Keto Creamy Poblano Chicken

Last summer, my neighbor mentioned she'd been craving something fancy but couldn't do her usual pasta routines anymore, and I found myself at the farmers market staring at a pile of poblano peppers wondering what to do with them. That evening, I remembered my abuela's trick of roasting peppers until their skins blistered, and something clicked—what if I turned that into a creamy sauce for chicken? The result was this poblano chicken dish that somehow tastes like it took hours, even though it comes together in under an hour. It's become my go-to when I want something that feels indulgent but doesn't leave me feeling weighed down.

I made this for my sister one random Tuesday when she was visiting, and she actually put her phone down mid-meal to tell me how good it was. That doesn't happen often. She asked for the recipe three times before leaving, which is how I knew it had crossed from nice dinner into something memorable.

Ingredients

• Boneless, skinless chicken breasts (4): Use breasts that are roughly the same thickness so they cook evenly; if some are thicker, gently pound them to match the others.
• Poblano peppers (2 medium): These are the heart of this dish, with a mild heat and gorgeous deep flavor that mellows when roasted and blended into cream.
• Olive oil (4 tablespoons total): Divided between searing the chicken and roasting the cauliflower, it's what gives everything that golden, slightly crispy edge.
• Onion (1 small, finely chopped): The foundation of your sauce, so don't skip the step of cooking it until it's truly translucent.
• Garlic cloves (3, minced): Mince these fresh—jarred garlic won't give you that bright, slightly sharp note that wakes up the whole dish.
• Ground cumin (1 teaspoon): This warm spice ties everything together and whispers Mexican flavors without overpowering the delicate poblano.
• Smoked paprika (1 teaspoon for sauce, plus ½ teaspoon for cauliflower): Don't use regular paprika; the smoke adds a subtle depth that transforms this from good to unforgettable.
• Heavy cream (1 cup): This is non-negotiable for that silky, restaurant-quality sauce that clings to the chicken.
• Chicken broth (½ cup): Keeps the sauce from being overly thick and adds subtle savory notes that round everything out.
• Monterey Jack cheese (½ cup shredded): Melts beautifully and adds a mild, creamy richness; don't use pre-shredded if you can help it, as it contains anti-caking agents.
• Salt and pepper: Season as you go, not just at the end—it builds flavor in layers.
• Fresh cilantro (1 tablespoon, chopped): The final garnish that adds a fresh pop and prevents the plate from feeling heavy.
• Cauliflower florets (1 large head): Cut them into roughly similar sizes so they roast at the same rate; slightly smaller florets get crispier edges, which is exactly what you want.
• Garlic powder (1 teaspoon): For the cauliflower, providing background seasoning that amplifies the roasted flavor.

Instructions

Fire up the oven and start with the poblanos:

Preheat your oven to 425°F and arrange the poblano peppers directly on a baking sheet. Roast them for about 15 minutes, turning them halfway through, until their skins are dark and blistered in spots. Transfer them to a bowl, cover it tightly with plastic wrap, and let them steam for 10 minutes—this step is magic because it loosens the skin and makes peeling so much easier than you'd think.

Get the cauliflower in there:

While the poblanos are steaming, toss your cauliflower florets with 2 tablespoons olive oil, garlic powder, smoked paprika, salt, and pepper on a separate baking sheet. Spread them in a single layer and roast for 25 minutes, stirring halfway through, until they're golden and tender with slightly crispy edges. The timing works perfectly because they'll be done right around when everything else comes together.

Sear the chicken until it's golden:

While the cauliflower roasts, pat your chicken breasts dry and season both sides generously with salt and pepper. Heat 2 tablespoons olive oil in a large skillet over medium-high heat until it shimmers, then carefully lay in the chicken and leave it alone for 4-5 minutes—that's how you get the golden crust. Flip and cook another 4-5 minutes until the internal temperature hits 165°F.

Peel and prep those poblanos:

Once they're cool enough to handle, the skin should practically fall off under your fingers. Remove the seeds and any remaining stem, then chop them into roughly 1-inch pieces. They'll look dark and almost black, but don't worry—that's the roasted flavor.

