If you’re on the hunt for a cozy dinner that tastes like it simmered all afternoon but really takes about 40 minutes, this creamy poblano chicken recipe is it. Tender chicken chunks, smoky poblano peppers, and sweet onions swim in a silky sauce made from sour cream, cream-of-mushroom soup, and melty cheddar. Serve it with buttered noodles, fluffy rice, or cornbread waffles and watch plates come back clean.
Why you’ll love this creamy chicken poblano
- One pot, less mess – Everything cooks in a Dutch oven or deep skillet.
- Easy and Fast to prepare – From prep to plate in about 40 minutes.
- Budget smart – Uses basic pantry staples and boneless chicken breast.
- Flexible – Turn it into a creamy chicken poblano soup recipe by adding broth (see tips below).
Ingredients for creamy poblano chicken recipe
| What you need | What it does | Simple swap |
|---|---|---|
| Butter (3 Tbsp) | Starts the sauté, adds flavor | Margarine or cooking oil |
| Sweet onion (1 large) | Natural sweetness | Yellow or white onion |
| Poblano peppers (2) | Mild smoky heat | Green bell pepper for zero spice |
| Garlic (3 cloves) | Bold kick | ½ tsp garlic powder |
| Chicken breast (8 halves) | Lean protein | Thigh meat or rotisserie leftovers |
| Cream of mushroom soup (1 can) | Creamy base | Cream of chicken soup |
| Sour cream (8 oz) | Tangy richness | Greek yogurt |
| Cheddar cheese (8 oz) | Melty topping | Pepper Jack for extra zing |
Salt and pepper are also needed. If you’re not a fan of heat, you can omit the pepper, and your poblano chicken will still be just as tasty.
Step-by-step Instructions on how to cook Poblano Chicken
- Sauté the veggies
Melt butter on medium-high heat. Toss in chopped onion, diced poblanos, and minced garlic. Stir for about five minutes until the onion looks glassy. - Brown the chicken
Add bite-size chicken pieces. Sprinkle with salt and pepper. Cook, stirring now and then, for 8-10 minutes; just until the chicken turns white all over. - Make it creamy
Dump in the can of cream-of-mushroom soup (undiluted) and the sour cream. Stir until everything blends into a smooth, pale sauce. - Add the cheese
Sprinkle shredded cheddar on top. Let the pot bubble gently for 7-8 minutes, stirring once or twice, until the cheese melts and the sauce thickens to gravy. - Serve & smile
Taste, add more salt or pepper if needed, then ladle over noodles, rice, or cornbread waffles. A handful of chopped cilantro or green onion makes it look fancy (and fresh).
Want it soup-style?
For a creamy chicken poblano soup recipe, pour in 1 to 1½ cups of chicken broth right after the cheese. Let it simmer for five extra minutes. The broth thins the sauce into a spoon-worthy chowder while keeping all the creamy comfort.
Easy flavor twists
- Spicier – Add a diced jalapeño with the poblanos.
- Veggie version – Swap chicken for canned black beans and corn.
- Cheesy swap – Use Monterey Jack or Pepper Jack for extra melt.
- Low-carb – Serve over roasted cauliflower instead of noodles or rice.
Serving & storage tips
- Best sides: Buttered egg noodles, white rice, cornbread, or even tortilla chips for scooping.
- Leftovers: Cool, then store in a sealed container up to 3 days. The sauce thickens as it sits- add a splash of milk or broth when reheating.
- Reheat: Warm gently on the stove or in the microwave, stirring halfway so the cheese stays smooth.
Faqs About This Recipe
Nope. Poblanos are mild- think gentle warmth, not hot wings. Want zero heat? Use a green bell pepper instead.
Yes. Stir in shredded rotisserie chicken after the onions soften; heat through for about 5 minutes before adding the soup and sour cream.
Cream sauces don’t love the freezer; they can split. Eat within a few days. Best served when fresh.
Go for it! The flavor will be slightly less but still delicious.
Creamy Poblano Chicken
Equipment
- Dutch Oven or Large Skillet For sautéing and simmering all ingredients.
- Cutting Board & Knife: For chopping the chicken, onion, peppers, and garlic.
- Wooden Spoon or Silicone Spatula: To stir the creamy sauce and prevent sticking.
- Measuring Cups & Spoons For precise ingredient measurements.
Ingredients
- 3 tbsps butter or margarine
- 1 pc sweet onion large, chopped
- 2 pcs poblano chile peppers seeded and diced
- 3 pcs garlic cloves minced
- 8 pcs chicken breasts halves boneless and skinless, cut into bite size pieces
- 1 tsp salt
- ½ tsp pepper
- 1 can cream of mushroom or chicken soup undiluted
- 8 oz sour cream
- 8 oz cheddar cheese shredded
Instructions
- Melt butter in a Dutch oven.3 tbsps butter or margarine
- Add onion, chile pepper, and garlic.1 pc sweet onion, 2 pcs poblano chile peppers, 3 pcs garlic cloves
- Sauté for about 5 minutes on medium high heat.
- Add chicken, salt and pepper; and cook while stirring for about 8 – 10 minutes or until done.8 pcs chicken breasts halves, 1 tsp salt, ½ tsp pepper
- Stir in soup and sour cream until smooth.1 can cream of mushroom or chicken soup, 8 oz sour cream
- Add cheese and cook for 7 – 8 minutes or until cheese is completely melted.8 oz cheddar cheese
- Serve over cornbread waffles or butter noodles with chopped cilantro.
Notes
Customizations:
- Spice It Up: Add a diced jalapeño with the poblano for more heat.
- Vegetarian Option: Replace chicken with canned black beans and corn.
- Cheese Options: Swap cheddar for Monterey Jack or pepper jack for extra creaminess.
Storage Tips:
- Refrigerate leftovers in an airtight container for up to 3 days.
- Reheat gently on the stovetop or microwave, stirring occasionally.
Serving Tips:
- Best served over cornbread waffles, buttered noodles, or steamed rice.
- Garnish with fresh cilantro or sliced green onions for color and flavor.
Cooking Tips:
- Don’t overcook the chicken-cook until just done to keep it tender.
- Let the cheese melt gradually to avoid separation in the sauce.
Nutrition
Check out more chicken recipes by Chef B here.
Hi, I’m Chef B! Passionate about all things culinary, I’ve spent years perfecting my recipes to bring bold flavors to your kitchen. Let’s cook up something delicious together!
