Go Back
+ servings

Creamy Poblano Chicken

If you guys are sick of average chicken dinner after average chicken dinner, let me introduce you to our new best friend: Creamy Poblano Chicken with Cilantro Rice Pilaf. We sear chicken breasts in a little bit of butter, then simmer them in a ridiculously delicious poblano cream sauce studded with caramelized onions and sliced poblano peppers.

Course Main Course
Cuisine Mexican
Keyword poblano chicken, poblano cream sauce, poblano sauce
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4 people
Calories 438 kcal


  • 2 large poblano pepeprs
  • 3 tbsp olive oil or butter
  • 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
  • 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


  1. Slice one poblano pepper into thin strips. 

    Roast the other pepper. If you have a gas stove, turn the burner on and keep the pepper over the flame until it chars – you want it black on all sides. If you don’t have a gas stove, turn your broiler on and roast the peppers on the top rack until they are blackened on all sides. Once the peppers are roasted, transfer them to a large plastic baggie or a bowl covered with plastic wrap and let them steam while you sear the chicken. Once they’ve sat for about 10 minutes, pull them out and peel the skin off. Take out the membranes and seeds as well. 

  2. While the peppers steam. Add two tablespoons olive oil or butter a large skillet over a medium heat. Season the chicken on both sides with salt and pepepr. Once the skillet is hot, add the chicken. Sear until golden brown, flip and do the same on the other side. Take the chicken out and set aside. Don’t worry if the chicken is not cooked through, it will simmer in the sauce later to finish cooking.

  3. Once the chicken is seared, remove from the pan, and add remaining tablespoon of olive oil or butter to the pan. Add the onions and peppers. Saute for about 5 minutes until softened. Season lightly with salt . Add the garlic and cook another minute.

  4. While the veggies cook, transfer the ROASTED poblano pepper to a blender along with cilantro, 1/4 tespoon salt, and 1/2 cup chicken stock. Blend until smooth. Pour the pureed pepper back into the pot with the sliced peppers, onions, and garlic, and then stir in the remaining chicken stock, cream, lime juice, honey, and remaining 1/2 teaspoon salt. Bring to a boil and reduce to a simmer. Add the chcken breasts back to the skillet with the sauce, cover and simmer until the chicken is cooked through. It should read 165 degrees on an instant read thermomter. If needed, add a little bit more chicken stock to loosen the sauce. Season to taste with salt and pepper. Serve over rice pilaf, pasta, or mashed potatoes.

Rice Pilaf

  1. Heat a medium saucepan over a medium heat. Add butter. Add the onion and garlic. Saute 1-2 minutes until softened. Add the orzo and rice. Toast until slightly brown, about 2-3 minutes. Stir in chicken stock and 1/4 teaspoons salt. Bring to a boil and reduce to a simmer. Cover and simmer for 15 minutes. Turn the heat off and let the rice steam for about 10-15 minutes. Fluff with a fork. Add cilantro and lime juice. Stir to combine. Season with salt and pepper.

Nutrition Facts
Creamy Poblano Chicken
Amount Per Serving (1 chicken breast with sauce and rice pilaf)
Calories 438 Calories from Fat 288
% Daily Value*
Fat 32g49%
Saturated Fat 13g81%
Cholesterol 62mg21%
Sodium 788mg34%
Potassium 223mg6%
Carbohydrates 33g11%
Fiber 1g4%
Sugar 3g3%
Protein 7g14%
Vitamin A 656IU13%
Vitamin C 4mg5%
Calcium 48mg5%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.