Get ready to transform your dinner routine with this mouthwatering Delicious Chicken with Poblano Sauce - a Mexican-inspired dish that promises to tantalize your taste buds and transport you straight to the vibrant culinary streets of Mexico! This recipe combines the smoky, rich flavors of roasted poblano peppers with tender, juicy chicken and a luxuriously creamy sauce that will make your dinner guests beg for seconds. Whether you're a seasoned home cook or a kitchen novice, this recipe is about to become your new favorite go-to meal that looks and tastes like it came straight from a gourmet restaurant.
Prep Time: 10 mins
Cook Time: 35 mins
Total Time: 45 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 4 chicken breasts
- 2 poblano peppers
- 1 cup heavy cream
- 2 cloves garlic
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 tablespoon olive oil
Instructions
- Prepare the poblano peppers by washing them thoroughly. Roast the peppers directly over an open flame or under the broiler, turning occasionally until the skin is completely charred and blistered on all sides.
- Place the roasted peppers in a sealed plastic bag or covered bowl for 10 minutes to steam. This will help loosen the skin, making it easier to peel.
- Once cooled, carefully peel off the charred skin from the peppers. Remove the stem and seeds, then chop the roasted poblano peppers into fine pieces.
- Season the chicken breasts with salt and pepper on both sides, ensuring even coverage.
- Heat olive oil in a large skillet over medium-high heat. Once the oil is hot, add the chicken breasts and cook for 6-7 minutes on each side until golden brown and fully cooked through. The internal temperature should reach 165°F (74°C).
- Remove the chicken from the skillet and set aside, keeping it warm.
- In the same skillet, mince the garlic and sauté for 30 seconds until fragrant.
- Add the chopped roasted poblano peppers to the skillet and stir for 1-2 minutes.
- Pour in the heavy cream, stirring continuously to create a smooth sauce. Simmer for 3-4 minutes until the sauce slightly thickens.
- Season the poblano cream sauce with additional salt and pepper to taste.
- Return the cooked chicken to the skillet, spooning the poblano sauce over the breasts to coat them completely.
- Let the chicken warm in the sauce for an additional 2-3 minutes before serving.
- Plate the chicken and generously spoon extra poblano sauce over each breast. Serve hot, optionally garnished with fresh cilantro or chopped green onions.
Tips
- Roasting Poblano Peppers: For the most authentic flavor, roast peppers directly over an open flame. If you don't have a gas stove, use your oven's broiler, turning peppers frequently to ensure even charring.
- Peeling Technique: After roasting, let peppers steam in a closed bag for 10 minutes. This makes skin removal much easier and prevents burning your fingers.
- Chicken Doneness: Always use a meat thermometer to ensure chicken reaches 165°F (74°C). This guarantees both safety and perfect, juicy meat.
- Sauce Consistency: If your cream sauce is too thin, let it simmer a bit longer. If it's too thick, add a splash of chicken broth or more cream.
- Make-Ahead Friendly: You can roast poblanos and prep the sauce in advance, making weeknight cooking a breeze!Pro Tip: Serve with warm tortillas, Mexican rice, or a fresh salad to complete this incredible meal.
Nutrition Facts
Calories: 480kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 255mg
