This One Pan Keto Green Chili Chicken recipe is a lifesaver for those busy weeknights when you want something quick, satisfying, and low-carb. Imagine the rich flavors of green chilis dancing together with tender shredded chicken, swimming in a creamy, cheesy sauce. It’s all cooked in one pan, so cleanup is a breeze. If you’re a fan of Mexican-inspired dishes or just love a meal that packs a punch without any hassle, this dish might just become your new favorite.
Let’s explore how easy it is to whip up this delicious meal. With just a handful of ingredients, you can make an impressive dish that even your pickiest eaters will love. Plus, the comforting warmth of the spices and the creaminess of the sauce will have everyone asking for seconds. So grab your skillet, and let’s get cooking!
Why This Recipe Works
This One Pan Keto Green Chili Chicken recipe shines because it marries rich flavors with the simplicity of one-pan cooking. By utilizing a few key ingredients, you create a creamy, cheesy dish that requires minimal cleanup and delivers maximum taste, making it perfect for busy weeknights or meal prep.
Why You’ll Love This One Pan Keto Green Chili Chicken
Not only does this dish fit seamlessly into your keto lifestyle, boasting under 4 net carbs per serving, but the combination of green chilis and spices adds a delightful kick. The creamy texture, paired with tender shredded chicken and melty cheese, ensures every bite is satisfying and comforting. You’ll adore how easy it is to prepare while still impressing your family or friends.
Ingredients
- 1 tablespoon butter
- 1 tablespoon minced garlic
- 1 jalapeño, seeded and chopped
- 1 cup unsweetened almond milk
- 1/4 cup heavy cream
- 3 ounces cream cheese
- 1 (4-ounce) can green chilis
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon onion powder
- 1 cup shredded cheddar cheese
- 5 cups shredded chicken
- 1/2 cup shredded cheddar cheese for topping
Creamy Sauce Creation
Melt Butter and Sauté Aromatics
Start by grabbing a large skillet and setting it over medium heat. Melt the butter, letting it shimmer and bubble just a bit. Once the butter is ready, toss in the minced garlic and chopped jalapeño. Sauté these for about 30 seconds until they release their beautiful aroma. Trust me; it’s going to make your kitchen smell amazing.
Combine Creamy Ingredients
Next, it’s time for the creamy magic. Add in your unsweetened almond milk, heavy cream, and cream cheese, along with the undrained green chilis, chili powder, cumin, onion powder, and 1 cup of shredded cheddar cheese. Whisk everything together until it’s smooth. This will take just a minute or two—look for the mixture to come together and the cheese to melt completely.
Incorporate Chicken and Finish Dish
Stir in Shredded Chicken
Now comes the exciting part: time to stir in that shredded chicken! Gently fold the chicken into the creamy sauce, making sure every piece is coated in that luscious goodness. You’ll love how rich the mixture looks and how it clings to the chicken.
Top with Cheddar and Simmer
Sprinkle the remaining 1/2 cup of shredded cheddar cheese over the top of the chicken. Reduce the heat to low, cover the skillet, and let it simmer for about 10 minutes. During this time, the flavors mingle and create something truly comforting. It’s like a warm hug on a plate.
Serving Suggestions
When it’s time to serve, take a moment to garnish your One Pan Keto Green Chili Chicken. Chopped green onions, jalapeño slices, or even some creamy avocado on top bring out the vibrant flavors. You can pair this dish with a fresh side salad or some steamed low-carb vegetables to round out your meal.
Tips for Success
- Ingredient Substitutions: Want to lighten things up? Swap Greek yogurt for cream cheese.
- Add More Veggies: Toss in some spinach or bell peppers for added nutrition and flavors.
- Adjust Spice Level: Feel free to increase or decrease the jalapeño depending on your heat preference. You’re in control!
Variations
- Vegetarian Version: If you’re craving a vegetarian option, simply replace the chicken with grilled zucchini or cauliflower for a satisfying meal.
- Different Cheeses: For a fun twist, try using pepper jack cheese for a spicier flavor.
Storage Tips
Got leftovers? Store them in an airtight container in the fridge. They’ll last up to three days. When you’re ready to eat, just reheat in the microwave or on the stovetop. If it looks a little thick, adding a splash of almond milk will help keep that creamy texture.
Pairing Ideas
For a refreshing side, consider a light cucumber salad or zoodles (zucchini noodles) tossed in olive oil and garlic. Both options keep it low-carb while complementing your One Pan Keto Green Chili Chicken beautifully.
FAQs
1. Can I use frozen chicken?
Absolutely! Frozen shredded chicken is perfect—just add a few minutes to the simmering time to heat it through completely.
2. Is this recipe dairy-free?
Not quite, since it contains cheese and cream. To make it dairy-free, substitute with vegan cheese and almond or coconut cream.
3. How can I make it spicier?
Simple! Add more jalapeños to the sauce or a splash of your favorite hot sauce for that extra kick.
4. Can I make this ahead of time?
Definitely! Prepare it a day in advance and reheat it before serving. That makes it a perfect choice for meal prep!
5. What are the nutritional values per serving?
With about 4 net carbs, 30g of protein, and 25g of fat per serving, it’s a filling keto option perfect for any meal.
This One Pan Keto Green Chili Chicken is more than just a recipe; it’s a delicious addition to your weekly meal routine. Its blend of flavors and ease of preparation make it a favorite. Enjoy the rich, heartwarming taste that will leave everyone asking for more!
Print
One Pan Keto Green Chili Chicken
This One Pan Keto Green Chili Chicken is a quick, satisfying dish featuring tender shredded chicken in a creamy, cheesy sauce with a kick of spice. It’s ideal for busy nights and meal prep.
- Total Time: 30 minutes
- Yield: 6 servings 1x
Ingredients
- 1 tablespoon butter
- 1 tablespoon minced garlic
- 1 jalapeño, seeded and chopped
- 1 cup unsweetened almond milk
- 1/4 cup heavy cream
- 3 ounces cream cheese
- 1 (4-ounce) can green chilis
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon onion powder
- 1 cup shredded cheddar cheese
- 5 cups shredded chicken
- 1/2 cup shredded cheddar cheese for topping
Instructions
- Melt butter in a large skillet over medium heat.
- Sauté minced garlic and chopped jalapeño for about 30 seconds.
- Add unsweetened almond milk, heavy cream, cream cheese, green chilis, chili powder, cumin, onion powder, and 1 cup of cheddar cheese. Whisk until smooth.
- Stir in shredded chicken, coating it well with the sauce.
- Top with 1/2 cup of cheddar cheese, reduce heat, cover, and simmer for about 10 minutes.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
For a lighter option, substitute Greek yogurt for the cream cheese.
Increase veggies by adding spinach or bell peppers for extra nutrition.
Adjust the spiciness by varying the amount of jalapeño used.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: One Pan
- Cuisine: Mexican
Nutrition
- Calories: 375
- Sugar: 2
- Sodium: 800
- Fat: 25
- Saturated Fat: 12
- Unsaturated Fat: 9
- Trans Fat: 0
- Carbohydrates: 4
- Fiber: 1
- Protein: 30
- Cholesterol: 100
