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    Home / Recipes / Dinner / Creamy Poblano Chicken

    Creamy Poblano Chicken

    January 30, 2019 by Keto Cooking Christian 16 Comments

    This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases, see Disclosure.
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    Chunks of tender and juicy chicken perfectly pan seared then smothered in a creamy low carb poblano pepper and mushroom sauce!

    closeup of creamy poblano chicken over cauliflower rice in white plate

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    Roasted poblano peppers adds to a wonderful creamy low carb sauce with tender sautéed mushrooms make this a healthy and hearty dinner that can be ready in under 30 minutes!

    poblano chicken in large black spoon

    The smoked paprika reinforces that smoky flavor from the roasted poblano pepper.

    creamy poblano chicken over cauliflower rice in white plate

    This low carb one pot dinner is super easy to make any night of the week. It's absolutely sure to please even your pickiest eaters. Even those not on Keto will enjoy the depth of flavors in this poblano chicken recipe.

    What's in Keto Chicken Poblano

    • Chicken breasts
    • Poblano pepper
    • Baby bella mushrooms
    • Cream cheese
    • Garlic clove
    • White wine
    • Heavy cream
    • Chicken stock
    • Grass-fed butter
    • Smoked paprika
    • Fresh cilantro
    • Olive oil
    • Salt
    • Pepper

    *Exact measurements are listed in the recipe card below.

    How to Make Creamy Keto Chicken Poblano

    Preheat your oven to 400F.

    Creamy Poblano Chicken - Keto and Low Carb

    Brush the poblano peppers with olive oil or you can use avocado oil, and roast them in the oven on a sheet pan for a 5-7 minutes, to char the skins. You may need to flip them after a few minutes to ensure even roasting. 

    Creamy Poblano Chicken - Keto and Low Carb

    Remove the peppers from the oven and add to a bowl. Cover the bowl tightly with plastic wrap. This will cause steam to build up will loosen the skin and make it much easier to peel them.

    Creamy Poblano Chicken - Keto and Low Carb

    This is the same method used in this Chorizo & Cauliflower Stuffed Poblano Peppers and it works perfectly!

    Creamy Poblano Chicken - Keto and Low Carb

    Set aside for a few minutes and allow the peppers to finishing steaming. Then remove the plastic wrap from the bowl, gently scrape off the skin of the poblano, and dice.

    You can use a paper towel to help remove the skin, but it should come off easily. If it isn't let them steam a little longer.

    Creamy Poblano Chicken - Keto and Low Carb

    Heat a large pot to medium and add in the olive oil, chicken, salt and pepper. Sear the chicken breast for a few minutes, until slightly browned, then remove it and set aside.

    Creamy Poblano Chicken - Keto and Low Carb

    Add in the butter and sauté the mushrooms and get some good color on them.

    Creamy Poblano Chicken - Keto and Low Carb

    Remove and set aside, then add in the garlic and sauté for about 20 seconds, careful not to burn it.

    Creamy Poblano Chicken - Keto and Low Carb

    Toast the smoked paprika for 10 seconds, then deglaze the pan with the white wine. Make sure you scrape up all those little brown bits of flavor.

    Creamy Poblano Chicken - Keto and Low Carb

    Stir in the cream cheese and heavy cream and continue stirring until the cheese has completely melted.

    Creamy Poblano Chicken - Keto and Low Carb

    Once the cream cheese has melted, add back in the chicken, mushrooms, cilantro, chicken stock and poblano peppers.

    Creamy Poblano Chicken - Keto and Low Carb

    Simmer on low, stirring occasionally, for 8-10 minutes or until thickened nicely and the chicken is cooked through. Give it a taste to check and see if it needs more salt or pepper.

    Creamy Poblano Chicken - Keto and Low Carb

    Serve Creamy Poblano Chicken over cauliflower rice or zucchini noodles. Or for something extra special, serve it over Palmini noodles. Palmini Pasta, or hearts of palm pasta, has a really nice al dente texture and goes really well with this dish.

    Or if you really don't have room for the extra carbs, you can literally eat this poblano chicken dish all by itself.

