Poblano Chicken

A delicious balancing act .. the deliciously creamy green poblano sauce smothers perfectly grilled chicken, stuffed with some more of the spicy poblano goodness and cheese, to perfectly balance the heat. You really can’t go wrong here!

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Poblano Chicken – this classic authentically made Mexican dish that can be made as mild or as spicy as you wish. Pair it with Mexican rice or tortillas.

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Chicken Fajitas


Use these easily found ingredients.


Main ingredients
2 chicken breast
1 poblano pepper, stem removed and seeded
3 garlic cloves
¼ medium onion
1 cup corn kernels
1 teaspoon pepper
2 tablespoon chicken bouillon powder
2 tablespoon butter
½ cup shredded mozzarella cheese

For Green Mole Sauce
1 poblano pepper, stem removed and seeded
½ bunch cilantro
1 cup milk
2 tablespoon butter
2 tablespoon all-purpose flour
2 teaspoon chicken bouillon powder

Step by step instructions

Follow these proven steps to make this your own

Step1- Butterfly Chicken breast

Take one chicken breast at a time and butterfly it. To butterfly it; Use a really sharp knife to slice into the chicken breast, starting at the thicker end and ending at the thin point. Be careful not to cut all the way through to the other side. Open out the breast so that it resembles a butterfly. Make really thin butterfly slices. You can make 2 butterfly slices from each chicken breast.

Step2- Sauté stuffing

Finely chop the poblano pepper, onions and, garlic. Heat butter in a skillet over medium-high heat. Add chopped garlic and onions and sauté. Add chopped poblano peppers and cook for 2 minutes. Now add corn kernels, bouillon powder and pepper and sauté for another 2 minutes. Remove from the heat. Remove ¼ of the mixture and keep it aside for the green mole sauce.

Step3- Stuff butterflied chicken slices

Take the butterflied chicken slices, one at a time. Spread 2 tablespoons of mozzarella cheese on each slice evenly. Sprinkle pepper and chicken bouillon powder on each slice to season it. Add the rest of the cooked poblano stuffing on each slice evenly.

Step4- Roll the chicken slices

Carefully tucking all the stuffing inside, roll each chicken slice keeping everything thing intact. Sprinkle the stuffed chicken with pepper and chicken bouillon powder from top.

Step5- Cook Chicken

Heat butter in a skillet over medium-low heat. Place the stuffed chicken breast slices on the skillet and cook on one side for 15 minutes. Carefully turn over and cook for another 10 to 15 minutes. Now cover it and cook for another 2 minutes.

Step7- Cook sauce

Heat butter in a skillet over medium-low heat. Add flour to the butter and sauté continously to make a roux. To the roux add the processed smooth green poblano sauce. Combine everything and let the sauce come to a nice boil. Add the ¼ poblano-corn stuffing mix that was kept aside and combine. Simmer for two minutes and then remove from the heat.

Step6- Make Puree

While the chicken is cooking make the sauce. In a blender add poblano peppers, cilantro, and milk. Process everything to a smooth sauce like consistency.

Step8- 8. Serve Poblano chicken with Green Mole Sauce

Once the stuffed chicken is cooked, remove from the heat and place it on a serving plate. Dribble generous amount of the cooked green mole sauce on top of the chicken. Serve this dish along with Mexican rice. Enjoy!

A true classic, this Mexican dish can be made as mild or as spicy as you wish. The art is in making it with just the right amount of heat..from the chefs @ SizzlingPots


This recipe specifically calls for chicken breast only. Also, make sure you make really thin slices of the chicken breast to get good results.


Edited & Produced by SizzlingPots, with video featuring Chef Alex Mireles and sweet.

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