Ingredients
Method
- Whisk together 1/4 cup flour, 1 teaspoon garlic powder, 1 teaspoon salt, and 1/2 teaspoon black pepper in a shallow dish. Dredge 1 1/2-2 pounds boneless, skinless chicken thighs in the mixture, shaking off any excess.
- Heat 2 tablespoons olive oil and 2 tablespoons butter in a large skillet over medium heat. Brown chicken 3–4 minutes per side until golden. Transfer to a plate.
- Sauté 1 diced onion, 2 diced poblanos, and 1 jalapeño, season with salt and cook until softened, about 4 minutes. Add 3 minced cloves garlic and cook 1 minute more.
- Pour in 1/2 cup chicken broth and scrape up any browned bits from the bottom of the pan. Simmer 1–2 minutes.
- Stir in 1 cup milk and 1 cup Mexican crema until combined. Return chicken pieces to the pan in a single layer.
- Reduce to medium-low and cook uncovered 5-8 minutes, until chicken is cooked through and the sauce has thickened slightly.
- Garnish with fresh cilantro and serve with warm tortillas and Mexican rice.
Nutrition
Notes
- How to Reheat (Without The Sauce Breaking): Cream sauces are notorious for breaking (separating into oil and liquid) when reheated. To avoid this, reheat leftovers gently on the stovetop over low heat, stirring in a splash of chicken broth or whole milk to bring the silky texture back together. Avoid high-power microwaving!
- Make it Gluten-Free: To make this dish gluten-free, simply swap the all-purpose flour for a 1:1 gluten-free baking flour, or dredge the chicken lightly in cornstarch instead.
- Add Some Acid: Because this sauce is incredibly rich and buttery, a squeeze of fresh lime juice right before serving cuts through the dairy beautifully and makes the poblano flavor pop.
- Control the Heat: Poblanos are generally mild, but jalapeños can be unpredictable. For a family-friendly version, scrape out all the white ribs and seeds from the jalapeño. If you want a real kick, leave the seeds in or toss in a pinch of cayenne pepper with the garlic powder.