Salsa And Poblano Chicken Recipe

This Salsa and Poblano Chicken Bake is a fiesta in your oven! Savor the smoky sweetness of roasted poblano peppers perfectly complemented by zesty salsa, creating an irresistible south-of-the-border flavor explosion. Dark green poblanos deliver the richest flavor, with a heat level ranging from mild to medium, making this dish perfect for everyone. Enjoy tender, juicy chicken baked to perfection – a quick and easy weeknight meal the whole family will love!

Prep Time 15 mins
Cook Time 55 mins
Calories 423.6 kcal
Protein 67g
Rating 4.5 (2 Reviews)
Salsa And Poblano Chicken 18

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Salsa And Poblano Chicken

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How to Make Salsa And Poblano Chicken

  1. Preheat oven to 350°F (175°C).
  2. Season 4 boneless, skinless chicken thighs (about 1.5 lbs) generously with salt and freshly ground black pepper.
  3. Heat a large oven-safe skillet over medium-high heat for 3 minutes.
  4. Add chicken thighs, skin-side down, and cook for 2 minutes per side to brown.
  5. Transfer chicken to a paper towel-lined plate.
  6. Remove all but 1 teaspoon of drippings from the skillet.
  7. Add 2 large poblano peppers, stemmed, seeded, and sliced, to the skillet. Cook for 4-5 minutes, stirring occasionally, until tender.
  8. Return the chicken to the skillet.
  9. Stir in 1 (15-ounce) jar of your favorite salsa and 1/4 cup of water.
  10. Bake uncovered for 40-45 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).
  11. Serve immediately over rice or your favorite side dish.

Nutrition Information (Approximate per serving)

Sodium

30 g

Sugar

12g

Fat

41g

Carbs

2g

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