Pan seared boneless-skinless chicken breasts, roasted poblano peppers and cream, provide this distinctive dish with a rich silky sauce and smokey sophisticated flavor. Low carb elegance!
I’m almost positive that this recipe for chicken with poblano peppers and cream is going to rock your socks!
If you’ve never had a roasted poblano pepper then you are in for a treat. Roasting a poblano pepper not only facilitates removing the tough outer skin of the pepper, it also adds an irresistible smokey flavor to any recipe. At the moment, I am lucky enough to have a gas stove, so I turn the flame to low and place my peppers directly on the burner, turning the pepper so the entire surface blackens.
Poblano peppers can also be roasted on a very hot comal, directly under the broiler or even on a gas grill. Then, they steam in a covered bowl for several minutes until you’re ready to peel off and discard the charred skin. At this point they can hang out in the fridge for about 5 days until needed.
If I’ve piqued your curiosity about roasting poblano peppers, and you should be roasting and peeling them before preparing or serving, I have an authentic recipe for low carb Chile Rellenos and a recipe for Banglalore Chicken Curry that call for roasted poblano peppers. Go take a look if they sound good to you, I’ll wait. Oh, for the record, these tasty peppers are as great with beef as they are with chicken.
This chicken poblano recipe has been a long time in the making. I’ve made it over 8 times the last several months and it has tasted amazing each and every time. The only problem with the dish lies with the inexperienced blogger behind the camera. Gah! I try so hard.
Not one round of photography has resulted in the perfect picture – one highlighting the lusciously silky texture of the rich cream sauce juxtaposed with the cut strips of roasted dark green poblano peppers. Not one! I even tried preparing the dish by pureeing the peppers into the sauce. It was also tasty, but not as interesting texture-wise. So, I just don’t know what to do and I MUST share this recipe.
You’ll have to trust me when I tell you that this dish is just as extraordinary as the Salmon in Bacon Vodka Cream Sauce I shared several months ago, or even the Pan Seared Chicken with Sauce. We’re talking restaurant quality gourmet dishes in 30 minutes at home. I served recipe for chicken with cheesy cauliflower mash. Using an orange variety of cauliflower results in an amazing buttery-golden color.
This amazing Chicken with Poblano Peppers and Cream is 5 net carbs per serving.
Chicken with Poblano Peppers and Cream
Ingredients
- 1 1/4 pounds boneless-skinless chicken filets
- 2 medium roasted poblano peppers ** cut into strips
- 3 1/2 ounces medium onion sliced 1/4-inch thick
- 1 large clove garlic, sliced
- 1/4 cup dry white wine
- 1 cup heavy cream
- 1/8 teaspoon dried cumin
- 1 tablespoon olive oil, divided
- salt and pepper to taste
Instructions
- Peppers: Roast the poblano peppers until all sides are blackened. If you have a gas stove, place them right on the burner over medium-low heat, turning and re-positioning until the are blistered and black on all sides. If not, place directly under a broiler or on a grill. Put into a bowl and cover with plastic wrap so they can steam for 5-10 minutes before peeling. Cut and proceed with the recipe or refrigerate until needed.
- Chicken: Let the chicken come to temperature on the counter for about 20 minutes. Place a stainless steal or non-stick skillet and 2 teaspoons of the oil over medium high heat (NOT A CAST IRON SKILLET.) Blot the chicken dry, massage with the remaining teaspoon of oil and season with salt and pepper. When pan is hot, cook the chicken 4-6 minutes per side or until an instant read thermometer registers 160. Remove the chicken to a plate and tent with foil.
- Sauce: Turn the heat down to medium and saute the onions and garlic for about 1 minute. Remove the pan from the heat and add the wine. Place the pan back over the heat and cook until most of the wine has evaporated, scraping up any browned bits left from the chicken. Add the cream, poblano peppers and cumin. Cook until the cream has thickened to your liking keeping in mind that it will become even thicker as it cools. Taste the sauce and adjust salt and pepper as necessary. Serve over the chicken.
- Variation: If you'd like, add the cooked onion and garlic, poblano peppers and cream to a blender and blend until smooth. Return to the pan, add the cumin and cook until thickened. If it becomes too thick, add a little chicken broth. Salt and pepper to taste.
