Chunks of tender and juicy chicken perfectly pan seared then smothered in a creamy low carb poblano pepper and mushroom sauce!
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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!
The smoked paprika reinforces that smoky flavor from the roasted poblano pepper.
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.
Ingredients for 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
*Exact measurements are listed in the recipe card below.
How to Make Creamy Keto Chicken Poblano
Preheat your oven to 400F.
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.
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.
This is the same method used in this Chorizo & Cauliflower Stuffed Poblano Peppers and it works perfectly!
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.
Heat a skillet 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.
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. Make sure you scrape up all those little brown bits of flavor.
Stir in the cream cheese and heavy cream and continue stirring until the cheese has completely melted.
Once the cream cheese has melted, add back in the chicken, mushrooms, cilantro, chicken stock and poblano peppers.
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.
Serve Creamy Poblano Chicken over cauliflower rice, zucchini noodles or Palmini noodles. 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!
Store the leftover creamy chicken in the fridge for a few days in an air tight container.
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.
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!
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
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!
Creamy Poblano Chicken – Keto and Low Carb
- 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
- 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.