Pan-Seared Chicken with Poblano-Cilantro Sauce

By AislePrompt Editorial · Published 2026-04-24 · Updated 2026-04-24

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Tender chicken breasts pan-seared to golden perfection, served with a vibrant, mildly spicy poblano and cilantro sauce. This Mexican-inspired chicken recipe, ready in about 35 minutes, pairs chicken breasts, olive oil, salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 15 min Serves 4 Mexican cuisine 320 cal/serving

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Ingredients

4 pieces, about 6 oz each chicken breasts
3 tbsp olive oil
1 tsp salt
1/2 tsp black pepper
2 medium poblano peppers
1 cup, packed fresh cilantro leaves
3 garlic cloves
2 tbsp lime juice
1/3 cup sour cream
1/4 cup water

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Instructions

Step 1: Pat dry 4 chicken breasts and season both sides with 1 tsp salt and 1/2 tsp black pepper. Heat 3 tbsp olive oil in a large skillet over medium-high heat until shimmering.
Step 2: Place the chicken breasts in the skillet and cook for 6 minutes on the first side without moving until golden brown, then flip and cook for another 5 minutes until cooked through (internal temp 165°F). Remove from skillet and cover loosely with foil.
Step 3: While chicken cooks, char 2 medium poblano peppers over an open flame or under the broiler until the skin is blackened and blistered, about 5 minutes, turning frequently. Place in a bowl and cover with plastic wrap for 10 minutes to steam.
Step 4: Peel the charred skin from the poblanos, remove seeds, and roughly chop the flesh. In a blender, combine the roasted poblano flesh, 1 cup fresh cilantro leaves, 3 garlic cloves, 2 tbsp lime juice, 1/3 cup sour cream, and 1/4 cup water. Blend until smooth and creamy.
Step 5: Spoon the poblano-cilantro sauce over the cooked chicken breasts and serve immediately, garnished with extra cilantro if desired.