One Pan Keto Green Chili Chicken
A creamy, spicy, and low-carb chicken dish made in one skillet, topped with cheese and finished under the broiler for a satisfying weeknight meal.
Ingredients
Main Ingredients
- 4 pieces boneless, skinless chicken breasts (about 1.5–2 lb total) Use thighs for juicier meat if preferred.
- 2 tablespoons olive oil (or avocado oil)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon ground cumin
- Salt and black pepper to taste
- 1 cup canned or roasted green chili peppers, chopped Use mild or hot based on preference.
- 1/2 cup chicken broth Low-sodium preferred.
- 4 oz cream cheese, softened
- 1 to 1 1/2 cups shredded cheese Cheddar for mellow, pepper jack for extra heat.
Instructions
Preparation
- Preheat your oven to 375°F (190°C). Lightly grease a medium baking dish.
- Pat the chicken breasts dry. Season both sides evenly with garlic powder, onion powder, cumin, salt, and pepper.
Cooking
- Heat a large ovenproof skillet over medium heat and add the olive oil. When shimmering, add the chicken breasts and brown 3–4 minutes per side until golden (they won’t be fully cooked).
- Pour in the chicken broth and add the chopped green chiles, scraping up any browned bits from the pan. Stir to combine and reduce heat to low.
- Reduce heat to low and add the softened cream cheese in chunks. Stir continuously until the cream cheese melts into a smooth sauce coating the chicken.
- Transfer the chicken and sauce to the prepared baking dish if your skillet is not ovenproof. Sprinkle the shredded cheese evenly over the top.
Baking
- Bake in the preheated oven for 20–25 minutes, until the chicken reaches 165°F (74°C) internally and the cheese is bubbly and lightly browned.
- Let rest 5 minutes before serving.
Notes
Serve the chicken with a spoonful of the green chili sauce over the top. For pairing, consider roasted cauliflower rice or low-carb tortillas. Store in an airtight container for up to 3–4 days or freeze for up to 2 months.