Notes
Nutrition
Delish! I used chicken broth instead of wine since I was feeding a young teenager. Didn’t have any cream so used half and half instead. Added a few shakes of ground nutmeg and used my immersion blender to smooth the sauce just a bit so it was still a little bit chunky. Really good!
I love this recipe. So much flavor and your house smells amazing when cooking. I cannot find poblanos so used pasilla peppers but I find they aren’t spicy enough so I have to add cayenne or jalapeños to the sauce. I’ve made it multiple times now and can’t get enough. Last time I made it I sliced and sautéed some mushrooms and added them in with the garlic and onion. Turned out great. Thanks for sharing.
I’m a chef living in Mexico, I tried your recipe for this tonight and it was truly a delight for the palate. I changed it just a bit by taking three peppers, one I put in the blender with the cream the rest was the same.
How kind of you to come back to let me know your thoughts and how you changed the recipe, Graham. I appreciate it. -Kim
I have made this recipe now for 3 different dinners with family and friends and they LOVE IT! Everyone has asked for the recipe. It is truly easy to prepare. The smoky flavor, creamy taste and subtle sweetness of the finely chopped onions sautéed with wine all combine to yummy goodness. I served over mashed cauliflowers-which soaks up the cream sauce!
I’m so glad you enjoy the recipe, Sandy. It’s one of my favorites. Thanks for taking the time to come back and let me know. Have a nice week. -Kim
I love love love your recipes!!!!
The crustless quiche wa delicious and
I shared every with everyone!!!
I will try this one tonight! I love chile
Poblanos and I add to almost everything.
Damn good. Easy. Burn the peppers Make them easy to peal
I made this recipe tonight. You had me at heavy cream! my husband and I loved it! I even plated it the same way you have it in the picture. The cream sauce was delicious.. The cumin was spot-on. Very easy to make good suggestion on the no stick pan. Definitely going to be making this again thank you so much.
This sauce looks exactly like one I had in Mexico. I would put it over rice with a fried egg on top. Oh my. So darn good! Can’t wait to try it!
This was amazing!!!! I processed everything in a food processor as described. Delicious!
I have never seen a poblano pepper where i live. Can i substitute a red or green bell pepper. I am not fond of hot peppers anyway.
Hi Juanita. Do you have Anaheim or pasilla peppers? They are both good substitutes. If you remove the seeds and light colored rib in the peppers, then they aren’t spicy. I have never made the recipe with a bell pepper. It just wouldn’t taste the same – I don’t mean that it wouldn’t taste good, just not the same. I would try an Anaheim or pasilla pepper instead. -Kim
This is a really good recipe, partly because of the deep flavor of the Pablono. These peppers taste nothing like a bell pepper though. They are thinner, less juicy, and roasted have a very earthy, deep flavor that compliments the cream mixture.
I guess I would use whole canned, drained smoked Hatche green peppers if your store doesn’t sell them, or even anaheim banana peppers. On the Border mexican restaurant uses pablanos for their chil relanos, and they’re so delicious with that recipe.
Thank you for the helpful reply, Kristy! -Kim
I always have trouble finding a good dry wine to cook with, which one do you recommend?
Hi Tabitha. I don’t drink wine, so I buy a cheap chardonnay. Actually, if you are near a Trader Joe’s I suggest getting a “two buck Chuck”. Trader Joes has award winning wines for just a few dollars. I generally have one of their whites and reds in my fridge to use in cooking. -Kim
Oh, my this was amazing! Just doubled the garlic, but otherwise made it as described. Absolutely perfect! Doubled the recipe and cut up the left over chicken in the sauce. Will reheat and put it on top of a Cauliflower mash.
I’m so glad you liked it Michael! More garlic is always better. -Kim
This recipe is amazing! I just made this for me and my husband tonight and it was a big hit! Definitely an add to our weekly rotation!
I made this tonight but with pan seared salmon instead of chicken. Poblanos are too hot for me (spice wimp), but it was a BIG hit w my husband! Thanks!
What a fun recipe.
Will try blending the sauce next time. We under-seasoned the chicken so s/p at the table helped..
Made it with cauliflower Mexican rice (great recipe) which we loved also. Thanks commentor Susan !
To be dairy free, we used coconut cream which worked out just fine.
