• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Mexico In My Kitchen
  • Home
  • Recipe Index
  • About
  • Cookbook
  • Español
menu icon
go to homepage
  • Home
  • Recipe Index
  • About
  • Cookbook
  • Español
subscribe
search icon
Homepage link
  • Home
  • Recipe Index
  • About
  • Cookbook
  • Español
×
You are here: Home » Recipes » Chicken

Chicken with Creamy Poblano Sauce

Published: Oct 24, 2017 · Updated: Mar 7, 2019 by Mely Martínez

JUMP TO RECIPE

This Chicken with Creamy Poblano Sauce is another excellent and delicious way to cook Poblano peppers, besides using them to make the famous “Chiles Rellenos,” the stuffed peppers, or for rajas con crema, Poblano strips with cream.

Chicken with Creamy Poblano Sauce

Chicken with Creamy Poblano Sauce

You will be surprised by the mild taste of this sauce, I know some of you will think that Poblano peppers sometimes could be spicy, but with the mix of cream and milk, all that spiciness goes away.

Most of the time you’ll find this dish cooked with bone-in chicken pieces, for this method you cook the chicken in water, with onion, garlic, and some herbs. Today, thinking that not everyone has a lot of time to prepare dinner, myself included, I’m sharing this recipe with the boneless chicken breast.

Of course, you can make this recipe using bone-in chicken pieces and cook it the way I mentioned above. Pork chops will also be a divine option. If you like this salsa, it can also be a good choice for a dip if you add cream cheese.

Chicken with Creamy Poblano sauce, quick and easy

By the way, this is more of a contemporary recipe that a traditional one.

How to make Chicken with Creamy Poblano Sauce

JUMP TO FULL INSTRUCTIONS

DIRECTIONS:

Chicken with Creamy Poblano sauce, step by step
  • Turn on your oven-broiler to the high setting in preparation to roast the peppers, onion, and garlic. (Please check the ingredients list below)
  • Place the poblano peppers, onion slices, and garlic clove on a baking sheet covered with aluminum foil, roast for about 2 minutes per side. Remove garlic promptly since it will be ready quickly.

Chicken with Creamy Poblano Sauce really delicious

  • Remove from oven and lightly wrap with the aluminum foil for about 5 minutes.
  • Season chicken breast with salt and pepper. Heat oil in a large frying pan, once it is hot add the chicken breast to cook about 3-4 minutes per side. Remove from the frying pan, place on a plate and cover with aluminum foil.
  • Clean peppers removing the charred skins, open the peppers by making a slit from top to bottom and remove the seeds and veins.
  • Place the rest of the peppers, white onion, garlic, heavy cream, milk, and chicken bouillon in your blender. Process until you have a beautiful creamy sauce.

Chicken with Creamy Poblano sauce

  • Melt butter in the same frying pan, and pour the sauce. Gently simmer on a medium heat, allow cooking for 5 minutes, adding the chicken, and keep cooking for another 5-6 minutes. Keep the heat low to avoid the creamy sauce from curdling.
Chicken with creamy poblano sauce -1

If you enjoyed this Chicken with Creamy Poblano Sauce recipe, visit this Pasta with Poblano Sauce or Creamy Poblano Potatoes.

For recipes in Spanish visit our website: México en mi Cocina.

📖 Recipe

Chicken with Creamy Poblano Sauce

Chicken with Creamy Poblano Sauce

Mely Martínez
This Chicken with Creamy Poblano Sauce is another excellent and delicious way to cook Poblano peppers, besides using them to make the famous “Chiles Rellenos,” the stuffed peppers, or for rajas con crema, Poblano strips with cream. I hope you enjoy this delicious recipe.
4.74 from 19 votes
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Cook Time 25 minutes mins
Total Time 35 minutes mins
Course Chicken, Salsas
Cuisine Mexican
Servings 4
Calories 484 kcal

Ingredients
  

  • 1 Lb. of chicken breast cut into 4 4 oz. pieces
  • Salt & pepper to season the chicken
  • 2 Tablespoons vegetable oil
  • 3 Large Poblano peppers or 4 Small
  • 3 Slices of white onion about ½ of a small onion
  • 1 Large garlic clove peeled
  • 1 Cup of heavy cream
  • ¾ Cup milk 2% or whole
  • 1 Tablespoon chicken bouillon powder
  • 1 Tablespoons of butter
  • Salt and pepper to taste.
  • ½ cup of corn kernels optional I used the ones that sell frozen and thawed them

