Chicken Breasts in Poblano Sauce Au Gratin
Indulge in the rich and smoky flavors of Chicken Breasts in Poblano Sauce Au Gratin, a creamy and cheesy dish that's perfect for dinner parties or a comforting family meal. This recipe features tender, golden-seared chicken breasts smothered in a velvety poblano cream sauce made with roasted peppers, garlic, onion, and a touch of chicken stock. Topped with a generous blanket of melted Monterey Jack cheese, this oven-baked masterpiece achieves the perfect balance of smoky, savory, and creamy flavors. Ready in just over an hour, this show-stopping recipe pairs beautifully with sides like rice, roasted veggies, or a crisp salad for a complete meal. Perfect for lovers of Mexican-inspired cuisine, this soul-warming dish is guaranteed to impress!
Train Anywhere. No Excuses.
Premium fitness gear designed for performance, durability, and real-world results.
From home to gym to on-the-go
Recipe Information
Ingredients
- 4 whole Chicken breasts
- 3 whole Poblano peppers
- 3 whole Garlic cloves
- 1 medium White onion
- 1 cup Heavy cream
- 0.5 cup Chicken stock
- 2 tablespoons Butter
- 1 cup Shredded Monterey Jack cheese
- 2 tablespoons Vegetable oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Preheat your oven to 375°F (190°C).
Roast the poblano peppers by placing them directly over a gas flame or under a broiler until the skins are charred and blackened. Rotate the peppers to char all sides evenly.
Transfer the charred poblano peppers to a bowl, cover with plastic wrap, and let them steam for 10 minutes.
Peel off the skins of the poblano peppers, remove the stems and seeds, and roughly chop them.
Heat 2 tablespoons of vegetable oil in a large skillet over medium heat. Season the chicken breasts with salt and black pepper on both sides and sear them for 3-4 minutes on each side until golden brown. Remove the chicken from the skillet and set aside.
In the same skillet, melt the butter and sauté the chopped garlic and diced onion until fragrant and softened, about 4-5 minutes.
Add the chopped poblano peppers, stirring to combine, and cook for another 2-3 minutes.
Transfer the poblano mixture to a blender or food processor. Add the heavy cream and chicken stock, and blend until smooth and creamy. Adjust seasoning with additional salt and pepper if needed.
Pour a thin layer of the poblano sauce into a baking dish. Place the seared chicken breasts on top and cover them with the remaining poblano sauce.
Sprinkle the shredded Monterey Jack cheese evenly over the top of the chicken and sauce.
Bake in the preheated oven for 20-25 minutes, or until the chicken is fully cooked (internal temperature of 165°F or 74°C) and the cheese is melted and bubbly.
Remove from the oven, let rest for 5 minutes, and serve hot with your choice of sides such as rice, roasted vegetables, or a crisp salad.
Nutrition Facts
Calories |
746 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.6 g | 61% | |
| Saturated Fat | 23.1 g | 116% | |
| Polyunsaturated Fat | 4.4 g | ||
| Cholesterol | 251 mg | 84% | |
| Sodium | 882 mg | 38% | |
| Total Carbohydrate | 10.9 g | 4% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 3.1 g | ||
| Protein | 63.8 g | 128% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 245 mg | 19% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 722 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.
