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Creamy Poblano Chicken (Pollo en Crema de Poblano)

Creamy Poblano Chicken (Pollo en Crema de Poblano)

Tender seared chicken breast slices simmered in a velvet-smooth, fire-roasted poblano pepper cream sauce. A classic Mexican comfort dish packed with rich, earthy flavor.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4
Course: Main Course
Cuisine: Mexican
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

  • For the Roasted Poblano Sauce:
  • - 3 Large Fresh Poblano Peppers
  • - 1 cup Mexican Crema or Sour Cream mixed with 2 tbsp heavy cream
  • - 1/2 cup Low-Sodium Chicken Broth
  • - 1/2 Medium Yellow Onion chopped
  • - 2 Cloves Garlic peeled
  • - 1/2 tsp Salt
  • For the Chicken & Assembly:
  • - 1.5 lbs Boneless Skinless Chicken Breasts sliced into 1/2-inch strips
  • - 1 tbsp Olive Oil
  • - 1 tbsp Unsalted Butter
  • - 1/2 tsp Garlic Powder
  • - 1/2 tsp Salt & Black Pepper to taste
  • - 1/2 cup Sweet Yellow Corn Kernels cooked
  • - Fresh Cilantro & Cotija Cheese for garnish

Equipment

  • Heavy Cast Iron Skillet or Saute Pan
  • High-Speed Blender or Food Processor
  • Tongs
  • Chef's Knife & Cutting Board

Method
 

  1. Roast the Poblanos: Place poblano peppers directly over an open gas stove burner flame (or under a high oven broiler). Turn occasionally until the skins are completely charred and blistered all over (about 8–10 minutes). Transfer roasted peppers to a bowl, cover tightly with plastic wrap, and steam for 10 minutes.
  2. Peel and De-seed: Remove peppers from the bowl. Gently rub off the charred outer skin using your fingers or a paper towel. Cut off the stems, slice open, and scrape out all seeds and membrane ribs.
  3. Blend the Crema Sauce: In a blender, combine the peeled roasted poblanos, Mexican crema, chicken broth, chopped onion, garlic cloves, and salt. Puree on high speed until completely smooth and velvety green.
  4. Sear the Chicken: Season chicken strips with salt, pepper, and garlic powder. Heat olive oil and butter in a large cast iron skillet over medium-high heat. Add chicken in a single layer and sear for 5–7 minutes until golden brown and cooked through (internal temperature reaches 165°F / 74°C).
  5. Simmer and Combine: Reduce skillet heat to low. Pour the blended green poblano sauce over the seared chicken. Stir gently to combine and add the sweet corn kernels. Simmer on low heat for 3–5 minutes until the sauce is warmed through and slightly thickened. Do not boil vigorously to prevent cream separation.
  6. Garnish and Serve: Remove from heat. Garnish with crumbled cotija cheese and fresh chopped cilantro. Serve hot alongside Mexican white rice and warm corn tortillas.
  7. Notes: If using standard sour cream instead of Mexican crema, temper it first by mixing a few tablespoons of warm pan broth into the cream before pouring it into the skillet to prevent curdling.
  8. Nutrition (Per Serving): 410 Calories | 42g Protein | 10g Carbohydrates | 22g Fat | 4g Sugar | 520mg Sodium | 135mg Cholesterol

Notes

  • Prevent Sauce Curdling: Always reduce your skillet heat to low and wait 30 seconds before adding the blended poblano cream sauce. Cold dairy hitting a screaming-hot pan will curdle instantly. Temperature control is everything.
  • Roasting Without a Gas Stove: No open flame? No problem. Set your oven broiler to high, place poblanos on a baking sheet lined with foil, and position the rack 4 inches from the heating element. Rotate every 3–4 minutes until fully charred (10–12 minutes total).
  • Make It Ahead: This dish is perfect for meal prep. Store the seared chicken and poblano cream sauce separately in airtight containers in the fridge for up to 4 days. Reheat the sauce gently in a pan, add the chicken, and warm through. The sauce may thicken overnight—just thin it with a splash of chicken broth.
  • Adjust the Heat Level: Poblanos are naturally mild, but heat can vary from pepper to pepper. For a spicier version, leave some seeds and ribs in one poblano, or blend in half a seeded jalapeño. Taste the raw sauce before cooking and adjust accordingly.
  • Cotija Cheese Substitute: Can't find cotija? Use crumbled queso fresco for a milder, creamier alternative, or feta cheese for a tangier, saltier finish. Avoid pre-shredded cheese—the anti-caking agents prevent proper melting and texture.
  • Chicken Thighs Work Beautifully: Swap boneless skinless chicken breasts for thighs if you prefer darker, juicier meat. Thighs are more forgiving and stay moist even if slightly overcooked. Increase searing time by 2–3 minutes per side.
  • Thicker Sauce Preferred? For a richer, thicker consistency, reduce the chicken broth to 1/4 cup (60ml) when blending the sauce, or simmer the finished dish uncovered for an additional 3–4 minutes to evaporate excess liquid.
  • Freezing Instructions: The poblano cream sauce freezes well on its own for up to 3 months. Freeze in a labeled, freezer-safe container or zip-top bag. Thaw overnight in the fridge, then reheat slowly over low heat, whisking frequently to restore the emulsion. Do not freeze the fully assembled dish—cream sauces can separate and become grainy when frozen with chicken.
  • Serving Suggestions: This dish pairs beautifully with warm Mexican white rice, cilantro-lime rice, or soft corn tortillas. For a low-carb option, serve over cauliflower rice or alongside grilled vegetables. A fresh squeeze of lime juice just before serving brightens the entire dish.
  • Leftover Sauce Uses: Have extra poblano cream sauce? It's incredible tossed with pasta, drizzled over grilled fish, spooned into breakfast burritos, or used as a base for creamy enchiladas. Store it separately and use within 3–4 days.