Keto Creamy Poblano Chicken (Print Version)

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

# 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 for garnish

→ 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

# How-To Steps:

01 - Set oven temperature to 425°F and allow to fully preheat.
02 - Place poblano peppers on a baking sheet and roast for 15 minutes, turning halfway through, until skins are blistered and charred. Transfer to a bowl, cover tightly with plastic wrap, and steam for 10 minutes. Carefully peel away charred skin, remove seeds, and chop peppers into bite-sized pieces.
03 - On a separate baking sheet, combine cauliflower florets with 2 tablespoons olive oil, garlic powder, smoked paprika, salt, and pepper. Toss until evenly coated. Roast for 25 minutes, stirring halfway through, until golden brown and tender.
04 - While cauliflower roasts, season chicken breasts generously with salt and pepper on both sides. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Sear chicken breasts 4-5 minutes per side until golden brown and cooked through. Transfer to a clean plate.
05 - In the same skillet, add chopped onion and sauté until translucent, approximately 3 minutes. Add minced garlic, ground cumin, and smoked paprika; cook for 1 minute more until fragrant.
06 - Stir in roasted poblano peppers, heavy cream, and chicken broth. Bring mixture to a gentle simmer, then reduce heat and cook for 3-4 minutes until sauce begins to thicken slightly.
07 - Add shredded Monterey Jack cheese, stirring constantly until completely melted and sauce becomes smooth. Return seared chicken breasts to skillet, coat thoroughly with sauce, and simmer for 2-3 minutes to heat through.
08 - Arrange roasted cauliflower on serving plates, top with chicken breast and generous portions of poblano cream sauce. Garnish with fresh chopped cilantro and serve immediately.

# Expert Tips:

01 -
  • The poblano sauce is genuinely creamy and rich without any weird aftertaste or heaviness.
  • You can have this on the table in less than an hour, making it perfect for weeknight wins or impressing someone without the stress.
  • It's naturally keto and low-carb, so you're not eating sad diet food—this tastes like real comfort.
02 -
  • Don't skip the steaming step for the poblanos—it's not just traditional, it actually makes the peeling effortless and prevents you from peeling off the good stuff underneath.
  • If your sauce seems thin, let it simmer a bit longer before adding the cheese; the cream will naturally reduce and thicken as the chicken reheats, but a few extra minutes of simmering makes it luxurious.
03 -
  • Buy poblanos that feel heavy for their size—that indicates they're meatier inside and less likely to be hollow with thin walls.
  • Smoked paprika is the quiet hero here, so don't substitute regular paprika; the smoke note is what prevents this from tasting like every other creamy chicken dish.
Go Back