Creamy poblano chicken is a simple, flavor-packed main dish. Bite-sized pieces of boneless, skinless chicken breasts are quickly sautéed, then simmered in a tangy, creamy poblano sauce.
If you want an easy weeknight chicken dinner that most people enjoy, this creamy poblano chicken fits the bill. The sauce is creamy and tangy, and the roasted-like flavor of poblano peppers brings a gentle smokiness without overpowering heat.
Ingredients
To prepare this dish you will need:
- Olive oil – for sautéing the chicken
- Onion – one small yellow onion, peeled and diced
- Chicken breasts – boneless, skinless, cut into bite-sized pieces
- Poblano peppers – seeded and diced
- Chicken broth – adds body and depth to the sauce
- Heavy cream – use full-fat cream for best texture and richness
- Lime – juice from one lime for brightness
- Cilantro – fresh, washed and roughly chopped
- Salt and pepper – to taste
How to Make
This recipe comes together quickly:
- Heat the oil in a large skillet over medium heat. When the oil shimmers, add the diced chicken and sauté, stirring occasionally, until the chicken is cooked through and no longer pink. Transfer the chicken to a plate and set aside.
- In the same skillet, add the diced onion and poblano peppers. Sauté, stirring often, until the vegetables are tender.
- Pour in the chicken broth, then add the heavy cream, lime juice, and chopped cilantro. Stir to combine and bring the mixture to a gentle simmer.
- Return the cooked chicken to the skillet. Stir, then simmer on medium heat for 15–20 minutes so the flavors meld and the sauce thickens slightly. Season with salt and pepper to taste.
- Serve warm over steamed white rice or your preferred grain and enjoy.
Storing Leftovers
Store any leftovers in an airtight container in the refrigerator for up to four days. Reheat gently in a skillet over low heat or in the microwave, adding a splash of chicken broth if the sauce has thickened too much.
What does a poblano pepper taste like?
Poblano peppers are milder and smokier than jalapeños. They have a green, slightly sweet pepper flavor with only mild heat, making them a great choice for creamy sauces.
Tips and Tricks
- If you need a substitute for poblanos, jalapeños will work but they are hotter and have less smokiness.
- Add extra seasoning without increasing heat: a pinch of cumin, garlic powder, and smoked paprika on the chicken enhances flavor without making it spicy.
- If the sauce thickens after refrigeration, reheat on the stove and stir in additional chicken broth until you reach the desired consistency.
Other Easy Chicken Dishes
If you enjoyed this creamy poblano chicken, try it alongside other simple chicken recipes for more weeknight options. This dish is versatile, family-friendly, and ready in under an hour.
Make it tonight and enjoy!
Creamy Poblano Chicken
Ingredients
- 2 tbsp extra virgin olive oil
- 1 small yellow onion, peeled & diced
- 1 1/2 lbs boneless, skinless chicken breasts, diced
- 2 poblano peppers, seeded & diced
- 1 1/2 cups chicken broth
- 1 cup heavy cream
- 1 lime, juiced
- 1 bunch fresh cilantro, washed & roughly chopped
- Salt & pepper, to taste
Instructions
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Add the oil to a large skillet set over medium heat. Add the chicken and sauté, stirring occasionally, until no pink remains. Transfer to a plate.
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Add the onion and poblano peppers to the skillet and sauté until tender, stirring often.
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Pour in the chicken broth, then stir in the heavy cream, lime juice, and cilantro. Mix until combined.
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Return the chicken to the skillet and simmer on medium heat for 15–20 minutes. Season with salt and pepper to taste.
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Serve warm over steamed white rice and enjoy.
Notes
- Substitute jalapeños if necessary, but expect more heat and less smokiness.
- For extra flavor without heat, season the chicken with cumin, garlic powder, and smoked paprika.
- If the sauce thickens in the fridge, reheat and stir in additional chicken broth to loosen it.