Creamy and Dreamy Poblano Chicken
Indulge in the rich, smoky flavors of Creamy and Dreamy Poblano Chicken—a one-skillet masterpiece that brings together tender, golden-seared chicken breasts with a luxurious poblano-infused cream sauce. Featuring roasted poblano peppers, sautéed onions, garlic, and a creamy blend of heavy cream and cream cheese, this dish is perfectly seasoned with cumin, paprika, and a hint of fresh cilantro for a bold yet balanced flavor profile. Ideal for weeknight dinners or special occasions, this 55-minute recipe is served with lime wedges for a zesty kick and pairs beautifully with rice, warm tortillas, or roasted veggies. The perfectly creamy sauce and smoky poblanos make this dish a true comfort food classic that will leave your taste buds craving more.
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 3 whole poblano peppers
- 2 tablespoons olive oil
- 1 medium-sized, diced yellow onion
- 3 minced garlic cloves
- 1 cup chicken broth
- 1 cup heavy cream
- 4 ounces cream cheese
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons, chopped cilantro
- 1 cut into wedges (for serving) lime
Instructions
Preheat your oven's broiler to high. Place the poblano peppers on a baking sheet and broil them, turning every few minutes, until the skins are charred and blistered, about 8–10 minutes.
Remove the poblanos from the oven and transfer to a bowl. Cover tightly with plastic wrap and let steam for 10 minutes. Once cool, peel off the charred skin, remove the seeds and stems, and dice the peppers. Set aside.
Season the chicken breasts with salt, black pepper, and paprika on both sides.
In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Sear the chicken breasts for 3–4 minutes on each side until golden brown. Remove from the skillet and set aside (they will finish cooking later).
In the same skillet, add the remaining 1 tablespoon of olive oil. Sauté the diced onion for 3–4 minutes until softened, then add the minced garlic and cook for an additional 1 minute until fragrant.
Reduce the heat to medium and stir in the diced roasted poblano peppers, cumin, chicken broth, and heavy cream. Bring to a gentle simmer.
Add the cream cheese to the skillet and stir until fully melted and combined into the sauce. Taste and adjust seasoning with additional salt or pepper if needed.
Return the chicken breasts to the skillet, spooning some sauce over the top. Cover and simmer gently for 15–20 minutes, or until the chicken is fully cooked and reaches an internal temperature of 165°F (74°C).
Garnish with chopped cilantro. Serve immediately with lime wedges on the side, and pair with rice, tortillas, or roasted vegetables for a complete meal.
Nutrition Facts
Calories |
697 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.7 g | 56% | |
| Saturated Fat | 20.5 g | 102% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 239 mg | 80% | |
| Sodium | 878 mg | 38% | |
| Total Carbohydrate | 12.7 g | 5% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 4.1 g | ||
| Protein | 58.3 g | 117% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 85 mg | 7% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 816 mg | 17% | |
*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.
