Creamy Poblano Chicken Skillet

This one’s become a weeknight go-to. It’s cozy, has just the right kick, and makes leftovers I actually want to eat.

I start by searing some chicken thighs in a hot pan—skin-on if I’m feeling indulgent, but boneless works great too. Once they’re golden, I remove them and sauté some onions and bell peppers in the same pan. Add a jar of The Strong Kitchen’s Poblano Cream Sauce, a splash of broth or water to loosen it up, then nestle the chicken back in.

Simmer it all for 10–15 minutes until everything’s cooked through and saucy. Serve with rice or cauliflower rice, maybe a side of black beans. It’s one-pan comfort that feels like way more effort than it actually is.