Spicy Poblano Cream Chicken Bake
Indulge in this delightful Spicy Poblano Cream Chicken Bake, a dish that marries savory chicken breasts with smoky poblano peppers and crispy bacon. Perfect for impressing your guests or enjoying a cozy family dinner, this dish offers a balanced kick of spice from the poblano peppers without overwhelming the palate. The creamy sauce enriched with heavy cream and white wine creates a sumptuous coating that elevates each bite. Simple to prepare yet sure to make a statement, this recipe is proudly perfected and shared by culinary enthusiast Lance on his Facebook page. Serve with a side of rice or crusty bread to soak up every bit of this rich sauce!
N/A
Servings
350
Calories
11
Ingredients
Ingredients
boneless skinless chicken breasts
4-6 (Pound thin and lightly dust with flour)
poblano peppers
3 (Roasted, seeded, and chopped)
bacon
5 slices (Cooked until crispy)
salted butter
3 tablespoons (Melted)
dry white wine
1/2 cup (For deglazing the pan)
mushrooms
12-15 sliced (Fresh or canned)
flour
1/2 cup (For dusting chicken)
garlic
1 tablespoon (Chopped)
heavy cream
1/3 cup (For sauce)
salt
1 tablespoon (Standard seasoning)
pepper
1 tablespoon (Standard seasoning)
Instructions
1
Preheat your oven to 375°F (190°C).
2
Roast the poblano peppers over an open flame, such as on the gas stove, until most of the skin is charred and blackened. After roasting, place the peppers in a bowl, cover with plastic wrap, and let them steam for 5 minutes. Then, carefully remove the skin, stem, and seeds, and chop the peppers into 1/2-inch squares.
3
In a large saucepan, melt the salted butter over medium heat. Add the bacon strips and cook until they are crispy and brown. Remove the bacon from the pan and set aside, leaving the fat in the pan.
4
While the bacon is cooking, gently pound the chicken breasts until they are even in thickness and lightly dust them with flour. Place the chicken breasts in the same pan with the bacon fat and brown them on both sides (about 4-5 minutes per side). Once browned, remove the chicken and set it aside with the bacon.
5
In the same pan, add the minced garlic and dry white wine to deglaze, scraping up any browned bits from the bottom. Then, stir in the chopped poblano peppers, cooked bacon, sliced mushrooms, salt, and pepper until well combined.
6
Return the chicken breasts to the pan and pour in the heavy cream, stirring gently. Bring the mixture to a gentle simmer, then reduce the heat to medium-low, cover the pan, and let it cook for an additional 15-20 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C). Stir occasionally to prevent sticking.
7
Once done, serve the chicken hot, drizzled with the creamy poblano sauce, and enjoy your meal!
Nutrition Information
20
Fat
12
Carbs
25
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the main flavor profile of the Spicy Poblano Cream Chicken Bake?
This dish features a balance of savory chicken, smoky roasted poblano peppers, and crispy bacon in a rich, creamy white wine sauce.
How many chicken breasts are needed for this recipe?
The recipe calls for 4 to 6 boneless skinless chicken breasts.
What is the recommended oven temperature?
Preheat your oven to 375°F (190°C) before starting the preparation.
How do I roast the poblano peppers?
Roast them over an open flame, such as a gas stove, until the skin is charred and blackened.
Why should I steam the peppers after roasting?
Steaming the peppers in a covered bowl for 5 minutes helps loosen the charred skin, making it easier to peel.
What should I do with the peppers after peeling them?
Remove the stems and seeds, then chop the peppers into 1/2-inch squares.
How do I prepare the chicken breasts?
Pound the chicken breasts until they are even in thickness and lightly dust them with flour.
How much bacon is used in this dish?
The recipe requires 5 slices of bacon, cooked until crispy and brown.
Do I need to save the bacon fat?
Yes, leave the bacon fat in the pan after cooking to brown the chicken breasts.
How long should I brown the chicken?
Brown the chicken for about 4-5 minutes on each side in the bacon fat and butter.
What is used to deglaze the pan?
Use 1/2 cup of dry white wine to deglaze the pan and scrape up any browned bits.
How much garlic is required?
The recipe calls for 1 tablespoon of chopped garlic.
Can I use canned mushrooms?
Yes, you can use 12-15 sliced fresh or canned mushrooms.
What is the purpose of the heavy cream?
The heavy cream is added to create the signature rich and creamy poblano sauce.
What is the final target internal temperature for the chicken?
The chicken should reach an internal temperature of 165°F (74°C) to be fully cooked.
How long does the chicken simmer in the sauce?
Cover the pan and let it cook for an additional 15-20 minutes over medium-low heat.
What are the nutritional statistics per serving?
Each serving contains approximately 350 calories, 20g of fat, 12g of carbohydrates, and 25g of protein.
What sides are recommended for this meal?
Serve the chicken with a side of rice or crusty bread to soak up the creamy sauce.
Is this dish considered spicy?
It provides a balanced kick of spice from the poblano peppers without being overwhelming.
Who perfected this recipe?
The recipe was perfected and shared by culinary enthusiast Lance.
How much flour is needed for dusting?
The recipe uses 1/2 cup of flour for dusting the chicken.
What kind of butter should I use?
The recipe specifies using 3 tablespoons of salted butter.
How much salt and pepper are used?
Use 1 tablespoon of salt and 1 tablespoon of pepper for seasoning.
What are the primary tags for this recipe?
Tags include chicken, poblano, bacon, creamy, spicy, baked, easy dinner, and comfort food.
Do I need to stir the mixture while it simmers?
Yes, stir occasionally to prevent the sauce and ingredients from sticking to the pan.
Can I use a different pepper if poblano is unavailable?
While poblano provides a specific smoky flavor, you could use Anaheim peppers as a substitute, though the taste will vary.
How much heavy cream is in the sauce?
The recipe uses 1/3 cup of heavy cream.
Is the chicken baked in the oven or on the stove?
The recipe involves stovetop preparation and simmering, though it is titled as a 'Bake' and mentions preheating an oven.
How many poblano peppers are in the recipe?
The recipe calls for 3 roasted poblano peppers.
What is the ingredient count for this dish?
There are 11 ingredients total in this recipe.