Instructions
 

  • Turn on your oven-broiler to the high setting in preparation to roast the peppers, onion, and garlic. As I mentioned in my notes, you do not need to use your oven to roast the peppers and the other ingredients if you have a gas stove, you can even roast them over a regular griddle. If you use this oven version, take advantage and also use the hot oven to warm other foods.
  • Place the poblano peppers, onion slices, and garlic clove on a baking sheet covered with aluminum foil, roast for about 2 minutes per side. Remove garlic promptly since it will be ready quickly.
  • Remove from oven and lightly wrap with the aluminum foil for about 5 minutes.
  • Season chicken breast with salt and pepper. Heat oil in a large frying pan, once it is hot add the chicken breast to cook about 3-4 minutes per side. The cooking time will depend on the thickness of the chicken cutlets. Do not overcook, since they will keep cooking with the Poblano salsa. Remove from the frying pan, place on a plate and cover with aluminum foil.
  • Clean peppers removing the charred skins, open the peppers by making a slit from top to bottom and remove the seeds and veins. Reserve one half of one pepper and cut into small strips.
  • Place the rest of the peppers, white onion, garlic, heavy cream, milk, and chicken bouillon in your blender. Process until you have a beautiful creamy sauce.
  • Melt butter in the same frying pan, and pour the sauce. Gently simmer on a medium heat, allow cooking for 5 minutes, adding the chicken, and keep cooking for another 5-6 minutes. Keep the heat low to avoid the creamy sauce from curdling.

OPTIONAL:

  •  If using the corn kernels, you have two options, either add them to the cream to cook or if you want a roasting flavor, place in the same baking pan you used to roast the peppers and roast under the broiler for 2 minutes, turning once. Roasting the corn gives the dish a contrast of flavors and texture. To serve, garnish chicken with the pepper strips that you reserve and the corn kernels.

Notes

  • This sauce will render a very mild cream if you want to add some spiciness, roast one jalapeno pepper along with the rest of the peppers.
  • I’m showing the oven roasting method, but if you have a gas stove, you can place the peppers directly over the flame to roast, and roast the garlic and onion on a griddle.

Nutrition

Serving: 4ozCalories: 484kcalCarbohydrates: 13gProtein: 28gFat: 36gSaturated Fat: 22gCholesterol: 165mgSodium: 1121mgPotassium: 725mgFiber: 2gSugar: 5gVitamin A: 1370IUVitamin C: 74.8mgCalcium: 106mgIron: 0.8mg
Tried this recipe?Let us know how it was!

More Chicken

  • Mexican Chicken Skewers
    Mexican Chicken Skewers
  • Mole Amarillo from Oaxaca
    Mole Amarillo Recipe
  • Caldo tlalpeño chicken vegetables soup mexican recipe - 1e
    Caldo Tlalpeño
  • Mole Doña Maria recipe - Mexican Food Recipes - 6
    Doña María® Mole

Reader Interactions

Comments

    Leave a Reply & Rating Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

  1. Yolanda McIntosh

    July 02, 2022 at 3:49 pm

    Melt,
    I am retiring this next Friday and I cannot wait until I can make better meals for my family. I’ve enjoyed leafing through your book over and over again. I can’t wait!
    Thank you for sharing your recipes, your stories and your culture with those of us like me.

    Reply
    • Mely Martínez

      July 03, 2022 at 1:55 pm

      Hello Yolanda,

      congratulations on your retirement. I wish you lots of fun cooking.

      Reply
  2. Carmen

    August 26, 2020 at 11:20 am

    5 stars
    Mely,Ya ordené el libro. Estoy segura que me va a encantar. Tu amiga Tampiqueña,Carmen

    Reply
    • Mely Martínez

      August 26, 2020 at 5:54 pm

      Hola Carmen,
      Muchas gracias, espero te guste mucho.
      Saludos!

      Reply
  3. Beth

    May 05, 2020 at 4:59 pm

    Hi! Could I use cubanelles if I can’t find pablanos?

    Reply
    • Mely Martínez

      May 05, 2020 at 5:11 pm

      Hello Beth,
      Of course, you can use what you can find in your area. The flavor won't be the same but it can work. Enjoy it!

      Reply
  4. Lilian

    September 10, 2019 at 7:23 pm

    5 stars
    Hello! I made this and found it to be very easy and authentic. I did take out the garlic after four minutes of roasting, the onions after 10 and I left the poblanos roast until the skins were black and then I let them steam in a Tupperware. I used some half and half for the dairy portion. This was a delicious meal and my husband and I were both impressed! Thanks for the recipe!

