Dinner Tonight: Crispy Chicken with Poblano Sauce


Every Sunday after church, we eat lunch at the same place and oftentimes, Andrew gets this chicken with a Poblano Sauce down over it.  So, I decided it was time to whip up something similar at home.

 The chicken he orders is grilled, but I decided to bake up some Crispy Chicken instead (because our kids love, love, love crispy chicken).  You can totally make this sauce and pour it down over grilled chicken…or fish…or a burger…or whatever.  Or you can just make the Crispy Chicken and forget the sauce.  No matter which way you serve it, I bet you love it.

This recipe serves four.

Shopping List
4 boneless chicken breast halves
2 eggs, lightly beaten
2 cups breadcrumbs or Panko
salt and pepper
1 poblano pepper, seeded and chopped into chunks
8 green onions, chopped
1 cup chicken stock
1 cup Pepper Jack or Monterey Jack Cheese, shredded

Preheat oven to 400 degrees.

Line a baking sheet with foil and lightly spray with Pam (for easy clean up).

In one shallow dish, lightly beat your two eggs (I use a pie plate).  In a second shallow dish, add in your bread crumbs and a generous pinch of salt and pepper.

Dip each piece of chicken first in bread crumbs, then in your beaten egg and then back in your breadcrumbs.  Place on baking sheet and repeat with the rest of your chicken.

Bake chicken about 20 minutes or until nice and crispy and the juices run clear when pierced with a fork.

To make the poblano sauce, place the pepper, onions and stock in either your food processor or your blender and pulse until blended (I left it just a little chunky for texture).  Pour the mixture into a small sauce pan and bring it to a simmer over medium-high heat.  Once it’s nice and a little bubbly, stir in your cheese.  Heat until just melted.

Remove the Crispy Chicken from the oven and pour the poblano sauce down over the top.  You can also garnish with a few extra green onions if you like.

So yummy!  Poblano peppers are not too spicy, so your kiddos should be able to enjoy the sauce too (especially since you remove the seeds from the pepper).

One recipe, two little methods…dinner is done.

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  • Sheaffer {Pinterest Told Me To} March 13, 2015 at 10:41 am

    I love poblanos! This looks great!

  • Narci March 13, 2015 at 11:05 am

    Yum! That looks delicious!! Can't wait to try it!

  • Nee Nee March 14, 2015 at 7:34 am

    nice blog <3

  • Vanessa H March 16, 2015 at 5:17 pm

    Hi, I was wondering if you could tell me why every time I try and bake "crispy" chicken of some sort it isn't crispy, but more like the breading is moist and soft? It's a bummer…and I can't figure out what I'm doing wrong.

  • Mix and Match Mama March 16, 2015 at 5:51 pm

    Are you double dipping in the breadcrumb mixture? (Like I do in the recipe here.) I find that double dipping (breadcrumb, egg, breadcrumb) produces the best results. I also think a hot temp (400 instead of 350) makes a big difference too.

  • Hallie July 10, 2015 at 5:51 pm

    Sounds great! This may be a silly questions, but how much of the green onions do you use? I have tried so many of your recipes and love them 🙂 Thanks!