Chicken Breasts in Poblano Sauce
Elevate your weeknight dinner with this irresistibly creamy and flavorful Chicken Breasts in Poblano Sauce recipe. Juicy, seasoned chicken breasts are paired with a luxurious sauce made from roasted poblano peppers, sautéed garlic, and onions, blended to silky perfection with chicken broth and heavy cream. The charred poblano peppers add a smoky depth of flavor, while a touch of cilantro offers a fresh finish. Ready in just 45 minutes, this dish is as quick as it is delicious—perfect for impressing guests or upgrading your family dinner routine. Serve it with rice, tortillas, or your favorite roasted vegetables for a complete and satisfying meal. Whether you’re craving bold, Mexican-inspired flavors or simply want a new one-pan recipe to add to your repertoire, this creamy poblano chicken is guaranteed to hit the spot!
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Recipe Information
Ingredients
- 4 pieces Chicken breasts
- 3 whole Poblano peppers
- 2 tablespoons Cooking oil
- 2 pieces Garlic cloves
- 0.5 whole White onion
- 1 cup Chicken broth
- 0.75 cup Heavy cream
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Cilantro (optional, for garnish)
Instructions
Preheat a dry skillet or grill pan over medium-high heat. Roast the poblano peppers until their skins are charred and blistered on all sides, about 5-7 minutes. Turn frequently to ensure even charring.
Place the charred poblano peppers in a bowl and cover with plastic wrap or a lid to steam for 10 minutes. This will help loosen the skins.
While the peppers are steaming, season the chicken breasts with salt and black pepper on both sides.
Heat 1 tablespoon of cooking oil in a large skillet over medium heat. Add the chicken breasts and sear for 5-6 minutes per side, or until golden brown and cooked through. Remove the chicken from the skillet and set aside.
Peel the charred skins off the poblano peppers, then remove the stems and seeds. Roughly chop the peppers.
In the same skillet used for the chicken, add the remaining 1 tablespoon of cooking oil. Sauté the diced onion and minced garlic until softened and fragrant, about 3-4 minutes.
Transfer the sautéed onion, garlic, and poblano peppers to a blender or food processor. Add the chicken broth and blend until smooth.
Pour the poblano sauce back into the skillet and stir in the heavy cream. Season with salt to taste and simmer over low heat for 5 minutes, stirring occasionally.
Return the cooked chicken breasts to the skillet, spooning the sauce over the top. Simmer for an additional 5 minutes to allow the flavors to meld.
Serve the chicken breasts hot with the poblano sauce spooned generously over them. Garnish with chopped cilantro if desired. Enjoy!
Nutrition Facts
Calories |
533 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.3 g | 36% | |
| Saturated Fat | 11.9 g | 59% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 193 mg | 64% | |
| Sodium | 778 mg | 34% | |
| Total Carbohydrate | 8.0 g | 3% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 2.3 g | ||
| Protein | 55.9 g | 112% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 40 mg | 3% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 724 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
