste.
• Use low-sodium stock.
• Keep seasoning balanced.
• Serve immediately for best texture.

Make It a Showstopper

Plate the chicken over fluffy rice with extra sauce pooled around the edges and a fresh sprinkle of cilantro. The contrast of green sauce and white rice makes it instantly inviting.

Variations to Try

1. Extra Creamy Chicken Poblano
2. Spicy Version with Chili Flakes
3. No-Cream Sauce Style
4. Herb-Heavy Version
5. Poblano-Forward Sauce

FAQs

1. Is this spicy?
   No, poblanos are mild.
2. Can I use thighs?
   Yes, boneless works well.
3. Can I skip cilantro?
   Yes.
4. Does it reheat well?
   Yes, gently.
5. Can I make sauce ahead?
   Yes.
6. Is it gluten-free?
   Yes.
7. Can I freeze it?
   Not recommended.
8. What rice works best?
   Jasmine or long-grain.
9. Is this kid-friendly?
   Yes.
10. Can I double it?
    Easily.