One Pan Keto Green Chili Chicken
This One Pan Keto Green Chili Chicken delivers a vibrant, creamy, and satisfying meal with minimal effort and maximum flavor. Tender shredded chicken is simmered in a rich, zesty green chili sauce, all prepared in a single skillet. It's the perfect weeknight solution for a low-carb, high-taste experience that will become a staple in your keto kitchen.
Prep Time
15 minutes
Cook Time
20 minutes
Total Time
35 minutes
Servings
4 servings
Keywords
Why This Recipe Delivers
- Incredibly flavorful with a perfect balance of creamy texture and zesty green chili notes.
- Remarkably easy to make, coming together in one pan for minimal cleanup.
- Strictly low-carb and keto-friendly, fitting seamlessly into your dietary goals.
- Ready in under 40 minutes, making it ideal for busy weeknights.
- Versatile for meal prep or a satisfying family dinner.
Ingredients
- 15 grams (1 tablespoon) unsalted butter
- 15 grams (1 tablespoon) minced garlic
- 1 jalapeño, seeded and finely chopped (approximately 30-40g)
- 240 milliliters (1 cup) unsweetened almond milk
- 60 milliliters (1/4 cup) heavy cream
- 85 grams (3 ounces) cream cheese, softened
- 113 grams (1 4-ounce can) diced green chilis, undrained
- 5 grams (1 teaspoon) chili powder
- 5 grams (1 teaspoon) ground cumin
- 2.5 grams (1/2 teaspoon) onion powder
- 120 grams (1 cup) shredded cheddar cheese
- 570 grams (5 cups) cooked shredded chicken (rotisserie chicken works great)
- 60 grams (1/2 cup) shredded cheddar cheese, for topping
- Optional garnishes: chopped fresh green onions, extra jalapeño slices, diced avocado, fresh cilantro
Instructions
- Prepare your ingredients by ensuring the garlic is minced, the jalapeño is seeded and finely chopped, the cream cheese is softened, and the chicken is shredded for efficiency.
- In a large, heavy-bottomed skillet or cast iron pan, melt the butter over medium heat. Once shimmering, add the minced garlic and chopped jalapeño. Sauté for about 30 seconds, stirring constantly, until fragrant but not browned; this brief sauté builds the aromatic foundation of the sauce.
- Pour in the unsweetened almond milk and heavy cream. Add the softened cream cheese, the undrained can of diced green chilis, chili powder, ground cumin, and onion powder to the skillet.
- Whisk the mixture continuously until the cream cheese has fully melted and the sauce is smooth and creamy, without any lumps. Ensure the heat is not too high to prevent scorching the dairy.
- Stir in the 120 grams (1 cup) of shredded cheddar cheese, continuing to whisk until it has completely melted into the sauce, making it wonderfully thick and rich.
- Add the 570 grams (5 cups) of cooked shredded chicken to the skillet, stirring gently to ensure all the chicken is thoroughly coated with the vibrant green chili sauce.
- Evenly spread the chicken mixture across the pan. Top the entire dish generously with the remaining 60 grams (1/2 cup) of shredded cheddar cheese.
- Reduce the heat to low, cover the skillet, and let it simmer for 10 minutes. This allows the flavors to meld beautifully and the cheese topping to melt perfectly, creating a delicious, gooey crust.
- Remove the skillet from the heat. Garnish the warm dish with your desired toppings, such as fresh chopped green onions, additional jalapeño slices for extra heat, or creamy diced avocado, and a sprinkle of fresh cilantro. Serve immediately.
Tools You’ll Need
- Large, heavy-bottomed skillet (cast iron or non-stick recommended)
- Whisk
- Cutting board
- Sharp knife
- Measuring cups and spoons
- Spatula or stirring spoon
Essential Success Tips
- Ensure your cream cheese is at room temperature to prevent any lumps from forming in the sauce, allowing for a silky smooth consistency.
- Do not overcrowd the skillet; use a large enough pan so the ingredients cook evenly and the sauce can thicken correctly without steaming.
- Taste the sauce before adding the chicken and adjust seasoning (salt, pepper, or extra chili powder) as desired to suit your palate.
- If the sauce gets too thick while simmering, a splash more unsweetened almond milk or chicken broth can thin it out to your preferred consistency.
- For an extra layer of authentic flavor, consider roasting your own fresh green chilis before dicing, though canned works perfectly for convenience.
Professional Cooking Secrets
- To deepen the umami and intensity of the spices, quickly toast your ground cumin and chili powder in the dry pan for 15-20 seconds before adding butter. This 'blooming' technique unlocks more volatile oils and richer flavor.
- For ultimate creaminess and a luxurious mouthfeel, always opt for full-fat dairy options (heavy cream, full-fat cream cheese, full-fat shredded cheddar). The higher fat content contributes significantly to the richness and binds the sauce beautifully.
- If you have a bit more time, allowing the sauce to simmer gently for an additional 5-10 minutes (before adding the chicken) will allow the flavors to truly meld and intensify, creating a more cohesive and delicious profile.
Notes
- Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop over low heat or in the microwave, adding a splash of almond milk if needed to restore creaminess.
- For a delightful variation, consider stirring in a handful of fresh spinach during the last few minutes of simmering, allowing it to wilt into the creamy sauce.
- This dish is excellent served alongside riced cauliflower, over a bed of steamed spinach, or simply enjoyed on its own as a hearty, satisfying meal.
Frequently Asked Questions
Can I make this dish spicier?
Absolutely! To increase the heat, you can leave some seeds in the jalapeño, add a pinch of cayenne pepper with the other spices, or incorporate a dash of your favorite keto-friendly hot sauce into the sauce mixture. Taste and adjust to your preferred spice level.
What kind of shredded chicken should I use for this recipe?
Cooked shredded chicken is best for this recipe. A store-bought rotisserie chicken is a fantastic time-saver, or you can boil or bake boneless, skinless chicken breasts or thighs and shred them yourself using two forks or a stand mixer.
Is this recipe suitable for meal prepping?
Yes, it's perfect for meal prepping! Cook a larger batch and portion it into individual containers for quick, healthy keto lunches or dinners throughout the week. The flavors often deepen beautifully overnight.
Nutrition Facts (Per Serving)
Calories: 480, Protein: 45g, Fat: 30g, Carbs: 8g (Net Carbs: 5g), Fiber: 3g (Approximate values per serving)
Allergy Information
Contains dairy (butter, heavy cream, cream cheese, cheddar cheese). Naturally gluten-free. For a dairy-free version, use plant-based butter, unsweetened full-fat coconut milk (in place of heavy cream and almond milk), and dairy-free cream cheese and cheddar alternatives. Always check product labels for hidden allergens and ensure all ingredients meet your dietary needs.
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