One Pan Keto Green Chili Chicken

This One Pan Keto Green Chili Chicken recipe is a flavorful and creamy dish that’s perfect for a quick weeknight meal. It combines tender chicken with zesty green chilies and cheese, all cooked together in a single skillet for minimal cleanup. This dish is designed for ease and exceptional taste, fitting perfectly into a ketogenic lifestyle.

Here are the ingredients you’ll need for this delicious one-pan meal.

• Unsalted butter
• Minced garlic
• Jalapeno
• Unsweetened almond milk
• Heavy cream
• Cream cheese
• Canned diced green chilies
• Chili powder
• Ground cumin
• Onion powder
• Shredded cheddar cheese
• Shredded cooked chicken
• Additional shredded cheddar cheese for topping
• Optional garnishes

Make this recipe your own with these simple ingredient swaps.

• Chicken: Use leftover cooked chicken, rotisserie chicken, or even diced chicken breast cooked separately.
• Dairy-Free: Substitute unsweetened coconut milk for almond milk and a dairy-free cream cheese alternative. Use a dairy-free shredded cheese blend for the best results.
• Spice Level: For more heat, leave some seeds in the jalapeno or add a pinch of cayenne pepper. For less heat, remove all seeds and membranes from the jalapeno.
• Cheese: Monterey Jack or a Mexican blend can be used instead of cheddar.

1. In a large skillet over medium heat, melt the butter.
2. Add the minced garlic and chopped jalapeno to the skillet. Sauté for about 30 seconds until fragrant.
3. Pour in the almond milk, heavy cream, and add the cream cheese.
4. Stir in the undrained canned green chilies, chili powder, cumin, onion powder, and 1 cup of shredded cheddar cheese.
5. Whisk the mixture constantly until it becomes smooth and the cream cheese and cheddar cheese have completely melted.
6. Add the 5 cups of shredded cooked chicken to the skillet and stir to coat it evenly with the sauce.
7. Sprinkle the remaining 1/2 cup of shredded cheddar cheese over the top of the chicken mixture.
8. Reduce the heat to low, cover the skillet, and let it simmer for 10 minutes. This allows the flavors to meld and the chicken to heat through.
9. Garnish with chopped green onions, additional jalapeno slices, or avocado if desired before serving.

• Using sweetened almond milk: This will add unwanted sugar and disrupt the keto balance of the dish. Always choose unsweetened varieties.
• Overcooking the sauce: Simmering the sauce on too high a heat can cause it to break or become greasy. Keep the heat low and covered to gently meld flavors.
• Not seeding the jalapeno: Leaving seeds and membranes in the jalapeno will make the dish significantly spicier. Seed and de-membrane carefully if you prefer milder heat.

• Add vegetables: Stir in some wilted spinach, sautéed mushrooms, or diced bell peppers during the last few minutes of simmering for added nutrients and texture.
• Spice it up: For extra heat, add a pinch of red pepper flakes or a dash of hot sauce to the sauce mixture.

• Serve hot as is for a low-carb meal.
• Enjoy with a side of cauliflower rice or a simple green salad.
• Top with extra cheese, sour cream, or a dollop of guacamole for added richness.

Can I make this ahead?

Yes, you can prepare this dish ahead of time. Store it in an airtight container in the refrigerator and reheat as needed. The flavors often meld even better overnight.

How do I store leftovers?

Leftovers can be stored in an airtight container in the refrigerator for 3-4 days. Reheat gently on the stovetop or in the microwave.

This One Pan Keto Green Chili Chicken is a winner for busy days. It’s incredibly easy to make, bursting with flavor, and fits perfectly into a low-carb or ketogenic diet. Enjoy a comforting and satisfying meal with minimal fuss!