    Reply
    • mmartinez

      September 11, 2019 at 3:42 pm

      Hello Lilian,
      Thank you for sharing these helpful tips about the way you cooked the recipe for Chicken with Creamy Poblano Sauce. I'm so glad to know you and your husband like it.

      Reply
  5. Amy Chairez

    April 08, 2019 at 10:06 pm

    Hi! So, I have a question I put the ingredients into the blender as the directions stated but as soon as I started blending the sauce i got all these droplets, or puntitos blancos. I believe the sauce curdled 🙁 What did I do wrong?

    Reply
    • mmartinez

      April 10, 2019 at 12:55 pm

      Hello Amy,
      I'm not sure what blender you are using, but if you over mix it for sure will curdle.

      Reply
  6. Janis Jasso

    November 23, 2018 at 1:00 pm

    Hello,

    I’ve never made tamales before and want to know if I can cook tamales in a slow cooker or the oven? How long and what temp do u recommend?

    Thank you

    Janis

    Reply
    • mmartinez

      November 24, 2018 at 1:53 pm

      Hello Janis,
      If you want to cook the Tamales in a slow cooker it will take about 4-5 hours in a low setting. You can also bake them, usually, you place them in a baking tray and bake about 1- 1/12 hour at 350 degrees. But that will depend on the size of the tamales.

      Reply
  7. Kristi

    June 24, 2018 at 7:26 pm

    5 stars
    When I saw the words "creamy" and "poblano" together, I knew I had to make this dish. I made this for my family tonight, and it was delicious! Everyone loved it. Thank you so much!

    Reply
  8. Peter Nash

    January 04, 2018 at 10:16 pm

    5 stars
    OMG! I love this recipe. I followed the recipe to a "T". Thank you for sharing!

    Reply
  9. Jayne

    November 07, 2017 at 8:56 pm

    5 stars
    Mely,
    Have just found your amazing blog. I look forward to making real tortillas finally. What is the best corn to use for making hasa? Is it possible to treat maize with lime or must it be the whole kernel? Bless you.

    Reply
    • mmartinez

      November 08, 2017 at 11:51 pm

      Hello Jayne,

      You can find all the information to make your own corn masa on the following link: Corn Masa
      Thank you for stopping by, come back soon!

      Reply
    • Maria Santiago Thomsen

      August 02, 2020 at 1:05 pm

      Can this be frozen

      Reply
      • Mely Martínez

        August 03, 2020 at 12:12 pm

        Hello Maria Santiago,
        Yes, it can be frozen.

  10. Fabiola Rodriguez

    October 26, 2017 at 6:05 pm

    5 stars
    Hola, Mely!
    I have included several of your recipes and linked back to your site in my latest post, a Day of the Dead recipe roundup. I hope you can take a look. 🙂

    -Fabiola

    Reply
    • mmartinez

      October 28, 2017 at 10:06 pm

      Hola, Fabiola,

      Muchas gracias por incluirnos, un abrazo.

      Reply

Primary Sidebar

About me

Hi, I'm Mely Martinez, a former Mexican school teacher, home cook, and food blogger. I moved to the United States about ten years ago, after living in Mexico my whole life. Now I love to share home-style recipes for authentic Mexican food.
Read more...

Order your copy now!

Mexican Cookbook
The Mexican Home Kitchen Cookbook

Aguas Frescas

  • Two glasses with pitaya agua fresca next to fresh pitayas.
    Pitaya Agua Fresca
  • Two glasses with Mexican plum agua fresca.
    Mexican Plum Agua Fresca
  • Agua de tamarindo (Tamarind drink) served in a glass with ice.
    Agua de Tamarindo
  • Guava guayaba Drink
    Guava Agua Fresca Drink

Recipes for tamales

  • Vegan tamales served in a platter
    Vegan Tamales
  • Beef Tamales recipe
    Homemade Beef Tamales Recipe
  • Chocolate Tamal recipe - 1
    Chocolate Tamales
  • Savory Sweet Corn Tamales -1
    Sweet Corn Tamales With Pork

As featured in:

Footer

About

ABOUT
PRIVACY POLICY
USER SERVICE AGREEMENT
ACCESSIBILITY STATEMENT

Newsletter

SIGN UP FOR EMAILS AND UPDATES!

Follow / Contact

FACEBOOK
INSTAGRAM
PINTEREST
CONTACT

COPYRIGHT © 2023 · MEXICO IN MY KITCHEN