Chicken Breasts Con Rajas

Delight your taste buds with Chicken Breasts Con Rajas, a flavorful Mexican-inspired dish that showcases tender chicken nestled in a creamy, smoky poblano pepper sauce. This recipe combines the charred, slightly spicy notes of roasted poblano peppers with sweet caramelized onions, garlic, and a velvety heavy cream base. Finished with a sprinkle of crumbly queso fresco or cotija cheese and a garnish of fresh cilantro, this dish is as vibrant as it is comforting. Perfect for weeknight dinners or special occasions, it pairs beautifully with rice, warm tortillas, or a squeeze of bright lime juice. With just 15 minutes of prep and simple ingredients, this hearty, crowd-pleasing recipe brings bold, authentic flavors to your table in no time!

Nutriscore Rating: 67/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 4 pieces boneless, skinless chicken breasts
• 3 whole poblano peppers
• 1 large white onion
• 3 pieces garlic cloves
• 1 cup heavy cream
• 2 tablespoons vegetable oil
• 1 cup chicken broth
• 1 teaspoon salt
• 0.5 teaspoon ground black pepper
• 0.5 cup queso fresco or crumbled cotija cheese
• 4 pieces lime wedges (optional)
• 2 tablespoons cilantro (chopped, for garnish)

Directions

Step 1

Roast the poblano peppers over an open flame or under a broiler until their skins are charred and blistered. Place them in a bowl, cover it with plastic wrap, and allow them to steam for 10 minutes.

Step 2

Peel the skins off the peppers and remove the stems and seeds. Slice the peppers into thin strips (rajas) and set aside.

Step 3

Slice the onion into thin strips and mince the garlic cloves.

Step 4

Season the chicken breasts with salt and ground black pepper on both sides.

Step 5

In a large skillet, heat 1 tablespoon of vegetable oil over medium heat. Add the chicken breasts and cook for 6-7 minutes per side, or until golden brown and cooked through. Remove the chicken from the skillet and set aside.

Step 6

In the same skillet, add the remaining tablespoon of vegetable oil. Sauté the onion and garlic until softened and fragrant, about 2-3 minutes.

Step 7

Add the poblano strips (rajas) to the skillet and cook for another 2 minutes, stirring occasionally.

Step 8

Pour in the chicken broth and bring to a gentle simmer. Let it cook for 3 minutes to reduce slightly.

Step 9

Stir in the heavy cream and lower the heat to medium-low. Let the sauce simmer for 5 minutes, stirring occasionally, until it thickens slightly.

Step 10

Return the cooked chicken breasts to the skillet, nestling them into the sauce. Spoon some of the sauce over the chicken to coat. Cook for an additional 5 minutes to allow the flavors to meld.

Step 11

Sprinkle queso fresco or crumbled cotija cheese over the chicken before serving. Garnish with chopped cilantro.

Step 12

Serve warm with lime wedges on the side for an optional squeeze of brightness. Pair with rice or warm tortillas, if desired.

Nutrition Facts

Serving size	(1862.3g)

Amount per serving	% Daily Value*
Calories	2710.0

Total Fat 158.2g	0%
Saturated Fat 76.2g	0%
Polyunsaturated Fat 16.8g
Cholesterol 917.1mg	0%
Sodium 4412.1mg	0%
Total Carbohydrate 47.6g	0%
Dietary Fiber 10.2g	0%
Total Sugars 26.4g
Protein 246.4g	0%

Vitamin D 7.0IU	0%
Calcium 834.4mg	0%
Iron 9.7mg	0%
Potassium 3258.8mg	0%

*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.

Source of Calories

Fat: 54.8%

Protein: 37.9%

Carbs: 7.3%