Creamy Poblano Chicken Dish (Printable)

Tender chicken in creamy poblano sauce served with 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 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 allow to steam for 10 minutes. Peel away skin, remove seeds, and chop peppers into bite-sized pieces.
03 - On a separate baking sheet, combine 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 breasts 4 to 5 minutes per side until golden and cooked through. Remove from skillet and set aside.
05 - In the same skillet, add chopped onion and cook until translucent, approximately 3 minutes. Add minced garlic, cumin, and paprika; sauté for 1 additional minute.
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 achieves smooth consistency. Return chicken breasts to the skillet, spoon sauce over them, and simmer for 2 to 3 minutes to heat through.
08 - Plate chicken breasts with creamy poblano sauce alongside roasted cauliflower. Garnish with chopped cilantro.

# Expert Tips:

01 -
  • The poblano cream sauce tastes restaurant-quality but comes together in your own skillet in under 10 minutes.
  • Roasted cauliflower absorbs just enough of that charred, smoky flavor to feel like a side dish worth celebrating, not a vegetable compromise.
  • You get a complete, satisfying meal that fits keto macros without any of the usual guilt or boring chicken-and-broccoli fatigue.
02 -
  • Don't skip the steaming step for the poblanos; it loosens the skin and makes peeling so much easier than trying to scrape burnt skin off while cursing.
  • Heavy cream can break if you add cold broth directly into a very hot pan, so reduce heat slightly and stir constantly when combining them.
  • If your sauce looks thin after cooking, you can simmer it a bit longer, but if it breaks or looks curdled, you've likely overheated the cream; stay calm and blend it smooth with an immersion blender.
03 -
  • Make extra sauce even if you're only cooking for two people; it reheats beautifully and you'll want it for leftovers, spooned over eggs, or even thinned with broth as a soup.
  • Pat your chicken dry before searing so it gets a proper golden crust instead of steaming in its own moisture, which is the difference between good and restaurant-quality chicken every single time.
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