One Pan Keto Green Chili Chicken: A Cheesy Low Carb Favorite for Every Weeknight

A Personal Journey Toward the Perfect Keto Comfort Dish

There’s something inherently comforting about a dish that not only warms the belly but also soothes the mind after a long, hectic day. For me, that dish is none other than this indulgent yet guilt-free One Pan Keto Green Chili Chicken. It didn’t start out as a go-to recipe; in fact, it was born out of a simple craving for something cheesy, creamy, and filling, without stepping out of the low-carb boundaries I’ve come to embrace wholeheartedly.

The very first time I tested this combination in my kitchen, it was a rainy Tuesday evening. I had leftover chicken sitting in the fridge, a couple of cans of green chiles, and a deep longing for something comforting. What followed was a delicious accident, a one-pan wonder that came together so quickly and so deliciously that I knew—right then and there—it would become a regular in my weekly rotation. Today, I’m thrilled to walk you through every step of this recipe, sharing the heart, soul, and strategy behind each bite.

Why One Pan Keto Green Chili Chicken Works So Well

What makes this recipe so magical isn’t just the creamy, cheesy goodness. It’s the simplicity. It’s the convenience. It’s the way it sneaks in a burst of bold flavor without the carb load. With fewer than 4 net carbs per serving, it hits the mark for anyone following a keto or low-carb lifestyle.

Whether you’re a busy parent, a working professional, or simply someone who doesn’t want to spend an hour cleaning up after dinner, this recipe answers the call. It’s proof that comfort food and low carb don’t have to live in separate worlds.

Ingredients: Building the Flavor Foundation

Each ingredient in this recipe has been chosen with intention. Here’s a deeper look at the elements that make this dish not only keto-friendly but also irresistibly tasty.

Shredded Chicken

This recipe is an ideal opportunity to use leftover chicken—whether that’s rotisserie chicken from last night’s dinner or boneless, skinless chicken breasts or thighs cooked fresh just for this purpose. Thighs add a richer flavor thanks to their higher fat content, while breasts keep things a bit leaner. Either works beautifully here.

Garlic and Jalapeño

Minced garlic brings depth and savory warmth to the dish, while chopped jalapeño adds a gentle heat that doesn’t overpower but rather complements the creamy base. If you prefer a milder version, you can always reduce the amount of jalapeño or deseed it completely.

Almond Milk

Unsweetened almond milk serves as a light, low-carb liquid that forms the base of our cream sauce. It’s subtle, yet essential—it helps to thin out the cream and cheese mixture without compromising your carb goals.

Heavy Cream, Cream Cheese, and Butter

This trio is the backbone of the luscious, velvety sauce. Heavy cream and cream cheese create a rich and thick texture, while butter adds gloss and flavor. The combination is decadent but keto-appropriate.

Canned Green Chiles

These chiles are what give the dish its signature flavor—mild, tangy, and slightly smoky. They blend perfectly with the cheese sauce and chicken, adding character without taking over.

Shredded Cheddar Cheese

The cheddar cheese does double duty here. It melts into the sauce for that gooey, comforting texture and also serves as a topping that forms a beautiful cheesy crust when the dish simmers under the lid.

Spices

Though the specific spices can vary slightly depending on taste, common choices include cumin, smoked paprika, salt, pepper, and maybe even a pinch of chili powder for extra warmth. They enhance the complexity without requiring a pantry full of seasonings.

Step-by-Step Directions

Step 1: Prep the Skillet

Start by selecting a large 12-inch skillet that has a lid—this will be your best friend throughout the entire cooking process. Heat the skillet over medium heat.

Step 2: Sauté the Aromatics

Once the skillet is hot, add a generous spoonful of butter. As it begins to melt and sizzle, stir in the minced garlic and chopped jalapeño. Let them sauté for about 30 seconds. This short burst of cooking time is enough to release their aromas and soften them slightly, setting the stage for the sauce.

Step 3: Create the Cheese Sauce

Pour in your almond milk and heavy cream. Stir them gently, allowing the liquids to come together. Now, add your cream cheese, canned green chiles, and your chosen spices. Stir consistently to help the cream cheese melt evenly.

Next, sprinkle in about three-fourths of your shredded cheddar cheese, stirring constantly until everything is melted into a cohesive, rich, cheesy sauce. The texture should be smooth, creamy, and slightly thick.

Step 4: Add the Chicken

Now it’s time for the shredded chicken to join the party. Add it into the skillet, stirring until every strand of chicken is well coated in the sauce. This is where the dish starts to take on its final form—comforting, cheesy, and hearty.

Step 5: Simmer and Finish

Sprinkle the remaining shredded cheese evenly over the top. Reduce the heat to low and place a lid over the skillet. Let the dish simmer for about 10 minutes. This will not only allow the flavors to meld but also create that irresistible cheesy topping. You’ll know it’s ready when the top layer of cheese is fully melted and the entire dish is bubbling gently.

