This Poblano Chicken Breast recipe delivers smoky, complex flavor with minimal fuss. Roasted poblanos create a creamy, slightly spicy sauce that clings to juicy chicken for a restaurant-quality meal. It’s a fantastic way to spice up your weeknight dinner rotation.
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Why You’ll Love This Poblano Chicken Breast
- Flavor explosion: Smoky poblanos, creamy sauce, and tender chicken create unbeatable depth.
- Impressive presentation: Looks gourmet but is surprisingly straightforward to make.
- Wonderfully versatile: Serve over rice, with tortillas, or in quesadillas—leftovers are excellent.
- Game-changing sauce: You’ll want to put this creamy poblano sauce on everything.
Ingredients & Tools
- 4 boneless, skinless chicken breasts (about 1.5 lbs / 680 g)
- 3-4 large fresh poblano peppers
- 1 medium white onion, roughly chopped
- 4 cloves garlic, peeled
- 1 cup heavy cream or Mexican crema
- 1/2 cup chicken broth
- 2 tbsp olive oil, divided
- 1 tsp ground cumin
- 1/2 tsp dried oregano (preferably Mexican)
- 1/4 cup fresh cilantro, chopped
- To taste salt and freshly ground black pepper
- For serving: lime wedges, queso fresco or cotija cheese
Tools: A good blender or food processor, a large oven-safe skillet, and a pair of tongs.
Notes: Don’t skip the fresh poblanos—they’re the star here. Using rich chicken broth makes a noticeable difference in sauce depth.
Nutrition (per serving)
| Calories: | 420 kcal |
| Protein: | 35 g |
| Fat: | 28 g |
| Carbs: | 8 g |
| Fiber: | 2 g |
Serves: 4 | Prep Time: 15 minutes | Cook Time: 30 minutes | Total Time: 45 minutes
Before You Start: Tips & Ingredient Notes
- Choosing your poblanos. Look for peppers that are deep green, firm, and glossy with smooth skin. Avoid any with soft spots or wrinkles. They should feel heavy for their size.
- Don’t fear the heat. Poblanos are generally mild, but occasionally you’ll get a spicier one. If you’re sensitive to heat, you can remove the seeds and membranes after roasting for a even milder flavor.
- To cream or to crema? Heavy cream gives you a richer, thicker sauce, while Mexican crema offers a tangier, slightly thinner consistency. Both are delicious, so it’s really a matter of personal preference.
- Get your skillet hot. Properly searing the chicken is crucial for locking in juices and creating those lovely browned bits at the bottom of the pan—that’s pure flavor for your sauce later on.
How to Make Poblano Chicken Breast
Step 1: First, we need to roast the poblanos. Place them directly over the flame of a gas burner on medium-high heat, or under your oven’s broiler. Use tongs to turn them occasionally until the skin is blistered and charred black all over. This should take about 5-7 minutes. You’ll hear a little sizzle and smell that amazing smoky aroma. Once they’re nicely blackened, immediately transfer them to a bowl and cover it tightly with plastic wrap. Let them steam for 10 minutes—this makes peeling the skin off an absolute breeze.
Step 2: While the peppers steam, pat your chicken breasts dry with paper towels and season both sides generously with salt, pepper, and the cumin. This is the foundation of your flavor, so don’t be shy. Heat one tablespoon of olive oil in your large skillet over medium-high heat. Once the oil is shimmering, add the chicken breasts. You should hear a confident sizzle. Sear them for about 5-6 minutes per side, until they develop a beautiful golden-brown crust. They don’t need to be cooked through yet—we’ll finish them in the sauce. Remove them to a plate and set aside.
Step 3: Back to our poblanos. After they’ve steamed, the skins should rub off easily under cool running water. Don’t worry about getting every last bit of char—a little adds flavor. Slice them open, remove the stems and seeds, and give them a rough chop. Reduce the heat under your skillet to medium and add the remaining tablespoon of oil. Sauté the chopped onion and whole garlic cloves until they’re soft and fragrant, about 4-5 minutes. You’ll notice the onions becoming translucent.
Step 4: Now for the magic part—the sauce. Transfer the sautéed onions and garlic to your blender. Add the chopped, roasted poblanos, cilantro, oregano, and the chicken broth. Blend on high until the mixture is completely smooth. It should be a vibrant green color and smell incredible. Take a quick taste and season with salt accordingly.
