Chicken Breasts in Poblano Sauce
Elevate your weeknight dinner with this irresistibly creamy and flavorful Chicken Breasts in Poblano Sauce recipe. Juicy, seasoned chicken breasts are paired with a luxurious sauce made from roasted poblano peppers, sautéed garlic, and onions, blended to silky perfection with chicken broth and heavy cream. The charred poblano peppers add a smoky depth of flavor, while a touch of cilantro offers a fresh finish. Ready in just 45 minutes, this dish is as quick as it is delicious—perfect for impressing guests or upgrading your family dinner routine. Serve it with rice, tortillas, or your favorite roasted vegetables for a complete and satisfying meal. Whether you’re craving bold, Mexican-inspired flavors or simply want a new one-pan recipe to add to your repertoire, this creamy poblano chicken is guaranteed to hit the spot!
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Ingredients
- 4 pieces Chicken breasts
- 3 whole Poblano peppers
- 2 tablespoons Cooking oil
- 2 pieces Garlic cloves
- 0.5 whole White onion
- 1 cup Chicken broth
- 0.75 cup Heavy cream
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Cilantro (optional, for garnish)
Directions
Step 1
Preheat a dry skillet or grill pan over medium-high heat. Roast the poblano peppers until their skins are charred and blistered on all sides, about 5-7 minutes. Turn frequently to ensure even charring.
Step 2
Place the charred poblano peppers in a bowl and cover with plastic wrap or a lid to steam for 10 minutes. This will help loosen the skins.
Step 3
While the peppers are steaming, season the chicken breasts with salt and black pepper on both sides.
Step 4
Heat 1 tablespoon of cooking oil in a large skillet over medium heat. Add the chicken breasts and sear for 5-6 minutes per side, or until golden brown and cooked through. Remove the chicken from the skillet and set aside.
Step 5
Peel the charred skins off the poblano peppers, then remove the stems and seeds. Roughly chop the peppers.
Step 6
In the same skillet used for the chicken, add the remaining 1 tablespoon of cooking oil. Sauté the diced onion and minced garlic until softened and fragrant, about 3-4 minutes.
Step 7
Transfer the sautéed onion, garlic, and poblano peppers to a blender or food processor. Add the chicken broth and blend until smooth.
Step 8
Pour the poblano sauce back into the skillet and stir in the heavy cream. Season with salt to taste and simmer over low heat for 5 minutes, stirring occasionally.
Step 9
Return the cooked chicken breasts to the skillet, spooning the sauce over the top. Simmer for an additional 5 minutes to allow the flavors to meld.
Step 10
Serve the chicken breasts hot with the poblano sauce spooned generously over them. Garnish with chopped cilantro if desired. Enjoy!
Nutrition Facts
| Serving size | (1533.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2120.5 |
| Total Fat 114.1g | 0% |
| Saturated Fat 47.1g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 752.0mg | 0% |
| Sodium 3525.6mg | 0% |
| Total Carbohydrate 29.2g | 0% |
| Dietary Fiber 7.5g | 0% |
| Total Sugars 16.4g | |
| Protein 221.2g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 145.5mg | 0% |
| Iron 7.5mg | 0% |
| Potassium 1171.3mg | 0% |
Source of Calories