This easy, creamy Green Chili Chicken Skillet will be your new go-to keto dinner. You can enjoy this family friendly one-pan meal in 30 minutes or less!
It’s no secret that I love an easy one-pan meal, but this Green Chili Chicken Skillet is a favorite we’ve already had several times! The creamy sauce, mild spice from the green chilis, the juicy chicken… It all just comes together for such a satisfying, comforting dinner. It’s flavorful but not overpowering, so it will work great with all your favorite low-carb side dishes, too!
Why you will love this recipe:
- Quick – You only need 30 minutes total, and there is very little prep needed!
- Customizable – You can make this spicier or milder, and the sauce and method works great with thin pork chops, too!
- Super Delicious – This recipe is heavy on cheese and cream, so naturally it is decadent and amazing!
Green Chili Chicken Ingredients
Here is an overview of what you need. Scroll down to the printable recipe card below for exact measurements.
- Chicken breasts – I recommend four small, similarly sized chicken breasts so that they cook evenly. If yours are super large, consider slicing two in half for four, thin cutlets. Feel free to use boneless, skinless chicken thighs if you prefer those.
- Diced onion and Green chilis – Feel free to use yellow, white, or red onions or even shallots if you like. The green chilis are canned and drained; these are pretty mild, but feel free to get the spicier versions if you prefer.
- Chicken broth, Heavy cream, and Cream cheese – This is what makes our sauce ultra creamy and rich. Full-fat cream cheese does result in a creamier sauce, but you can use the low-fat version if you want.
- Shredded cheese – I used cheddar cheese, but pepper jack, smoked gouda, or even a fun blend would be great.
- Spices: Cumin, Chili powder, Garlic Powder, Salt, and Pepper
How to Make One Pan Green Chili Chicken
This keto chicken dinner is so easy; you will just need a small bowl, a skillet, cooking oil or spray, and a plate to rest the chicken on. Here is a step-by-step guide.
Season and sear chicken
Place a large skillet on the stove and warm up over medium heat. Add in a tablespoon of cooking oil (I used olive oil) or spray with a bit of oil. While this is warming up, pat chicken breasts dry and slice in half with a sharp knife parallel to the cutting board (as if you are butterflying them but cutting all the way through). This will create four thinner chicken cutlets.
Evenly sprinkle the listed seasonings all over all sides of the chicken. Once the skillet is hot, add the chicken to the hot oil and sear. Cook for 2-3 minutes on each side or until a nice, golden brown crust begins to form. Remove from the skillet and let rest on a plate for now.
Make the sauce
Add your drained chilis, heavy cream, and cream cheese to the hot skillet and turn the heat down to low. Stir until the cream cheese has melted into a smooth sauce. Once it’s nice and smooth, stir in half of the cheese and continue stirring until there are no lumps left.
Finish chicken in the sauce
Once the sauce is smooth and creamy, place the seared chicken breasts back into the skillet. Cover with the remaining cheese, place a lid on the pan, and let it finish cooking for another 6-8 minutes or until the chicken is cooked through.
What to serve with Green Chili Chicken
This easy, creamy dish goes well with a variety of side dishes, so you’re in luck! Easy veggies like Garlic Butter Mushrooms or Air Fryer Broccoli make this a quick and simple meal. For a comfort food meal, pair with Mashed Cauliflower and a Keto Dinner Roll! Grilled Zucchini Salad is my go-to side dish in the summer while these Crispy Cauliflower Fritters taste amazing with the sauce.
Storage & Reheating
Allow chicken and sauce to cool completely, then place in an airtight container and store in the fridge up to 3-4 days. Technically you can also store this in the freezer up to 3 months, but reheating is not quite as simple.
When reheating from the fridge, simply microwave leftovers in 30-second increments, stirring the sauce after each blast until reheated throughout. If previously frozen, allow to thaw in the fridge, then reheat in a skillet on the stove. First add a bit of heavy cream to the skillet, then stir the sauce over low heat to help the sauce come back together.
More one pan dinners
- Jalapeno Popper Chicken Skillet
- Easy Santa Fe Chicken
- Low-Carb Taco Casserole
- One Pan Keto Green Chili Chicken
Green Chili Chicken Dinner
Ingredients
- 2 large chicken breast
- 1 tablespoon olive oil or preferred cooking oil
- ½ cup onion diced
- 1 4-ounce can green chilies drained
- 1/4 cup heavy cream
- 1/3 cup chicken broth
- 2 ounces cream cheese softened
- 1 cup shredded cheddar cheese divided
Seasonings
- 1 teaspoon cumin
- ½ teaspoon chili powder
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon pepper
Instructions
- Start by placing the chicken breasts on a cutting board. With a very sharp knife, slice through the chicken breast as if you are butterflying it to make four thinner, uniform chicken breasts. Evenly sprinkle the seasonings over both sides of all four cutlets.
- Heat a 12-inch skillet over medium heat, then add about 1 tablespoon olive oil or your preferred cooking oil.
- Sear the chicken in the skillet 2-3 minutes on each side until nicely browned, then remove from skillet and set aside.
- Add the drained can of green chilies, heavy cream, broth, cream cheese, and then reduce heat to low.
- Stir mixture until cream cheese melts completely. Once melted, add 1/2 cup of the shredded cheese to the sauce, stir well.
- Add the chicken to the skillet and cover with the remaining cheese.
- Place a lid on the skillet and let simmer over low for 6-8 minutes.
