Creamy Poblano Chicken

Name: Creamy Poblano Chicken
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 people
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; 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

User Reviews

4.6

57 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
35 mins
Servings
4 people
Calories
438 kcal
Course
Main Course
Cuisine
Mexican

Creamy Poblano Chicken

Amy Matthews

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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.

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Ingredients

Servings

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

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Instructions

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 pepper on the top rack until it is blackened on all sides. Once the pepper is roasted, transfer to a large plastic bag and seal or a bowl covered with plastic wrap and let steam while you sear the chicken. Once the pepper has steamed for about 10 minutes, pull it out and peel the skin off. Take out the membranes and seeds as well.
While the peppers steam: Heat a large skillet over a medium heat. Add two tablespoons butter or olive oil. Season the chicken on both sides with salt and pepepr. Once the skillet is hot, add the chicken. Sear until golden brown, about 4-5 minutes. Flip and do the same on the other side. Sear until golden brown, another 3-4 minutes. 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.
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 sliced poblano peppers (the sliced peppers you did not roast and steam). Saute for about 5 minutes until softened. Season with a little salt . Add the garlic and cook another minute.
While the veggies cook, transfer the ROASTED poblano pepper to a blender along with cilantro, 1/4 teaspoon salt, and 1/2 cup chicken stock. Blend until smooth. Pour the pureed pepper mixture back into the skillet with the sliced peppers, onions, and garlic. Stir in the remaining 1/2 cup 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

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 Information

Show Details

Serving 1chicken breast with sauce and rice pilaf Calories 438kcal (22%) Carbohydrates 33g (11%) Protein 7g (14%) Fat 32g (49%) Saturated Fat 13g (65%) Cholesterol 62mg (21%) Sodium 788mg (33%) Potassium 223mg (6%) Fiber 1g (4%) Sugar 3g (6%) Vitamin A 656IU (13%) Vitamin C 4mg (4%) Calcium 48mg (5%) Iron 1mg (6%)

Nutrition Facts

Serving: 4people

Amount Per Serving

Calories 438 kcal

% Daily Value*

Serving	1chicken breast with sauce and rice pilaf
Calories	438kcal	22%
Carbohydrates	33g	11%
Protein	7g	14%
Fat	32g	49%
Saturated Fat	13g	65%
Cholesterol	62mg	21%
Sodium	788mg	33%
Potassium	223mg	5%
Fiber	1g	4%
Sugar	3g	6%
Vitamin A	656IU	13%
Vitamin C	4mg	4%
Calcium	48mg	5%
Iron	1mg	6%