Keto Creamy Poblano Chicken (Printable Version)

Tender chicken in a rich poblano sauce served with perfectly roasted cauliflower for a satisfying meal.

# What You 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

# Step-by-Step:

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 away the charred skin, remove seeds, and chop the flesh into strips.
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 4-5 minutes per side until golden brown 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 until fragrant.
06 - Stir in the roasted poblano peppers, 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 continuously until melted and sauce achieves a smooth consistency. Return chicken breasts to the skillet, spoon sauce over, and simmer for 2-3 minutes to heat through.
08 - Divide roasted cauliflower among four plates. Top with chicken breast and drizzle generously with poblano cream sauce. Garnish with fresh chopped cilantro.

# Expert Advice:

01 -
  • The creamy poblano sauce tastes like restaurant-quality Mexican food but takes barely 30 minutes from pan to plate.
  • You get to roast poblanos until they're charred and smoky, which is oddly therapeutic and makes your whole kitchen smell incredible.
  • It's the kind of dish that works for keto, gluten-free, and just regular hungry people sitting at the same table without anyone feeling left out.
02 -
  • Don't skip the steaming step after roasting the poblanos, because trying to peel them without it turns into a frustrating, skin-sticking-everywhere situation that I learned about the hard way.
  • Pat your chicken completely dry before searing or it'll steam instead of brown, and steamed chicken is sad chicken.
  • Once you add the cheese, keep the heat gentle and keep stirring so it melts smoothly instead of getting grainy or separating.
03 -
  • If your sauce ever looks like it's breaking or separating, turn the heat all the way down and add a splash more chicken broth while whisking gently, and it'll come back together.
  • Leftovers keep beautifully for three days in the refrigerator, and reheating gently over low heat keeps the sauce from seizing up.
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