Creamy Poblano Chicken Skillet
If you’re craving a dish that marries smoky heat with silky, indulgent creaminess, Creamy Poblano Chicken Skillet is about to become your weeknight hero. This dish brings together tender chicken breasts, roasted poblano peppers, and a luscious sauce that clings to every bite, making it a comforting yet vibrant meal. Perfect for busy evenings when you want something packed with flavor but quick to prepare, this skillet recipe checks all the boxes.
Why This Recipe Belongs in Your Rotation
This Creamy Poblano Chicken Skillet is a total crowd-pleaser for several reasons. First, it’s incredibly simple to make—all in one pan, which means less cleanup and more time enjoying your food. The combination of smoky poblano peppers and aromatic spices like cumin and smoked paprika offer a unique depth of flavor that elevates everyday chicken breasts. Plus, the creamy sauce made with heavy cream and chicken broth makes it irresistibly rich without being heavy.
Whether you’re feeding a family, hosting friends, or just looking for a satisfying solo dinner, this recipe is versatile enough to pair with rice, tortillas, or even pasta. If you love dishes like the Baked Three Cheese Chicken Penne or the Creamy Roasted Red Pepper Goat Cheese Penne, you’ll appreciate how this skillet packs equal comfort and flavor in a different form.
What’s in the Bowl
- 2 tablespoons olive oil – For sautéing and locking in flavor.
- 1 pound chicken breasts, boneless and skinless – The protein star of the dish.
- 2 poblano peppers, chopped – Bring smoky, medium heat with a subtle sweetness.
- 1 onion, chopped – Adds sweetness and depth.
- 3 cloves garlic, minced – For that irresistible aromatic punch.
- 1 cup chicken broth – Creates the base for the creamy sauce.
- 1 cup heavy cream – Provides the silky, rich texture.
- 1 teaspoon cumin – Warm, earthy spice that complements the poblanos.
- 1 teaspoon smoked paprika – Adds a smoky undertone that amplifies flavor.
- Salt and pepper to taste – Essential seasonings to balance.
- Fresh cilantro for garnish – Brightens and freshens the final dish.
Cook’s Kit
- Large skillet or sauté pan: Preferably non-stick or cast iron to ensure even cooking.
- Sharp chef’s knife: For chopping the poblano peppers and onion.
- Cutting board: To prep your vegetables and chicken safely.
- Wooden spoon or spatula: For stirring the sauce and scraping up browned bits.
- Measuring cups and spoons: To get your spices and liquids just right.
The Method for Creamy Poblano Chicken Skillet
Step 1: Prep and Sear the Chicken
Start by patting your chicken breasts dry and seasoning them generously with salt, pepper, cumin, and smoked paprika. Heat 2 tablespoons of olive oil in your skillet over medium-high heat. When the oil shimmers, add the chicken breasts and sear for about 4-5 minutes on each side, until golden brown and cooked through. Remove the chicken from the pan and set aside.
Step 2: Sauté the Vegetables
In the same skillet, add the chopped onions and poblano peppers. Sauté until the onions turn translucent and the peppers soften, about 5-7 minutes. Stir in the minced garlic and cook for an additional 1-2 minutes, until fragrant.
Step 3: Build the Creamy Sauce
Pour in the chicken broth, scraping the bottom of the skillet to loosen any flavorful browned bits. Let the broth reduce slightly for about 3 minutes. Then, lower the heat and stir in the heavy cream. Allow the sauce to simmer gently, thickening for 5 minutes.
Step 4: Return the Chicken and Finish
Nestle the seared chicken breasts back into the skillet, spooning some sauce over the top. Simmer everything together for another 5 minutes to meld the flavors and warm the chicken through. Taste and adjust seasoning with additional salt, pepper, or spices if needed.
Step 5: Garnish and Serve
Sprinkle fresh cilantro over the skillet before serving. This brings a fresh, herbal brightness that balances the richness of the sauce beautifully. Serve alongside your favorite sides like rice, warm tortillas, or even pasta for a complete meal. For a pasta pairing that complements this recipe’s creamy texture, try the Creamy Tuscan Salmon Tagliatelle for an elegant twist.
Budget & Availability Swaps
- Chicken thighs: Swap for chicken breasts for a more budget-friendly and juicy option.
- Greek yogurt: Use in place of heavy cream for a lighter, tangier sauce—add towards the end to prevent curdling.
- Bell peppers: Substitute poblano peppers with green bell peppers if poblanos aren’t available; the smoky flavor will be milder.
