Chicken Poblanos & Cream Recipe

Prep peppers

Preheat broiler or set oven to 450°F (230°C). Place the poblano peppers on a sheet pan, brush lightly with 1 tsp olive oil, and broil/roast until blistered and blackened on all sides, turning occasionally, about 10–12 minutes. Transfer to a bowl and cover tightly with plastic wrap or a lid for 10 minutes to steam; this will loosen the skins.

Peel & seed poblanos

When cool enough to handle, peel off the blistered skin with a paper towel, slice open each pepper, remove seeds and membranes, and slice into 1/4-inch strips. Set aside.

Cook onion & garlic

While peppers roast, thinly slice the 1/2 onion and mince the 3 garlic cloves. Heat 1 tbsp olive oil in a large skillet over medium heat. Add the onion and a pinch of salt, cook until translucent, about 4 minutes. Add the garlic and cook 30–45 seconds until fragrant.

Cook chicken

Season the chicken breasts on both sides with 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp ground cumin. Push the onion and garlic to the side of the pan, add the seasoned chicken, and sear 4–5 minutes per side until golden and cooked through (internal temperature 165°F/74°C). Remove chicken to a cutting board and let rest 5 minutes.

Shred/Chop chicken and combine

Using two forks, shred the chicken into bite-sized pieces or chop into 1/2-inch pieces. Return shredded chicken to the skillet with the cooked onion, add the roasted poblano strips and 1 cup shredded Monterey Jack cheese. Stir until the cheese melts and everything is well combined, about 2 minutes. Stir in 2 tbsp chopped cilantro. Taste and adjust seasoning if needed. Keep warm while you make the cream sauce.

Make a roux

In a medium saucepan over medium heat, melt 2 tbsp unsalted butter. Whisk in 2 tbsp all-purpose flour and cook, whisking constantly, for 1–2 minutes until the mixture is bubbly and lightly golden (this cooks out the raw flour taste).

Add liquids

Slowly whisk in 1 cup whole milk, 1/2 cup heavy cream, and 1/2 cup low-sodium chicken broth, adding a little at a time to keep the sauce smooth. Bring the mixture to a gentle simmer while whisking; it will thicken in 3–5 minutes.

Finish sauce

Reduce heat to low and whisk in 2 oz softened cream cheese until fully incorporated and silky. Stir in 1 tbsp lime juice, 3/4 tsp salt, 1/2 tsp black pepper, and 1/4 cup crumbled queso fresco if using. Taste and adjust seasoning; if the sauce becomes too thick, thin with up to 2 tbsp additional chicken broth or milk.

Combine sauce with chicken mixture

Pour the warm cream sauce over the shredded chicken and poblano mixture in the skillet (or transfer the chicken to the sauce pan). Stir gently to coat all pieces with sauce, heating together for 1–2 minutes so flavors meld. If you prefer a drier topping, reserve some sauce for serving.

Adjust & serve

Taste the assembled dish and add chili flakes (optional) and additional salt or pepper as needed. Transfer to a serving platter or individual plates.

Garnish

Sprinkle with the remaining 1 tbsp chopped cilantro and the optional extra 1/4 cup crumbled queso fresco. Serve with lime wedges on the side for squeezing over the top.

Serve suggestion: Serve warm with steamed rice, warm tortillas, or a simple green salad.