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Luby’s Chicken Durango

Luby's Chicken Durango - recipe card
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This Chicken Durango features tender, pan-seared chicken breasts smothered in a rich, creamy green chile and pepper Jack cheese sauce. The dish balances subtle heat from roasted poblano peppers with a velvety, cheesy finish, delivering a hearty and satisfying main course.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts (about 6 oz each)
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons olive oil
  • 2 poblano peppers
  • 1 tablespoon unsalted butter
  • 1/2 cup onion, finely diced
  • 2 cloves garlic, minced
  • 2 tablespoons all-purpose flour
  • 1 cup whole milk
  • 1/2 cup low-sodium chicken broth
  • 4 oz cream cheese, softened and cut into cubes
  • 1 cup shredded pepper Jack cheese (about 4 oz)
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon cayenne pepper (optional)
  • 1/4 cup fresh cilantro, chopped (for garnish)

Instructions

  1. Place each chicken breast between two sheets of plastic wrap and gently pound to an even thickness of about 1/2 inch using a rolling pin or the flat side of a meat mallet. This ensures even cooking and prevents dry edges. Pat the chicken dry with paper towels, then season both sides evenly with kosher salt and black pepper.
  2. Heat the olive oil in a large 12-inch skillet over medium-high heat until the oil shimmers and moves like water across the pan. Carefully lay the chicken breasts in the skillet in a single layer (work in batches if needed). Cook without moving for 5-6 minutes until the underside is deep golden brown. Flip using tongs and cook for another 5-6 minutes until the internal temperature reaches 165°F / 74°C. Transfer the chicken to a plate and tent loosely with foil to keep warm.
  3. While the chicken rests, char the poblano peppers directly over a gas burner flame on medium-high heat, turning occasionally with tongs, for 8-10 minutes until the skin is blistered and blackened all over. Alternatively, place them under a broiler on a baking sheet, turning every 3-4 minutes until charred. Transfer the charred peppers to a bowl, cover with plastic wrap, and let steam for 5 minutes. This loosens the skin for easy removal.
  4. Once the peppers are cool enough to handle, peel off the blackened skin using your fingers or a paper towel. Remove the stem, seeds, and inner ribs, then finely dice the flesh. Set aside. Wipe out any loose seeds from the skillet but do not wash it; the browned bits add flavor to the sauce.
  5. Reduce the skillet heat to medium and add the butter. Once melted and foamy, add the diced onion and cook, stirring occasionally, for 3-4 minutes until translucent and softened. Stir in the minced garlic and cook for 30 seconds until fragrant, scraping up any browned bits from the bottom of the pan.
  6. Sprinkle the flour over the onion-garlic mixture and whisk continuously for 1 minute to cook out the raw flour taste. The mixture will form a thick paste. Slowly pour in the milk while whisking vigorously to prevent lumps, followed by the chicken broth. Continue whisking until the sauce thickens enough to coat the back of a spoon, about 2-3 minutes.
  7. Reduce heat to low and add the cubed cream cheese. Whisk until completely melted and smooth. Then add the shredded pepper Jack cheese, a handful at a time, stirring until fully incorporated after each addition. The sauce should be velvety and slightly thickened. Stir in the roasted poblano pieces, ground cumin, and cayenne if using. Taste and adjust salt if needed.
  8. Return the cooked chicken breasts to the skillet, nestling them into the sauce. Spoon some sauce over the tops. Let simmer on low heat for 2-3 minutes to warm the chicken through and meld the flavors. Avoid boiling, which can make the sauce grainy.
  9. Remove from heat. Sprinkle generously with fresh chopped cilantro. Serve immediately over steamed rice or with warm flour tortillas and a side of refried beans or a simple green salad. For best texture, sauce should be served fresh but can be made ahead and gently reheated.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the chicken and sauce in a covered skillet over low heat, adding a splash of milk or broth to loosen the sauce if needed. Avoid microwaving the chicken directly, as it can become rubbery; shred the chicken and reheat in the sauce instead. This dish can be frozen for up to 2 months, but the sauce may separate slightly upon thawing; whisk thoroughly while reheating to re-emulsify.

Nutrition

Keywords: Luby's Chicken Durango, chicken durango recipe, Southwestern chicken, creamy green chile chicken, pepper Jack chicken, poblano chicken, pan-seared chicken, cheesy chicken breasts

Find it online: https://copycatkitchenco.com/lubys-chicken-durango/