Description
This Creamy Poblano Chicken recipe features tender chicken breasts simmered in a luscious, smoky poblano pepper sauce enriched with cream, cilantro, and a touch of lime and honey. Served over a flavorful cilantro lime rice pilaf with orzo, this dish offers a wonderful balance of smoky, creamy, tangy, and slightly sweet flavors perfect for a comforting weeknight dinner.
Ingredients
Scale
For the Chicken and Sauce
- 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
For the Rice Pilaf
- 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 cups low-sodium chicken stock
- 1/2 tsp kosher salt
- 2 tsp lime juice
- 1/4 cup cilantro, chopped
Instructions
- Slice Poblano Peppers: Thinly slice one poblano pepper into strips. This will be sautéed later to add texture and flavor to the sauce.
- Roast and Peel Poblano Pepper: Char the other poblano pepper over a gas stove flame or under the broiler until blackened on all sides. Place the roasted pepper into a sealed plastic bag or cover with plastic wrap to steam for about 10 minutes. Then peel off the skin and remove membranes and seeds.
- Sear Chicken: Heat a large skillet over medium heat and add 2 tablespoons of butter or olive oil. Season the chicken breasts on both sides with salt and pepper. Once hot, sear chicken until golden brown, about 4-5 minutes per side. Remove the chicken from the skillet; it will finish cooking later in the sauce.
- Sauté Vegetables: Add remaining 1 tbsp butter or olive oil to the skillet. Add sliced onion and the fresh sliced poblano pepper. Sauté for about 5 minutes until softened, seasoning lightly with salt. Add minced garlic and cook for an additional minute.
- Prepare Poblano Sauce and Simmer Chicken: Blend the roasted poblano pepper, cilantro, 1/4 tsp salt, and 1/2 cup chicken stock until smooth. Pour this pureed mixture into the skillet with the sautéed vegetables. Stir in the remaining 1/2 cup chicken stock, heavy cream, lime juice, honey, and remaining 1/2 tsp salt. Bring to a boil, then reduce to a simmer. Return the seared chicken breasts to the skillet, cover, and simmer gently until the chicken reaches 165°F internally, about 10-15 minutes. Add additional chicken stock if sauce is too thick. Adjust seasoning to taste.
- Make Rice Pilaf: In a medium saucepan over medium heat, melt butter or heat oil. Add diced onion and garlic, sautéing 1-2 minutes until softened. Add orzo and rice, toasting until lightly browned, about 2-3 minutes. Stir in chicken stock and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Turn off heat and let rice steam covered for 10-15 minutes. Fluff with a fork.
- Finish Rice Pilaf and Serve: Stir chopped cilantro and lime juice into the rice pilaf. Season with salt and pepper to taste. Serve the creamy poblano chicken over the flavorful rice pilaf for a satisfying meal.
Notes
- Roasting the poblano pepper adds a smoky depth to the sauce but can be substituted with store-bought roasted poblano for convenience.
- Use an instant-read thermometer to ensure chicken is fully cooked at 165°F.
- Add extra chicken stock if you prefer a thinner sauce consistency.
- Substitute heavy cream with half-and-half for a lighter sauce, though it will be less rich.
- If you don’t have orzo, just increase the jasmine rice amount for the pilaf.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Keywords: poblano chicken, creamy chicken recipe, Mexican chicken, cilantro lime rice, rice pilaf, smoky poblano sauce
