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Creamy Poblano Chicken
5 from 39 votes

Creamy Poblano Chicken

Creamy Poblano Chicken features diced chicken breast cooked with roasted poblano peppers, baby bella mushrooms, and a sauce of cream cheese, heavy cream, and chicken stock. The dish is infused with garlic, smoked paprika, and fresh cilantro, creating a rich and savory experience. Roasting the poblanos beforehand adds a smoky depth, while sautéed mushrooms bring earthiness, making this a comforting and flavorful entrée.

Prep Time
5 mins
Cook Time
20 mins
Total Time
25 mins
Servings: 6
Calories: 343 kcal
Course: Main Course
Cuisine: Mexican

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

    Cup of Yum
  1. 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.
  2.  Remove and add to a bowl covered with plastic wrap (this will loosen the skin and make it much easier to peel).
  3. 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.
  4. 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.
  5. 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.
  6. 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

Calories 343kcal (17%) Carbohydrates 4g (1%) Protein 25g (50%) Fat 25g (38%) Saturated Fat 14g (70%) Sugar 2g (4%)

Nutrition Facts

Serving: 6 Serving

Amount Per Serving

Calories 343

% 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.