    Just garnish with fresh cilantro and enjoy!

    poblano chicken in large black spoon

    Store the leftover creamy chicken in the fridge for a few days in an air tight container.

    closeup of creamy poblano chicken over cauliflower rice in white plate

    Can I Freeze Creamy Poblano Chicken?

    This Keto chicken recipe can be frozen if you have leftovers or if you choose to make it ahead of time. To do so, allow the casserole to cool completely in an air tight, freezer safe container for up to a couple of months.

    To reheat it, you can do so straight from the freezer by cooking on 300F for 30 minutes, take it out of the oven and give it a stir to reincorporate the cream with the other ingredients, then bump up the heat to 375F until heated through.

    But, for best results, allow the casserole to thaw in the fridge overnight before reheating.

    creamy poblano chicken over cauliflower rice in white plate

    Are Poblano Peppers Hot?

    Poblano peppers have mild to medium in heat. They're slightly more spicy than bell peppers but considerably less hot than jalapeno peppers. If they're left to ripen until they’re red, they are much hotter.

    Roasted poblanos are mild enough to use for added flavor in most any Keto Mexican recipe or you can use them in your scrambled eggs or breakfast omelet.

    You can also add them raw to taco meat, make a mild homemade salsa with them or add them to your chili.

    How Many Carbs in Poblano Peppers?

    Poblano peppers are very low carb. There's only a little over 1 net carb per pepper. And not only are they low carb, they are rich in fiber, vitamins A and C.

    Be sure to also check out these Chorizo & Cauliflower Rice Stuffed Poblano Peppers, Chorizo & Poblano Pepper Cauliflower Rice and Poblano and Cheese Stuffed Meatloaf recipes!

    fork holding up creamy poblano chicken over plate

    Substitutions for Creamy Poblano Keto Chicken

    • Bell peppers taste differently than poblano but they'll work fine as an alternative. Roast them the same way as directed for the poblano.
    • If you prefer chicken thighs over chicken breasts, you can easily use them instead.
    • This creamy Keto Chicken dish uses cream cheese. If you would like a milder flavor, you can swap out the cream cheese for Mascarpone cheese. It will save you a few carbs too.
    • White button mushrooms are an acceptable substitute for baby bellas in the recipe.
    • If you're in a hurry and happened to have a gas stove, you can roast the poblano peppers right over the open flame, using heat proof tongs to turn them as they begin to char.
    • If you prefer to omit the wine, just use the equivalent in additional chicken stock.
    • This recipes calls for Homemade Chicken Stock; however, if you're short on time, chicken bone broth is a very nutritious substitution,

    More Keto Chicken Recipes

    • Chicken Parmesan
    • Creamy Tuscan Chicken
    • Chicken Francese
    • Jalapeno Popper Chicken Casserole
    • Spinach Artichoke Chicken Casserole
    • Chicken Marsala
    Creamy Poblano Chicken over cauliflower rice on white plate closeup

    More Keto Mexican Recipes

    • Mexican Cauliflower Rice
    • Instant Pot Pork Carnitas
    • Baked Southwest Skillet
    • Mexican Breakfast Casserole
    • Easy Taco Casserole
    • Instant Pot No Bean Chili

    If you enjoyed this recipe and find it helpful for meal prepping, check out these 25 Meal Prep Ideas!

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    closeup of creamy poblano chicken over cauliflower rice in white plate

    Creamy Poblano Chicken

    Chunks of chicken smothered in a creamy poblano pepper and mushroom sauce!
    5 from 5 votes
    Print Pin SaveSaved! Rate
    Prep Time 5 mins
    Cook Time 20 mins
    Total Time 25 mins
    Author: Julianne
    Course: Main Course
    Calories: 343
    Servings: 6

    INGREDIENTS

    • 1 ½ 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
    • ⅓ cup white wine, I use Pinot Grigio
    • ⅔ cup heavy cream
    • ⅓ cup chicken stock
    • 2 tablespoons butter
    • 1 teaspoon smoked paprika
    • 1 tablespoon fresh cilantro, chopped
    • olive oil
    • salt and pepper to taste

    INSTRUCTIONS

    • Preheat oven to 400F. Brush the poblano peppers with olive oil and roast them in the oven on a baking sheet lined with aluminum foil 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).
    • 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 large pot 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.

