This Keto Green Chile Chicken is packed with chiles, cheese, chicken, onions, and spices for one delicious low-carb cheesy dinner!
This Keto Green Chile Chicken has become a CIK favorite! It has a little bit of spice, a good amount of cheese, and a whole lot of flavor.
This may be just us, but whenever we have a meal we absolutely love, we end up making it over and over (and over) again until we are kind of sick of it. Are you the same? If so, be prepared to make this easy skillet dinner no less than 13 times in the next month 😉
Here are a few specifics for this recipe:
INGREDIENTS IN THIS GREEN CHILE CHICKEN RECIPE
- 1 tablespoon oil avocado, coconut, lard, or tallow works great
- 1 pound chicken breasts
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ¼ teaspoon sea salt
- 8 ounces canned green chilis
- ½ onion thinly sliced
- 4 ounces cream cheese
- 1 cup shredded Monterey Jack cheese
HOW TO MAKE GREEN CHILE CHICKEN
- Heat oil in a 10.5″ skillet over medium-high heat. Season chicken with spices then sear 3-4 minutes per side until browned. Remove and set aside.
- Add the onion and green chilis to the skillet, cook 3-4 minutes until the onion has softened. Add in the cream cheese, and chicken along with any juices that have accumulated on the plate.
- Top the chicken with the jack cheese and cover for 3-4 minutes until the cheese is melted. Top with cilantro and serve.
Dairy-Free Options
Making this cheesy wonder dairy-free is super simple! Swap out the cream cheese for a vegan alternative (we like Kite Hill), and swap out the Monterey jack for a shredded vegan alternative. We love Violife's Smoked Provolone in this recipe!
What to serve with Keto Green Chile Chicken:
How to reheat Keto Green Chile Chicken:
Simply heat on the stove-top or pop it in the microwave until the cheesy becomes melty again!
Keto Green Chile Chicken Skillet
Ingredients
- 1 tablespoon avocado oil
- 1 pound chicken breasts
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ¼ teaspoon sea salt
- 8 ounces canned diced green chilis
- ½ onion thinly sliced
- 4 ounces cream cheese
- 1 cup shredded Monterey Jack cheese
Instructions
- Heat oil in a 10.5″ skillet over medium-high heat. Season chicken with spices then sear 3-4 minutes per side until browned. Remove and set aside.
- Add the onion and green chilis to the skillet, cook 3-4 minutes until onion has softened. Add in the cream cheese, and chicken along with any juices that have accumulated on the plate.
- Top the chicken with the jack cheese and cover for 3-4 minutes until the cheese is melted. Top with cilantro and serve.
Tammy Morris says
This is a cast iron skillet full of yumminess! I will be sure to make this again!
Lisa Rose says
Made this for dinner tonight - winner! Second recipe we’ve tried from you. First was the cheesesteak in portobello mushroom that was the best keto recipe we’ve tried yet! This was a quick, weeknight dinner that we will make again and share with family and friends. Thank you for sharing your recipes!
Sands says
When I made this recipe I added enchilada sauce. It was fabulous. So good ?
Barrie P. says
This chicken was so delicious. I just added a splash of cream because it was so think.
Alex Lester says
Sounds great, thanks Barrie!
ShesCraftyinCO says
Made this last night and, WOW, it was absolutely delicious! Didn't change a thing... made it exactly to the recipe's specifications and it was a total hit! I had leftovers, which I was looking forward to having for lunch today but my husband got up early and ate them all for breakfast! This will definitely be put in my recipe rotation!
Kristina says
While the taste is 5 stars we had a little trouble with the ingredient list and directions. If you look at the photo it shows red onion but the ingredient list shows just onion. Secondly, I think the directions should say to cook the chicken throughly and then set aside. When we were done cooking the chicken wasn’t cooked all the way. It was a nicely browned just not completely cooked. Thanks for the recipe.
Lisa says
That looks delicious!