Creamy Poblano Chicken
Creamy Poblano Chicken is a flavorful and comforting dish featuring rotisserie chicken breast smothered in a rich, creamy sauce made with roasted poblano peppers. Poblanos are mildly spicy green peppers that add a smoky, slightly sweet heat to the dish. I lightened up the sauce a bit by replacing the heavy cream with a combination of Greek yogurt and crème fraiche.
👩🏻🍳 Tamara Talks – About Poblano Peppers
Poblano peppers are a type of mild chile pepper native to Mexico. They are dark green, heart-shaped, and typically measure about 4–6 inches long. Poblanos have a mild heat level, ranging from 1,000 to 2,000 Scoville Heat Units (SHU), making them milder than jalapeños but slightly spicier than bell peppers.
When roasted, poblanos develop a smoky, slightly sweet flavor, making them a popular choice for dishes like chiles rellenos, creamy sauces (like this one), and salsas. Dried poblano peppers are called ancho chiles, which have a deeper, raisin-like sweetness and are commonly used in Mexican mole sauces.
What can I serve with this creamy poblano chicken?
- cilantro rice
- masa biscuits
- arroz rojo
- mashed potatoes
- in a wrap
📋 Ingredients Notes
Here is a quick look at the ingredients in the recipe – it’s handy to use at the grocery store or as a summary of what you need. Skip to the recipe for quantities.
- chicken – This creamy poblano chicken is a great way to use rotisserie chicken! However, any shredded chicken is fine.
- poblanos – Poblanos are mild green chiles, and work well in this recipe. Hatch green chiles are another great option. After roasting them, half will be sliced into thin strips, and half will be rough chopped for blending. Be sure to peel, stem, and seed them!
- onion – I caramelize my onions if I have the time, and I like sweet onions for this job. You can use yellow, sweet, red, or even white. If you don’t have time to caramelize the onions, sauté until soft and starting to show a little color.
- flour – I really like masa flour in this recipe because it adds a subtle corn flavor to the sauce. Masa flour is gluten free, and makes a nice thickener in Mexican-inspired recipes. You can use all-purpose flour, gluten free flour, or whatever flour you use as a thickener.
- oil – I use olive oil for just about everything. You can use vegetable oil or butter if you prefer.
- onions – I caramelize my onions if I have the time, and I like sweet onions for this job. You can use yellow, sweet, red, or even white. If you don’t have time to caramelize the onions, sauté until soft and starting to show a little color.
- ground cumin
- garlic
- plain Greek yogurt – I often use yogurt to cut fat and calories. If you prefer, you can use all crème fraiche.
- crème fraiche
🔪 Step-By-Step Instructions
Roast the Peppers
- Prep the poblano chiles – I no longer have a gas stove (always my favorite method of charring chiles). I will occasionally use my gas grill, too, but I find this method to be easiest. Put the chiles on a baking sheet that can handle intense heat. Put the pan very close to the broiler heat element. Watch the chiles closely, and move/turn them as they blacken.
- Roast the chiles – Put the pan very close to the broiler heat element. Watch the chiles closely, and move/turn them as they blacken.
- Steam the poblano peppers – A glass casserole with lid allows the chiles to steam for 10 minutes +/-. A paper bag is another option.
- Finish the peppers – You will use half of the roasted peppers puréed in the sauce, and half with the shredded chicken to finish the sauce. You will want to peel, stem and seed the peppers. Thin-slice half of the peppers, and rough chop the other half.
Make the Creamy Poblano Chicken
- Prepare the creamy poblano sauce – Add the rough chopped poblano peppers (reserve sliced peppers), broth, crème fraiche, and nonfat Greek yogurt. Pulse until incorporated and smooth. Set aside.
- Prepare the onions – Add a drizzle of olive oil to the skillet. Prepare caramelized onions by your favorite method. NOTE: If you don’t have time, shoot for as much color as you have time for! Add ground cumin and garlic, stir until fragrant.
- Brown the flour – Add the masa (or other flour) to the skillet over medium-high heat. Stir it in until it begins to brown.
- Finish the chicken and sauce – Pour the prepared poblano, yogurt, crème fraiche, and broth mixture into the skillet with the onions. Bring to a simmer gently. Whisk until it thickens. Add the sliced poblano peppers and shredded chicken. Return to a simmer, season with salt and pepper, and check seasoning. NOTE: To avoid the yogurt curdling, reheat gently and do not boil it.
- Serve – Serve over rice, or see suggestions above. Garnish with cilantro and lime wedges as desired. Enjoy!
❓FAQ
My husband says “absolutely!” It will keep up to 5 days in the refrigerator. Warm up gently to keep it from separating in the process.
💡 Tips
Hatch green chile is another amazing option in this chicken recipe. Treat it the same way, but because the peppers are smaller, add a couple more!
If a little crème fraiche is not in your definition of “healthyish,” replace with a plant-based cream. The combination of nonfat Greek yogurt and crème fraiche is a good compromise IMHO.
I like to serve this creamy poblano chicken with cilantro rice. Adding half a cup of rinsed black beans, and half a cup of corn “kicks it up a notch.”
Authentic Mexican? Not likely. Delicious? We think so. I hope you’ll broaden your notion of Mexican cuisine!
Creamy Poblano Chicken Recipe
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Ingredients
- 5 poblano peppers, roasted, stemmed, and seeded - divided use
- 11 ounces cooked and shredded chicken - about 2 large chicken breasts
- 2 tablespoons oil - olive oil, vegetable oil, or butter
- 1 onion - sliced thin
- 2 ounces nonfat greek yogurt
- 2 ounces creme fraiche
- 1 cup chicken broth - with half of the chiles
- ½ tablespoon ground cumin
- 3 cloves garlic - minced
- ¼ cup masa flour
Instructions
Shredded Chicken
- Cook and shred chicken according to your favorite method.
Poblano Peppers
- Roast the poblano peppers by your preferred method. Place in a bowl with a lid, and steam at least 10 minutes. Remove blackened skins, stems, and seeds. Thin slice half of them, and rough chop the others for the sauce.
Onions
- Use a large skillet over medium-low heat and add butter or oil. Add sliced onions. Stir to coat them in the fat and sprinkle with salt. Stir every few minutes. The onions will soften first, then turn golden (this takes 30-45 minutes). NOTE: If time is an issue, just cook the onions long enough to see a little color. Add the ground cumin and garlic, and stir to combine. Brown the flour. Turn off the heat.
Creamy Poblano Chicken
- Add the rough chopped poblano peppers (reserve sliced peppers), broth, crème fraiche, and nonfat Greek yogurt to the bowl of a food processor. Pulse until incorporated and smooth.
- Add the poblano broth mixture to the skillet. Whisk to combine, and bring to a simmer. Stir in the sliced poblano peppers and shredded chicken. Bring back up to a simmer. Season with salt and pepper to taste. Enjoy!
Notes
Nutrition
NOTE: Macronutrients are an approximation only using unbranded ingredients and MyFitnessPal.com. Please do your own research with the products you’re using if you have a serious health issue or are following a specific diet.
Wow! Just tried this recipe today and we loved it. Happened to have the poblano peppers in my fridge and a rotisserie chicken. I made my own chicken broth from the chicken and I also added a small bunch of cilantro. When I make it the next time, I will add red, yellow and orang peppers for some colour.
Yay! I’m so glad you liked it Karen! Thanks for providing feedback, and your additions sound awesome!
I really enjoyed this recipe. The flavors are just amazing. It’s good left over, too. I had it in tacos and liked it a lot that way.
I’m glad it met with your approval, Mark!