Chicken Simmered in Poblano Cream

Chicken Simmered in Poblano Cream

Campbell's Kitchen 0

"Roasted poblano chiles can range from mild to extra spicy in flavor but are always delicious. Succulent pan-browned chicken, the deep richness of mushrooms and the sweet flavors of caramelized carrot and onion create the perfect balance when paired with hot, roasted poblano chiles."

Ingredients 45 m {{adjustedServings}} servings 233 cals

Serving size has been adjusted!

Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 233 kcal
  • 12%
  • Fat:
  • 8 g
  • 12%
  • Carbs:
  • 7.7g
  • 2%
  • Protein:
  • 30.4 g
  • 61%
  • Cholesterol:
  • 80 mg
  • 27%
  • Sodium:
  • 431 mg
  • 17%

Based on a 2,000 calorie diet

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  • Prep

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  1. Heat the oil in a 12-inch skillet over medium-high heat. Add the carrot and cook for 2 minutes or until tender-crisp, stirring occasionally. Add the onion and cook for 2 minutes, stirring occasionally. Add the chicken and cook for 8 minutes or until well browned on both sides. Remove the chicken and vegetables from the skillet.
  2. Stir the soup and water in the skillet and heat to a boil. Return the chicken to the skillet. Reduce the heat to low. Cover and cook for 5 minutes or until the chicken is cooked through. Season with the salt and black pepper.
  3. To serve, spoon the soup mixture over the chicken. Top with the vegetables, chile and red pepper, if desired. Serve with the rice.
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  • Time-Saving: You can substitute 1 drained jarred roasted red pepper for the fresh red pepper and skip the roasting step.
  • Recipe Note: Most dried or fresh chiles can irritate hands or eyes, so consider wearing rubber gloves while handling chiles.
  • Ingredient Note: To roast the poblano chile and red pepper, place onto a baking sheet. Heat the broiler. Broil until the skin is blackened, turning over every 3 minutes. Remove the chile and pepper to a paper bag. Close the bag and wrap in a clean kitchen towel. Let stand for 10 minutes. Remove the skin and seeds and slice.
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Reviews 7

  1. 7 Ratings


Just what I'm looking for. Bought some gorgeous Poblanos yesterday and will give this a try. How can someone decide if they don't like a recipe if they haven't tried it? If a recipe doesn't appeal to you, shut up and move on. Keep your hate to yourself.

David in Hendersonville

I have not tried this, but it intrigues me. I suggest using both boneless breast halves and boneless thighs. And buy the chicken with skins on for extra flavor. You may need to cook the chicken a little longer. If you are concerned about the fat, remove and discard the skin before plating.


Poblano cream added nothing to the recipe but the time and trouble to roast and prepare the pepper!