• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Mamá Maggie's Kitchen
  • Recipes
    • Appetizers
    • Beef
    • Breakfast
    • Chicken
    • Desserts
    • Drinks
    • Pork
    • Seafood
    • Side Dishes
    • Soups
    • Vegetarian
    • Healthy
    • Mexican
    • Holiday Recipes
    • Learn
  • Cookbooks
  • Shop
  • Courses
    • Tamales
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
menu icon
go to homepage
search icon
Homepage link
  • Home
  • Recipes
  • Cookbooks
  • Courses
  • Shop
×

Home » Recipes » Chicken in Creamy Poblano Sauce (or Pollo en Crema de Chile Poblano)

Chicken in Creamy Poblano Sauce (or Pollo en Crema de Chile Poblano)

Last Updated November 19, 2020. Originally Posted October 19, 2017 By Maggie Unzueta

This post may include affiliate links. As an Amazon Associate I earn from qualifying purchases.

Chicken in Creamy Poblano Sauce (or Pollo en Crema de Chile Poblano) will make you want to lick your plate clean. 
Jump to Recipe Print Recipe

Chicken in Creamy Poblano Sauce (or Pollo en Crema de Chile Poblano) is a delicious Mexican food recipe that will make you beg for seconds. This truly is the definition of “awesome-sauce.” by Mama Maggie’s Kitchen

I like my sauces. You probably have seen some of my Instagram stories where I am constantly making salsa. This house will never be without salsa, or I’ll be 6 feet under. We have many saucy dishes in Mexico that are not very spicy but extremely flavorful like this Chicken in Creamy Poblano Sauce (or Pollo en Crema de Chile Poblano). And when no one is looking, I could lick the plate. You’re never at a loss when you make this sauce. 🙂

Learn How to Roast a Chile Poblano on the Stove

Chicken in Creamy Poblano Sauce (or Pollo en Crema de Chile Poblano) starts with roasted poblano peppers. Some people call them pasilla. We have so many words to describe things in Spanish. Trust me, it can get confusing. Roast the peppers. Cover them in plastic to let them steam for 10 minutes. Remove the charred skin. Open them up, and remove the seeds and veins from the inside. From here, rough chop the poblano pepper and set aside. Watch the video above for help!

Chicken in Creamy Poblano Sauce (or Pollo en Crema de Chile Poblano) is a delicious Mexican food recipe that will make you beg for seconds. This truly is the definition of “awesome-sauce.” by Mama Maggie’s Kitchen

You guys… Crema Mexicana is so good. It’s very versatile. You can use it in both sweet and savory dishes. I’m referring to the unsweetened kind here. Not the salted. There is a salted version which is also tasty. If you can’t find these at your local store, you can substitute with heavy whipping cream.


Disclosure: This post contains affiliate links.

Lastly, put everything in your handy dandy blender and let ‘er rip. Blend until smooth and set this “awesome-sauce” aside.

Chicken in Creamy Poblano Sauce (or Pollo en Crema de Chile Poblano) is a delicious Mexican food recipe that will make you beg for seconds. This truly is the definition of “awesome-sauce.” by Mama Maggie’s Kitchen

Salt and pepper the chicken. Cook the chicken. I used boneless chicken breasts, but feel free to use whatever cut of chicken you prefer. Once the chicken is fully cooked, add the poblano sauce and cook for a few more minutes. Don’t let this cook too long or it will curdle. Serve with white rice to soak up all the yummy sauce. I like to add a couple of kernels of corn. That combination is just DELICIOUS. Chicken in Creamy Poblano Sauce (or Pollo en Crema de Chile Poblano), is a classic Mexican dish that is so good, it’s hard not to love. Hope you enjoy!

Chicken in Creamy Poblano Sauce (or Pollo en Crema de Chile Poblano) is a delicious Mexican food recipe that will make you beg for seconds. This truly is the definition of “awesome-sauce.” by Mama Maggie’s Kitchen

Chicken in Creamy Poblano Sauce on a white plate topped with corn kernels and surrounded by rice and broccoli.

