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Creamy Poblano Chicken with Cilantro Lime Rice Pilaf Recipe

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★★★★★

4.8 from 82 reviews

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.

Ingredients

Scale

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

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