Thanks for sharing !
have you tried freezing it? I was thinking of making a bigger batch and freezing them portion sizes…
Hi Danielle. I haven’t tried freezing it. The sauce might separate since there is no flour in it? -Kim
This was really good. I did blend all except for 1/4 of a poblano and it was a tad too spicey for the wife. Great for me. Plenty of sauce leftover which I think will work well with a piece of grilled fish.
I’m so glad you enjoyed the recipe, Jeff. Yes, sometimes poblano peppers can be spicy. I always remove the white/light colored vein and seeds from the pepper before slicing. Thanks so much for taking the time to let me know what you thought about the recipe. BTW, I love the idea of putting this on fish! Yum! Have a wonderful day. -Kim
There is a restaurant near us that serves this dish w/ spinach, and also wraps the chicken around shrimp + jalapenos. I am definitely trying this, and while I may not take the time to recreate the chicken-wrapped shrimp masterpiece, I can attest that the sauce tastes great with both shrimp and chicken. I may try it with some arugula and cress, too.
That sounds like a dish in which I could seriously do a face plant! Delish. Thanks for sharing. -Kim
I made this tonight! It was super good. Thank you for sharing!!
Great, Stacie, I’m glad you liked it. Have a great weekend. -Kim
This looks yummy. I don’t cook much with peppers so this will be a good change for me and the family. Thanks for sharing!
Great, Tara. I hope you enjoy it! -Kim
So fantastic! Husband and daughter loved just as much as low-carb Mom.
Yay! I’m so glad you all liked the recipe. Thanks for coming back to comment and rate the recipe. Enjoy the rest of your week. -Kim
Was wondering why you said not to use a cast iron?
Hi Dawn. When I use my cast iron pan, my sauces turn grey. I’m not sure why. Sometimes it’s an acid that pulls the seasoning off the pan or maybe it’s just leftover carbon that’s built up over time. I would hate for anyone to end up with an unappetizing looming sauce. Use your favorite pan. -Kim
hello Kim, so even the cast iron pots that have the ceramic coating would turn the sauce gray? thank you for any input
No, Maria. That would be fine.
Oh Wow!
The recipe says in the ingredients section: “1/2 ounces medium onion sliced 1/4-inch thick, 3”. Maybe I’m slow right now but I can’t for the life of me figure out what that means. I get the half ounce of onion in quarter-inch slices, but what does the 3 mean?
Naomi, I have made the change. Again, I am sorry about that. Enjoy the recipe and your evening. -Kim
Could I use canned roasted poblano peppers in a pinch? I love your recipes!
I didn’t know they made such a thing, Bonnie. I say go for it and see how it tastes! If it’s not lick-your-plate-clean good, then you know to use fresh next time. Have a wonderful night. -Kim
Our garden is filled with many poblano peppers right now, and I was looking for a recipe to go with chicken. This turned out very nicely. I was not looking for low carbs, so I served it with rice and asparagus broiled with olive oil and parmesan. The poblano peppers had just the right amount of “heat” to make it delicious. My wife is still raving about dinner. Thanks for the recipe even if I destroyed the low carb part.
How lucky you are to have a garden full of poblano peppers! I love that you were able to incorporate this chicken entree with “regular” sides to serve, what sounds to me, such a dazzling meal. I’m happy your wife “raved” about dinner. Thanks for taking the time to leave a comment and a rating. Enjoy your weekend. -Kim
I’ve been making this since I first had it in Mexico City in 1989 at a friends house. If I don’t have cream which I usually don’t I substitute sour cream or milk . Delicious !
Great question, Alice. Sour cream tends to curdle if it gets too hot and milk doesn’t have the thickness that cream does. You may be able to add more milk, reduce it, then add a a few tablespoons of butter and finish with a dollop of sour cream. I don’t know how it will taste but it’s worth a shot. -Kim
“If I’ve peaked your curiosity about roasting poblano peppers” ….I believe it’s piqued your curiosity. Sounds yummy. Thanks.
Yes, and I know that, how embarrassing. Thanks for pointing it out, Bob. Thanks for the correction. Have a great week. -Kim
I made this tonight for dinner. It is so good. I didn’t add anything. I used chicken stock instead of white wine as I always so. We don’t have wine at the house. I was so pleased with the results. I will def. be making this often. My husband like it too. I served it with Mexican cauliflower rice and avocado. Thank you for sharing!
