Authentic Mexican Pollo con Poblano (Chicken in Creamy Poblano Sauce)

This Pollo con Poblano recipe features a creamy poblano sauce that transforms golden-crusted chicken into a delightful dish. I also use this same creamy poblano sauce for Mexican Spaghetti Verde and Dios mío; it makes anything taste heavenly. I highly recommend slicing a baguette, toasting it lightly in the oven, and having it ready to dip in this delicious Authentic Pollo con Crema de Poblano Recipe.

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This recipe pairs excellently with Mexican white rice with vegetables or Spaghetti. You can have it with tortillas, but I recommend some baguette or your favorite bread to dip in the flavorful poblano sauce. You will thank me later!

This recipe, Pollo con crema de chile poblano, belongs to my collection of Pollo con Crema recipes. If you like this, you will also love Pollo en Crema de Chipotle and Pollo con Rajas or even this creamy mushroom soup with poblano.

Ingredients

Chicken in Creamy Poblano Sauce Ingredients:

• 2 chicken breasts
• 1 garlic clove
• 1/4 teaspoon pepper
• 1/2 cup corn kernel
• 1/2 onion
• 1/2 tablespoon cooking oil
• 3/4 cup Heavy Cream, Mexican Crema, or Greek yogurt for a low-fat version.
• 1 cup of milk. Use skimmed milk for a lighter meal.
• 3 poblano chiles, roasted and peeled
• 1 garlic clove
• A handful of cilantro
• 1 cup corn kernels
• 1/4 cup Chihuahua cheese, Manchego, or any melting cheese
• 1/2 teaspoon salt

Optional Ingredients for Authentic Mexican Flavor

Although these ingredients are not necessary, they add an authentic touch to this recipe.

• 1 teaspoon of Granulated Chicken Bouillon: Knorr’s brand powder chicken bouillon, also known as consomé de Pollo, is very popular in authentic Mexican cuisine. If you use it, adjust the salt quantity, as the bouillon already adds saltiness to the recipe.
• 1 Serrano Chile (optional, for added spice): Poblanos can be very mild, so if you want an extra kick of spice, add small pieces of roasted Serrano chile to the blender.
• Mexican Crema can be substituted for heavy cream or Greek yogurt for a lighter version.

Poblano Sauce for chicken

Instructions

1. Prepare the Poblanos: Roast the poblano chiles and serrano until their skins blister. Please place them in a plastic bag for 5 minutes, then peel off the skins and remove the seeds. Find step-by-step instructions on How to roast poblano peppers in an Air Fryer, oven, or stovetop in this post.
2. Sautéing the onion and garlic in a hot pan until fragrant and golden. This creates a rich base for the sauce. Once done, transfer them to a blender.
3. Salt and pepper the chicken in the same pan; using the remaining flavorful oil, sear the chicken breasts until golden brown on both sides to lock in juices and flavor. Cover and cook on medium-low heat for about 12 minutes or until fully cooked.

1. Combine the sautéed onion, garlic, cilantro, milk, chicken bullion, salt, and Mexican crema (or Greek yogurt for a lighter option) in the blender. Add seedless, skinless poblanos and blend until smooth. Taste and adjust the heat by adding small pieces of the serrano—season with salt to taste.
2. Combine: Lower the heat and pour the poblano cream sauce over the chicken in the skillet. Stir gently and let it heat through, but do not let it boil to prevent curdling.
3. Add Cheese and Corn: Add the Chihuahua cheese and corn kernels to the skillet. Stir until the cheese is melted and everything is well combined.

1. Serve: Serve the creamy poblano chicken with your favorite sides, such as rice or spaghetti. Don’t forget to have the toasted baguette slices ready for dipping!

Enjoy this delicious and authentic Mexican dish, and follow me for more Mexican food inspirations!

Do you love chicken in creamy sauce?

• Pollo con rajas
• Chicken in creamy chipotle sauce