Chunks of chicken smothered in a creamy poblano pepper and mushroom sauce!
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Dinner in under 30 minutes that is healthy and packed with flavor! I roast a poblano pepper and add it to this wonderfully creamy sauce. Baby bella mushrooms are also a nice addition and are loaded with potassium! Smoked paprika reinforces that smoky flavor from the roast poblano pepper.
This Low Carb one pot dinner is super easy to make and promises to satisfy!
How to Make Keto Creamy Chicken Poblano
Ingredients
1 1/2 pounds chicken breasts, cut into small bites
1 large poblano pepper (or two small)
6 ounces baby bella mushrooms, sliced
5 ounces cream cheese
1 garlic clove, minced
1/3 cup white wine (I use Pinot Grigio)
2/3 cup heavy cream
1/3 cup chicken stock
2 tablespoons butter
1 teaspoon smoked paprika
1 tablespoon fresh cilantro, chopped
olive oil
salt and pepper to taste
Preparation
Preheat oven to 400F.
Brush the poblano peppers with olive oil and roast them in the oven for a 5-7 minutes, to char the skins. Alternatively, you can grill them instead.
Remove and add to a bowl covered with plastic wrap (this will loosen the skin and make it much easier to peel).
This is the same method I used when I made my Chorizo & Cauliflower Stuffed Poblano Peppers last year and it works perfectly!
Set aside for a few minutes and allow the peppers to steam. Then remove the plastic wrap from the bowl, gently scrape off the skin of the poblano, and dice.
Heat a skillet to medium and add in the olive oil, chicken, salt and pepper, then sear for a few minutes, remove and set aside.
Add in the butter and sauté the mushrooms and get some good color on them.
Remove and set aside, then add in the garlic and sauté for about 20 seconds, careful not to burn it.
Toast the smoked paprika for 10 seconds, then deglaze the pan with the white wine, scraping up the little brown bits of flavor.
Stir in the cream cheese and heavy cream.
Once melted, add back in the chicken, mushrooms, cilantro, chicken stock and poblano peppers.
Simmer on low, covered for 8-10 minutes or until thickened nicely and the chicken is cooked through.
Serve over cauliflower rice or zucchini noodles, garnish with fresh cilantro and enjoy!
Store leftovers in the fridge for a few days or freeze.
More Keto and Low Carb Poblano Pepper recipes…
Chorizo & Cauliflower Rice Stuffed Poblano Peppers
Chorizo & Poblano Pepper Cauliflower Rice
Poblano and Cheese Stuffed Meatloaf
Shop my favorite products on Amazon and check out my Keto Pantry List!
Creamy Poblano Chicken – Keto and Low Carb
INGREDIENTS
- 1 1/2 pounds chicken breasts cut into small bites
- 1 large poblano pepper or two small
- 6 ounces baby bella mushrooms sliced
- 5 ounces cream cheese
- 1 garlic clove minced
- 1/3 cup white wine I use Pinot Grigio
- 2/3 cup heavy cream
- 1/3 cup chicken stock
- 2 tablespoons butter
- 1 teaspoon smoked paprika
- 1 tablespoon fresh cilantro chopped
- olive oil
- salt and pepper to taste
PREPARATION
- Preheat oven to 400F. Brush the poblano peppers with olive oil and roast them in the oven for a 5-7 minutes, to char the skins. Alternatively, you can grill them instead.
- Remove and add to a bowl covered with plastic wrap (this will loosen the skin and make it much easier to peel). This is the same method I used when I made my Chorizo & Cauliflower Stuffed Poblano Peppers last year and it works perfectly!
- Set aside for a few minutes and allow the peppers to steam. Then remove the plastic wrap from the bowl, gently scrape off the skin of the poblano, and dice.
- Heat a skillet to medium and add in the olive oil, chicken, salt and pepper, then sear for a few minutes, remove and set aside. Add in the butter and sauté the mushrooms and get some good color on them. Remove and set aside, then add in the garlic and sauté for about 20 seconds, careful not to burn it.
- Toast the smoked paprika for 10 seconds, then deglaze the pan with the white wine, scraping up the little brown bits of flavor. Stir in the cream cheese and heavy cream. Once melted, add back in the chicken, mushrooms, cilantro, chicken stock and poblano peppers. Simmer on low, covered for 8-10 minutes or until thickened nicely and the chicken is cooked through.
- Serve over cauliflower rice or zucchini noodles, garnish with fresh cilantro and enjoy! Store leftovers in the fridge for a few days or freeze.
NOTES
Made this tonight for dinner. It was delicious!
Modifications I made: doubled the garlic, used 8 oz mushrooms and doubled the poblanos and cilantro. The juice from the cooked chicken and poblanos were enough, so I never added the chicken broth. I’d add more salt next time using this method. I’d also add a bit more wine. Overall, it’s a tasty recipe. We had it over riced cauliflower, and it was fantastic.
Thanks for sharing this recipe with me.
Bambi
Your modifications sound great, glad you enjoyed it 🙂
Made this tonight with our poblano peppers from our garden. This was probably one of the best meals I have had in a long time. This was amazing!! Thank you for sharing!!
Yay, I love to hear that, so awesome! Thanks for letting me know you enjoyed it 🙂