Keto Green Chili Chicken (One Pan Recipe)
Keto Green Chili Chicken (One Pan Recipe)
This easy One Pan Keto Green Chili Chicken is the ultimate cheesy low carb casserole. At under 4 net carbs per serving this will be a new weekly staple.
If there is one thing I have learned it is that you guys love a good, hearty one-pan recipe as much as I do! This is one of my most highly regarded recipes, and for good reason: it is delicious and easy.
I’ve been playing around with new flavor combinations to create an assortment of ultra low carb keto dinners than can be made in one pan and in under 30 minutes. This Green Chili Chicken recipe fits the bill perfectly.
If you’re not big on casserole or would just like to try this awesome flavor in a different way, try this It looks super impressive but is still easy enough for an easy weeknight meal.
Ingredients Overview
Below is a brief overview of the ingredients you will need for this recipe. Scroll to the recipe card at the bottom of the page for a complete list of ingredients, amounts, and step-by-step instructions.
- Shredded Chicken: this is a great recipe to utilize leftover chicken or even a rotisserie chicken. We used boneless skinless chicken breasts but you could use boneless skinless chicken thighs if you prefer dark meat.
- Minced Garlic
- Jalapeno
- Almond Milk
- Dairy: heavy cream, cream cheese, butter, shredded cheddar cheese
- Canned Green Chiles
- Spices
How to Make One Pan Green Chili Chicken
- This recipe is a very simple one pan meal that is great for busy nights! Begin by heating a 12 inch skillet over medium heat.
- Add butter, minced garlic, chopped jalapeño and sauté for 30 seconds. Add almond milk, heavy cream, cream cheese, canned chilies, spices and cheddar cheese. Next, whisk the mixture until the cheese has melted a nice rich cheese sauce has formed.
- Stir in the shredded chicken until it is evenly covered with the cheese sauce. To finish, sprinkle with more shredded cheese and place a lid on the skillet. Reduce the heat to low and allow the mixture to simmer 10 minutes or until the cheese has completely melted.
Storage and Reheating Instructions
Reheating Instructions: This recipe is great for leftovers because it reheats so well! To reheat, microwave in 30-second intervals until warmed throughout.
Storage Instructions: After allowing to cool completely, you can refrigerate any leftovers in an airtight container up to five days. You can store in a freezer safe container for up to 3 months.
Ingredients
- 1 tablespoon butter
- 1 tablespoon minced garlic
- 1 jalapeno seeded and chopped
- 1 cup unsweetened almond milk
- 1/4 cup heavy cream
- 3 ounces cream cheese
- 1 4 ounce can green chilis
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon onion powder
- 1 cup shredded cheddar cheese
- 5 cups shredded chicken
- 1/2 cup shredded cheddar cheese for topping
Instructions
- In a large skillet over medium heat melt the butter, add the garlic and jalapeno and sauté 30 seconds.
- Add almond milk, heavy cream, cream cheese, undrained green chilis, spices and 1 cup of the cheddar cheese. Whisk mixture until it is smooth and cheese has melted.
- Stir in and top with remaining cheddar. Reduce heat to low, cover and simmer 10 minutes.
- Garnish with chopped green onions, additional jalapeno slices or avocado.
Notes
Recipe FAQ
Yes! For meal prep, instead of making this ahead of time and freezing, it’s best to prepare this in steps so that it comes together even quicker when you’re ready to eat.
On meal prep day, cook and shred your chicken. Then set it aside for this casserole. You could also make the cream sauce and refrigerate up to seven days prior to eating. If these two components are already make, this recipe can be ready to eat in about 15 minutes.
Yes, this recipe is gluten free when prepared as described.
There are less than 4 net carbs per serving in this recipe. Scroll to the recipe card below for all the nutrition information including carbohydrates, calories, sodium, and fiber.
