Marinated chicken breast covered in a savory sauce and topped with melted cheese and sauteed poblano peppers. Pair Poblano Chicken with rice and beans for a tasty dinner.
This chicken was inspired by my favorite Mexican restaurant in Grand Prarie, TX, Esparzas. They are known for their margaritas, but the food is just as good.
Do you have questions?
Poblano peppers are very very mild. They have a touch of heat, but I don’t think anyone would have a problem with the spice level.
If you don’t have an oven-proof skillet, cook chicken in a skillet, then transfer chicken to a pan. Top with sauce, cheese, and poblano peppers. Bake for 15-20 minutes or until the chicken has cooked through.
Watch how it’s made…
I hope you love this recipe! If you make it leave a comment! You can also share a photo on Instagram and tag #meganvskitchen. Enjoy!Print
Marinated chicken breast covered in a savory sauce and topped with melted cheese and sauteed poblano peppers.
- 1/2 yellow onion, diced ( about 3/4 cup)
- 1 jalapeno, seeded and diced
- 1 cup fresh tomatoes, diced (about 2 medium or 1 large tomato)
- 1/2 cup chopped cilantro
- 1 teaspoon oregano, and cumin
- 3/4 teaspoon salt
- 1 tablespoon Olive oil
- 1 poblano pepper, deseeded and diced
- 4 5–oz thinly sliced chicken breast
- 1 cup Monterey jack cheese
- To make the sauce add onion, jalapeno, tomatoes, cilantro, oregano, cilantro, and salt to a blender and blend until smooth.
- Add ½ cup of sauce to a large bowl. Add in chicken breast and mix till the chicken is well coated. Cover and refrigerate 30 minutes – 2 hours. Put the remaining sauce in the fridge for later.
- Preheat oven to 350 degrees
- Heat olive oil in a large cast-iron skillet* over medium-high heat.
- Add poblano peppers and cook until they brown about 2-3 minutes. Transfer to a plate.
- Remove chicken from the marinade and place it into the same skillet, do not let the chicken overlap. Discard the marinade in the bowl. Cook until the chicken starts to brown, then flip and cook the other side till it starts to brown. Each side should take 2-3 minutes.
- Remove the skillet from the heat. Top each piece of chicken with 1-2 tablespoons of the sauce, ¼ cup of cheese, and the poblano peppers. (if you have extra sauce save for serving)
- Bake for 15 minutes, or until the sauce bubbles and the chicken is cooked to 165 degrees.
If you don’t have an oven proof skillet, cook chicken in a skillet, then transfer chicken to a pan. Top with sauce, cheese, and poblano peppers. Bake for 15-20 minutes or until the chicken has cooked through.
- Serving Size: 1
- Calories: 336
- Sugar: 3.5 g
- Sodium: 552.3 mg
- Fat: 17.1 g
- Saturated Fat: 7.6 g
- Carbohydrates: 6.7 g
- Fiber: 1.8 g
- Protein: 37.9 g
- Cholesterol: 122.4 mg
Keywords: Chicken, Poblano, One Pan, Cast Iron Skillet, One Skillet