Poblano Chicken Awesomeness
Elevate your dinner game with "Poblano Chicken Awesomeness," a creamy, flavor-packed dish that features tender seared chicken breasts smothered in a velvety poblano pepper sauce. This irresistible recipe combines the smoky complexity of roasted poblano peppers, the richness of heavy cream, and the gooey perfection of melted Monterey Jack cheese. A blend of garlic, onion, cumin, and smoked paprika adds layers of depth, while a sprinkle of fresh cilantro and a squeeze of lime provide a bright, zesty finish. Perfectly suited for a cozy family dinner or a special occasion, this skillet masterpiece pairs beautifully with rice, roasted vegetables, or warm tortillas. Ready in just about an hour, this easy-to-follow recipe transforms simple ingredients into a restaurant-quality meal bursting with Tex-Mex charm.
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Ingredients
- 4 pieces boneless, skinless chicken breasts
- 3 whole poblano peppers
- 2 tablespoons olive oil
- 3 garlic cloves, minced
- 1 medium onion, finely diced
- 1 cup heavy cream
- 1 cup chicken broth
- 1 cup Monterey Jack cheese, shredded
- 2 tablespoons butter
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh cilantro, chopped (optional)
- 4 pieces lime wedges (optional)
Directions
Step 1
Preheat your oven's broiler and arrange the poblano peppers on a baking sheet.
Step 2
Broil the peppers about 2-3 inches from the heat source, turning occasionally, until the skins are charred and blistered (about 8-10 minutes).
Step 3
Remove the peppers from the oven and place them in a bowl, covering with plastic wrap to let them steam for 10 minutes. This will make it easier to peel off the skins.
Step 4
Once cooled, peel the skins from the peppers, remove the seeds and stems, and chop the peppers into small pieces. Set aside.
Step 5
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Season the chicken breasts with salt, pepper, smoked paprika, and cumin, then sear them in the skillet until golden brown on both sides (about 3-4 minutes per side). Remove the chicken and set aside.
Step 6
In the same skillet, add the remaining tablespoon of olive oil and sauté the minced garlic and diced onion until fragrant and softened, about 3-4 minutes.
Step 7
Add the butter to the skillet and let it melt. Stir in the chopped poblano peppers, heavy cream, and chicken broth. Bring the mixture to a gentle simmer.
Step 8
Reduce the heat to low and whisk in the shredded Monterey Jack cheese gradually, stirring constantly until the cheese is melted and the sauce is smooth and creamy.
Step 9
Return the seared chicken breasts to the skillet, spooning some of the sauce over them. Cover the skillet with a lid and simmer gently for 15-20 minutes, or until the chicken is cooked through and tender.
Step 10
Taste and adjust the seasoning with additional salt and pepper as needed.
Step 11
Garnish the dish with chopped fresh cilantro and serve with lime wedges on the side for a burst of freshness.
Step 12
Enjoy your Poblano Chicken Awesomeness with rice, roasted vegetables, or warm tortillas!
Nutrition Facts
| Serving size | (1795.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3022.9 |
| Total Fat 194.2g | 0% |
| Saturated Fat 92.5g | 0% |
| Polyunsaturated Fat 3.4g | |
| Cholesterol 997.4mg | 0% |
| Sodium 4427.0mg | 0% |
| Total Carbohydrate 41.4g | 0% |
| Dietary Fiber 9.6g | 0% |
| Total Sugars 18.7g | |
| Protein 252.9g | 0% |
| Vitamin D 35.4IU | 0% |
| Calcium 1008.3mg | 0% |
| Iron 11.7mg | 0% |
| Potassium 3212.8mg | 0% |
Source of Calories