One Pan Keto Green Chili Chicken (15 Min Dinner!)

This One Pan Keto Green Chili Chicken provides a creamy, zesty, and incredibly satisfying meal that comes together in a single skillet. Because you utilize pre-shredded chicken and a blend of pantry-stable spices, you can have a high-protein dinner on the table in less than twenty minutes. Furthermore, the combination of cream cheese and sharp cheddar creates a luscious sauce that perfectly captures the bold flavors of the Southwest without any added sugars or thickeners.

Ingredients & What You’ll Need

• Butter: Serves as the flavorful fat base for sautéing the fresh aromatics.
• Minced garlic and jalapeno: Provide a pungent and spicy foundation for the creamy sauce.
• Unsweetened almond milk and heavy cream: Combine to create a light yet silky liquid base for the cheese sauce.
• Cream cheese and shredded cheddar: Work together to thicken the sauce into a velvety, cheesy coating.
• Canned green chilis: Deliver the signature mild heat and tangy flavor essential for this dish.
• Chili powder, cumin, and onion powder: Offer a warm, earthy spice profile that enhances the shredded chicken.
• Shredded chicken: Acts as the hearty, protein-packed core of the meal; rotisserie chicken works perfectly here.

How to Make One Pan Keto Green Chili Chicken

This method focuses on building a smooth cheese sauce directly in the pan before simmering the chicken to perfection.

1. Sauté the Aromatics

First, melt the butter in a large skillet over medium heat. Add the minced garlic and the seeded, chopped jalapeno to the pan. You must sauté these for only 30 seconds to release their fragrances without burning the garlic. Consequently, you establish a bright, spicy base for the cream sauce.

2. Create the Creamy Sauce

Next, pour in the almond milk and heavy cream, then add the cream cheese, undrained green chilis, spices, and the first cup of cheddar cheese. You should whisk this mixture continuously until the cream cheese and cheddar have fully melted and the sauce is completely smooth. Therefore, the undrained chilis provide a necessary tang that cuts through the richness of the dairy.

3. Simmer the Chicken

Stir the shredded chicken into the pan, ensuring every piece is thoroughly coated in the green chili sauce. Sprinkle the remaining half cup of cheddar cheese over the top. You should then reduce the heat to low, cover the skillet, and let it simmer for 10 minutes. This slow simmer is crucial because it allows the chicken to absorb the flavors while the cheese on top becomes perfectly bubbly.

4. Garnish and Serve

Once the cheese is melted and the sauce is thick, remove the pan from the heat. Garnish your one pan keto green chili chicken with chopped green onions, additional jalapeno slices, or fresh avocado.

Tips and Notes

• Chicken Prep: Using a store-bought rotisserie chicken is the best way to save time on busy weeknights.
• Heat Level: You can leave the seeds in the jalapeno if you prefer a significantly spicier dish, or swap the mild green chilis for a “hot” variety.
• Consistency: If you prefer a much thicker sauce, you can simmer the mixture uncovered for the last few minutes to allow more liquid to evaporate.
• Serving Suggestions: This dish is excellent when served over cauliflower rice or tucked into low-carb tortillas for a quick taco night.

Yield: 4-6 servings

One Pan Keto Green Chili Chicken

Print

This One Pan Keto Green Chili Chicken is a creamy, cheesy masterpiece that requires minimal cleanup. It is a high-protein, low-carb staple that combines tender shredded chicken with a zesty green chili cream sauce for a fast and delicious weeknight meal.

Prep Time 5 minutes

Cook Time 15 minutes

Total Time 20 minutes

Ingredients

• 1 tbsp butter
• 1 tbsp minced garlic
• 1 jalapeno, seeded and chopped
• 1 cup unsweetened almond milk
• 1/4 cup heavy cream
• 3 oz cream cheese
• 1 (4 oz) can green chilis, undrained
• 1 tsp chili powder
• 1 tsp cumin
• 1/2 tsp onion powder
• 1 1/2 cups shredded cheddar cheese, divided
• 5 cups shredded chicken

Instructions

1. Sauté: Melt butter in a skillet; sauté garlic and jalapeno for 30 seconds.
2. Whisk: Add almond milk, cream, cream cheese, chilis, spices, and 1 cup cheddar; whisk until smooth.
3. Combine: Stir in the shredded chicken and top with the remaining cheddar.
4. Simmer: Cover and cook on low heat for 10 minutes until the cheese is melted.
5. Garnish: Top with green onions, avocado, or jalapeno and serve hot.

Notes

• One Pan: Ensure your skillet is large enough to hold 5 cups of chicken comfortably to avoid spills while stirring.
• Dairy-Free Option: While this is a cheese-forward recipe, you can use a keto-friendly vegan cream cheese and cheddar substitute if needed.

Nutrition Information:

Serving Size:

per serving
Amount Per Serving: Calories: 380Total Fat: 22gSaturated Fat: 12gCarbohydrates: 5gNet Carbohydrates: 4gFiber: 1gSugar: 2gProtein: 41g