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Chicken Poblano Recipe

Chicken Poblano is a rich, creamy dish featuring seared chicken simmered in a smoky, poblano-infused sauce with onions, garlic, and a touch of lime and honey. Served over rice pilaf, pasta, or mashed potatoes, it delivers bold flavors with a perfect balance of heat and creaminess.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Main Course
Cuisine Mexican
Servings 4 people
Calories 438 kcal

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.