Chicken in Creamy Poblano Sauce (or Pollo en Crema de Chile Poblano)

Chicken in Creamy Poblano Sauce (or Pollo en Crema de Chile Poblano) will make you want to lick your plate clean. 
4.25 from 4 votes
Print Pin Rate
Course: Dinner
Cuisine: Mexican
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Servings: 4
Calories: 436kcal
Author: Maggie Unzueta

Ingredients

  • 4 boneless chicken breasts skinless
  • 2 tablespoons olive oil
  • 1/2 small onion chopped
  • 1 garlic clove
  • 1 teaspoon Salt
  • 3 poblano pepper
  • 1 evaporated milk can
  • 2 tablespoons butter
  • 1 cup Mexican crema or heavy whipping cream
  • 1 teaspoon chicken bouillon
  • ¼ cup frozen corn kernels

Instructions

  • Season the chicken breasts with salt.
  • Heat oil in a large skillet.
  • Place chicken in the pan.
  • Cook until no longer pink in the middle, and the juices run clear.
  • About 4-5 minutes on each side.
  • Remove from pan.
  • Note: Don’t clean the pan yet. You’ll need it again.
  • Meanwhile, roast the chile poblanos.
  • Remove the skin, devein, and take out the seeds from inside.
  • Cut and dice the chile poblano and add to the blender.
  • Add the evaporated milk, the onion, garlic clove to the blender.
  • Blend until smooth.
  • Set aside.
  • In the same skillet you cooked the chicken, melt the butter.
  • Add the poblano sauce and chicken bouillon.
  • Bring to a simmer.
  • Return the chicken to the pan.
  • Cook for 3 minutes.
  • Right before serving, add the Mexican crema and the corn kernels.
  • Cook for 1 minute or until the corn kernels have been cooked.
  • Immediately remove from heat and serve with white rice.
  • Enjoy!

Notes

Instead of Mexican crema you can use whipping cream.
You can serve with white rice.

Nutrition

Calories: 436kcal | Carbohydrates: 9g | Protein: 26g | Fat: 33g | Saturated Fat: 8g | Cholesterol: 119mg | Sodium: 955mg | Potassium: 425mg | Fiber: 2g | Sugar: 5g | Vitamin A: 864IU | Vitamin C: 73mg | Calcium: 119mg | Iron: 1mg
Tried this recipe?Mention @MamaMaggiesKitchen or tag #MamaMaggiesKitchen!

Chicken in Creamy Poblano Sauce (or Pollo en Crema de Chile Poblano) is a delicious Mexican food recipe that will make you beg for seconds. This truly is the definition of “awesome-sauce.” by Mama Maggie’s Kitchen


Filed Under: Chicken, Mexican, Recipes

About Maggie Unzueta

Maggie Unzueta is the writer/blogger, photographer, recipe developer, videographer, and creator of In Mama Maggie's Kitchen. She has been developing easy and authentic Mexican food, Mexican-inspired recipes, and traveling tips since 2010. From family recipes to her extensive travels throughout Mexico, she brings traditional Mexican flavors from South of the Border and into your kitchen. Maggie has been featured in notable culinary websites and other media outlets. For more details, check out her About page.

Reader Interactions

Comments

  1. Catherine

    October 19, 2017 at 9:44 am

    I am never without salsa either…everyone in my family loves it and it’s a healthy snack choice. I love the sound of this poblano sauce. This meal would be a hit in my household!

    Reply
    • Maggie Unzueta

      October 20, 2017 at 8:40 am

      My family loves this dish. Hope you make it for your family. 🙂

      Reply
      • Alejandra

        June 23, 2021 at 2:47 pm

        Hi, is there a way you can post the recipe for Spagueti in poblano sauce? Thank you!

      • Maggie Unzueta

        June 28, 2021 at 12:15 pm

        Hi there. I already have it on the blog. It’s called Espagueti Verde. Here’s the link https://inmamamaggieskitchen.com/espagueti-verde/

      • Alejandra

        July 2, 2021 at 12:14 pm

        Thank you ! ☺️

  2. Joyce

    October 19, 2017 at 9:55 am

    I love my sauces too! This one looks so creaaaaaaaaamy! 😀 I definitely need to find me some poblanos to try out this flavourful sauce! :O

    Reply
    • Maggie Unzueta

      October 20, 2017 at 8:39 am

      Creamy is dreamy 😀

      Reply
  3. Jenn

    October 19, 2017 at 9:55 am

    I’m a sauce girl too . The sauce make the meal! This creamy poblano sauce sounds divine. I bet it would be great over roasted vegetables too.

