Creamy Poblano Chicken
User Reviews
5
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Prep Time
5 mins
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Cook Time
20 mins
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Total Time
25 mins
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Servings
6
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Calories
343 kcal
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Course
Main Course
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Cuisine
Mexican
Creamy Poblano Chicken
Description
The recipe begins by roasting poblano peppers until their skins char, then steaming and peeling to remove the outer skin before dicing them. Chicken breast pieces are seared in olive oil with salt and pepper, providing a browned exterior. Mushrooms are sautéed in butter until colored, then set aside. Garlic is briefly cooked to avoid burning, and smoked paprika is toasted to unlock its aroma before deglazing the pan with white wine. Cream cheese and heavy cream are added and melted into the sauce, followed by chicken stock for balance. The chicken, mushrooms, and poblano pieces return to the pan to combine flavors and finish cooking.
This creamy dish offers a rich sauce that coats tender chicken with the smoky heat of poblano pepper and the mild funk of mushrooms. Fresh cilantro adds brightness at the end. It pairs well with rice, potatoes, or low-carb sides. Macros mentioned do not include cauliflower rice, so adjust accordingly if serving it together.
Ingredients
- 1 ½ pounds chicken breast cut into small bites
- 1 poblano pepper or two small, large
- 6 ounces baby bella mushroom sliced
- 5 ounces cream cheese
- 1 garlic minced, clove
- ⅓ cup white wine I use Pinot Grigio
- ⅔ cup heavy cream
- ⅓ cup chicken stock
- 2 tablespoons butter
- 1 teaspoon smoked paprika
- 1 tablespoon cilantro chopped, fresh
- olive oil
- salt to taste
- black pepper to taste
Instructions
- Preheat oven to 400F. Brush the poblano peppers with olive oil and roast them in the oven on a baking sheet lined with aluminum foil for a 5-7 minutes, to char the skins. Alternatively, you can grill them instead.
- Remove and add to a bowl covered with plastic wrap (this will loosen the skin and make it much easier to peel).
- Set aside for a few minutes and allow the peppers to steam. Then remove the plastic wrap from the bowl, gently scrape off the skin of the poblano, and dice.
- Heat a large pot to medium and add in the olive oil, chicken, salt and pepper, then sear for a few minutes, remove and set aside. Add in the butter and sauté the mushrooms and get some good color on them. Remove and set aside, then add in the garlic and sauté for about 20 seconds, careful not to burn it.
- Toast the smoked paprika for 10 seconds, then deglaze the pan with the white wine, scraping up the little brown bits of flavor. Stir in the cream cheese and heavy cream. Once melted, add back in the chicken, mushrooms, cilantro, chicken stock and poblano peppers. Simmer on low, covered for 8-10 minutes or until thickened nicely and the chicken is cooked through.
- Serve over cauliflower rice or zucchini noodles, garnish with fresh cilantro and enjoy! Store leftovers in the fridge for a few days or freeze.
Notes
- The macronutrient counts exclude cauliflower rice if served alongside the chicken, adjust nutritional info accordingly.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 343 kcal
% Daily Value*
| Calories | 343kcal | 17% |
| Carbohydrates | 4g | 1% |
| Protein | 25g | 50% |
| Fat | 25g | 38% |
| Saturated Fat | 14g | 70% |
| Sugar | 2g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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