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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
Servings: 4
Course: Main Course
Cuisine: Mexican
Calories: 438
Ingredients Equipment Method

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

Equipment

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

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Pour the poblano sauce into the skillet, season with salt, and simmer for a few minutes.
  6. Return the chicken to the skillet, cover, and let it cook in the sauce until fully done.
  7. 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.
  8. 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.