Description
A creamy poblano chicken skillet that blends smoky poblano peppers with tender chicken breasts in a rich, dairy-free sauce. Perfect for weeknight dinners with flavor-packed comfort.
Ingredients
2 boneless, skinless chicken breasts (organic if possible)
2 large poblano peppers, roasted and peeled
1 small yellow onion, diced
2 garlic cloves, minced
1/2 cup low-sodium chicken broth
1/3 cup unsweetened non-dairy cream (like cashew or oat cream; sub with Greek yogurt if preferred)
1 tablespoon olive oil
Salt and black pepper to taste
1/2 teaspoon ground cumin
1/4 teaspoon smoked paprika
Optional: Squeeze of lime, chopped cilantro, or vegan cheese crumbles for garnish
Instructions
1. Roast poblanos directly over gas flame or in oven until skin blackens. Let steam in covered bowl, peel, and slice.
2. In a skillet, heat olive oil on medium and cook chicken until golden, about 4–5 minutes per side.
3. Add onion and garlic; cook until fragrant. Stir in sliced poblanos.
4. Pour in broth and cream. Sprinkle seasonings. Let everything simmer 7–8 minutes until thickened slightly.
5. Plate and garnish with chopped cilantro or lime if desired.
Notes
Roast poblano peppers in advance to save prep time.
For a vegetarian variation, substitute chicken with mushrooms or textured soy protein.
Add chipotle powder or cayenne for extra heat, or sweet corn for contrast.
Store leftovers in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 plate
- Calories: 320
- Sugar: 3g
- Sodium: 420mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 75mg
Keywords: chicken, poblano, skillet, creamy, weeknight dinner