Keto Creamy Poblano Chicken

You know that smoky, slightly spicy taste of poblano peppers? Pair that with juicy chicken, a creamy sauce, and a touch of Mexican-inspired flavors, and you’ve got magic on your plate. Seriously. This Keto Creamy Poblano Chicken is rich, satisfying, and low-carb—perfect for anyone who loves good food without the guilt.

Best part? It’s not as complicated as it sounds. With roasted poblano peppers, sautéed mushrooms, and a creamy white wine sauce, this dish feels fancy enough for guests but simple enough for a cozy weeknight dinner. So, if you’re ready to try something that’ll make your taste buds happy, let’s get cooking!

Quick Recipe Snapshot

Here’s the gist of what you’re getting into:

Time commitment: About 40 minutes (10 to prep, 30 to cook).

Servings: Feeds four hungry people—or scale up if you need more!

Skill level: Medium (totally doable for beginners if you follow along).

What you’ll need:

• A skillet or large pan
• A baking sheet (for roasting peppers)
• Foil or plastic wrap (for steaming the peppers)
• A knife, cutting board, and basic kitchen tools

No baking sheet? No problem—you can roast the peppers over a stovetop flame instead. Don’t have white wine? Use chicken broth. This recipe is flexible like that!

Ingredients

Here’s what you’ll need to create this creamy, dreamy dish:

• 1½ pounds chicken breasts, diced into bite-sized pieces (or use thighs for extra juiciness).
• 1 large poblano pepper (or two smaller ones).
• 6 ounces baby bella mushrooms, thinly sliced (white mushrooms work too).
• 5 ounces cream cheese, softened (makes it melt easier).
• 1 garlic clove, minced (fresh is best).
• ⅓ cup white wine (Pinot Grigio works great, but chicken broth is a fine substitute).
• ⅔ cup heavy cream, for that silky texture.
• ⅓ cup chicken stock, to balance the sauce.
• 2 tablespoons butter, for sautéing.
• 1 teaspoon smoked paprika, for that smoky kick.
• 1 tablespoon fresh cilantro, chopped (optional but recommended).
• Olive oil, plus salt and pepper to taste.

Ingredient Tips

• No poblano peppers? Try Anaheim peppers for a similar flavor.
• Want more heat? Toss in a chopped jalapeño!
• Dairy-free? Use coconut cream instead of heavy cream—though it’ll tweak the flavor slightly.

Step-By-Step Cooking Instructions

Step 1: Roast the Poblano Pepper

Preheat your oven to 400°F. Lightly coat the poblano with olive oil, place it on a baking sheet, and roast for 5–7 minutes until the skin gets all charred and blistered. No oven? Hold the pepper over your stovetop flame using tongs and rotate until the skin blackens.

Once roasted, pop the pepper in a bowl and cover it with foil or plastic wrap. Let it steam for 5 minutes—this helps loosen the skin. Peel off the skin (don’t rinse it—it removes the flavor!), remove the seeds, and dice the pepper.

Shortcut Tip: You can use store-bought roasted poblanos if you’re short on time.

Step 2: Cook the Chicken

Heat a skillet over medium heat, drizzle in some olive oil, and season the chicken with salt and pepper. Sear the chicken pieces in batches until they’re golden brown (about 3–4 minutes per side). Don’t worry about cooking them through—they’ll finish in the sauce. Set aside.

Step 3: Sauté Mushrooms & Garlic

In the same skillet, melt your butter and toss in the mushrooms. Cook until they’re golden and a bit crispy on the edges—about 5 minutes. Remove them from the pan and add the minced garlic. Sauté for 20 seconds (careful, garlic burns fast!). Sprinkle in the smoked paprika and give it a quick stir.

Step 4: Make the Cream Sauce

Deglaze the pan with the white wine (or chicken broth). Scrape up the tasty brown bits stuck at the bottom of the pan—that’s flavor gold! Stir in the cream cheese until it melts, then add the heavy cream and chicken stock. Mix until you’ve got a smooth, velvety sauce.

Now, add the chicken, mushrooms, and diced poblano peppers back into the skillet. Stir everything, cover with a lid, and let it simmer on low heat for 8–10 minutes until the sauce thickens slightly and the chicken is cooked through.

Pro Tip: Don’t let the sauce boil—it might separate. Keep it at a gentle simmer.

Step 5: Serve & Savor

This dish pairs beautifully with cauliflower rice or zucchini noodles if you’re going keto. More of a carb-lover? Serve it with steamed rice or mashed potatoes for serious comfort food vibes.

Top it off with chopped cilantro for a fresh pop of flavor, and you’re ready to dig in!

Make It Your Own

This recipe is super versatile, so feel free to tweak it:

• Want it spicier? Add jalapeños or chili flakes.
• No dairy? Use coconut cream and leave out the cream cheese (cashew cream works too).
• Vegetarian? Swap the chicken for tofu or roasted cauliflower.
• Seasonal twist? Add fresh corn in summer or roasted squash in the fall.

Storing Leftovers

• Fridge: Store in an airtight container for up to 3 days. Reheat gently on the stovetop; add a splash of chicken stock if the sauce thickens too much.
• Freezer: This dish freezes well! Let it cool completely, then store in freezer-safe containers. Thaw overnight in the fridge before reheating.

And there you have it—a comforting, flavorful meal that’s bound to impress. Whether you’re keto or not, this dish has that creamy, smoky goodness that makes every bite feel like a treat. Let me know how it turns out—I’d love to hear about your take on this recipe!

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