Description
This Easy Creamy Keto Green Chili Chicken is a delicious low-carb meal featuring tender chicken breasts cooked with flavorful spices, creamy cheese sauce, and fresh green chilies. Perfect for a keto diet, this dish combines a rich and savory sauce with a hint of lime and cilantro for a bright, satisfying dinner.
Ingredients
Chicken and Seasoning
- 1.5 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 tbsp olive oil
- 1 tsp chili powder
- 1/2 tsp cumin
- 1/4 tsp garlic powder
- Salt to taste
- Pepper to taste
Sauce and Garnish
- 1 tbsp butter
- 1/2 yellow onion, chopped
- 2 cloves garlic, minced
- 1 cup chicken broth
- 4 oz cream cheese, softened
- 1/2 cup heavy cream
- 1/4 cup chopped cilantro, plus more for garnish
- 1/4 cup shredded Monterey Jack cheese
- 1 tbsp lime juice
Instructions
- Season the Chicken: In a medium bowl, toss the chicken pieces with olive oil, chili powder, cumin, garlic powder, salt, and pepper. Make sure the chicken is evenly coated with the spices for balanced flavor.
- Cook the Chicken: Heat a large skillet or Dutch oven over medium-high heat. Add the seasoned chicken and cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside. Avoid overcrowding; cook in batches if necessary to ensure even cooking.
- Sauté Onion: In the same skillet, melt the butter over medium heat. Add the chopped onion and cook until softened, about 3-5 minutes, creating a perfect base for the sauce.
- Add Garlic: Add the minced garlic to the skillet and cook for another minute until fragrant. Be vigilant to avoid burning the garlic, which can create a bitter taste.
- Add Liquids and Simmer: Pour in the undrained diced green chilies and chicken broth. Bring the mixture to a simmer, scraping up any browned bits from the bottom of the skillet for extra flavor.
- Melt Cream Cheese: Reduce heat to low and stir in the softened cream cheese until completely melted and the sauce becomes smooth and creamy.
- Finish the Sauce: Stir in the heavy cream, chopped cilantro, and shredded Monterey Jack cheese. Adjust seasoning with salt and pepper to taste, creating a rich, flavorful sauce.
- Combine Chicken and Sauce: Add the cooked chicken back to the skillet and stir to coat evenly with the creamy chili sauce.
- Simmer to Blend Flavors: Let the chicken and sauce simmer together for another 5-10 minutes, allowing the flavors to meld thoroughly.
- Add Lime Juice: Stir in the lime juice just before serving to add a fresh, acidic brightness to the dish.
- Garnish: Garnish with extra cilantro, avocado slices, sour cream, or your favorite toppings to enhance taste and presentation.
- Serve: Serve the creamy green chili chicken hot over cauliflower rice, zucchini noodles, or alongside your favorite low-carb vegetables for a keto-friendly meal.
Notes
- You can substitute chicken thighs for a juicier texture if preferred.
- If cream cheese is too thick, soften it before adding or warm slightly to help it melt easily into the sauce.
- Adjust the amount of green chilies based on your spice preference.
- Serve with low-carb sides like cauliflower rice or spiralized vegetables to keep the meal keto-friendly.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop or microwave.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
