Keto Creamy Poblano Chicken (Printable)

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

# What Goes In:

→ 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

# How to Make It:

01 - Set oven to 425°F (220°C).
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 charred skin, remove seeds, and chop into 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 brown 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 completely melted and sauce is smooth. Return chicken breasts to the skillet, spoon sauce over, and simmer for 2-3 minutes to heat through.
08 - Divide roasted cauliflower among serving plates. Top with chicken breast and creamy poblano sauce. Garnish with chopped fresh cilantro.

# Expert Tips:

01 -
  • It's keto-friendly without tasting like you're sacrificing anything—rich, creamy, genuinely delicious.
  • The whole thing comes together in under an hour, making weeknight cooking feel effortless instead of stressful.
02 -
  • Don't skip the steaming step after roasting the poblanos—that steam loosens the skin and makes peeling them actually pleasant instead of frustrating.
  • The key to tender chicken is not overcooking it; sear until golden, then let the cream sauce finish the cooking gently so it stays juicy.
03 -
  • If your cream sauce ever looks thin, simmer it for an extra minute or two uncovered—it will thicken as it cooks, and you'll know it's ready when it coats the back of a spoon.
  • Sear your chicken in a skillet that you'll use for the sauce; all those golden bits stuck to the bottom are pure flavor waiting to dissolve into your cream sauce.
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