Pollo Con Chile Cream Sauce Chicken with Chile Cream Sauce
Indulge in the rich, bold flavors of Pollo Con Chile Cream Sauce, a Mexican-inspired dish that combines tender, seared chicken breasts with a luxuriously creamy, cheese-infused chile sauce. Featuring roasted poblano and jalapeño peppers blended with heavy cream, chicken broth, and cream cheese, this sauce is the perfect balance of smoky and spicy. Monterey Jack cheese adds a velvety finish, while fresh cilantro and a splash of lime juice brighten the dish. Ready in just an hour, this flavorful recipe is ideal for weeknight dinners or special gatherings. Serve with fluffy rice, warm tortillas, or your favorite side for a meal that’s sure to impress. Perfectly seasoned and packed with vibrant ingredients, this chicken with chile cream sauce is a must-try for lovers of bold and creamy comfort food.
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Recipe Information
Ingredients
- 4 pieces chicken breasts
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon garlic powder
- 2 whole poblano peppers
- 1 whole jalapeño pepper
- 1 small onion
- 3 whole garlic cloves
- 1.5 cups heavy cream
- 1 cup chicken broth
- 4 ounces cream cheese
- 1 cup shredded Monterey Jack cheese
- 0.25 cup cilantro
- 1 tablespoon lime juice
Instructions
Preheat your oven to 425°F (220°C).
Place the poblano peppers and the jalapeño on a baking sheet and roast for 15-20 minutes until the skins are blistered and charred, turning halfway through. Once done, place the peppers in a bowl and cover with plastic wrap to steam for 10 minutes.
While the peppers steam, season the chicken breasts on both sides with salt, black pepper, and garlic powder.
In a large skillet, heat olive oil over medium-high heat. Sear the chicken breasts for 3-4 minutes per side, until golden. Remove the chicken and set aside.
Peel and seed the roasted peppers, then roughly chop them. Set aside.
In the same skillet, add the chopped onion and minced garlic. Sauté for 2-3 minutes until softened and fragrant.
Reduce the heat to medium, then add the roasted peppers, heavy cream, chicken broth, and cream cheese to the skillet, stirring until the cream cheese has melted and the mixture is smooth.
Blend the sauce using an immersion blender until creamy and well-incorporated. Alternatively, transfer the mixture to a blender, blend until smooth, and return it to the skillet.
Stir the shredded Monterey Jack cheese into the sauce until melted. Add the chopped cilantro and lime juice, stirring to combine.
Return the chicken breasts to the skillet and spoon the sauce over them. Cover the skillet and simmer on low heat for 15-20 minutes, or until the chicken is fully cooked with an internal temperature of 165°F (75°C).
Serve the chicken hot, topped with additional sauce and garnished with extra cilantro if desired. Pair with rice, tortillas, or a side of your choice.
Nutrition Facts
Calories |
882 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.4 g | 79% | |
| Saturated Fat | 31.6 g | 158% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 294 mg | 98% | |
| Sodium | 1063 mg | 46% | |
| Total Carbohydrate | 9.9 g | 4% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 3.3 g | ||
| Protein | 64.7 g | 129% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 273 mg | 21% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 746 mg | 16% | |
*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.
