Keto Mexican Chicken Skillet
A creamy, flavorful dish combining chicken and colorful vegetables, perfect for a quick weeknight dinner while following a keto lifestyle.
Ingredients
Main Ingredients
- 1 lb chicken breast, diced
- 1 tablespoon olive oil
- 1 cup bell peppers, chopped
- 1 cup onion, chopped
- 2 cloves garlic, minced
- 1 cup chicken broth
- 1 cup heavy cream
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 cup shredded cheese (cheddar or Mexican blend)
- to taste Salt and pepper
Instructions
Cooking
- Heat the olive oil in a large skillet over medium heat.
- Add the diced chicken and cook until browned and fully cooked, about 5-7 minutes.
- Stir in the chopped bell peppers, onion, and minced garlic, cooking until softened, around 3-4 minutes.
- Pour in the chicken broth and bring to a simmer for a couple of minutes.
- Reduce the heat and stir in the heavy cream, chili powder, cumin, salt, and pepper.
- Cook for another 5 minutes until the sauce thickens slightly.
- Sprinkle the shredded cheese on top, letting it melt before serving.
Notes
Feel free to customize the veggies with zucchini or spinach. Store leftovers in an airtight container for up to three days, or freeze portions for up to a month.