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 staple in my diet lately, it’s got a little bit of spice, a little bit of ooey gooey cheese, and a whole lot of flavor.
This may be just us, but whenever we have a meal we both absolutely love we end up making it over and over (and over) again until we are both kind of sick of it. Roasted bone-in chicken thighs with fennel was our dinner for like 12 days in a row last summer, we loved it, but I don’t think we’ve made it since.
I had the same issue as a child, as a toddler my diet mainly consisted of chicken in a biskit crackers and apple juice, well at least that’s the way I remember it…I’m sure my mom snuck in some vegetables here and there without me noticing. Anyways, I don’t see either one of us getting sick of this delicious meal anytime soon!
What to serve with Keto Green Chile Chicken:
How to reheat:
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 oil avocado, coconut, lard, or tallow works great
- 1 lb chicken breasts
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 8 ounces canned green chilis
- 1/2 onion thinly sliced
- 4 ounces cream cheese
- 1 cup Monterey jack cheese grated
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.
Nutrition
Nutritional values are estimates only and do not include carbs from sugar alcohols.
This is a cast iron skillet full of yumminess! I will be sure to make this again!
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!
When I made this recipe I added enchilada sauce. It was fabulous. So good ?
This chicken was so delicious. I just added a splash of cream because it was so think.
Sounds great, thanks Barrie!
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!
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.