A weekly staple at home. This Green Chili Chicken is the ultimate one-pan keto, low-carb cheesy casserole with under 4 net carbs per serving.
I always love a good, hearty one-pan meal. This casserole is a delicious low-carb keto dinner that you can easily make in one pan in less than thirty minutes. This casserole is an excellent weeknight meal and surely fits the bill!
What You Need To Make This Green Chili Chicken
- Minced Garlic
- Butter
- Jalapeno
- Heavy Cream
- Almond Milk
- Cream Cheese
- Spices
- Shredded Cheddar Cheese
- Shredded Chicken
- Canned Green Chilis
How to make Green Chili Chicken
Step 1: Saute the minced garlic and chopped jalapeño in a skillet with butter. After 30 minutes, pour in the almond milk. Add the heavy cream, cream cheese, canned chilies, spices, and cheddar cheese.
Step 2: Stir the ingredients until the cheese has melted and you have a rich cheese sauce.
Step 3: Toss in the cooked chicken, making sure they are evenly coated with the cheese sauce.
Step 4: On top, add extra shredded cheese. Cover the skillet and adjust the heat to low. Simmer for 10 minutes until the cheese has fully melted.
FAQ
How to serve Green Chili Chicken?
I love serving this with salad. For a keto-friendly option, you can serve this with cauliflower rice. This Green Chili Chicken pairs well with many amazing side dish options!
How to store and reheat?
Leftovers reheat well. You can keep them for up to 5 days in the fridge in an airtight container. Reheat in the microwave in 30-second intervals.
Is this Green Chili Chicken great for meal prepping?
Absolutely! Prepare the cream cheese and store it in the fridge for up to 7 days. You can also cook and shred the chicken in advance. Do these and this recipe is ready to serve in just 15 minutes!
![](https://8fivefive.com/wp-content/uploads/2023/03/One-Pan-Keto-Green-Chili-Chicken-360x361.jpg)
Green Chili Chicken - One-Pan Keto Dinner
Ingredients
- 1 tbsp minced garlic
- 1 jalapeno seeded and chopped
- 1/4 c. heavy cream
- 3 oz. cream cheese
- 1 can green chilis 4 ounces
- 1 tsp chili powder
- 1 c. shredded cheddar cheese
- 5 c. shredded chicken
- 1 tsp cumin
- 1/2 tsp onion powder
- 1 c. unsweetened almond milk
- 1/2 c. shredded cheddar cheese topping
- 1 tbsp butter
Instructions
- Heat the butter in a big pan over medium heat. Once the butter has melted, add the garlic and jalapeno. Saute for about 30 seconds.
- Pour in the almond milk, then add the heavy cream, cream cheese, undrained green chilis, spices, and a cup of cheddar cheese. Mix the ingredients well until the sauce is smooth and the cheese has fully melted.
- Add the shredded chicken and stir, Then, top with the rest of the cheese. Adjust the heat to low. Put the lid on and let everything simmer for about 10 minutes.
- Before serving, garnish with some chopped green onions, extra jalapeno slices, or avocado.
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