Creamy Poblano Chicken
Tender chicken thighs pan-seared and simmered in a silky roasted poblano cream sauce, ready in 20 minutes. One skillet, zero fuss—authentic weeknight Mexican comfort.
- Total time
- 20 min
- Servings
- 4
- Calories
- 385
- Protein
- 38g
Ingredients
- 1.5 lbs chicken thighs, boneless and skinless
- 3 whole poblano peppers, roasted and peeled
- ¾ cup Mexican crema or sour cream
- ½ cup chicken broth
- ½ whole white onion
- 1 whole jalapeño, sliced (optional)
- ¼ cup fresh epazote or cilantro, chopped
Instructions
- 1
Pat chicken dry. Season generously with salt and black pepper on both sides.
- 2
Heat oil in a 12-inch skillet over medium-high until it shimmers, about 90 seconds.
- 3
Sear chicken 3 minutes per side without moving until edges are golden brown.
- 4
Blend roasted poblanos, crema, broth, onion, and jalapeño until smooth and silky.
- 5
Pour sauce over chicken. Simmer over medium-low for 8 minutes until chicken is cooked through.
- 6
Stir in epazote or cilantro. Taste and adjust salt. Serve hot with warm tortillas.
Tools you’ll need
- 12-inch skillet
- blender or immersion blender
- kitchen shears or knife
- paper towels
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