Keto Creamy Poblano Chicken (Printable)

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

# What You Need:

→ Chicken and Poblano 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 - 0.5 cup chicken broth
10 - 0.5 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 - 0.5 teaspoon smoked paprika
17 - Salt and pepper to taste

# How-To Steps:

01 - Preheat the 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 let steam for 10 minutes. Peel, remove seeds, and chop.
03 - On a separate baking sheet, toss cauliflower florets with 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, about 3 minutes. Add minced garlic, cumin, and 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 Monterey Jack cheese, stirring until melted and sauce is smooth. Return chicken breasts to the skillet, spoon sauce over, and simmer for 2-3 minutes to heat through.
08 - Serve chicken breasts with creamy poblano sauce alongside roasted cauliflower. Garnish with chopped cilantro.

# Expert Suggestions:

01 -
  • It tastes like restaurant-quality Mexican comfort food but keeps your carb count laughably low.
  • The creamy poblano sauce is so rich and satisfying that nobody at the table will feel like they're on a diet.
  • You can have everything ready in under an hour, which means weeknight dinner doesn't have to be a scramble.
02 -
  • Don't skip the steaming step for the poblanos; it transforms the peeling from frustrating to almost meditative, and you won't lose any of that delicate pepper flesh.
  • Check your chicken's doneness with a meat thermometer rather than guessing; 165°F is the magic number, and it ensures juicy meat every single time.
  • The sauce will continue to thicken slightly as it cools, so if it seems a touch thin when you're plating, don't panic; it will be perfect the next day.
03 -
  • If you want extra heat without overpowering the sauce, chop a jalapeño and add it to the onions; the poblano stays the star while the jalapeño adds a sharp kick.
  • Pepper jack cheese is an excellent swap for Monterey Jack if you're feeling adventurous and want your sauce to have more personality.
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