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Keto Creamy Poblano Chicken

Keto Creamy Poblano Chicken
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A rich and flavorful low-carb dish featuring tender chicken bites, smoky roasted poblano peppers, and a velvety cream sauce. Perfect for weeknight dinners or meal prep, this recipe combines the warmth of smoked paprika with the earthy depth of mushrooms for a comforting, keto-friendly meal.

Ingredients

Scale
  • 1 ½ lbs chicken breasts, cut into bite-sized pieces
  • 1 large poblano pepper (or 2 small), roasted, peeled, and diced
  • 6 oz baby bella mushrooms, sliced
  • 5 oz cream cheese, softened
  • 1 garlic clove, minced
  • ⅓ cup white wine (or chicken broth as a substitute)
  • ⅔ cup heavy cream
  • ⅓ cup chicken stock
  • 2 tbsp butter
  • 1 tsp smoked paprika
  • 1 tbsp fresh cilantro, chopped (optional for garnish)
  • Olive oil, salt, and pepper to taste

Instructions

  1. Roast the Poblano Pepper: Preheat your oven to 400°F. Brush the poblano pepper with olive oil and roast on a baking sheet for 5–7 minutes until charred. Transfer to a bowl, cover with plastic wrap, and let steam for 5 minutes. Peel off the skin, remove seeds, and dice.
  2. Sear the Chicken: Heat olive oil in a large skillet over medium heat. Season chicken with salt and pepper, then sear until golden brown on all sides (about 3–4 minutes per side). Remove from skillet and set aside.
  3. Sauté Mushrooms & Garlic: Add butter to the skillet and sauté mushrooms until golden (about 5 minutes). Remove mushrooms and set aside. Add minced garlic to the pan and cook for about 20 seconds until fragrant.
  4. Build the Sauce: Sprinkle smoked paprika into the skillet and toast for 10 seconds. Deglaze the pan with white wine (or chicken broth), scraping up any browned bits. Stir in cream cheese until melted, then add heavy cream and chicken stock. Mix until smooth.
  5. Simmer to Perfection: Return the chicken, mushrooms, and diced poblano peppers to the skillet. Stir well, cover, and simmer on low heat for 8–10 minutes until the sauce thickens slightly and the chicken is fully cooked through.
  6. Serve & Enjoy: Garnish with fresh cilantro if desired, and serve over cauliflower rice or zucchini noodles for a keto-friendly option.

Notes

Serving Suggestions:

  • Pair with cauliflower rice, zucchini noodles, or steamed broccoli for a complete low-carb meal. For non-keto eaters, serve over white rice or mashed potatoes.

Tips & Tricks:

  • Roast poblanos until blistered for easy peeling; avoid rinsing them under water to preserve their smoky flavor.
  • For a thicker sauce, simmer uncovered during the last few minutes.
  • If you prefer more heat, add diced jalapeños or red chili flakes.

Storage & Reheating:

  • Store leftovers in an airtight container in the fridge for up to 3 days.
  • Reheat gently in a skillet over low heat; add a splash of chicken stock if needed to loosen the sauce.
  • To freeze: Cool completely before transferring to freezer-safe containers; thaw overnight in the fridge before reheating.

Find it online: https://ketorecipesnow.com/keto-creamy-poblano-chicken/