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One Pan Keto Green Chili Chicken

One Pan Keto Green Chili Chicken for a Cozy Weeknight Dinner

A creamy, zesty One Pan Keto Green Chili Chicken dish that is easy to make and perfect for weeknight dinners.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Keto
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Sauce
  • 3 tablespoons Unsalted Butter Substitute olive oil for a dairy-free option.
  • 2 cloves Minced Garlic Fresh garlic is best.
  • 1 medium Seeded and Chopped Jalapeño Adjust quantity based on spice tolerance.
  • 1 cup Unsweetened Almond Milk Any plant-based milk can be used.
  • 1/2 cup Heavy Cream Coconut cream is a dairy-free substitute.
  • 4 oz Softened Cream Cheese Use vegan cream cheese if desired.
  • 1 can Canned Diced Green Chilies Choose low-sodium versions for a healthier option.
  • 1 teaspoon Chili Powder Can be substituted with paprika.
  • 1 teaspoon Ground Cumin Mexican oregano as a flavorful substitution.
  • 1 teaspoon Onion Powder Fresh onions can be used but may alter texture.
For the Chicken
  • 5 cups Shredded Cooked Chicken Rotisserie chicken is convenient.
  • 2 cups Shredded Cheddar Cheese Swap with dairy-free cheese for a vegan option.
  • 1/2 cup Shredded Cheddar Cheese for Topping Can omit for a lower calorie option.
For Garnish
  • Green Onions for Garnish Chives can be a substitute.

Equipment

  • large skillet

Method
 

Cooking Steps
  1. Preheat your oven to 350°F (180°C).
  2. In a large skillet over medium heat, melt 3 tablespoons of unsalted butter until it begins to sizzle gently.
  3. Add in 2 cloves of minced garlic and 1 seeded and chopped jalapeño to the skillet. Sauté these for 2-3 minutes.
  4. Mix in one can of diced green chilies, 1 teaspoon of chili powder, 1 teaspoon of ground cumin, and 1 teaspoon of onion powder. Stir well and cook for another 2 minutes.
  5. Whisk in 1 cup of unsweetened almond milk and 1/2 cup of heavy cream, stirring until fully combined.
  6. Add in 4 oz. of softened cream cheese, stirring continuously until melted and the sauce is smooth.
  7. Fold in 2 cups of shredded cheddar cheese and 5 cups of shredded cooked chicken. Let it simmer for about 5 minutes.
  8. Sprinkle the remaining 1/2 cup of shredded cheddar cheese over the mixture and transfer the skillet to the preheated oven. Bake for 8-10 minutes.
  9. Once out of the oven, allow to cool slightly before garnishing with chopped green onions and serve.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 5gProtein: 35gFat: 30gSaturated Fat: 15gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gCholesterol: 100mgSodium: 600mgPotassium: 700mgFiber: 2gSugar: 2gVitamin A: 800IUVitamin C: 10mgCalcium: 300mgIron: 2mg

Notes

Spice it up by leaving some seeds in the jalapeño. Using rotisserie chicken saves time. Can be made stovetop if preferred.

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