Name: Creamy Poblano Chicken with Cilantro Lime Sauce Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Mexican
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 extra 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

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Introduction

Creamy Poblano Chicken is a flavorful and comforting dish featuring tender chicken breasts coated in a rich, smoky poblano cream sauce. Served alongside a zesty rice pilaf, this meal combines subtle heat and fresh citrus notes for a satisfying dinner that’s easy to prepare any night of the week.

The image shows four golden-brown grilled chicken breasts cooked in a thick, creamy green sauce inside a metal pan. The sauce is smooth with a pale green color and some small green herb pieces scattered on top and around the chicken. Thin slices of green chili or pepper are placed on and around the chicken, adding contrast to the creamy texture. The chicken breasts have a slightly crispy outside, and the sauce coats them evenly, pooling around the edges of the pan. The shine on the sauce and chicken shows they are juicy and freshly cooked. The pan rests on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

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 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 (for rice pilaf)
1/2 small onion, diced (about 1/2 cup, for rice pilaf)
2 large garlic cloves, minced (for rice pilaf)
1/2 cup jasmine rice
1/4 cup orzo (regular or whole-wheat)
1 1/4 cup low-sodium chicken stock (for rice pilaf)
1/2 tsp kosher salt (for rice pilaf)
2 tsp lime juice (for rice pilaf)
1/4 cup cilantro, chopped (for rice pilaf)

Instructions

Step 1: Slice one poblano pepper into thin strips and set aside.
Step 2: Roast the other poblano pepper until blackened on all sides. If you have a gas stove, hold it over the flame; otherwise, use your oven’s broiler on the top rack. Once charred, place the pepper in a sealed plastic bag or bowl covered with plastic wrap to steam for about 10 minutes.
Step 3: After steaming, peel the skin off the roasted pepper, then remove and discard the membranes and seeds. Set the peeled pepper aside.
Step 4: In a large skillet, heat 1 tablespoon of olive oil or butter over medium heat. Season the chicken breasts with 1/2 teaspoon kosher salt and sear them until golden brown and cooked through, about 5-7 minutes per side. Remove chicken from the skillet and keep warm.
Step 5: In the same skillet, add another tablespoon of olive oil or butter and sauté the sliced onion and minced garlic until soft and fragrant, about 3-4 minutes.
Step 6: In a blender, combine the peeled roasted poblano, sautéed onion and garlic, cilantro leaves, chicken stock, heavy cream, lime juice, honey, and remaining 1/4 teaspoon salt. Blend until smooth.
Step 7: Pour the blended sauce back into the skillet and warm over medium heat. If the sauce is too thick, add a little more chicken stock to reach your desired consistency.
Step 8: Add the sliced fresh poblano strips to the skillet and simmer the sauce for a few minutes to combine flavors. Return the cooked chicken breasts to the skillet, spooning sauce over them, and heat through for 2–3 minutes.
Step 9: For the rice pilaf, heat 1 tablespoon butter or olive oil in a separate saucepan over medium heat. Add the diced onion and minced garlic and cook until translucent, about 2-3 minutes.
Step 10: Add the jasmine rice and orzo to the saucepan and toast lightly, stirring frequently, for about 2 minutes.
Step 11: Pour in the chicken stock and add 1/2 teaspoon kosher salt. Bring to a boil, then reduce heat to low, cover, and simmer until the rice and orzo are tender and the liquid is absorbed, about 15 minutes.
Step 12: Remove from heat and stir in the lime juice and chopped cilantro. Fluff the pilaf with a fork before serving.
Step 13: Serve the creamy poblano chicken over the cilantro-lime rice pilaf, spooning extra sauce on top.

Tips & Variations

For extra smoky flavor, char the poblano peppers directly over a gas flame whenever possible.
Substitute chicken breasts with thighs for juicier meat if preferred.
Add a pinch of smoked paprika or chipotle powder to the sauce for added heat.
Use Greek yogurt instead of heavy cream for a lighter sauce, stirring it in off the heat to prevent curdling.
To keep the rice pilaf gluten-free, omit the orzo or replace it with a gluten-free pasta alternative.

Storage

Store leftover creamy poblano chicken and rice pilaf in airtight containers in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of chicken stock or water to loosen the sauce if needed.

How to Serve

A close-up view of a silver pan filled with four golden-brown cooked chicken breasts that are partially covered in a thick, pale green creamy sauce. The sauce contains sliced green vegetables, including strips of green bell pepper and pieces of herbs sprinkled over the chicken. The chicken breasts are arranged irregularly within the sauce, which has a smooth, rich texture and covers the pan’s surface. The photo is taken on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the roasted poblano peppers ahead of time?

Yes, you can roast and peel the poblanos up to 2 days in advance. Store them in an airtight container in the refrigerator until ready to use.

Is this dish spicy?

This recipe has mild heat from the poblanos, which are generally mild peppers. You can adjust the spiciness by adding more fresh peppers or a pinch of chili powder according to your taste.