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.
Equipment
- Large skillet
- Blender
- 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
Instructions
- Heat a skillet over medium heat with butter or oil.
- Season chicken with ½ teaspoon of the salt and pepper, then sear until golden brown, about 4 minutes per side.
- 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.
- Transfer the sautéed poblano, onion, and garlic mixture to a blender. Add cilantro, ¼ teaspoon salt, and ½ cup chicken stock. Blend 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 pasta or mashed potatoes.
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.