Chicken Poblano Casserole with Creamy Sauce is a cozy, comforting dish that brings together tender chicken, mild roasted poblanos, and a lush, creamy sauce baked to bubbly perfection. The smoky flavor from the poblano peppers pairs beautifully with the smooth, cheesy sauce, making each bite rich and satisfying without being too heavy.
I love making this casserole on busy weeknights when I want something easy but still packed with flavor. It’s one of those dishes that feels special but doesn’t take forever to put together. A little tip: roasting the poblanos ahead of time really brings out their sweetness and adds a lovely smoky touch that makes the casserole unforgettable.
My favorite way to enjoy this casserole is straight from the oven, with a simple side salad or some warm tortillas for mopping up the creamy sauce. It always brings everyone around the table and fills the kitchen with the most inviting smells. Plus, leftovers taste just as great the next day, which makes lunch — or even dinner again — an easy and tasty choice.
Key Ingredients & Substitutions
Chicken Breasts: Boneless and skinless are best for quick cooking and easy slicing. You can swap for chicken thighs if you prefer juicier meat. Just adjust cooking time as thighs may need a bit longer.
Poblano Peppers: These add a mild smokiness with little heat. If you can’t find poblanos, use Anaheim or mild green chilies. Roasting them is key to unlocking their flavor.
Cream & Sour Cream: Heavy cream makes the sauce rich and smooth, while sour cream adds tanginess. Greek yogurt can be used instead of sour cream for a lighter option.
Cheese: Monterey Jack melts beautifully and has a gentle flavor. Mixing with cheddar adds a sharp note. Feel free to try mozzarella or pepper jack for a little extra kick.
How Can You Roast Poblanos Perfectly & Peel the Skin Easily?
Roasting poblanos is essential to get that smoky flavor and tender bite. Here’s how you can do it simply:
- Place the whole peppers on a gas burner flame or broil them in the oven, turning every few minutes until the skin blackens evenly.
- Transfer to a bowl and cover tightly with plastic wrap or a clean towel to steam for about 10 minutes — this loosens the skin.
- Peel off the blackened skin gently with your fingers or a paper towel; avoid rinsing as it washes away flavor.
- Remove seeds and slice. This step adds smoky depth to your casserole that you don’t want to miss.
Equipment You’ll Need
- Oven-safe skillet – I recommend this so you can cook everything and bake it in one dish for easy cleanup. It heats evenly and handles roasting peppers too.
- Blow torch or broiler – for roasting poblanos quickly and getting that smoky flavor with blistered skin.
- Mixing bowls – handy for preparing the sauce and marinating the chicken.
- Meat thermometer – helps ensure the chicken reaches the perfect 165°F for safety and juiciness.
- Spatula or tongs – for turning chicken and handling peppers safely.
Flavor Variations & Add-Ins
- Use different cheeses like pepper jack or queso fresco to add more spice or creaminess.
- Add sautéed mushrooms or corn to the casserole for extra texture and flavor.
- Include sliced jalapeños or a dash of hot sauce if you like more heat.
- Swap chicken for cooked shrimp or firm tofu to make it a different protein dish.
How to Make Chicken Poblano Casserole with Creamy Sauce
Ingredients You’ll Need:
- 4 boneless, skinless chicken breasts
- 3-4 medium poblano peppers
- 1 small onion, thinly sliced
- 3 cloves garlic, minced
- 1 cup heavy cream
- ½ cup sour cream
- 1 cup shredded Monterey Jack cheese (or a Tex-Mex cheese blend)
- ½ cup shredded cheddar cheese
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- Salt and freshly ground black pepper, to taste
- Fresh cilantro, chopped (for garnish)
Time You’ll Need
This dish takes about 15 minutes to prepare and 25 minutes to bake, totaling around 40 minutes from start to finish including the time to roast the peppers.
Step-by-Step Instructions:
1. Roast the Poblanos
Place the poblanos on a gas burner or under the oven broiler. Turn them every few minutes until the skin blisters and blackens all over, about 5 to 7 minutes. Then, put them in a bowl and cover tightly with plastic wrap or a clean towel. Let them steam for 10 minutes—it makes peeling the skin off so easy! Once cooled, peel off the skin, remove the seeds, and slice the peppers into strips.
2. Cook Onions and Garlic
Heat 1 tablespoon of olive oil in a large oven-safe skillet over medium heat. Add thinly sliced onions and cook until soft and translucent, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
3. Add Roasted Poblanos
Stir the sliced poblano peppers into the skillet with the onions and garlic. Mix gently to combine all the flavors.
4. Prepare the Creamy Sauce
In a small bowl, mix heavy cream, sour cream, cumin, chili powder, smoked paprika, salt, and pepper together until smooth.
5. Sear the Chicken
In another skillet, heat the remaining tablespoon of olive oil over medium-high heat. Season the chicken breasts with salt and pepper. Sear them for 3-4 minutes on each side until golden brown but not fully cooked through.
6. Assemble and Bake
Place the seared chicken breasts on top of the poblano and onion mixture in the oven-safe skillet. Pour the creamy sauce evenly over the chicken and peppers. Sprinkle the shredded Monterey Jack and cheddar cheese over everything.
7. Bake Until Melty and Cooked
Put the skillet in the preheated oven and bake for 20-25 minutes until the chicken is cooked through (internal temperature reaches 165°F or 74°C) and the cheese is melted and bubbly.
8. Garnish and Serve
Remove from the oven and sprinkle chopped fresh cilantro on top for a fresh, bright flavor. Serve warm with rice, tortillas, or a side salad for a complete meal. Enjoy!
Can I Use Frozen Chicken for This Recipe?
Yes! Just be sure to fully thaw the chicken breasts in the refrigerator overnight before cooking. Pat them dry to remove excess moisture for better searing.
Can I Substitute the Poblano Peppers?
Absolutely. Anaheim or poblano-style green chilies work well as milder alternatives. Just roast and prepare them the same way to keep that smoky flavor.
How Do I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or microwave to preserve the creamy sauce’s texture.
Can I Make This Dish Ahead of Time?
Yes, you can prep the sauce and roast the peppers ahead, then assemble and bake right before dinner for a time-saving option.