    Reply
    • Maggie Unzueta

      October 20, 2017 at 8:39 am

      Yes. That’s why I always serve this dish with veggies and rice on the side. YUM!

      Reply
  4. maria long

    October 19, 2017 at 10:40 am

    I have never cooked a poblano pepper before. You make it look so easy and tasty too.

    Reply
    • Maggie Unzueta

      October 20, 2017 at 8:38 am

      They’re not hard to make at all. Hope you give it a try.

      Reply
  5. Cheapskate Cook

    October 19, 2017 at 11:14 am

    3 stars
    oh yay! This sauce looks amazing. Poblano peppers totally intimidate me – thanks for the tutorial.

    Reply
    • Maggie Unzueta

      October 20, 2017 at 8:38 am

      Glad you found it useful.

      Reply
  6. Martha Bentacourt

    February 8, 2018 at 8:17 pm

    Tried to make this, but mine I feel mine was more on the chunky side and not smooth. How much milk did you use. Your ingredients list only states a can of evaporated milk, but doesn’t say what size. What size do you use? I want to give this another try as it does look very good. I’ve done a green sauce with my enchiladas but never used it with chicken.

    Reply
    • Maggie Unzueta

      February 12, 2018 at 11:54 am

      I used a 12 oz-can of evaporated milk. If you feel you need more liquid to make this Chicken in Creamy Poblano Sauce, you can add milk or heavy cream to get the consistency you want. Let me know what you add to it. Happy Cooking! 🙂

      Reply
  7. sara

    August 12, 2018 at 9:33 am

    4 stars
    Made this last night and it was delicious…. I did change it a bit by caramelizing the onions first, extra garlic (I’m a garlic super fan!), didn’t have any evaporated milk so I did a whole milk/half and half mixture. It was amazing!!!

    Reply
  8. Lj

    August 9, 2019 at 6:02 pm

    I’m not sure why this didn’t recipe didn’t work well for me. I hope everyone else has better luck as it sounds like it should be delicious.

    Reply
  9. Maggie Unzueta

    April 26, 2020 at 12:49 pm

    I just checked, and I can see it in the recipe list. How weird. 3 roasted poblano peppers.

    Reply
  10. Amrita

    July 23, 2021 at 10:53 pm

    5 stars
    This was so easy to make & flavourful! I roasted some jalapenos and blended it in with the mix. I use light sour cream since my Mexican hubby said it is pretty close to Mexican crema. Thanks for these super easy and flavourful recipes, Maggie 🙂

    Reply
    • Maggie Unzueta

      August 3, 2021 at 1:41 pm

      Yay! That always makes me happy to here!

      Reply
  11. Melissa

    November 9, 2021 at 4:53 pm

    5 stars
    I tried this tonight and it was PHENOMENAL! Next time I will use the sauce on enchiladas! YUM!!!

    Reply
    • Maggie Unzueta

      November 11, 2021 at 10:32 am

      You just made my day! Thank you.

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

A picture of Maggie Unzueta in her kitchen holding a coffee cup.

iBienvenidos! I'm Maggie. Welcome to my blog! My passion is authentic Mexican food and traveling throughout Mexico to bring you the very BEST in culture and cuisine.

More about me →

Popular

  • Slow Cooker: Birria de Res, or Mexican Beef Stew + VIDEO
  • Camarones a la Diabla [VIDEO]
  • Menudo (or Pancita) + VIDEO
  • Instant Pot Pork Tamales [VIDEO]
  • Caldo de Camarón – Mexican Shrimp Soup + VIDEO
  • Carne En Su Jugo + VIDEO

Featured On

A list of places Mama Maggie's Kitchen has been featured in.

Follow Maggie!

Follow Us on FacebookFollow Us on PinterestFollow Us on InstagramFollow Us on TwitterFollow Us on Google+Follow Us on YouTube

Footer

↑ back to top

About

  • About Maggie
  • Privacy Policy
  • Cookie Policy

Newsletter

  • Sign Up! for emails and updates

Contact

  • PR/ Advertise
  • Email maggie @ mamamaggieskitchen.com