Ingredients
Equipment
Method
Roast the Poblano Peppers
- Preheat your oven to 450°F (230°C). Place the poblano peppers on a baking sheet and roast them for about 15 minutes, turning occasionally until the skins are blistered and charred. Remove from oven, place in a bowl, and cover tightly with plastic wrap or a kitchen towel to steam for 10 minutes to loosen the skin.
Prepare the Roasted Poblano Sauce
- Once poblanos are cool enough, peel off charred skins, remove stems and seeds, and place the flesh into a blender or food processor. Add heavy cream, garlic powder, onion powder, salt, and pepper, then blend until smooth and creamy. Set aside.
Cook the Chicken Breasts
- Heat olive oil in a large skillet over medium-high heat. Season chicken breasts generously with salt, pepper, garlic powder, and onion powder. Sear chicken for 5-6 minutes per side until golden brown and cooked through. Remove chicken from pan and set aside.
Combine and Simmer
- Reduce heat to medium-low and pour poblano cream sauce into the same skillet. Stir in shredded Monterey Jack cheese until melted and combined. Return chicken breasts to pan, spoon sauce over top, and simmer for 3-5 minutes so flavors meld and chicken stays juicy.
Garnish and Serve
- Sprinkle fresh chopped cilantro over chicken just before serving. Serve with steamed rice, roasted potatoes, or a crisp green salad.
Notes
- Use a meat thermometer to avoid overcooking the chicken; remove when it reaches 165°F (74°C).
- Steaming poblanos after roasting makes peeling easier and prevents bitter skin bits.
- Adjust sauce consistency by adding more cream if too thick or simmering longer if too thin.
- For a dairy-free version, substitute heavy cream with full-fat coconut milk and use dairy-free cheese alternatives.
- Leftovers can be stored in the fridge for up to 3 days or frozen for 2 months; reheat gently with a splash of cream or broth.