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Creamy Poblano Chicken with Cilantro Lime Rice Recipe

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★★★★★

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.

Ingredients

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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

Find it online: https://cookwithyana.com/creamy-poblano-chicken-with-cilantro-lime-rice-recipe/