Creamy Poblano Chicken Recipe

Introduction

Creamy Poblano Chicken is a flavorful dish featuring tender chicken breasts simmered in a rich, roasted poblano pepper sauce. Served best over a fragrant cilantro-lime rice pilaf, it’s a comforting and vibrant meal perfect for any night of the week.

Ingredients

• 2 large poblano peppers
• 3 tbsp olive oil or butter, divided
• 4 chicken breasts
• 1/2 large onion, sliced
• 2 large garlic cloves, minced
• 1 cup low-sodium chicken stock, plus more if needed
• 3/4 tsp kosher salt, divided
• 1 cup packed cilantro leaves
• 3/4 cup heavy cream
• 1 tbsp lime juice
• 1 tsp honey
• 1 tbsp butter or olive oil
• 1/2 small onion, diced (about 1/2 cup)
• 2 large garlic cloves, minced
• 1/2 cup jasmine rice
• 1/4 cup orzo (regular or whole-wheat)
• 1 1/4 cup low-sodium chicken stock
• 1/2 tsp kosher salt
• 2 tsp lime juice
• 1/4 cup cilantro, chopped

Instructions

1. Step 1: Slice one poblano pepper into thin strips.
2. Step 2: Roast the other poblano pepper. If you have a gas stove, hold the pepper over the flame until it is blackened on all sides. If using a broiler, roast the pepper on the top rack until charred. Transfer the pepper to a sealed plastic bag or cover with plastic wrap and let it steam for about 10 minutes. Peel off the skin, then remove the membranes and seeds.
3. Step 3: While the pepper steams, heat a large skillet over medium heat. Add two tablespoons of butter or olive oil. Season the chicken breasts with salt and pepper. Sear chicken in the skillet until golden brown on one side, about 4-5 minutes, then flip and cook another 3-4 minutes. Remove chicken and set aside; it will finish cooking in the sauce.
4. Step 4: Add the remaining tablespoon of butter or olive oil to the skillet. Sauté the sliced onions and sliced poblano strips until softened, about 5 minutes. Season lightly with salt. Add the minced garlic and cook for one more minute.
5. Step 5: Place the roasted poblano pepper in a blender with cilantro, 1/4 teaspoon salt, and 1/2 cup chicken stock. Blend until smooth. Pour the puree into the skillet with the sautéed vegetables. Add the remaining 1/2 cup chicken stock, heavy cream, lime juice, honey, and the remaining 1/2 teaspoon salt. Bring to a boil, then reduce to a simmer. Return the chicken breasts to the skillet, cover, and simmer until the chicken reaches 165°F (75°C) internally. Add more chicken stock if the sauce is too thick. Adjust seasoning with salt and pepper. Serve over rice pilaf, pasta, or mashed potatoes.
6. Step 6: To prepare the rice pilaf, heat a medium saucepan over medium heat. Add butter, then sauté diced onion and minced garlic for 1-2 minutes until softened. Stir in orzo and jasmine rice, toasting until lightly browned, about 2-3 minutes.
7. Step 7: Pour in chicken stock and 1/4 teaspoon salt. Bring to a boil, reduce heat, cover, and simmer for 15 minutes. Turn off heat and let the rice steam for an additional 10-15 minutes. Fluff with a fork, then stir in chopped cilantro and lime juice. Season with salt and pepper to taste.

Tips & Variations

• For a smoky depth, roast the poblanos over an open flame rather than under a broiler if possible.
• Add a pinch of cumin or smoked paprika to the sauce for extra warmth and complexity.
• Use chicken thighs instead of breasts for more moist and flavorful meat.
• Serve with creamy mashed potatoes or pasta if you prefer a different base than rice pilaf.

Storage

Store leftover creamy poblano chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of chicken stock or cream to loosen the sauce if necessary. The rice pilaf can be stored separately for up to 4 days and reheated with a sprinkle of water to refresh.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe gluten-free?

Yes. Replace the orzo with additional rice or a gluten-free grain to keep the dish gluten-free.

How can I tell when the chicken is fully cooked?

The safest way is to use an instant-read thermometer. The internal temperature of the chicken should reach 165°F (75°C) to ensure it is fully cooked and safe to eat.

