Chicken Poblano Casserole with Creamy Sauce is a comforting dish packed with tender chicken, mild roasted poblanos, and a rich, creamy sauce that brings it all together. The gentle spice from the poblanos pairs beautifully with the smooth texture of the sauce, making each bite full of flavor without being overwhelming.
I love making this casserole when I want something that feels like a warm hug in a dish. It’s simple to put together and always gets compliments, especially because the creamy sauce keeps everything juicy and tender. I like to roast the poblanos just until their skins blister for a little extra depth of flavor—it’s a small step that makes a big difference.
This casserole is great on its own, but I like to serve it with a fresh green salad or some warm tortillas to scoop up all the sauce. It’s the kind of meal that’s perfect for weekday dinners or when friends come over, since it’s both satisfying and easy to share. Whenever I make it, people always ask me for the recipe, so I’m glad to pass this one along!
Key Ingredients & Substitutions
Chicken breasts: They cook quickly and stay tender in the creamy sauce. If you prefer, you can use thighs for a juicier result or shredded rotisserie chicken to save time.
Poblano peppers: These add mild smoky flavor and a little heat. If you can’t find poblanos, mild anaheim or pasilla peppers work well too.
Heavy cream & sour cream: These create the sauce’s creamy texture and tang. Greek yogurt can substitute sour cream for a lighter option, but add it off heat to prevent curdling.
Monterey Jack cheese: Melts nicely and adds mild flavor. Mozzarella or mild cheddar are good alternatives.
How Do You Roast Poblano Peppers Perfectly for This Recipe?
Roasting poblanos brings out a rich, smoky flavor and makes removing the skin easy. Here’s how:
- Hold peppers over a gas flame or place under a hot broiler, turning with tongs until skin blisters and chars.
- Place roasted peppers in a bowl and cover with plastic wrap to steam for 10 minutes—this loosens the skin.
- Peel off the blackened skin, then remove seeds and stems.
- Slice peppers into thin strips for cooking.
This step adds depth to your sauce and keeps the peppers tender without bitterness.
Equipment You’ll Need
- Ovenproof skillet or large frying pan – I like it because it goes from stovetop to oven without needing extra dishes.
- Blowtorch or broiler – makes roasting poblanos quick and easy.
- Cutting board and knife – for chopping onions and slicing peppers.
- Rubber spatula or wooden spoon – helps stir the sauce smoothly and scrape the pan.
- Baking dish (if transferring for the final bake) – a simple casserole dish works well to finish in the oven.
Flavor Variations & Add-Ins
- Swap the chicken for cooked shrimp or turkey for a different protein twist.
- Add diced tomatoes or corn to the sauce for extra sweetness and texture.
- Spice it up with a pinch of cayenne or hot sauce — perfect if you like more heat.
- Mix in black beans or chopped spinach for more veggies and protein.
Chicken Poblano Casserole with Creamy Sauce
Ingredients You’ll Need:
- 4 boneless, skinless chicken breasts
- 3-4 fresh poblano peppers
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- Salt and pepper, to taste
- 3 cloves garlic, minced
- 1 small onion, finely chopped
- 1 cup heavy cream
- ½ cup sour cream
- 1 cup shredded Monterey Jack cheese (or mozzarella)
- ½ cup chicken broth
- ¼ cup fresh cilantro, chopped
- 1 teaspoon lime juice (optional)
- Cooking spray or additional oil for greasing
Time You’ll Need
This dish takes about 15 minutes to prepare and 25 minutes to bake, with an additional 10 minutes used for steaming the roasted poblanos. Total cooking time is around 50 minutes.
Step-by-Step Instructions:
1. Prepare and Roast Poblanos:
First, roast your poblano peppers over an open flame or under your oven’s broiler until the skin blisters and turns black in spots. Turn them occasionally for even charring. Place the roasted peppers in a bowl, cover tightly with plastic wrap, and let them steam for 10 minutes. Then, peel off the skins, remove seeds, and slice the peppers into thin strips. This roasting adds a lovely smoky flavor to your dish.
2. Cook the Chicken:
Season your chicken breasts on both sides with salt, pepper, cumin, and oregano. Heat olive oil over medium-high heat in an ovenproof skillet or pan. Sear the chicken breasts until they’re golden brown on each side, about 3-4 minutes per side. Remove the chicken and set it aside.
3. Make the Creamy Sauce:
In the same pan, add the chopped onion and minced garlic. Sauté until soft and fragrant, about 3 minutes. Lower the heat to medium and pour in the heavy cream, sour cream, chicken broth, and lime juice if you’re using it. Stir everything together and let the mixture come to a gentle simmer. Then, stir in the roasted poblano strips and half of the chopped cilantro. Allow the sauce to thicken slightly for about 3-5 minutes.
4. Assemble and Bake:
Place the chicken breasts back into the creamy poblano sauce and sprinkle the shredded cheese over the top evenly. If your skillet isn’t ovenproof, transfer everything into a greased casserole dish. Bake in your preheated oven for about 20-25 minutes, until the chicken is cooked through (165°F/74°C internally) and the cheese has melted, becoming bubbly.
5. Rest and Serve:
Once out of the oven, let the casserole rest for 5 minutes. Garnish with the remaining fresh cilantro for a bright finish. Serve warm alone or with tortillas, rice, or a refreshing salad.
Can I Use Frozen Chicken for This Casserole?
Yes! Just be sure to fully thaw the chicken in the refrigerator overnight before cooking. Pat it dry to remove any excess moisture for better searing.
Can I Substitute the Poblano Peppers?
Absolutely! If poblanos aren’t available, mild anaheim or pasilla peppers work well. Roasting them as described will still give a smoky, flavorful sauce.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or in the microwave, stirring occasionally to warm evenly.
Is It Okay to Make This Dish Ahead of Time?
Yes! Prepare the casserole up to step 8, then cover and refrigerate. Bake it fresh when ready to serve, adding a few extra minutes to the baking time if chilled.
