Keto Creamy Poblano Chicken (Print Version)

Tender chicken with creamy poblano sauce served alongside roasted cauliflower for a hearty low-carb meal.

# 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 Make It:

01 - Preheat 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 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 to 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 to 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 to 3 minutes to heat through.
08 - Serve chicken breasts with creamy poblano sauce alongside roasted cauliflower. Garnish with chopped fresh cilantro.

# Additional Tips::

01 -
  • It tastes indulgent enough to feel like cheating on keto, but the macros stay clean.
  • Everything cooks in under an hour, which means weeknight dinner without the stress.
  • The roasted cauliflower soaks up that creamy poblano sauce like it was made for this exact purpose.
02 -
  • Never skip the steaming step for the poblanos—it's the difference between peeling them in frustration and sliding the skin off effortlessly.
  • If your sauce looks thin after adding the cream, give it those extra minutes to simmer and reduce; it'll thicken up beautifully once it settles.
03 -
  • Pat your chicken completely dry before searing—even a little moisture will create steam and prevent that golden crust from forming properly.
  • Don't crowd the skillet when searing; if your chicken breasts are large, it's worth working in batches for better browning.
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