Step 5: Pour the poblano puree back into the same skillet you used for the chicken. Let it simmer for 2-3 minutes, stirring occasionally. This cooks the raw flavor out of the puree and allows it to thicken slightly. Then, stir in the heavy cream or crema until everything is well combined and the sauce is a lovely pale green.
Step 6: Nestle the seared chicken breasts back into the skillet, along with any juices that accumulated on the plate. Spoon some of the sauce over the top of each piece. Let it simmer gently for another 8-10 minutes, or until the chicken is cooked through (it should register 165°F / 74°C on an instant-read thermometer). The sauce will thicken and cling to the chicken beautifully.
Step 7: Your Poblano Chicken Breast is ready! Serve it immediately, spooning plenty of that luscious sauce over the top. A final squeeze of fresh lime juice and a crumbling of queso fresco right before serving really makes all the flavors pop.
Storage & Freshness Guide
- Fridge: Store in an airtight container for up to 3 days.
- Freezer: Freeze sauce (without chicken) for up to 3 months; thaw overnight in fridge.
- Reviving: Reheat gently on stovetop with a splash of broth to loosen sauce.
Serving Suggestions
Complementary Dishes
- Cilantro Lime Rice — The bright, citrusy notes cut through the richness of the sauce perfectly, and it’s fantastic for sopping up every last drop.
- Charred Corn and Black Bean Salad — Adds a sweet, smoky, and fresh element that provides a wonderful textural contrast to the creamy chicken.
- Warm Corn Tortillas — Absolutely essential if you want to make little tacos or just enjoy tearing off pieces to scoop up the chicken and sauce.
Drinks
- A crisp, Mexican Lager — The light, clean bubbles and mild bitterness are the ultimate palate cleanser between bites of the flavorful, creamy chicken.
- Classic Margarita on the rocks — The tangy lime and tequila work wonders with the smoky-spicy notes of the poblanos, creating a truly festive pairing.
- Sparkling Water with Lime — A simple, refreshing non-alcoholic option that highlights the dish’s flavors without competing with them.
Something Sweet
- Mango Sorbet — The intense, fruity sweetness and cool temperature are a dreamy way to finish the meal after the savory, slightly spicy main course.
- Flan — The rich, creamy caramel custard is a classic and beloved ending that complements the Mexican-inspired flavors of the dish.
- Churros with Chocolate Sauce — Because who can resist warm, cinnamony fried dough? It’s a fun, celebratory end to the feast.
Top Mistakes to Avoid
- Mistake: Not properly charring the poblanos. If the skin isn’t blistered and blackened, it won’t peel off easily, and you’ll miss out on that essential smoky flavor. Be patient and get them good and charred.
- Mistake: Overcooking the chicken before adding the sauce. Remember, you’re just searing it for color. It will finish cooking in the sauce, which keeps it incredibly moist and tender. I’ve messed this up before too, and it leads to dry chicken.
- Mistake: Blending the sauce while the ingredients are still piping hot. If your blender is completely sealed, the steam can build up pressure and cause a messy—and potentially dangerous—explosion. Let the mixture cool for a few minutes, and always remove the center cap from the lid, covering it with a towel instead.
- Mistake: Skipping the fresh lime at the end. That hit of acidity is not just a garnish; it’s a crucial element that brightens the entire dish and balances the creaminess. Don’t forget it!
Expert Tips
- Tip: For an extra layer of flavor, you can deglaze the pan with a splash of white wine or a little more broth after sautéing the onions and garlic, scraping up all the browned bits from the chicken, before adding the mixture to the blender.
- Tip: If your sauce is too thin after adding the chicken back in, you can remove the cooked chicken and let the sauce simmer for a few more minutes to reduce and thicken. If it’s too thick, just stir in a tablespoon or two of additional broth or water.
- Tip: To make this ahead, you can prepare the poblano sauce up to two days in advance and store it in the fridge. When you’re ready to eat, just sear your chicken, warm up the sauce, and combine everything to finish cooking.
- Tip: For a richer, nuttier dimension, try toasting a handful of raw pumpkin seeds (pepitas) in a dry skillet until they pop, then blend them right into the sauce with the poblanos.
FAQs
Can I make this dish spicier?
Absolutely! If you love heat, you have a few great options. You can leave all the seeds in the poblanos, add one or two serrano or jalapeño peppers to the roasting process, or stir in a finely chopped chipotle pepper in adobo sauce when you add the cream. Just start with a little—you can always add more spice, but you can’t take it away.
