Chicken Poblano captures the delicious spirit of Tex-Mex cooking with tender chicken simmered in a creamy roasted poblano sauce. Roasted poblano peppers, cream cheese, Mexican crema, cilantro, garlic, and onion come together to create a rich and flavorful sauce without a lot of heat.
Don’t let the poblano peppers scare you away if you prefer mild food. Poblanos are naturally mild peppers, and roasting them brings out their wonderful flavor while keeping the dish comfortably mild.
Sweet corn adds a little texture and sweetness, while a sprinkle of shredded cheese and extra roasted poblano strips finish the dish. This Chicken Poblano is an easy, comforting meal that’s ready in about 40 minutes and makes a great weeknight dinner.
Chicken Poblano
Ingredients
- 2 teaspoons salt divided
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 ½ lbs chicken breast strips
- 4 large Poblano peppers seeds and membranes removed, roasted and peeled
- 2 tablespoons butter
- ¾ cup onion white, sliced
- 3 cloves garlic roughly chopped
- 8 oz cream cheese one package, sliced into cubes
- ⅓ cup cilantro fresh
- 1 cup Mexican crema or sour cream
- 1 cup milk divided
- ¾ cup corn yellow or white, divided
- ½ cup cheese shredded
Instructions
- In a small bowl, combine 1 teaspoon salt, black pepper, garlic powder, and onion powder. Sprinkle the seasoning mixture evenly over the chicken strips. Cover and refrigerate until ready to cook.
- Slice the roasted and peeled poblano peppers into strips. Reserve ½ cup of the poblano strips for garnish.
- Melt the butter in a large skillet over medium-low heat. Add the sliced onion and cook for about 5 minutes, or until tender.
- Add the remaining poblano strips and chopped garlic. Cook for about 3 minutes, stirring frequently.
- Remove the skillet from the heat and let the mixture cool for about 5 minutes. Transfer the poblano mixture to a blender.
- Add 1 teaspoon salt, cream cheese, cilantro, Mexican crema or sour cream, and ½ cup of the milk. Blend until smooth and creamy.
- In the same skillet, cook the seasoned chicken over medium heat for about 8 minutes, stirring occasionally, until the chicken is cooked through.
- Add ½ cup of the corn and the remaining ½ cup milk. Stir to combine.
- Pour the blended poblano sauce into the skillet. Cook for about 4 minutes, stirring occasionally, until the sauce is heated through and the chicken is fully coated.
- Remove from the heat. Garnish with the reserved poblano strips, remaining corn, and shredded cheese.
- Serve hot.
Nutrition Disclaimer
Art of Cooking Recipes (Paulson Pursuits} is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
