Creamy Poblano Chicken with Cilantro Lime Rice Recipe

Introduction

Creamy Poblano Chicken is a flavorful and comforting dish that blends the smoky heat of roasted poblano peppers with tender chicken in a luscious creamy sauce. Paired with a zesty cilantro-lime rice pilaf, this recipe brings vibrant Mexican-inspired flavors to your dinner table.

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
• 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

Instructions

1. Step 1: Slice one poblano pepper into thin strips and set aside.
2. Step 2: Roast the other poblano pepper until blackened on all sides. On a gas stove, hold it over the flame; otherwise, use the broiler on the top rack. Place the roasted pepper in a sealed plastic bag or bowl covered with plastic wrap to steam for about 10 minutes. Then peel off the skin, and remove membranes and seeds.
3. Step 3: While peppers steam, heat a large skillet over medium heat. Add 2 tablespoons butter or olive oil. Season chicken breasts with salt and pepper. Sear chicken in the skillet until golden brown, about 4-5 minutes per side. Remove chicken and set aside—it will finish cooking in the sauce.
4. Step 4: Add the remaining tablespoon of butter or olive oil to the pan. Add sliced onions and the raw sliced poblano strips. Sauté about 5 minutes until softened. Season lightly with salt and add minced garlic; cook for one more minute.
5. Step 5: Transfer the roasted poblano, cilantro, 1/4 teaspoon salt, and 1/2 cup chicken stock to a blender. Blend until smooth. Pour the pepper puree into the skillet with the onions and peppers. Stir in remaining 1/2 cup chicken stock, heavy cream, lime juice, honey, and remaining 1/2 teaspoon salt. Bring to a boil, then reduce to a simmer.
6. Step 6: Return chicken to the skillet, cover, and simmer until cooked through (an internal temperature of 165°F). Add more chicken stock if the sauce is too thick. Adjust seasoning with salt and pepper to taste. Serve over rice pilaf, pasta, or mashed potatoes.
7. Step 7: Rice Pilaf—Heat a medium saucepan over medium heat. Melt butter and sauté diced onion and garlic for 1-2 minutes until softened. Add orzo and jasmine rice, toasting until slightly browned, about 2-3 minutes. Stir in chicken stock and 1/4 teaspoon salt. Bring to a boil, reduce heat to simmer, cover, and cook for 15 minutes. Remove from heat and let steam covered for 10-15 minutes.
8. Step 8: Fluff rice and orzo with a fork. Stir in chopped cilantro and lime juice. Season with salt and pepper before serving.

Tips & Variations

• For extra smoky flavor, grill the poblano peppers outdoors if weather permits.
• Use bone-in chicken thighs instead of breasts for a juicier result; adjust cooking time accordingly.
• Substitute heavy cream with coconut milk for a dairy-free option with a subtle tropical note.
• Add a pinch of smoked paprika or chipotle powder to the sauce for a deeper smoky heat.
• Serve the chicken with mashed potatoes or your favorite pasta if you prefer a different base than rice pilaf.

Storage

Store leftover creamy poblano chicken in an airtight container in the fridge for up to 3 days. Keep rice pilaf separately to maintain its texture. Reheat gently on the stovetop over low heat or in the microwave, adding a splash of chicken stock or water if the sauce has thickened too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe ahead of time?

Yes, you can prepare the sauce and rice pilaf ahead, then warm and combine with freshly cooked chicken when ready to serve. This helps keep the chicken tender and sauce fresh.

How do I know when the chicken is fully cooked?

The best way is to use an instant-read thermometer; the internal temperature should reach 165°F (74°C). The chicken should be no longer pink inside and juices run clear.

Creamy Poblano Chicken with Cilantro Lime Rice Recipe

Print Recipe

★★★★★

4.6 from 125 reviews

This Creamy Poblano Chicken recipe features tender chicken breasts simmered in a rich, flavorful poblano pepper and cream sauce, complemented by a vibrant cilantro lime rice pilaf. The dish balances smoky, tangy, and mildly spicy flavors with a smooth, velvety texture, perfect for an impressive yet approachable weeknight or weekend meal.

• Author: Yana
• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Mexican

Ingredients

Scale 1x2x3x

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 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

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

1. Prepare the Peppers: Slice one poblano pepper into thin strips and set aside. Roast the other pepper by charring it completely over a gas flame or under a broiler until blackened on all sides. Place the roasted pepper in a sealed plastic bag or covered bowl to steam for about 10 minutes, then peel off the skin and remove the membranes and seeds.
2. Sear the Chicken: Heat a large skillet over medium heat and add 2 tablespoons butter or olive oil. Season chicken breasts on both sides with salt and pepper. Once the skillet is hot, sear the chicken for 4-5 minutes on one side until golden brown, then flip and sear the other side for another 3-4 minutes. Remove chicken and set aside; it will finish cooking in the sauce.
3. Sauté Vegetables: In the same skillet, add the remaining tablespoon of butter or olive oil. Add the sliced onion and the raw sliced poblano strips. Sauté for about 5 minutes until softened, seasoning lightly with salt. Add minced garlic and cook for an additional minute until fragrant.
4. Make the Sauce: In a blender, combine the roasted poblano pepper, cilantro leaves, 1/4 teaspoon salt, and 1/2 cup chicken stock. Blend until very smooth. Pour this pureed mixture back into the skillet with the sautéed vegetables. Stir in the remaining 1/2 cup chicken stock, heavy cream, lime juice, honey, and the remaining 1/2 teaspoon salt. Bring to a boil, then reduce to a simmer.
5. Simmer the Chicken in Sauce: Return the seared chicken breasts to the skillet, cover, and simmer gently until the chicken reaches an internal temperature of 165°F (74°C), about 10-15 minutes. If the sauce thickens too much, add a little more chicken stock to loosen. Adjust seasoning with salt and pepper as needed.
6. Prepare the Rice Pilaf: Meanwhile, heat a medium saucepan on medium heat and add butter. Sauté diced onion and minced garlic for 1-2 minutes until softened. Add the orzo and jasmine rice, toasting for 2-3 minutes until lightly browned. Pour in chicken stock and 1/4 teaspoon salt, bring to a boil, then reduce heat to a simmer. Cover and cook for 15 minutes, then turn off heat and let the rice steam covered for 10-15 minutes. Fluff the pilaf with a fork and stir in chopped cilantro and lime juice. Season with salt and pepper to taste.
7. Serve: Plate the creamy poblano chicken over the cilantro lime rice pilaf, spooning extra sauce over the top for maximum flavor and creaminess.

Notes

• You can roast poblano peppers on a grill or in the oven if a gas stove or broiler is unavailable.
• If chicken breasts vary in thickness, consider pounding them to even thickness for more consistent cooking.
• Adjust creaminess by adding more or less heavy cream depending on your preference.
• For a spicier flavor, include some seeds or add a pinch of cayenne pepper to the sauce.
• Leftover sauce can be stored separately and reheated gently; add a bit of broth if it thickens too much.
• Serve with mashed potatoes or pasta if preferred over rice pilaf.

Keywords: poblano chicken, creamy chicken, cilantro lime rice, poblano pepper sauce, Mexican chicken recipe, chicken breast dinner