Your meal sounds terrific, Susan. I’m glad both you and your husband enjoyed the recipe. Thanks for taking the time to leave a comment. Have a great week. -Kim
Poblanos have become my new love! Just roasted and peeled 6 and plan on making this dish, that I’ve been looking at for too long, in the next few days. I’ll be using boneless skinless thighs since that’s what I have on hand (and I’m determined to work my way through my freezer without buying ANY MORE MEAT!) Also, I’ve just enough white wine for this recipe, I’m definitely not a white wine lover and this has been sitting for weeks. Still smells like it should though, since it cooks down, I’m hoping it will be ok to use!
Belinda, roasted poblanos are sooooo good! Your chicken thighs should be great. I take advantages of meat on sale and my freezer is full to bursting. I need to start going through it, too. I also don’t drink white wine or any wine very often, so it sits in my refrigerator for months to be used in recipes. Your wine will be fine. Enjoy the recipe. -Kim
Why no cast iron skillet? Curious. I use mine all the time and am wondering if I am using it in certain situations that I shouldn’t be. Thanks!
Jen, the sauce may turn grey. That happens sometimes with my pan when I add an acid to the sauce. Having said that, mine is not a cherished handed down pan so maybe it isn’t seasoned properly? -Kim
So I typically do not drink dry white wine, and don’t really want to buy a whole bottle just for 1/4 cup…is there something I can sub? Chicken broth? Cooking wine?
Sure Amanda. I don’t drink wine either and the bottle sits in the fridge for many months! Lol. But it does add another layer of flavor. I also buy the “three buck Chuck” at Trader Joe’s for that same reason. Lol. Yes, you can use some chicken broth to replace the liquid. Cooking wine is cheap wine with lots of salt added so don’t use that. Enjoy the recipe. -Kim
I made this several nights ago with a bit of trepidation since I don’t generally like boneless, skinless chicken breasts. I made sure to follow your recipe exactly so that I wouldn’t overcook the chicken. My husband loved the recipe, and I liked it, but it wasn’t until I ate leftovers today that I understood why it’s one of your favorites. The flavors really had time to meld together, and it was fantastic.
I think next time I make it, I’ll follow your suggestion of blending the cream, peppers, and onions, so it will be a smoother sauce. Plus, I’ll be sure to make it a day in advance. Thank you again for another excellent recipe that will become part of my regular rotation.
I’m so glad you gave it a chance Carole. I agree, if you have left overs, it tastes even better the next day. And doing the peppers in the morning or several days before, makes it so easy to put together. Let me know if you prefer the pureed sauce. Thanks for taking the time to leave such a thoughtful comment – as always! Have a wonderful week! -Kim
I think this dish looks absolutely amazing! My husband will love it!
Oh, Sarah, the peppers and cream are worth the extra work for the poblano peppers. So yum! Thanks for the comment and kind words. Have a nice week. -Kim
Your pictures are great! Don’t be too hard on yourself. And this recipe looks amazing! I love balancing spicy foods with cream.
Thanks for the kind words Taryn. You’re right, spicy and cream go very nicely together. Luckily I removed the veins from the peppers so my kids could eat them. Sometimes poblano can be super spicy. Whew! Thanks for commenting. Have a wonderful day. -Kim
Kim, you certainly nailed it this time with your photography, though I think you are very modest because all your food looks delicious. I love getting ideas for simple dinners, and the sauce sounds quite exquisite!
Oh, thanks Katrin. I have to say that eating this dish several times while I kept taking photos was no hardship at all! :) -Kim
Oh, thanks Katrin. I have to say that eating this dish several times while I kept taking photos was no hardship at all! :) -Kim
Mmmm I love poblanos and mixing them with cream sounds heavenly!
Your photos always so stunning! I love how you’ve included the sauce both ways. One looks creamy and smooth, but the other highlights those beautiful smoky poblanos. BOTH LOOK DELISH!
Thanks, Tasha. I’m still frustrated with this set of photos, but man it’s a good dish. I hope you have a great week. -Kim
I love peppers with chicken! This looks amazing Kim & it looks easy to make. :)