Creamy Poblano Chicken with Cilantro Lime Rice Pilaf Recipe

Introduction

Creamy Poblano Chicken is a flavorful and comforting dish featuring tender chicken breasts simmered in a rich, velvety poblano pepper sauce. Paired with a zesty cilantro-lime rice pilaf, this meal is perfect for a satisfying weeknight dinner or when you want to impress guests with minimal effort.

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 extra 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.
2. Step 2: Roast the second poblano pepper by charring it on all sides over a gas stove flame or under the broiler. Once blackened, place it 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: Heat a large skillet over medium heat. Add 2 tablespoons of butter or olive oil. Season the chicken breasts with salt and pepper. Sear the chicken until golden brown, about 4-5 minutes per side. Remove the 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 skillet. Sauté the sliced onion and raw poblano strips until softened, around 5 minutes. Season lightly with salt, add garlic, and cook for another minute.
5. Step 5: Blend the roasted poblano with cilantro, 1/4 teaspoon salt, and 1/2 cup chicken stock until smooth. Return this puree to the skillet with the sautéed vegetables. Stir in the 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. Add the chicken back to the skillet, cover, and cook until the chicken reaches 165°F (74°C). Add more chicken stock if the sauce needs loosening. Adjust seasoning to taste.
6. Step 6: To prepare the rice pilaf, heat a medium saucepan over medium heat. Melt butter, then sauté diced onion and garlic until softened, 1-2 minutes. 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, then cover and simmer for 15 minutes. Remove from heat and let steam, covered, for 10-15 minutes.
7. Step 7: Fluff the rice and orzo mixture with a fork. Stir in chopped cilantro and lime juice. Season with salt and pepper to taste. Serve the creamy poblano chicken over the rice pilaf.

Tips & Variations

• For extra smoky flavor, consider adding a pinch of smoked paprika to the sauce.
• Use boneless, skinless chicken thighs if you prefer a juicier, more flavorful meat.
• Substitute the jasmine rice with basmati or long-grain rice for a different texture.
• Leftover sauce pairs well with roasted vegetables or as a creamy pasta sauce.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of chicken stock or water to loosen the sauce if needed. The rice pilaf can be stored separately and reheated similarly.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe dairy-free?

Yes, substitute the heavy cream and butter with coconut cream and olive oil to keep it creamy without dairy.

How do I know when the chicken is fully cooked?

The chicken is done when it reaches an internal temperature of 165°F (74°C) on an instant-read thermometer. The sauce simmers the chicken to ensure it cooks through fully.

Creamy Poblano Chicken with Cilantro Lime Rice Pilaf Recipe

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Creamy Poblano Chicken is a flavorful Mexican-inspired dish featuring tender chicken breasts simmered in a rich, creamy sauce made from roasted poblano peppers, cilantro, and lime. Served over a zesty rice pilaf with orzo, this comforting meal combines smoky roasted peppers and fresh herbs for a deliciously satisfying dinner.

• Author: rami
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Stovetop
• Cuisine: Mexican

Ingredients

Scale 1x2x3x

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
• 1 tbsp butter or olive oil
• 1/2 small onion, diced (about 1/2 cup)
• 2 large garlic cloves, minced

Rice Pilaf

• 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
• 1 tbsp butter
• 1/2 small onion, diced (about 1/2 cup)
• 2 large garlic cloves, minced

Instructions

1. Slice Poblano Pepper: Slice one of the poblano peppers into thin strips and set aside for sautéing later.
2. Roast and Peel Poblano Pepper: Roast the other poblano pepper over a gas stove flame or under the broiler until blackened on all sides. Place it in a sealed plastic bag or covered bowl to steam for about 10 minutes. Once cooled, peel off the skin, then remove the membranes and seeds.
3. Sear Chicken: Heat a large skillet over medium heat and add 2 tablespoons butter or olive oil. Season the chicken breasts with salt and pepper. Sear the chicken until golden brown on each side, about 4-5 minutes on the first side and 3-4 minutes on the second. Remove the chicken; it will finish cooking later in the sauce.
4. Sauté Vegetables: Add the remaining 1 tablespoon of olive oil or butter to the skillet. Add the sliced onion and raw poblano strips. Sauté for about 5 minutes until softened, seasoning lightly with salt. Add minced garlic and cook for another minute.
5. Make Poblano Sauce: In a blender, combine the roasted poblano pepper, cilantro, 1/4 teaspoon salt, and 1/2 cup chicken stock. Blend until smooth. Pour this 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 the sauce to a boil, then reduce to a simmer.
6. Simmer Chicken: Return the seared chicken breasts to the skillet, cover, and simmer until cooked through with an internal temperature of 165°F (74°C). Add a little more chicken stock if the sauce is too thick. Adjust seasoning with salt and pepper to taste.
7. Prepare Rice Pilaf: In a medium saucepan over medium heat, melt butter. Add diced onion and garlic, sautéing 1-2 minutes until softened. Add orzo and jasmine rice, toasting for 2-3 minutes until lightly browned. Stir in chicken stock and 1/4 teaspoon salt. Bring to a boil, then reduce to a simmer. Cover and cook for 15 minutes. Remove from heat and let the rice steam, covered, for 10-15 minutes. Fluff with a fork, then stir in chopped cilantro and lime juice. Season with salt and pepper to taste.
8. Serve: Plate the creamy poblano chicken over the rice pilaf, spooning extra sauce over the top for a rich and flavorful presentation.

Notes

• Roasting the poblano pepper adds a smoky depth to the sauce, which is key to the dish’s flavor.
• If you don’t have a gas stove, roasting under the broiler works perfectly.
• Use an instant-read thermometer to ensure chicken is cooked through to 165°F for safety.
• Heavy cream can be substituted with half-and-half for a lighter sauce, but the texture will be less rich.
• Orzo in the rice pilaf adds a nice texture contrast but can be omitted or replaced with more rice if preferred.
• This dish pairs well with mashed potatoes or pasta if you want to swap out the rice.
• Leftover poblano sauce can be stored in the refrigerator for up to 3 days or frozen for longer storage.

Keywords: Creamy Poblano Chicken, Mexican Chicken Recipe, Roasted Poblano Sauce, Chicken with Rice Pilaf, Cilantro Lime Chicken