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A plated dish featuring the chicken smothered in poblano cream sauce, served over fluffy rice pilaf, garnished with fresh cilantro. The rich green sauce drapes over the tender chicken, creating a visually stunning dish.

Chicken Poblano Recipe

This Chicken Poblano recipe is a rich, creamy, and smoky dish bursting with flavor. The roasted poblano sauce adds depth, making it a perfect comforting meal for any occasion.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Main Course
Cuisine Mexican
Servings 4
Calories 438 kcal

Equipment

  • Cutting board & knife
  • Large skillet or pan
  • Blender or food processor
  • Tongs
  • Measuring cups & spoons

Ingredients
  

  • 2 large poblano peppers
  • 3 tbsp olive oil or butter divided
  • 4 chicken breasts
  • 1/2 large onion sliced
  • 2 large garlic cloves minced
  • 1 cup low-sodium chicken stock plus a little bit more if needed
  • 3/4 tsp kosher salt divided
  • 1 cup packed cilantro leaves
  • 3/4 cup heavy cream
  • 1 tbsp lime juice
  • 1 tsp honey

Rice Pilaf:

  • 1 tbsp butter or olive oil
  • 1/2 small onion diced (about 1/2 cup)
  • 2 large garlic cloves minced
  • 1/2 cup jasmine rice
  • 1/4 cup orzo regular or whole-wheat
  • 1 1/4 cup low-sodium chicken stock
  • 1/2 tsp kosher salt
  • 2 tsp lime juice
  • 1/4 cup cilantro chopped

Instructions
 

  • Roast the poblano peppers over an open flame or in a skillet until charred, then peel, remove seeds, and set aside.
    Two large poblano peppers roasting over an open flame on a gas stovetop, their skin blistering and charring evenly. The peppers rest on a wire rack above the flame, with a pair of tongs nearby, ready to turn them.
  • Heat 2 tablespoons of olive oil in a skillet over medium heat and sear the chicken breasts until golden brown, then remove and set aside.
    A black cast-iron skillet on the white marble cooktop, with two golden-brown seared chicken breasts sizzling in hot olive oil. A spatula is nearby, ready to flip them.
  • In the same skillet, sauté onions and garlic until soft and fragrant.
    The black cast-iron skillet on the white marble cooktop, now with sliced onions and minced garlic being sautéed in olive oil. The mixture turns soft and fragrant, releasing a rich aroma.
  • Blend roasted poblanos with cilantro, heavy cream, lime juice, honey, and chicken stock until smooth.
    The black cast-iron skillet on the white marble cooktop, now with the seared chicken breasts nestled in the poblano sauce, gently simmering. The sauce coats the chicken, absorbing the rich flavors.
  • Pour the poblano sauce into the skillet, season with salt, and simmer for a few minutes.
  • Return the chicken to the skillet, cover, and let it cook in the sauce until fully done.
  • Prepare the rice pilaf by toasting orzo and jasmine rice in butter, then simmering with chicken stock until fluffy.
    A stainless steel saucepan on the white marble cooktop, where orzo and jasmine rice are toasting in melted butter, turning golden brown. A wooden spoon stirs the mixture, ensuring even toasting.
  • Serve the chicken with poblano sauce over rice, garnished with fresh cilantro.
    A plated dish featuring the chicken smothered in poblano cream sauce, served over fluffy rice pilaf, garnished with fresh cilantro. The rich green sauce drapes over the tender chicken, creating a visually stunning dish.