Description
A comforting and indulgent creamy poblano chicken dish combining succulent chicken with roasted poblano peppers in a luscious sauce.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 2 medium poblano peppers, roasted and chopped
- 1 small onion, finely diced
- 4 cloves garlic, minced
- 1 cup heavy cream (or coconut milk for a lighter option)
- 1 cup shredded Monterey Jack cheese (or dairy-free cheese for a vegan alternative)
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- Salt and pepper to taste
- 2 tablespoons olive oil or butter for cooking
- Fresh cilantro for garnish (optional)
- Lime wedges for serving
Instructions
- Preheat your oven to 375°F (190°C). In a large oven-safe skillet, heat the olive oil or butter over medium heat.
- Add the diced onion and sauté for 2-3 minutes until translucent.
- Stir in the minced garlic and cook for an additional minute.
- Season the chicken breasts with salt, pepper, smoked paprika, and ground cumin.
- Sear the chicken for around 5 minutes on each side until golden brown, but not cooked through.
- Sprinkle the chopped poblano peppers over the chicken and pour the heavy cream (or coconut milk) on top.
- Add the shredded Monterey Jack cheese and season with more salt and pepper if desired.
- Transfer the skillet to the oven and bake for approximately 20 minutes or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).
- Remove from the oven and let rest for a few minutes before garnishing with cilantro and serving with lime wedges.
Notes
For a lighter option, substitute heavy cream with coconut milk. Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 2g
- Sodium: 500mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 110mg