Sautéed Chicken with Texas-Style Spiced Poblano Sauce

By AislePrompt Editorial · Published 2026-08-06 · Updated 2026-08-06

Tender chicken breasts cooked in a smoky, mildly spicy poblano pepper sauce inspired by Texas flavors. This Mexican-inspired chicken recipe (gluten free), ready in about 45 minutes, pairs chicken breasts, poblano peppers, yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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.

Ingredients

• 2 pieces (6 oz each) chicken breasts
• 2 medium poblano peppers
• 1 small, diced yellow onion
• 3 minced garlic cloves
• 3 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1 cup chicken broth
• 1 tbsp fresh lime juice
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp chopped fresh cilantro

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Roast 2 medium poblano peppers under the broiler for 5-7 minutes, turning occasionally until blackened and blistered; place in a bowl covered with plastic wrap to steam for 10 minutes. Peel off skins, remove seeds, and roughly chop.
2. Step 2: Heat 3 tbsp olive oil in a large skillet over medium-high heat. Season 2 chicken breasts (6 oz each) with 1 tsp salt and 1/2 tsp black pepper, then sauté for 5-6 minutes per side until golden and cooked through; remove and keep warm.
3. Step 3: In the same skillet, add 1 small diced yellow onion and 3 minced garlic cloves, cooking for 3 minutes until fragrant and softened.
4. Step 4: Stir in 1 tsp ground cumin and 1 tsp smoked paprika, cooking for 30 seconds until aromatic.
5. Step 5: Add the chopped roasted poblano peppers and 1 cup chicken broth, simmering for 5 minutes until the sauce thickens slightly.
6. Step 6: Blend the sauce with 1 tbsp fresh lime juice until smooth, then return to the skillet and warm through.
7. Step 7: Serve the chicken breasts topped with the spiced poblano sauce and sprinkle with 2 tbsp chopped fresh cilantro.