Creamy Chicken And Greens With Roasted Poblano And Caramelized Onion Recipe

Recipe By Slurrp

This creamy chicken and greens dish is a delicious combination of flavors. Tender chicken is cooked with roasted poblano peppers and caramelized onions, creating a rich and smoky base. The dish is then finished with a creamy sauce and served over a bed of saut茅ed greens. The result is a comforting and satisfying meal that is perfect for any occasion.

25 Rating -
Non Vegdiet
Creamy Chicken And Greens With Roasted Poblano And Caramelized Onion

ingredients serve

Ingredients for Creamy Chicken And Greens With Roasted Poblano And Caramelized Onion Recipe

  • 1/2 Poblano Peppers
  • 1/4 pound Chicken Breasts, Cut Into Bite Sized Pieces
  • 1/4 Large Onion, Thinly Sliced
  • 3/4 cloves Cloves Garlic, Minced
  • 1/4 cup Chicken Broth
  • 1/2 tablespoon Butter
  • 1/2 tablespoon All Purpose Flour
  • 1/4 cup Milk
  • As required Salt And Pepper To Taste
  • as needed Sauted Greens For Serving

Directions: Creamy Chicken And Greens With Roasted Poblano And Caramelized Onion Recipe

Cooking Directions

  • STEP 1.Start by roasting the poblano peppers under the broiler until the skin is charred. Let them cool, then peel and chop them.
  • STEP 2.In a large skillet, heat some oil and cook the chicken until browned on all sides. Remove from the skillet and set aside.
  • STEP 3.In the same skillet, add the onions and cook until caramelized. Add the chopped poblano peppers and garlic, and cook for another minute.
  • STEP 4.Return the chicken to the skillet and add the chicken broth. Simmer until the chicken is cooked through and the flavors have melded together.
  • STEP 5.In a separate saucepan, melt butter and whisk in flour to create a roux. Slowly whisk in milk and cook until thickened.
  • STEP 6.Pour the creamy sauce over the chicken and vegetables in the skillet. Stir to combine and simmer for a few minutes until heated through.
  • STEP 7.Serve the creamy chicken and greens over a bed of saut茅ed greens, such as spinach or kale. Enjoy!

Cooking Tips

  • To easily peel the roasted poblano peppers, place them in a plastic bag for a few minutes after roasting. The steam will help loosen the skin.
  • Feel free to adjust the spiciness of the dish by adding more or less poblano peppers.
  • For a lighter version, you can use low-fat milk or substitute some of the milk with chicken broth in the creamy sauce.
  • Serve the dish with a side of rice or crusty bread to soak up the delicious sauce.

Storage and Serving

  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
  • Reheat the dish in a skillet over low heat, adding a splash of chicken broth or milk to prevent it from drying out.
  • Garnish with fresh cilantro or a squeeze of lime juice before serving for an extra burst of flavor.
calories per serving
12 g Fat9 g Protein3 g Carbs1 g FiberOther

Current Totals

  • Fat
  • Protein
  • Carbs
  • Fiber


  • Carbs
  • Protein
  • Fiber


  • Fat

Vitamins & Minerals

  • Calcium
  • Iron
    < 1mg
  • Vitamin A
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
  • Vitamin B6
    < 1mg
  • Vitamin B9
  • Vitamin B12
  • Vitamin C
    < 1mg
  • Vitamin E
  • Copper
    < 1mcg
  • Magnesium
  • Manganese
  • Phosphorus
  • Selenium
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp