Chicken with Poblano Sauce
Transform your dinner table with the rich, smoky flavors of Chicken with Poblano Sauce—a dish that’s as easy to prepare as it is impressive to serve. Tender, golden-seared chicken breasts are nestled in a creamy, velvety sauce made from roasted poblano peppers, sautéed garlic, and onion, blended with chicken broth and a touch of lime juice for a bright, zesty finish. This recipe highlights the unique depth of flavor that comes from roasting peppers to perfection, creating a subtly spiced sauce that beautifully complements the juicy chicken. With just 45 minutes from prep to plate, this one-pan wonder is perfect for busy weeknights or an elegant dinner party. Serve it over fluffy rice or alongside roasted vegetables for a satisfying meal that’s sure to wow.
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 3 whole poblano peppers
- 2 tablespoons vegetable oil
- 1 medium, chopped white onion
- 3 minced garlic cloves
- 1 cup chicken broth
- 1 cup heavy cream
- 0.25 cup, chopped cilantro
- 1 tablespoon lime juice
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Preheat the oven to 400°F (200°C).
Place the poblano peppers on a baking sheet and roast for 15-20 minutes, turning occasionally, until the skins are blistered and charred.
Remove the peppers from the oven and transfer them to a bowl. Cover with plastic wrap or a plate and let them steam for 10 minutes to loosen the skins.
Peel the charred skin off the peppers, remove the stems and seeds, and roughly chop the flesh. Set aside.
Season the chicken breasts on both sides with salt and black pepper.
In a large skillet, heat 1 tablespoon of vegetable oil over medium-high heat. Add the chicken breasts and sear for 3-4 minutes on each side until golden brown. Remove the chicken and set aside.
In the same skillet, add the remaining 1 tablespoon of vegetable oil. Sauté the chopped onion until softened, about 3-4 minutes. Add the minced garlic and cook for another minute.
Transfer the sautéed onions, garlic, and roasted poblano peppers to a blender. Add the chicken broth and blend until smooth.
Pour the poblano sauce back into the skillet and stir in the heavy cream, chopped cilantro, and lime juice. Season with additional salt and black pepper to taste, if needed.
Return the seared chicken breasts to the skillet, nestling them in the sauce. Reduce the heat to low, cover, and simmer for 12-15 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
Serve the chicken breasts with poblano sauce drizzled over the top. Garnish with extra cilantro if desired. Pair with rice or roasted vegetables for a complete meal.
Nutrition Facts
Calories |
2336 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 132.6 g | 170% | |
| Saturated Fat | 59.1 g | 296% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 832 mg | 277% | |
| Sodium | 3556 mg | 155% | |
| Total Carbohydrate | 36.1 g | 13% | |
| Dietary Fiber | 8.4 g | 30% | |
| Total Sugars | 18.4 g | ||
| Protein | 224.2 g | 448% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 176 mg | 14% | |
| Iron | 9.2 mg | 51% | |
| Potassium | 3064 mg | 65% | |
*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.
