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Grilled Chicken with Poblano Cream Sauce

Grilled Chicken with Poblano Cream Sauce

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Course: Main Course
Cuisine: American, Mexican
Servings: 4
Calories: 425kcal


  • 1 poblano chili
  • 2 tablespoon olive oil
  • 1/2 small onion, chopped
  • 2 cloves garlic, minced
  • 1/3 cup heavy cream
  • 1 lb boneless, skinless chicken breast - 4 breasts
  • salt and pepper, to taste


  • Roast poblano over a gas burner or under the broiler, until charred all over. Rub off skin (with a paper towel); remove seeds and ribs. Chop coarsely.
  • Heat 1 tbsp oil in a small skillet, or saucepan over medium heat. Add onion and garlic, cook until translucent, 5 to 7 minutes. Add poblano and heavy cream.
  • Puree saucepan ingredients in blender. Season with salt and pepper.
  • Season chicken breasts with salt and pepper. Heat remaining tbsp oil in a large skillet over medium-high heat. Cook chicken until done, 4 to 5 minutes per side. Serve with sauce.


Serving: 1serving | Calories: 425kcal | Carbohydrates: 4g | Protein: 25g | Fat: 15g | Fiber: 1g
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