Creamy Poblano Chicken Recipe

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★★★★★

4.9 from 50 reviews

Creamy Poblano Chicken is a flavorful skillet dish featuring tender seared chicken breasts simmered in a rich and creamy roasted poblano pepper sauce, enhanced with cilantro, lime, and a touch of honey. Served over a fragrant jasmine rice and orzo pilaf, this comforting meal balances smoky heat with creamy textures and bright, fresh flavors for an impressive yet easy-to-make dinner.

• Author: Lara
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Mexican

Ingredients

Scale 1x2x3x

For the Chicken and Sauce

• 2 large poblano peppers
• 3 tbsp olive oil or butter, divided
• 4 chicken breasts
• 1/2 large onion, sliced
• 2 large garlic cloves, minced
• 1 cup low-sodium chicken stock, plus more if needed
• 3/4 tsp kosher salt, divided
• 1 cup packed cilantro leaves
• 3/4 cup heavy cream
• 1 tbsp lime juice
• 1 tsp honey

For the Rice Pilaf

• 1 tbsp butter or olive oil
• 1/2 small onion, diced (about 1/2 cup)
• 2 large garlic cloves, minced
• 1/2 cup jasmine rice
• 1/4 cup orzo (regular or whole-wheat)
• 1 1/4 cup low-sodium chicken stock
• 1/2 tsp kosher salt
• 2 tsp lime juice
• 1/4 cup cilantro, chopped

Instructions

1. Prepare Peppers: Slice one poblano pepper into thin strips for sautéing. Roast the other poblano pepper by charring it on all sides over a gas stove flame or under the broiler until blackened. Place the roasted pepper in a sealed plastic bag or covered bowl to steam for about 10 minutes. After steaming, peel off the skin and remove the membranes and seeds.
2. Sear Chicken: Heat a large skillet over medium heat and add 2 tablespoons butter or olive oil. Season the chicken breasts with salt and pepper on both sides. Once the skillet is hot, add the chicken breasts and sear until golden brown, about 4-5 minutes per side. Remove chicken and set aside; it will finish cooking in the sauce.
3. Sauté Vegetables: In the same skillet, add the remaining tablespoon of butter or olive oil. Add the sliced onion and the raw sliced poblano pepper. Sauté for about 5 minutes until softened, seasoning lightly with salt. Add the minced garlic and cook for an additional minute until fragrant.
4. Make Poblano Sauce: In a blender, combine the roasted peeled poblano pepper, cilantro leaves, 1/4 teaspoon salt, and 1/2 cup chicken stock. Blend until smooth. Pour this mixture into the skillet with the sautéed peppers, onions, and garlic. Stir in the remaining 1/2 cup chicken stock, heavy cream, lime juice, honey, and the remaining 1/2 teaspoon salt. Bring sauce to a boil, then reduce to a simmer.
5. Simmer Chicken in Sauce: Return the seared chicken breasts to the skillet, submerging them in the sauce. Cover and simmer until chicken reaches an internal temperature of 165°F (74°C), about 10-15 minutes. If the sauce becomes too thick, add a little more chicken stock to loosen it. Taste and adjust seasoning with salt and pepper as needed.
6. Prepare Rice Pilaf: Heat a medium saucepan over medium heat and add butter. Sauté the diced onion and minced garlic for 1-2 minutes until softened. Add the jasmine rice and orzo, toasting them until lightly browned, about 2-3 minutes. Stir in chicken stock and 1/4 teaspoon salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Turn off heat and let the rice steam for another 10-15 minutes.
7. Finish Rice Pilaf and Serve: Fluff the cooked rice pilaf with a fork, then stir in chopped cilantro and lime juice. Season with salt and pepper to taste. Serve the creamy poblano chicken over the rice pilaf for a complete, satisfying meal.

Notes

• Roasting the poblano pepper adds a smoky depth to the sauce, but if unavailable, you can use roasted green chiles or charred green bell peppers as a substitute.
• Ensure the chicken is cooked to an internal temperature of 165°F for safety and optimal juiciness.
• If you prefer a thinner sauce, add additional chicken stock gradually to reach desired consistency.
• For extra flavor, garnish with additional fresh cilantro or a squeeze of lime juice just before serving.
• This dish pairs well with mashed potatoes or pasta as alternatives to rice pilaf.

Keywords: Creamy Poblano Chicken, Mexican chicken recipe, roasted poblano sauce, chicken breast skillet, creamy cilantro lime sauce, chicken with rice pilaf, Mexican comfort food