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Chicken with Poblano Cream Sauce


Based on a Mexican classic, this recipe can be made as mild or as spicy as you like. Serve with plain white rice; stir in some chopped cilantro for added flavor.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, October 2003


  • 1 poblano chile
  • 2 tablespoons canola oil
  • 1/2 small onion, chopped
  • 1 clove garlic, minced
  • 1/3 cup heavy cream
  • Coarse salt and ground pepper
  • 4 boneless, skinless chicken breasts


  1. Roast chile over a gas burner or under the broiler, until charred all over. Wrap in paper towel; steam 5 minutes. Rub off skin; remove seeds and ribs. Chop coarsely.

  2. Heat 1 tablespoon canola oil in a small saucepan over medium heat; add onion and garlic; cook until soft, 5 to 7 minutes. Add chile and cream.

  3. Puree in blender; add water if too thick. Season with salt and pepper.

  4. Season chicken breasts with salt and pepper. Heat remaining tablespoon canola oil in a large skillet over medium-high heat. Cook chicken until golden and juices run clear, 4 to 5 minutes per side. Serve with sauce.

Reviews Add a comment

  • MarthaMcGill
    7 MAR, 2011
    I looked everywhere for pablano chilies. I Googled pablano chilies and found that grocery stores label them as pasillo chilies. I purchased a couple and plan to prepare this recipe tonight.
  • VixenDoll
    4 FEB, 2011
    Made this for dinner today. And it was delicious. My husband loved it, I will defentley be making this agian. I did take the cilantro advise and it was great. Thank you.
  • zionrubies
    22 APR, 2010
    Just made this tonight for 2 - seemed like just enough sauce for 2 breasts. You might consider doubling for 4 portions. I also used chopped fresh cilantro in place of scallions in the rice to reinforce the Mexican theme. Overall very delicate flavor, not at all spicy, but entirely delicious!
  • johanny
    6 MAR, 2010
    Unfortunately, could not find a poblano pepper anywhere in my neighborhood :( I was so excited about making this dish, and decieded to replace the poblano with a green bell pepper, and mixed in a bit of a hot green one 4 some heat... And it was AMAZING!!! Cant wait till I can make it with the poblano ;)
  • kimmcgowan
    24 AUG, 2009
    Is that really chicken!? The photos looks like salmon. Either sound delish!
  • mrsmuddi
    24 FEB, 2009
    This is one of our all time Everyday Food favorites. It is so quick and easy, but really unique and delicious.