Creamy Poblano Chicken
Indulge in the rich, smoky flavors of Creamy Poblano Chicken, a comforting dish that effortlessly blends bold spices and velvety textures. This recipe features tender, golden-seared chicken breasts simmered in a luscious sauce made from roasted poblano peppers, heavy cream, and aromatic garlic and onions. The smoky poblanos, paired with a hint of cumin and zesty lime juice, create a perfectly balanced flavor profile that’s both hearty and vibrant. Whether served over fluffy rice, creamy mashed potatoes, or your favorite sautéed vegetables, this one-pan dinner is as versatile as it is delicious. Quick to prepare in under 45 minutes, it's a family-friendly meal that's bound to impress. Perfect for weeknight dinners or special occasions, this Creamy Poblano Chicken recipe is a standout addition to any table!
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Recipe Information
Ingredients
- 4 pieces Chicken breast
- 2 large Poblano peppers
- 1 cup Heavy cream
- 0.5 cup Chicken broth
- 3 large Garlic cloves
- 1 medium Onion
- 2 tablespoons Olive oil
- 1 tablespoon Butter
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 0.5 teaspoon Cumin powder
- 1 tablespoon Lime juice
- 2 tablespoons Fresh cilantro
Instructions
Roast the poblano peppers over an open flame or in the oven until the skin is charred and blistered. Transfer to a bowl, cover with plastic wrap, and let steam for 10 minutes. Peel off the skin, remove the seeds and stems, and roughly chop the peppers.
Season the chicken breasts with salt, pepper, and cumin powder on both sides.
Heat the olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 4-5 minutes on each side until golden brown. Remove chicken from the skillet and set aside.
In the same skillet, add butter and let it melt. Add the chopped onion and sauté for 3-4 minutes until translucent. Add minced garlic and cook for another 1-2 minutes until fragrant.
Add the chopped roasted poblano peppers to the skillet and cook for 2 minutes, stirring occasionally. Pour in the chicken broth and heavy cream, stirring to combine.
Let the mixture simmer for about 5 minutes. Use an immersion blender or a regular blender to puree the sauce until smooth and creamy. Return the sauce to the skillet.
Add the cooked chicken breasts back into the skillet with the sauce. Reduce the heat to low and let the chicken simmer in the sauce for 10-12 minutes until fully cooked and tender. Stir in the lime juice.
Garnish with freshly chopped cilantro and serve hot with rice, mashed potatoes, or your favorite vegetables.
Nutrition Facts
Calories |
2017 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 138.1 g | 177% | |
| Saturated Fat | 63.1 g | 316% | |
| Polyunsaturated Fat | 5.4 g | ||
| Cholesterol | 686 mg | 229% | |
| Sodium | 4405 mg | 192% | |
| Total Carbohydrate | 38.1 g | 14% | |
| Dietary Fiber | 7.2 g | 26% | |
| Total Sugars | 16.4 g | ||
| Protein | 142.0 g | 284% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 183 mg | 14% | |
| Iron | 5.7 mg | 32% | |
| Potassium | 2437 mg | 52% | |
*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.
