Creamy Poblano Chicken Skillet
Discover a delightful one-pan meal featuring succulent chicken breast, fire-roasted poblano peppers, and sweet corn, all enveloped in a luxurious, creamy sauce. This recipe offers a straightforward path to a flavorful weeknight dinner, infusing your kitchen with the vibrant essence of Mexican-inspired cuisine.
Let's cook.
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the chicken cubes and cook until browned on all sides, about 5-7 minutes. Remove chicken from the skillet and set aside.
Add the diced poblano peppers to the same skillet and cook until softened, about 5 minutes.
Stir in the chicken broth, heavy cream, cream cheese, cumin powder, and garlic powder. Bring to a simmer, stirring until the cream cheese is fully melted and the sauce is smooth.
Return the cooked chicken to the skillet. Add the frozen corn kernels. Stir to combine and cook for 5-7 minutes, or until the chicken is cooked through and the sauce has thickened slightly.
Stir in the shredded Monterey Jack cheese until it is melted and bubbly.
Season with salt and black pepper to taste. Serve immediately with your favorite sides.
About This Recipe
Big flavor.✦
Chef's Tips
Easy Substitutions
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