Go Back

Chicken with Poblano Sauce

Jenn’s Recipes Made Easy!
Chicken breasts with a sauce made of poblanos and heavy cream
5 from 1 vote
Course Dinner, Game Day, Holiday, Lunch
Cuisine American, Mexican


Large Skillet
Sauce Pan



  • Roast poblano under broiler until charred all over, turning as needed. Once fully charred place in sandwhich bag for 5 minutes. Remove from bag and take off most of the charred skin, seeds and membraines. chop coarsly.
  • Heat 1 tbsp oil in a sauce pan over medium heat, add the onion and garlic and cook until translusent and soft, 5-6 minutes. Next, add the chilies and the heavy cream. Cook 3 minutes.
  • Place all ingredients from the skillet into the blender, add the water and blend until completely smooth, add salt and pepper to taste.
  • Meanwhile, season the chicken breast with cumin, corriander and chili powder. Heat the remaining oil in a large skillet over medium heat. Cook the chicken 6-9 minutes each side until internal temp is 165° f. Serve with poblano sauce spooned over the top or as a dip.
Tried this recipe?Let us know how it was!