Creamy and Dreamy Poblano Chicken

Indulge in the rich, smoky flavors of Creamy and Dreamy Poblano Chicken—a one-skillet masterpiece that brings together tender, golden-seared chicken breasts with a luxurious poblano-infused cream sauce. Featuring roasted poblano peppers, sautéed onions, garlic, and a creamy blend of heavy cream and cream cheese, this dish is perfectly seasoned with cumin, paprika, and a hint of fresh cilantro for a bold yet balanced flavor profile. Ideal for weeknight dinners or special occasions, this 55-minute recipe is served with lime wedges for a zesty kick and pairs beautifully with rice, warm tortillas, or roasted veggies. The perfectly creamy sauce and smoky poblanos make this dish a true comfort food classic that will leave your taste buds craving more.

Nutriscore Rating: 67/100

Prep Time:20 mins

Cook Time:35 mins

Total Time:55 mins

Servings: 4

Ingredients

• 4 pieces boneless, skinless chicken breasts
• 3 whole poblano peppers
• 2 tablespoons olive oil
• 1 medium-sized, diced yellow onion
• 3 minced garlic cloves
• 1 cup chicken broth
• 1 cup heavy cream
• 4 ounces cream cheese
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons, chopped cilantro
• 1 cut into wedges (for serving) lime

Directions

Step 1

Preheat your oven's broiler to high. Place the poblano peppers on a baking sheet and broil them, turning every few minutes, until the skins are charred and blistered, about 8–10 minutes.

Step 2

Remove the poblanos from the oven and transfer to a bowl. Cover tightly with plastic wrap and let steam for 10 minutes. Once cool, peel off the charred skin, remove the seeds and stems, and dice the peppers. Set aside.

Step 3

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

Step 4

In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Sear the chicken breasts for 3–4 minutes on each side until golden brown. Remove from the skillet and set aside (they will finish cooking later).

Step 5

In the same skillet, add the remaining 1 tablespoon of olive oil. Sauté the diced onion for 3–4 minutes until softened, then add the minced garlic and cook for an additional 1 minute until fragrant.

Step 6

Reduce the heat to medium and stir in the diced roasted poblano peppers, cumin, chicken broth, and heavy cream. Bring to a gentle simmer.

Step 7

Add the cream cheese to the skillet and stir until fully melted and combined into the sauce. Taste and adjust seasoning with additional salt or pepper if needed.

Step 8

Return the chicken breasts to the skillet, spooning some sauce over the top. Cover and simmer gently for 15–20 minutes, or until the chicken is fully cooked and reaches an internal temperature of 165°F (74°C).

Step 9

Garnish with chopped cilantro. Serve immediately with lime wedges on the side, and pair with rice, tortillas, or roasted vegetables for a complete meal.

Nutrition Facts

Serving size	(1822.7g)

Amount per serving	% Daily Value*
Calories	2789.4

Total Fat 174.4g	0%
Saturated Fat 82.7g	0%
Polyunsaturated Fat 4.4g
Cholesterol 946.1mg	0%
Sodium 3920.5mg	0%
Total Carbohydrate 49.5g	0%
Dietary Fiber 11.3g	0%
Total Sugars 23.6g
Protein 232.3g	0%

Vitamin D 7.0IU	0%
Calcium 332.9mg	0%
Iron 11.9mg	0%
Potassium 3358.6mg	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: 58.2%

Protein: 34.5%

Carbs: 7.3%