- Vegetable broth: Swap chicken broth for vegetable broth for a vegetarian-friendly version (omit chicken and replace with plant-based protein).
Behind-the-Scenes Notes
This recipe strikes a beautiful balance between smoky and creamy, which is why the roasted poblano peppers are the star vegetable here. You can roast the poblanos ahead of time for even more depth or simply sauté them as the recipe suggests. The choice of spices—cumin and smoked paprika—are key players in delivering that warm, slightly smoky flavor profile without overwhelming the dish.
Using boneless, skinless chicken breasts makes this skillet quick to cook, but keep an eye on the chicken to avoid overcooking. Removing the chicken once browned and finishing it in the sauce helps keep it tender and juicy. For a lighter version, you can reduce the amount of heavy cream or substitute with a creamy dairy-free alternative.
Freezer-Friendly Notes
This Creamy Poblano Chicken Skillet is freezer-friendly, making it an excellent meal prep option. To freeze, cook the entire recipe through step 4, then allow it to cool completely. Transfer to an airtight container and freeze for up to 3 months. When ready to enjoy, thaw overnight in the refrigerator and gently reheat on the stove over low heat, stirring occasionally. You might want to add a splash of chicken broth or cream during reheating to refresh the sauce.
Creamy Poblano Chicken Skillet Q&A
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs work wonderfully here as they tend to stay juicier and more flavorful. Just adjust the cooking time slightly, as thighs may take a bit longer to cook through.
How spicy is this dish?
This recipe has a mild to moderate heat level thanks to the poblano peppers, which are generally mild. If you prefer more heat, you can add a pinch of cayenne pepper or a chopped jalapeño.
Can I make this dairy-free?
Yes, substitute the heavy cream with coconut cream or a creamy plant-based milk blend. Be mindful that this will change the flavor slightly but still keep the sauce rich and delicious.
What should I serve it with?
This skillet pairs beautifully with fluffy rice, warm tortillas, or buttery mashed potatoes. If you want a pasta side to soak up the sauce, check out the Creamy Roasted Red Pepper Goat Cheese Penne for a harmonious meal.
Desserts to Finish
- Baked Three Cheese Chicken Penne (for those craving a savory follow-up)
- Creamy Roasted Red Pepper Goat Cheese Penne (a creamy pasta that complements the skillet)
- Creamy Tuscan Salmon Tagliatelle (another indulgent creamy dish you’ll love)
Save & Share
If you try this Creamy Poblano Chicken Skillet, don’t forget to save the recipe for your next busy night or share it with friends who love quick, comforting meals. It’s perfect for meal prep and sure to impress even picky eaters. Snap a photo, tag your cooking crew, and spread the joy of creamy, smoky goodness!
This skillet dish is a perfect blend of ease and elegance that deserves a spot on your regular dinner menu. With its smoky poblano flavor, rich creamy sauce, and tender chicken, it’s a guaranteed winner for any occasion. Give it a try and watch it become a new favorite in your kitchen repertoire.
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Creamy Poblano Chicken Skillet
Ingredients
Equipment
Method
- Pat chicken breasts dry and season generously with salt, pepper, cumin, and smoked paprika.
- Heat 2 tablespoons olive oil in a large skillet over medium-high heat until shimmering.
- Add chicken breasts and sear for 4-5 minutes on each side until golden brown and cooked through. Remove chicken and set aside.
- In the same skillet, add chopped onions and poblano peppers. Sauté for 5-7 minutes until onions are translucent and peppers soften.
- Stir in minced garlic and cook for 1-2 minutes until fragrant.
- Pour in chicken broth, scraping the bottom of the skillet to loosen browned bits. Let broth reduce slightly for about 3 minutes.
- Lower heat and stir in heavy cream. Simmer gently, thickening sauce for 5 minutes.
- Return seared chicken breasts to the skillet, spooning sauce over the top. Simmer together for 5 minutes to meld flavors and warm chicken through.
- Taste and adjust seasoning with additional salt, pepper, or spices if needed.
- Sprinkle fresh cilantro over the skillet before serving. Serve with rice, warm tortillas, or pasta as desired.
Notes
- This dish can be made with chicken thighs for a juicier, more budget-friendly option.
- Substitute heavy cream with Greek yogurt for a lighter, tangier sauce; add it at the end to prevent curdling.
- Roast poblano peppers ahead of time for deeper smoky flavor or sauté as directed for a quicker method.
- Freeze cooked skillet (through step 4) in an airtight container for up to 3 months; thaw overnight and gently reheat.
- For a dairy-free version, use coconut cream or plant-based milk alternatives; flavor will vary slightly.