What can I use instead of heavy cream?
For a lighter version, full-fat coconut milk can be a surprisingly good substitute, adding a subtle sweetness. Greek thinned out with a bit of milk can also work in a pinch, though the sauce won’t be quite as luxuriously smooth. Honestly, for the best texture, I’d stick with cream or crema.
How do I store and reheat leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. The best way to reheat is gently on the stovetop over low heat, adding a splash of broth or water to loosen the sauce back up. Microwaving can cause the cream to separate and the chicken to become rubbery.
Can I use a different cut of chicken?
You sure can. Chicken thighs would be fantastic here—they’re harder to overcook and stay incredibly juicy. Just adjust the cooking time accordingly, as they may take a few minutes longer to cook through. You could also use cutlets, which would cook much faster.
Is there a way to make this without a blender?
While a blender gives you the silkiest, most restaurant-style sauce, you can make a more rustic version by very finely dicing the roasted poblanos and onions and mashing the garlic. The texture will be chunkier, but the flavor will still be wonderful. An immersion blender is another great tool for this job.
Poblano Chicken Breast
Make this easy Poblano Chicken Breast with a creamy roasted poblano sauce for a flavorful, restaurant-quality meal. Ready in 45 minutes! Get the recipe now.
Ingredients
For the main ingredients:
-
4 boneless, skinless chicken breasts (about 1.5 lbs / 680 g)
-
3-4 large fresh poblano peppers
-
1 medium white onion (roughly chopped)
-
4 cloves garlic (peeled)
-
1 cup heavy cream or Mexican crema
-
1/2 cup chicken broth
-
2 tbsp olive oil (divided)
-
1 tsp ground cumin
-
1/2 tsp dried oregano (preferably Mexican)
-
1/4 cup fresh cilantro (chopped)
-
salt and freshly ground black pepper (to taste)
-
lime wedges, queso fresco or cotija cheese (for serving)
Instructions
-
First, we need to roast the poblanos. Place them directly over the flame of a gas burner on medium-high heat, or under your oven’s broiler. Use tongs to turn them occasionally until the skin is blistered and charred black all over. This should take about 5-7 minutes. You'll hear a little sizzle and smell that amazing smoky aroma. Once they're nicely blackened, immediately transfer them to a bowl and cover it tightly with plastic wrap. Let them steam for 10 minutes—this makes peeling the skin off an absolute breeze.01
-
While the peppers steam, pat your chicken breasts dry with paper towels and season both sides generously with salt, pepper, and the cumin. This is the foundation of your flavor, so don't be shy. Heat one tablespoon of olive oil in your large skillet over medium-high heat. Once the oil is shimmering, add the chicken breasts. You should hear a confident sizzle. Sear them for about 5-6 minutes per side, until they develop a beautiful golden-brown crust. They don't need to be cooked through yet—we'll finish them in the sauce. Remove them to a plate and set aside.02
-
Back to our poblanos. After they've steamed, the skins should rub off easily under cool running water. Don't worry about getting every last bit of char—a little adds flavor. Slice them open, remove the stems and seeds, and give them a rough chop. Reduce the heat under your skillet to medium and add the remaining tablespoon of oil. Sauté the chopped onion and whole garlic cloves until they're soft and fragrant, about 4-5 minutes. You'll notice the onions becoming translucent.03
-
Now for the magic part—the sauce. Transfer the sautéed onions and garlic to your blender. Add the chopped, roasted poblanos, cilantro, oregano, and the chicken broth. Blend on high until the mixture is completely smooth. It should be a vibrant green color and smell incredible. Take a quick taste and season with salt accordingly.04
-
Pour the poblano puree back into the same skillet you used for the chicken. Let it simmer for 2-3 minutes, stirring occasionally. This cooks the raw flavor out of the puree and allows it to thicken slightly. Then, stir in the heavy cream or crema until everything is well combined and the sauce is a lovely pale green.05
-
Nestle the seared chicken breasts back into the skillet, along with any juices that accumulated on the plate. Spoon some of the sauce over the top of each piece. Let it simmer gently for another 8-10 minutes, or until the chicken is cooked through (it should register 165°F / 74°C on an instant-read thermometer). The sauce will thicken and cling to the chicken beautifully.06
-
Your Poblano Chicken Breast is ready! Serve it immediately, spooning plenty of that luscious sauce over the top. A final squeeze of fresh lime juice and a crumbling of queso fresco right before serving really makes all the flavors pop.07
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