This easy Jalapeño Popper Chicken Skillet is a satisfying cheesy, low carb casserole! At under 3 net carbs per serving this will be a new favorite!
This Chicken Skillet recipe is packed with cheddar and jalapenos, but still keeps me on my keto diet, which I love. It also comes together in one pan, making it a flavorful dinner that requires minimal cleanup!
Ingredients Overview
Below is a brief overview of the ingredients you will need for this recipe. For a detailed list of ingredients, amounts, and instructions, scroll to the printable recipe card.
- Butter: salted or unsalted
- Minced Garlic and Jalapeño: be sure to seed the jalapeños!
- Almond Milk and Heavy Cream: if not keto, regular milk works fine for this recipe.
- Cream Cheese: regular or reduced fat.
- Spices: chili powder, cumin, onion powder, salt and pepper
- Shredded Cheddar Cheese: Colby-Jack or another variety if you prefer.
- Shredded Chicken: You can use a rotisserie chicken or leftover chicken. I meal prep shredded chicken with this slow cooker recipe.
How to Make Jalapeno Popper Chicken
Below are simple step-by-step instructions to make this chicken skillet recipe. You could also easily meal prep this recipe to make it beforehand!
- To start this easy dish, heat a large skillet over medium heat. When hot, add butter, garlic, and jalapeno, then sauté.
- Next, pour in your almond milk, cream, cream cheese, spices. Once everything is mixed well, add your cheddar cheese and stir until it creates a beautiful, melty, cheesy sauce.
- Finally, stir in shredded chicken to get the entire mixture well combined. Top with more cheese, cover the skillet, and reduce heat to low. Allow mixture to simmer 10 minutes or until the cheese has completely melted.
Serve
One of the best things about this recipe is the creamy, cheesy sauce! You definitely want to pair this with a side that can soak up all this flavor and make it even better.
Can you meal prep this recipe?
Yes, this is a great recipe for meal prepping! It’s not a freezer meal, but it does have several components that can be prepared anywhere from 1-7 days before you plan to eat the dish. This will help save you time and a bit of sanity if your week is like mine!
If you have a “meal prep day,” all you need to do that day is cook/shred your chicken and make your sauce. Cooked chicken will last 3-4 days in the fridge, and this sauce will be good for a week. Having these two parts ready to go means this meal can be on the table in less than 20 minutes!
You can buy and shred a rotisserie chicken if you’d like. This Slow Cooker Shredded Chicken cooks in 4-8 hours with little-to-no effort and is a perfect base recipe for casseroles, wraps, and skillets like this one!
Storage and Reheating Instructions
This one is super simple! Just keep the leftovers in an air-tight container in the fridge up to 4 days. Be sure to let it cool completely prior to placing in a container. You can reheat in the microwave in 30-second intervals, stirring and checking before heating again. We don’t recommend freezing this recipe.
More Quick Keto Dinners:
Jalapeno Popper Chicken Skillet (keto + low carb)
Ingredients
- 1 tablespoon butter
- 1 tablespoon minced garlic
- 1/2 cup jalapeño seeded and chopped
- 1 cup unsweetened almond milk
- 1/4 cup heavy cream
- 3 ounces cream cheese
- 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 jalapeño and sauté at least one minute.
- Add almond milk, heavy cream, cream cheese, spices and 1 cup of the cheddar cheese. Whisk mixture until it is smooth andj cheese has melted.
- Stir in shredded chicken and top with remaining cheddar. Reduce heat to low, cover and simmer 10 minutes.
- Garnish with chopped green onions, additional jalapeño slices or avocado.
Lisa says
Recipes are amazing