Embark on a culinary journey with our Savory Baked Chicken in Creamy Poblano Sauce. This dish perfectly marries the succulence of baked chicken with the rich, nuanced flavors of poblano peppers. Each mouthful promises a creamy, slightly spicy, and utterly satisfying experience, perfect for a cozy family dinner or a special occasion.
Preparation and Cooking Times
- Prep time: 15 minutes
- Cook time: 45 minutes
- Total time: 1 hour
Servings and Serving Size
- Serves: 4
- Serving size: 1 chicken breast with sauce
Nutritional Profile (per serving)
- Calories: 420 kcal
- Protein: 30g
- Carbohydrates: 12g
- Fat: 28g
- Sodium: 320mg
- Fiber: 2g
Ingredients
- Chicken breasts, boneless and skinless: 4 pieces (about 800g or 1.76 lbs or 28 oz)
- Poblano peppers: 2 large (about 240g or 8.5 oz)
- Heavy cream: 240ml (8 fl oz)
- Garlic, minced: 15g (0.5 oz)
- Onion, finely chopped: 100g (3.5 oz)
- Olive oil: 15ml (0.5 fl oz)
- Chicken broth: 240ml (8 fl oz)
- Salt and pepper, to taste
Detailed Method of Preparation
- Roast Poblanos: Char poblano peppers on an open flame or under a broiler until blackened. Place in a bowl, cover with plastic wrap, and let steam for 10 minutes. Peel, deseed, and chop.
- Prepare Chicken: Preheat the oven to 375°F (190°C). Season chicken breasts with salt and pepper.
- Cook Chicken: In an ovenproof skillet, heat olive oil over medium heat. Sear chicken on both sides until golden, then remove from pan.
- Make Sauce: In the same skillet, add onion and garlic; cook until softened. Add chopped poblanos, then pour in chicken broth and heavy cream. Bring to a simmer.
- Bake: Return chicken to the skillet, spooning sauce over. Bake for 25-30 minutes or until chicken is cooked through.
- Serve: Serve chicken with creamy poblano sauce spooned over the top.
Tips for Culinary Success
- Roast poblano peppers until the skin is fully blackened for easy peeling and a smoky flavor.
- For a thicker sauce, mix a teaspoon of cornstarch with water and add to the sauce before baking.
- Garnish with chopped cilantro for added freshness.
Frequently Asked Questions (FAQs)
Can I use a different type of pepper?
Yes, bell peppers can be used for a milder flavor, or jalapeños for more heat.
Is there a dairy-free alternative to heavy cream?
Coconut milk can be a great dairy-free substitute.
How do I know when the chicken is fully cooked?
The internal temperature should reach 165°F (75°C).
Can this dish be made ahead?
Yes, prepare up to the baking step, then refrigerate and bake when ready to serve.