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. Together, they create a meal that’s both indulgent and refreshing—perfect for when you want restaurant-quality flavor at home.
Roasting poblanos deepens their natural earthiness while lending a subtle spice that complements the seared chicken beautifully. 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.
What Makes This Recipe Special?
- Inspired by Mexican Street Cuisine – Poblanos bring a smoky, peppery flavor without overwhelming heat, making this dish approachable yet adventurous.
- Pairs Perfectly with Cocktails – The vodka margarita’s citrusy brightness cuts through the richness of the sauce, making for an unforgettable combination.
- Balanced with Freshness – A broccoli salad on the side adds a crisp, refreshing contrast, ensuring the meal feels complete.
- Chef’s Tip: Roast for Maximum Flavor – Roasting poblanos before peeling them enhances their sweetness while toning down bitterness.
- Effortless Yet Elegant – With just a few simple steps, you can create a restaurant-worthy dish that’s perfect for both weeknights and special occasions.
Chicken Poblano Recipe
Equipment
- Large skillet
- Blender
- Medium saucepan
- Tongs
- Instant-read thermometer
Ingredients
- 3 tbsp olive oil or butter, divided
- 2 large garlic cloves, minced
- 2 large poblano peppers
- 1 cup low-sodium chicken stock plus a little bit more if needed
- ¾ tsp kosher salt, divided
- 4 chicken breasts
- 1 tbsp lime juice
- 1 tsp honey
- ½ large onion, sliced
- 1 cup packed cilantro leaves
- ¾ cup heavy cream
Rice Pilaf
- ½ cup jasmine rice
- ¼ cup cilantro, chopped
- ½ cup small onion, diced
- 1¼ cup low-sodium chicken stock
- ½ large garlic cloves, minced
- 1 tbsp butter or olive oil
- 2 tsp lime juice
- ½ tsp kosher salt
- ¾ cup orzo
Instructions
- Heat a skillet over medium heat with butter or oil.
- Season chicken with salt and pepper, then sear until golden brown, about 4 minutes per side.
- Remove and set aside. In the same pan, add more butter or oil, then sauté onions and sliced poblanos for 5 minutes.
- Stir in garlic and cook for another minute.
- Meanwhile, blend roasted poblano with cilantro, ¼ teaspoon salt, and ½ cup chicken stock until smooth.
- Pour into the skillet along with the remaining stock, cream, lime juice, honey, and salt.
- Bring to a simmer, return the chicken, cover, and cook until it reaches 165°F.
- Adjust consistency with stock if needed.
- Serve with rice pilaf, pasta, or mashed potatoes.
- For rice pilaf, sauté onion and garlic in butter.
- Toast orzo and rice for 2-3 minutes.
- Add stock and salt, bring to a boil, then simmer covered for 15 minutes.
- Let steam off heat for 10 minutes, fluff, then mix in cilantro and lime juice.
Notes
- Roast poblano directly over a flame or under a broiler for the best smoky flavor.
- If you prefer a thicker sauce, let it simmer uncovered to reduce.
- Swap cream for Greek yogurt or coconut milk for a lighter version.
| Nutrition | Value |
| Calories | 438kcal |
| Carbohydrates | 33g |
| Fibre | 1g |
| Fat | 32g |
| Protein | 7g |
| Cholesterol | 62g |
Tips To Ease Your Job!
- Prep Ahead – Roast and blend the poblano peppers in advance to save time. Store the puree in the fridge until needed.
- Use Thin Chicken Breasts – If your chicken breasts are thick, slice them in half for quicker and more even cooking.
- One-Pan Trick – Cook the rice pilaf first, then use the same pan for the chicken to reduce cleanup.
- Adjust Spice Level – If you want a milder dish, remove the poblano seeds before blending. For extra heat, add cayenne or chili flakes.
