If you’re looking for a comforting meal packed with bold flavors and creamy goodness, this Creamy Roasted Poblano Chicken Skillet is a must-try. Tender chicken strips are paired with smoky roasted poblano peppers, sweet corn, juicy tomatoes, and a rich cream sauce that brings everything together beautifully. It’s the kind of meal that feels special enough for guests but is simple enough for a weeknight dinner. Serve it with warm tortillas or rice, and you’ll have a dish everyone will be asking for again. Give it a try and let us know how it turns out!
Ingredients
- 2 boneless, skinless chicken breasts, sliced into strips
- 6 roasted poblano peppers, peeled and cut into strips
- 2½ tablespoons vegetable oil
- 1 tablespoon butter
- 1 small onion, thinly sliced
- 3 garlic cloves, minced
- 1½ cups fresh sweet corn kernels
- 1½ cups diced tomatoes
- ¼ cup chopped fresh cilantro
- 1½ cups sour cream
- 4 ounces cream cheese, softened
- ¾ cup shredded mozzarella cheese (or another melting cheese)
Chicken Seasoning
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 teaspoon black pepper
- 1 teaspoon salt
Additional Seasoning
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- Salt to taste
Instructions
Pat the chicken dry and place it in a bowl. Season with garlic powder, onion powder, black pepper, and salt. Toss until the chicken is evenly coated.
Heat the vegetable oil in a large skillet over medium-high heat. Once hot, add the chicken in a single layer. Cook for about 3 minutes without stirring to develop a golden crust. Flip and cook for another 3 minutes until lightly browned and nearly cooked through. Remove the chicken from the skillet and set aside.
Leave about 1 tablespoon of oil in the skillet and add the butter. Once melted, add the sliced onion and cook for 2 to 3 minutes until softened.
Stir in the minced garlic and cook for about 15 seconds until fragrant.
Add the corn and cook for 30 seconds, then stir in the tomatoes, cilantro, garlic powder, and onion powder. Mix well.
Add the roasted poblano strips and stir to combine with the vegetables.
Reduce the heat to medium-low. Stir in the sour cream and cream cheese until the sauce becomes smooth and creamy.
Return the chicken and any accumulated juices to the skillet. Mix everything together and season with additional salt if needed.
Sprinkle the shredded mozzarella evenly over the top. Cover the skillet and let it simmer on low heat for about 5 minutes, or until the cheese has melted and the sauce is hot.
Serve immediately with warm corn tortillas, Mexican-style rice, or your favorite side dish.
Notes and Tips
- Roasting the poblano peppers ahead of time makes this recipe much quicker to prepare.
- For a thinner sauce, stir in a splash of milk or light cream.
- Monterey Jack, Oaxaca cheese, or mozzarella all melt beautifully in this dish.
- If you enjoy extra heat, add a sliced serrano or jalapeño pepper before serving.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently over low heat.
Have you tried this creamy poblano chicken recipe? Share your experience and any personal twists in the comments. We’d love to hear how you served it and what your family thought!