How to Serve It Right

This One Pan Keto Green Chili Chicken is incredibly versatile when it comes to serving options. While it’s satisfying on its own, you can elevate it with low-carb accompaniments such as cauliflower rice, steamed broccoli, roasted Brussels sprouts, or even a simple side salad. The creaminess of the chicken pairs beautifully with crunchy or mildly bitter vegetables.

Tips for Storage and Reheating

This dish stores and reheats like a dream, which makes it perfect for meal prep or leftovers.

Refrigeration

Let the dish cool completely before transferring it into an airtight container. Store in the fridge for up to 5 days.

Freezing

If you’re planning to keep it longer, you can freeze it. Use a freezer-safe container and store for up to 3 months. Let it thaw in the fridge overnight before reheating.

Reheating

To reheat, simply pop a portion into the microwave and heat in 30-second intervals until it’s warmed through. Alternatively, you can reheat on the stovetop over low heat, adding a splash of almond milk or cream if it looks too thick.

FAQ: Answering Your Burning Questions

Is This Recipe Good for Meal Prep?

Absolutely! In fact, this recipe is a meal prep star. The best approach is to prepare the components ahead of time rather than assembling the full dish and freezing it. Cook and shred your chicken in advance. You can also make the sauce ahead of time and store it in the refrigerator for up to a week. When you’re ready to eat, just combine the two and heat it through.

Is It Gluten-Free?

Yes, this dish is naturally gluten-free when made as described. Just double-check your canned goods and spices to ensure there are no hidden gluten-containing additives.

What’s the Carb Count?

Each serving has fewer than 4 net carbs, making it ideal for keto dieters and anyone managing their carbohydrate intake. The creamy sauce gives you all the satisfaction of a carb-heavy casserole without actually breaking your low-carb goals.

Final Thoughts: Why This Dish Belongs in Your Weekly Rotation

One Pan Keto Green Chili Chicken is more than just a recipe—it’s a comfort ritual. It’s for the evenings when you want a home-cooked meal without the stress, the dishes, or the carb guilt. It’s creamy without being heavy, flavorful without being overwhelming, and quick without feeling rushed.

Once you try it, you’ll understand why this humble little recipe has become one of my most cherished kitchen creations. I make it when I need to impress, when I need to reset, or simply when I need something delicious and easy. It’s my weeknight hero, and soon, it just might become yours too.

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One Pan Keto Green Chili Chicken RECIPE

Looking for a creamy, cheesy, low-carb dinner that’s quick and full of flavor? This One-Skillet Keto Green Chili Chicken is about to become a favorite in your weekly meal rotation! Packed with bold flavors and only 3.6g net carbs per serving, it’s perfect for anyone sticking to a keto lifestyle.

Time Breakdown

• Prep: 5 minutes
• Cook: 20 minutes
• Total Time: 25 minutes

Recipe Details

• Course: Main Dish
• Cuisine: Keto / Low Carb
• Servings: Varies
• Calories per Serving: 335 kcal (based on 1 cup)

What You’ll Need

• Large skillet (preferably non-stick or cast iron)

Ingredients

Adjust quantities for 1x / 2x / 3x batches as needed

• 1 tablespoon unsalted butter
• 1 tablespoon minced garlic
• 1 jalapeño, seeds removed and finely chopped
• 1 cup unsweetened almond milk
• 1/4 cup heavy cream
• 3 oz cream cheese
• 1 (4 oz) can green chilies, do not drain
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon onion powder
• 1 cup shredded cheddar cheese
• 5 cups cooked, shredded chicken
• 1/2 cup shredded cheddar cheese (for topping)

Instructions

1. Heat a large skillet over medium heat and melt the butter. Toss in the garlic and chopped jalapeño, sautéing for about 30 seconds until fragrant.
2. Pour in the almond milk and heavy cream. Add the cream cheese, green chilies (with liquid), chili powder, cumin, onion powder, and 1 cup of shredded cheddar. Whisk everything together until the sauce is smooth and the cheese is fully melted.
3. Fold in the shredded chicken and mix to coat. Sprinkle the remaining cheddar cheese over the top.
4. Lower the heat, cover the pan, and let everything simmer gently for about 10 minutes until heated through and bubbly.
5. Garnish with sliced green onions, extra jalapeño, or avocado if desired. Serve warm!

Pro Tips

• This cheesy chicken mix is fantastic as a filling for low-carb wraps or lettuce cups.
• You can even spoon it over cauliflower rice for a more filling meal.

Nutritional Info (Per 1 Cup Serving)

• Calories: 335 kcal
• Carbs: 4.1g
• Net Carbs: 3.6g
• Protein: 28.4g
• Fat: 22.5g
• Fiber: 0.5g
• Sugar: 1.6g
• Sodium: 346mg