Keto Creamy Poblano Chicken (Print View)

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

# Ingredient List:

→ 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 - ½ cup chicken broth
10 - ½ 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 - ½ teaspoon smoked paprika
17 - Salt and pepper to taste

# Directions:

01 - Set oven temperature 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 let steam for 10 minutes. Peel, remove seeds, and chop into bite-sized pieces.
03 - On a separate baking sheet, toss 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 more.
06 - Stir in chopped roasted poblanos, heavy cream, and chicken broth. Bring to a simmer, then reduce heat and cook for 3-4 minutes until slightly thickened.
07 - Add shredded Monterey Jack cheese, stirring until melted and sauce reaches smooth consistency. Return chicken breasts to the skillet, spoon sauce over top, and simmer for 2-3 minutes to heat through.
08 - Arrange chicken breast with creamy poblano sauce alongside roasted cauliflower. Garnish with fresh chopped cilantro.

# Expert Tips:

01 -
  • It tastes like a restaurant meal but comes together in under an hour, which means you can actually make it on a weeknight.
  • The creamy poblano sauce is secretly low-carb, so you get all the richness without the guilt or the blood sugar crash.
  • Roasted cauliflower actually feels celebratory served alongside this, not like a sacrifice.
02 -
  • If you skip the steaming step after roasting the poblanos, you'll be fighting with the skin and it'll take twice as long to peel, so don't rush this—the steam does the work for you.
  • The sauce will thicken more as it cools, so if it looks slightly thinner than you want when you're plating, that's actually perfect.
03 -
  • Don't crowd the chicken in the skillet when you're searing it—if the pieces are touching, they'll steam instead of developing that golden crust, so work in batches if you need to.
  • Fresh shredded cheese melts infinitely better than pre-shredded; the coating they use to keep it from clumping actually interferes with melting smoothly, and you'll taste the difference.
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