Chicken N Chiles
Elevate your weeknight dinner with the bold and savory flavors of "Chicken N Chiles," a one-pan recipe that combines tender seared chicken breasts with smoky roasted poblano peppers in a rich, creamy sauce. This dish is infused with aromatic spices like cumin and chili powder, balanced by the freshness of lime and cilantro, and finished with a melty topping of Monterey Jack cheese. Perfectly cooked in just under an hour, it’s a comforting yet vibrant meal that pairs beautifully with fluffy rice, warm tortillas, or a simple side salad. Whether you’re craving Tex-Mex comfort or looking to add a touch of spice to your dinner table, this easy and flavorful recipe will not disappoint!
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Recipe Information
Ingredients
- 4 pieces Chicken breasts
- 3 whole Poblano peppers
- 1 large Yellow onion
- 3 cloves Garlic cloves
- 1 cup Chicken broth
- 1 cup Heavy cream
- 2 tablespoons Olive oil
- 1 teaspoon Cumin
- 1 teaspoon Chili powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 cup Cilantro
- 1 cup Shredded Monterey Jack cheese
- 1 whole Lime
Instructions
Preheat your oven to 400°F (200°C).
Place the poblano peppers on a baking sheet and roast them in the oven for 10-12 minutes, turning halfway through, until the skins are charred and blistered.
Remove the peppers from the oven, place them in a bowl, and cover with plastic wrap or a lid. Let them steam for 5 minutes to loosen the skins.
While the peppers steam, season the chicken breasts with salt, black pepper, cumin, and chili powder on both sides.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Sear the chicken breasts on each side for 4-5 minutes until golden brown. Remove from the skillet and set aside.
In the same skillet, reduce the heat to medium and add the remaining olive oil. Sauté the diced yellow onion for 3 minutes until softened.
Peel and chop the roasted poblano peppers. Add them to the skillet along with minced garlic, cooking for an additional minute.
Pour in the chicken broth, scraping the bottom of the skillet to deglaze. Bring the mixture to a simmer.
Reduce the heat to low, stir in the heavy cream, and return the chicken breasts to the skillet. Spoon the sauce over the chicken.
Cover the skillet and cook for 15-20 minutes, or until the chicken is fully cooked and reaches an internal temperature of 165°F (74°C).
Stir in the shredded Monterey Jack cheese until melted and smooth.
Sprinkle with chopped cilantro and squeeze fresh lime juice over the top before serving.
Serve hot with rice, tortillas, or a side of your choice.
Nutrition Facts
Calories |
2798 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 166.8 g | 214% | |
| Saturated Fat | 79.6 g | 398% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 912 mg | 304% | |
| Sodium | 4320 mg | 188% | |
| Total Carbohydrate | 51.5 g | 19% | |
| Dietary Fiber | 12.1 g | 43% | |
| Total Sugars | 20.8 g | ||
| Protein | 251.1 g | 502% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1009 mg | 78% | |
| Iron | 10.9 mg | 61% | |
| Potassium | 1491 mg | 32% | |
*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.