Build your sauce base:

Remove the chicken from the skillet and set it aside on a plate. In the same skillet, add your chopped onion and cook over medium heat for about 3 minutes until it's soft and translucent. Add the minced garlic, cumin, and smoked paprika, stirring constantly for just 1 minute so the spices release their oils without burning.

Bring the poblanos into the sauce:

Add the roasted poblano pieces to the skillet along with the heavy cream and chicken broth, stirring gently to combine. Let this simmer for 3-4 minutes until the sauce thickens slightly and the flavors meld. You'll notice the sauce turning a beautiful pale green from the poblanos—that's exactly right.

Melt in the cheese and finish:

Add the shredded Monterey Jack cheese and stir gently until it's completely melted and the sauce is smooth and creamy. Nestle the chicken breasts back into the skillet and spoon the sauce generously over each piece, letting them simmer for 2-3 minutes just to heat through and infuse them with flavor.

Plate it up:

Transfer each chicken breast to a plate, spoon extra sauce over the top, and arrange roasted cauliflower alongside. Finish with a small handful of fresh cilantro and serve immediately while everything's still warm.

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I learned something unexpected making this dish recently: my teenage daughter actually asked to help cook it instead of disappearing to her room. We stood together roasting those poblanos, and she was genuinely curious about why we were steaming them, why the order of spices mattered, why we seared the chicken first. Sometimes food is just about flavor, but sometimes it's about those quiet moments in the kitchen when someone wants to understand how things work.

Why This Dish Feels Restaurant-Quality

The secret isn't complicated ingredients or fancy techniques—it's about respecting the poblano pepper and giving it the space to shine. Roasting develops its natural sweetness, steaming makes it tender, and blending it into cream transforms it into something silky that clings to the chicken like a dream. When you taste it, you're tasting the result of those small intentional steps, not just a thrown-together sauce.

Timing Is Everything

One of the first times I made this, I roasted everything on the same sheet and ended up with overcooked chicken while I waited for the cauliflower to finish. Now I use the technique of staggering—poblanos and cauliflower in the oven together, chicken searing on the stovetop while that's happening. By the time you've built your sauce, everything converges at exactly the right moment, which is honestly the best feeling in the kitchen.

Make It Your Own

This recipe is solid as written, but it also loves experimentation without falling apart. I've added a diced jalapeño for extra heat, swapped in pepper jack cheese when I'm feeling bold, and once even added a squeeze of lime juice at the very end which brightened everything. The framework is strong enough to accommodate your preferences without losing what makes it special.

• If you want more heat, mince a fresh jalapeño and add it with the onions—it'll simmer into the sauce without overwhelming the poblano.
• Serving this over cauliflower rice instead of the roasted florets works great if you want an even lower-carb option, though you lose the textural contrast.
• Leftovers actually improve as they sit, so don't hesitate to make this a day ahead and reheat gently on the stovetop.

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This has become the dish I make when I want to feel like I've actually cooked something, without spending my whole evening in the kitchen. More than that, it's become the meal that makes people linger at the table a little longer.

Recipe FAQs

→ How do I roast poblano peppers for the sauce?

Roast poblano peppers on a baking sheet at 425°F for about 15 minutes until their skins blister. Then cover with plastic wrap to steam, allowing skins to peel off easily.

→ Can I use a different cheese instead of Monterey Jack?

Yes, pepper jack cheese can add a spicier twist, or mild cheeses like mozzarella can be used for a smoother flavor.

→ What’s the best way to ensure chicken stays tender?

Sear the chicken breasts over medium-high heat until golden on both sides, then simmer gently in the creamy sauce to keep them juicy and tender.

→ How should I season the cauliflower for roasting?

Toss cauliflower florets with olive oil, garlic powder, smoked paprika, salt, and pepper before roasting to achieve a golden, flavorful side.

→ Is this dish suitable for low-carb diets?

Absolutely, the combination of chicken, creamy poblano sauce, and roasted cauliflower provides a satisfying meal low in carbohydrates and rich in fats and protein.

→ Can I add heat to the sauce?

Adding a chopped jalapeño with the onions during cooking will introduce extra spiciness to the sauce.