Keto Creamy Poblano Chicken (Printable Version)

Tender chicken in creamy poblano sauce served with roasted cauliflower for a flavorful low-carb dinner.

# What You'll Need:

→ Chicken and Sauce

01 - 4 boneless, skinless chicken breasts
02 - 2 medium poblano peppers
03 - 2 tablespoons olive oil
04 - 1 small onion, finely chopped
05 - 3 garlic cloves, minced
06 - 1 teaspoon ground cumin
07 - 1 teaspoon smoked paprika
08 - 1 cup heavy cream
09 - 1/2 cup chicken broth
10 - 1/2 cup shredded Monterey Jack cheese
11 - Salt and pepper to taste
12 - 1 tablespoon fresh cilantro, chopped

→ Roasted Cauliflower

13 - 1 large head cauliflower, cut into florets
14 - 2 tablespoons olive oil
15 - 1 teaspoon garlic powder
16 - 1/2 teaspoon smoked paprika
17 - Salt and pepper to taste

# Directions:

01 - Preheat oven to 425°F
02 - Place poblano peppers on a baking sheet and roast for 15 minutes, turning halfway through until skins are blistered. Transfer to a bowl, cover with plastic wrap, and allow to steam for 10 minutes. Peel away skin, remove seeds, and chop into strips.
03 - On a separate baking sheet, combine cauliflower florets with 2 tablespoons olive oil, garlic powder, smoked paprika, salt, and pepper. Roast for 25 minutes, stirring halfway through, until golden and tender.
04 - Season chicken breasts with salt and pepper. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Sear chicken breasts 4-5 minutes per side until golden and cooked through. Remove from pan and set aside.
05 - In the same skillet, add chopped onion and cook until translucent, approximately 3 minutes. Add minced garlic, ground cumin, and smoked paprika; sauté for 1 minute.
06 - Stir in roasted poblano peppers, heavy cream, and chicken broth. Bring to a simmer, then reduce heat and cook for 3-4 minutes until sauce begins to thicken.
07 - Add Monterey Jack cheese, stirring until fully melted and sauce achieves smooth consistency. Return chicken breasts to skillet, spoon sauce over chicken, and simmer for 2-3 minutes to heat through.
08 - Arrange chicken breasts with creamy poblano sauce on serving plates alongside roasted cauliflower. Top with chopped cilantro before serving.

# Expert Suggestions:

01 -
  • It tastes indulgent and creamy without derailing your keto goals, which feels like winning at something.
  • The poblano sauce comes together faster than you'd expect, making weeknight dinners feel less like a chore.
  • Roasted cauliflower finally gets its moment to shine instead of playing second fiddle.
02 -
  • Don't skip the steaming step after roasting the peppers, because that's what makes the skin come off without frustration or getting stuck to the flesh.
  • The chicken continues cooking slightly after you remove it from heat, so pulling it out when it just looks done prevents that dry, stringy texture that ruins everything.
  • If your sauce breaks or looks separated, a splash of cream and gentle heat will bring it back together smoother than before.
03 -
  • Pat your chicken dry before searing so it browns properly instead of steaming in its own moisture.
  • Save a tablespoon of the roasting liquid from the poblanos to thin the sauce if it gets too thick.
  • Room temperature chicken cooks more evenly than cold straight from the fridge, so pull it out 15 minutes before you start cooking.
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