    RECIPE NOTES

    **Macros do not include cauliflower rice, so be sure to adjust them according to what you decide to serve the chicken with.
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    Nutrition Facts
    Creamy Poblano Chicken
    Amount Per Serving
    Calories 343 Calories from Fat 225
    % Daily Value*
    Fat 25g38%
    Saturated Fat 14g88%
    Carbohydrates 4g1%
    Sugar 2g2%
    Protein 25g50%
    * Percent Daily Values are based on a 2000 calorie diet.

    *Nutritional data is provided as a courtesy and is accurate to the best of my knowledge. You can verify it using the nutrition calculator of your choice. All data is based on net carbs, without sugar alcohol- Swerve/Erythritol, Allulose, or Monk Fruit.

    NOTE: Recipes using Swerve/Erythritol can be substituted 1:1 with a Monk fruit/Allulose blend.

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    Filed Under: 30 Minutes or Less, Chicken, Dinner, Mexican, Posts, Recipes Tagged With: best keto recipes, best low carb recipes, chicken poblano, easy keto recipes, easy low carb recipes, gluten free recipes, keto, keto chicken recipes, keto cream cheese recioes, keto diet, keto recipes, ketogenic diet, low carb chicken recipes, low carb cream cheese recipes, low carb recipes

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    Reader Interactions

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      Recipe Rating




    1. Janett

      January 07, 2023 at 4:34 pm

      5 stars
      So tasty and easy to make, this will go into my rotation!

      Reply
      • Keto Cooking Christian

        January 10, 2023 at 2:05 pm

        It's one of my favorites as well. I am so glad you enjoyed it.

        Reply
    2. Karina

      July 10, 2022 at 3:01 pm

      I would like to use leftover roasted chicken
      Do u think that would work?

      Reply
      • Keto Cooking Christian

        July 10, 2022 at 4:34 pm

        You could certainly try it. I use leftover chicken for a lot of recipes, so I am sure it would be fine.

        Reply
    3. Molly

      November 19, 2021 at 11:53 am

      Hi there! What would be a good substitute for the mushrooms? We’re not a fan of them. This really sounds delish and I wanna make it.

      Reply
      • Keto Cooking Christian

        November 21, 2021 at 1:49 pm

        You could add more poblano pepper and just omit the mushrooms. I am not sure what another substitute would be.

        Reply
    4. Paula

      November 13, 2021 at 2:38 pm

      5 stars
      Delicious! U have great seasoning taste.

      Reply
      • Keto Cooking Christian

        November 13, 2021 at 6:38 pm

        Thank you so much! This happens to be one of my favorite recipes.

        Reply
    5. Mar Caskey

      February 01, 2021 at 2:24 pm

      5 stars
      Definitely one of our favorite meals.
      so easy and scrumptious

      Reply
      • Keto Cooking Christian

        February 01, 2021 at 3:06 pm

        Wonderful! Thanks for stopping by to let me now!

        Reply
    6. Bambi

      November 07, 2019 at 9:32 pm

      5 stars
      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

      Reply
      • Keto Cooking Christian

        November 07, 2019 at 9:33 pm

        Your modifications sound great, glad you enjoyed it 🙂

        Reply
    7. Amie

      October 20, 2019 at 7:38 pm

      5 stars
      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!!

      Reply
      • Keto Cooking Christian

        October 20, 2019 at 9:38 pm

        Yay, I love to hear that, so awesome! Thanks for letting me know you enjoyed it 🙂

        Reply
      • Orlando

        July 22, 2020 at 9:07 pm

        How many oz is a serving?

        Reply
        • Keto Cooking Christian

          August 05, 2020 at 5:41 pm

          Sorry, I did not weigh the finished dish/serving.

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    Julianne Walser KCC

    I'm Julianne, welcome! I offer tasty and indulgent Keto and Low Carb recipes that will never leave you feeling deprived!

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