Description
Creamy poblano chicken brings Mexican-inspired comfort to weeknight dinners with rich, spicy flavors. Tender chicken nestles in a luscious sauce of roasted poblano peppers, creating a satisfying meal that delivers warmth and zest you’ll crave again and again.
Ingredients
Scale
Protein:
- 4 chicken breasts
Peppers and Aromatics:
- 2 large poblano peppers
- ½ large onion, sliced
- ½ small onion, diced
- 4 large garlic cloves, minced
Liquids and Seasonings:
- 3 tablespoons (45 ml) olive oil or butter, divided
- 1 cup (240 ml) low-sodium chicken stock, plus more if needed
- ¾ teaspoon (4 g) kosher salt, divided
- 1 cup (240 ml) packed cilantro leaves
- ¾ cup (180 ml) heavy cream
- 1 tablespoon (15 ml) lime juice
- 1 teaspoon (5 ml) honey
Rice Pilaf Ingredients:
- 1 tablespoon (15 ml) butter or olive oil
- ½ cup (120 ml) jasmine rice
- ¼ cup (60 ml) orzo (regular or whole-wheat)
- 1 ¼ cups (300 ml) low-sodium chicken stock
- ½ teaspoon (2.5 g) kosher salt
- 2 teaspoons (10 ml) lime juice
- ¼ cup (60 ml) chopped cilantro
Instructions
- Prepare poblano peppers by slicing one into thin strips and roasting the other directly over an open flame or under a broiler until completely charred and blackened.
- Transfer the roasted poblano to a sealed plastic bag or covered bowl, allowing it to steam for 10-15 minutes, which will help loosen the skin for easy peeling.
- Carefully peel the steamed poblano, remove seeds, and set aside for sauce preparation.
- Season chicken breasts generously with salt and freshly ground black pepper on both sides.
- Heat of olive oil or butter in a large skillet over medium-high heat, creating a hot cooking surface.
- Sear chicken breasts for 3-4 minutes per side until golden brown and develop a crisp exterior, then transfer to a temporary plate.
- In the same skillet, add remaining oil or butter, then sauté sliced raw poblano strips and diced onions until they become translucent and slightly softened.
- Add minced garlic and cook for an additional 45-60 seconds, releasing its aromatic qualities.
- Combine roasted poblano, fresh cilantro, salt, and chicken stock in a blender, processing until completely smooth.
- Pour the poblano mixture back into the skillet, incorporating remaining stock, heavy cream, lime juice, honey, and additional salt.
- Bring the sauce to a gentle simmer, allowing flavors to meld and slightly thicken.
- Carefully return seared chicken breasts to the skillet, nestling them into the sauce, and cover to ensure even cooking.
- Simmer for 8-10 minutes or until chicken reaches an internal temperature of 165°F (74°C).
- For the accompanying pilaf, melt butter in a separate saucepan and sauté finely chopped onions and garlic until fragrant.
- Add orzo and rice, gently toasting grains to enhance their nutty flavor.
- Pour in chicken stock, cover, and simmer until grains are tender and liquid is absorbed.
- Finish pilaf with a squeeze of fresh lime juice and chopped cilantro.
- Taste and adjust seasoning of both chicken and pilaf with salt and pepper as needed before serving.
Notes
- Char poblano peppers completely for deeper, smokier flavor that transforms the entire dish’s taste profile.
- Searing chicken creates a golden crust that locks in moisture and adds rich caramelized notes to the final sauce.
- Blending roasted poblano with cilantro creates a vibrant green sauce base that infuses the chicken with authentic Mexican-inspired flavors.
- Use fresh lime juice at the end to brighten the creamy sauce and balance the richness of cream and honey.
- Toast orzo and rice briefly before adding liquid to enhance nutty undertones and prevent soggy texture in the pilaf.
- Keep chicken covered while simmering to ensure tender, juicy meat that absorbs the fragrant poblano cream sauce.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Simmering
- Cuisine: Mexican
Nutrition
- Serving Size: 4
- Calories: 559 kcal
- Sugar: 3 g
- Sodium: 640 mg
- Fat: 36 g
- Saturated Fat: 16 g
- Unsaturated Fat: 16 g
- Trans Fat: 0.5 g
- Carbohydrates: 22 g
- Fiber: 2 g
- Protein: 40 g
- Cholesterol: 160 mg