Chicken in Roasted Poblano Sauce

Chicken in Roasted Poblano Sauce

12 Reviews 1 Pic
  • Prep

    10 m
  • Ready In

    25 m

“A creamy sauce with roasted poblano chilies and BREAKSTONE'S Sour Cream adds a zesty dimension to simmered chicken breasts for a quick weeknight meal.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.


Adjust Servings

Original recipe yields 8 servings



  1. Heat 2 Tablespoon of the dressing in large skillet on medium-high heat. Add chicken; cook 5 minute on each side or until browned on both sides. Add remaining 2 Tablespoon dressing.
  2. Meanwhile, place chiles, sour cream and bouillon cube in blender; cover. Blend until smooth.
  3. Pour chile mixture over chicken in skillet; bring to boil. Reduce heat to medium-low; cover. Cook 10 minute or until chicken is cooked through (165 degrees F).

Share It

Reviews (12)

Rate This Recipe


This turned out really really good. When I pureed the sauce in the blender I was very unimpressed, was ready to scour the fridge for a backup plan for dinner, but I found that after you pour it over the chicken, let it mix with the chicken juices and cook down a little, it becomes a totally different animal. :) I did top it with a little cheese and diced fresh tomatoes.



I agree - 5*.......without doubt! Couldn't find Poblano chiles - settled for canned mild green chiles. WONDERFUL flavor!!!



The sauce was very tasty, but it didn't soak into the chicken very well. Next time I make this I will leave the chicken simmering in the sauce for at least 40 minutes before serving. Either that or buying thinner chicken breasts...

More Reviews

Similar Recipes


Amount Per Serving (8 total)

  • Calories
  • 201 cal
  • 10%
  • Fat
  • 8.8 g
  • 14%
  • Carbs
  • 3.3 g
  • 1%
  • Protein
  • 23.7 g
  • 47%
  • Cholesterol
  • 78 mg
  • 26%
  • Sodium
  • 235 mg
  • 9%

Based on a 2,000 calorie diet



previous recipe:


next recipe: