If you’re looking for a dinner that’s both comforting and bursting with flavor, Creamy Poblano Chicken is the perfect choice. This dish combines tender, seared chicken breasts with a rich, velvety sauce made from roasted poblano peppers, cream, and spices. The result is a slightly smoky, mildly spicy, and utterly satisfying meal that pairs beautifully with rice, tortillas, or roasted vegetables.
Poblano peppers bring a unique depth of flavor—they’re mild in heat but full of earthy richness, making them a perfect base for a creamy sauce. This recipe takes simple ingredients and elevates them into something restaurant-worthy, yet easy enough for weeknight cooking.
Ingredients:
4 boneless, skinless chicken breasts (or thighs for more juiciness)
2 tablespoons olive oil or butter
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon smoked paprika (optional)
3 poblano peppers
1 small onion, chopped
3 cloves garlic, minced
1 cup chicken broth
1 cup heavy cream (or Mexican crema for authenticity)
1/2 cup cream cheese or sour cream (for extra creaminess)
1/2 cup shredded Monterey Jack or mozzarella cheese
1 tablespoon fresh lime juice Fresh cilantro, for garnish
Instructions:
Step 1: Roast the Poblanos
Place poblano peppers directly over an open flame (gas stove or grill) or under the broiler.
Roast until the skins are blistered and charred, about 5–7 minutes per side.
Place them in a bowl, cover with plastic wrap, and let steam for 10 minutes.
Peel off skins, remove seeds, and roughly chop the flesh.
Step 2: Cook the Chicken
Season chicken breasts with salt, pepper, and paprika.
Heat olive oil in a large skillet over medium-high heat.
Sear chicken for 4–5 minutes per side until golden brown and nearly cooked through. Remove and set aside.
Step 3: Make the Creamy Poblano Sauce
In the same skillet, add chopped onion and garlic, sautéing until softened and fragrant.
Add the roasted poblano peppers and chicken broth. Simmer for 5 minutes.
Transfer mixture to a blender and blend until smooth.
Return to skillet and stir in heavy cream, cream cheese, and shredded cheese.
Simmer until thickened and creamy.
Step 4: Combine and Finish
Return chicken to the skillet, nestling it into the poblano cream sauce.
Simmer for 10 minutes, or until chicken is fully cooked (internal temperature 165°F / 74°C).
Stir in lime juice for brightness.
Step 5: Serve
Garnish with fresh cilantro and serve hot with Mexican rice, warm tortillas, or a side of roasted vegetables.
Tips for Success
Control the Heat: Poblanos are mild, but you can add a jalapeño or a pinch of chili flakes if you like more spice.
Cream Alternatives: For a lighter version, use half-and-half or Greek yogurt instead of heavy cream.
Cheese Choices: Oaxaca cheese gives a more authentic Mexican flavor, but Monterey Jack or mozzarella work well too.
Extra Depth: Add a splash of white wine to the sauce for richness before blending.
Make Ahead: The poblano sauce can be made a day ahead and reheated when ready to cook the chicken.
Why You’ll Love This Recipe
Creamy Poblano Chicken is the kind of dish that feels both indulgent and comforting. The smoky roasted peppers pair perfectly with the richness of cream and cheese, coating the tender chicken in a luscious sauce. It’s versatile enough to serve for a casual weeknight dinner or to impress guests at a dinner party.
