Garlic-Poblano Cream Chicken Skillet

Name: Garlic-Poblano Cream Chicken Skillet
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 5 servings
Cuisine: American
Ingredients: 1.5 pound chicken breast (boneless, skinless, cut into 1-inch strips); 1 tablespoon olive oil; 1 poblano pepper (large, seeded and diced); 2 clove garlic (minced); 0.5 cup chicken broth; 0.25 cup heavy cream; 0.25 cup fresh cilantro (finely chopped); 1 teaspoon salt; 0.5 teaspoon black pepper; 1.5 cup white rice (uncooked)

Tender chicken breast strips seared to perfection, then simmered in a light, creamy sauce featuring roasted poblano peppers and garlic. Served with fluffy white rice for a satisfying weeknight meal.

Prep: 15 min
Cook: 15 min
Total: 30 min
Servings: 5
Cuisine: American
Difficulty: Easy
Cost: $1.71/serving

Dietary

High-Protein
Nut-Free
Soy-Free
Gluten-Free
Low-Sodium
Low-Sugar
Low-Fat

Ingredients

1.5 pound chicken breast (boneless, skinless, cut into 1-inch strips)
1 tablespoon olive oil
1 poblano pepper (large, seeded and diced)
2 clove garlic (minced)
0.5 cup chicken broth
0.25 cup heavy cream
0.25 cup fresh cilantro (finely chopped)
1 teaspoon salt
0.5 teaspoon black pepper
1.5 cup white rice (uncooked)

Instructions

Cook the 1 1/2 cups of white rice according to package directions, typically by combining with 3 cups of water in a pot and simmering for about 15-20 minutes until water is absorbed. Set aside.
While the rice cooks, heat the 1 tablespoon of olive oil in a large skillet over medium-high heat. Season the 1 1/2 pounds of chicken breast strips with salt and black pepper.
Add the chicken to the skillet and cook for 5-7 minutes, stirring occasionally, until lightly browned and cooked through. Remove the chicken from the skillet and set aside.
To the same skillet, add the 1 large diced poblano pepper and cook for 3-5 minutes until softened. Stir in the 2 cloves of minced garlic and cook for another 1 minute until fragrant.
Pour in the 1/2 cup of chicken broth and scrape any browned bits from the bottom of the pan. Bring to a simmer.
Stir in the 1/4 cup of heavy cream and return the chicken to the skillet. Cook for 2-3 minutes until the sauce thickens slightly and the chicken is coated.
Taste and adjust seasoning with salt and black pepper if needed. Garnish with fresh cilantro, if desired. Serve immediately over the cooked white rice.

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently on the stovetop or in the microwave.

Nutrition (per serving)

Calories: 418
Protein: 33.8 g
Carbohydrates: 45.2 g
Fat: 10.4 g
Fiber: 1.9 g
Sodium: 150 mg
Saturated Fat: 3.8 g
Sugar: 1.6 g
Cholesterol: 112 mg