Chicken Poblano Casserole with Creamy Sauce is a comforting dish that blends tender chicken, mild poblano peppers, and a rich, creamy sauce. It’s full of flavor but not too spicy, making it a great choice for a cozy dinner any night of the week. The casserole comes together with simple ingredients, and the creamy sauce adds just the right amount of indulgence without being heavy.
I love making this casserole when I want something that feels like a warm hug on a plate. The poblano peppers bring a subtle smokiness that pairs so well with the chicken, and the creamy sauce ties everything together beautifully. One of my favorite tips is to toast the poblanos before adding them — it really enhances their flavor and makes the dish extra special.
This casserole is fantastic served with a side of rice or a fresh green salad. It’s the kind of meal that everyone asks for seconds on, and leftovers taste just as good the next day. Whenever I make it, it always reminds me of casual family dinners where everyone feels relaxed and happy around the table.
Key Ingredients & Substitutions
Chicken breasts: Boneless, skinless chicken breasts work great here. You can also use thighs for juicier meat or even pre-cooked shredded chicken if you’re short on time.
Poblano peppers: These mild peppers add a nice smoky flavor. If poblanos aren’t available, you can substitute Anaheim peppers or mild green bell peppers for less heat.
Heavy cream and sour cream: These give the sauce its creamy texture. For a lighter option, try half-and-half or Greek yogurt, but add the yogurt off heat to avoid curdling.
Cheese: Monterey Jack melts well and has a mild taste. Mexican cheese blends or mild cheddar are good alternatives if you want a twist.
How Do You Roast Poblanos Perfectly for Deep Flavor?
Roasting poblanos is the key to unlocking their smoky flavor. Here’s what I do:
- Hold the pepper over a gas flame or broiler until the skin is blackened all over.
- Put the hot peppers in a covered bowl or plastic wrap to steam for about 10 minutes. This loosens the skin.
- Peel off the blackened skin carefully—it should come off easily now. Remove seeds and stem.
- Slice them into strips for your recipe.
This simple step adds amazing depth to your dish, much better than raw peppers.
Equipment You’ll Need
- Large skillet or sauté pan – I recommend this because it’s perfect for searing chicken and making the sauce in one pan.
- Broiler-safe baking dish or ovenproof skillet – ideal for melting the cheese on top without dirtying extra dishes.
- Tongs – useful for turning and handling peppers when roasting.
- Sharp knife and cutting board – needed for chopping the poblano peppers, onions, and greens.
- Wooden spoon or spatula – great for stirring the sauce and scraping up browned bits from the pan.
Flavor Variations & Add-Ins
- Use cooked shredded chicken or turkey instead of raw breasts for quicker prep.
- Swap Monterey Jack cheese with pepper jack for a bit of spice.
- Add diced tomatoes or corn to the sauce for extra sweetness and texture.
- Mix in sliced mushrooms or sautéed zucchini for more veggies and flavor.
Chicken Poblano Casserole with Creamy Sauce
Ingredients You’ll Need:
Main Ingredients:
- 4 boneless, skinless chicken breasts, halved or cut into thick slices
- 3-4 poblano peppers, roasted, peeled, and sliced into strips
- 1 cup fresh spinach leaves, roughly chopped
- 1 small onion, thinly sliced
- 3 cloves garlic, minced
- 1 tbsp olive oil or vegetable oil
- 1 cup heavy cream or half-and-half
- ½ cup sour cream
- 1 cup shredded Monterey Jack cheese (or a Mexican cheese blend)
- ½ cup chicken broth
- 1 tsp ground cumin
- 1 tsp chili powder
- ½ tsp smoked paprika (optional)
- Salt and pepper to taste
- Fresh cilantro or green onions, chopped, for garnish
How Much Time Will You Need?
This recipe takes about 45 minutes total. It includes roughly 15 minutes to roast and prep the poblanos, 10 minutes to cook the chicken and aromatics, 10-15 minutes simmering in the creamy sauce, and 5 minutes under the broiler to melt the cheese perfectly.
Step-by-Step Instructions:
1. Roast the Poblanos
Roast the poblano peppers over an open flame or under a broiler until the skin is black and blistered, about 5-7 minutes. Turn as needed for even charring. Place them in a bowl and cover with plastic wrap to let steam for 10 minutes. This helps loosen the skin to peel. Carefully peel off the skins, remove the seeds, and slice the peppers into strips.
2. Cook the Chicken
Season the chicken pieces with salt, pepper, cumin, chili powder, and smoked paprika. Heat olive oil in a large skillet over medium-high heat. Cook the chicken for about 3-4 minutes per side until golden brown but not cooked through. Remove the chicken and set it aside.
3. Cook Aromatics and Make the Sauce
In the same skillet, add a little more oil if needed and sauté the onions until translucent, about 3-4 minutes. Add minced garlic and cook for another minute until fragrant. Pour in the chicken broth and scrape the bottom of the pan to loosen any browned bits. Stir in heavy cream and sour cream, cooking gently until the sauce thickens slightly, about 3-5 minutes.
4. Add Vegetables and Simmer
Mix in the sliced roasted poblano peppers and chopped spinach into the sauce. Cook until the spinach wilts, about 2 minutes. Season with salt and pepper to taste. Nestle the chicken pieces back into the sauce, spooning some sauce over them. Cover and simmer on low heat for 10-15 minutes, or until the chicken is cooked through and the sauce is nice and creamy.
5. Finish Under the Broiler
Sprinkle shredded Monterey Jack cheese evenly over the chicken and sauce. Place the skillet under a preheated broiler for 3-5 minutes until the cheese melts and bubbles with golden spots. Keep a close eye to prevent burning.
6. Garnish and Serve
Remove the casserole from the oven and sprinkle with chopped cilantro or green onions for a fresh touch. Serve hot with rice, tortillas, or a crisp salad on the side.
Enjoy your tasty Chicken Poblano Casserole with creamy sauce, smoky poblanos, and tender chicken – a comforting meal everyone will love!
Can I Use Frozen Chicken in This Recipe?
Yes, you can use frozen chicken breasts, but make sure to fully thaw them in the refrigerator overnight before cooking. Pat them dry to remove excess moisture for better searing.
Can I Substitute the Poblano Peppers?
If you can’t find poblanos, mild green bell peppers or Anaheim peppers are good alternatives. Keep in mind that the smoky flavor will be milder without roasted poblanos.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or microwave, stirring occasionally to keep the sauce creamy.
Is It Okay to Make This Casserole Ahead of Time?
Absolutely! You can prepare the sauce and cook the chicken a day ahead. Just assemble and broil the cheese before serving for best results.
