Are you ready to transform an ordinary weeknight dinner into a flavor explosion that will have your family begging for seconds? This Roasted Chicken Breasts with Onion and Poblano recipe is about to become your new culinary obsession! Imagine perfectly seared, juicy chicken breasts nestled on a bed of caramelized onions and smoky poblano peppers, delivering a taste of Mexican cuisine right in your own kitchen. With just a few simple ingredients and some cooking magic, you'll create a restaurant-worthy dish that's both impressive and surprisingly easy to prepare.
Prep Time: 15 mins
Cook Time: 40 mins
Total Time: 55 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 4 chicken breasts
- 1 onion, sliced
- 2 poblano peppers, sliced
- 2 tablespoons olive oil
- 1 teaspoon cumin
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). This will ensure that the chicken cooks evenly and develops a nice golden-brown color.
- While the oven is preheating, prepare the chicken breasts. Pat them dry with paper towels to remove excess moisture, which will help them brown better. Season both sides of the chicken breasts generously with salt, pepper, and cumin.
- In a large mixing bowl, combine the sliced onion and sliced poblano peppers. Drizzle with 1 tablespoon of olive oil and toss to coat evenly. Season with a pinch of salt and pepper.
- In a large oven-safe skillet, heat the remaining tablespoon of olive oil over medium-high heat. Once the oil is hot, add the seasoned chicken breasts to the skillet. Sear the chicken for about 3-4 minutes on each side, or until they are nicely browned. This step adds flavor and texture to the chicken.
- Once the chicken is browned, remove it from the skillet and set it aside on a plate. In the same skillet, add the prepared onion and poblano mixture. Sauté for about 5 minutes, stirring occasionally, until the vegetables are softened and slightly caramelized.
- After the vegetables have cooked, return the chicken breasts to the skillet, placing them on top of the sautéed onions and poblanos. This allows the flavors to meld together as they finish cooking.
- Transfer the skillet to the preheated oven and roast for an additional 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C). This ensures the chicken is cooked through and safe to eat.
- Once cooked, remove the skillet from the oven and let the chicken rest for about 5 minutes. This resting period allows the juices to redistribute, resulting in a more tender chicken.
- Serve the roasted chicken breasts alongside the sautéed onions and poblanos. Enjoy your delicious Mexican-inspired meal!
Tips
- Pat the chicken breasts completely dry before seasoning to achieve that gorgeous golden-brown sear. Moisture is the enemy of crispy chicken!
- Use an instant-read meat thermometer to ensure your chicken reaches exactly 165°F - this guarantees juicy, perfectly cooked meat every time.
- Don't skip the resting period after cooking. Those crucial 5 minutes allow the juices to redistribute, keeping your chicken tender and flavorful.
- For extra flavor, try toasting your cumin in a dry pan for 30 seconds before seasoning the chicken. This releases deeper, more complex flavor notes.
- If poblano peppers are too spicy for your taste, you can substitute with mild green bell peppers for a similar texture with less heat.
- For a complete meal, serve with Mexican rice or warm tortillas to soak up the delicious pan juices from the roasted vegetables.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 6g
Protein: 35g
Fat: 10g
Saturated Fat: 2g
Cholesterol: 95mg
