EASY CREAMY KETO GREEN CHILI CHICKEN

Imagine tender, juicy chicken simmered in a luscious, creamy sauce bursting with the vibrant flavors of green chilies and spices. This Creamy Keto Green Chili Chicken is your answer to a weeknight dinner that’s both incredibly satisfying and totally guilt-free. Get ready for a flavor explosion that will quickly become a new favorite!

Ingredients

For the Chicken:

• 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 and pepper to taste

For the Creamy Green Chili Sauce:

• 1 tbsp butter
• 1/2 yellow onion, chopped
• 2 cloves garlic, minced
• 1 (4 oz) can diced green chilies, undrained
• 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
• Salt and pepper to taste

Optional Toppings:

• Avocado slices
• Sour cream or Greek yogurt
• Extra shredded cheese
• Chopped tomatoes

Let’s Talk Ingredients – My Notes for Success

Okay, before we dive into the cooking, let’s chat about some of the key players in this Creamy Keto Green Chili Chicken recipe. Trust me, a little prep and understanding goes a long way!

Choosing Your Chicken

I always recommend using boneless, skinless chicken breasts for this recipe. They cook quickly and evenly, and they’re perfect for soaking up all that delicious green chili flavor. However, if you’re a fan of chicken thighs, feel free to use those instead! Just keep in mind that they might take a little longer to cook. You could even try this recipe with ground chicken for a quicker weeknight meal.

Green Chilies – Spice Level Alert!

The diced green chilies are what give this dish its signature flavor, but they can also pack a bit of heat. If you’re sensitive to spice, I recommend using mild green chilies. You can also rinse them before adding them to the sauce to tone down the heat even further. And if you’re a spice lover like me, feel free to add a pinch of cayenne pepper or some extra chili powder for an extra kick!

Cream Cheese – The Creamy Secret

Don’t skip the cream cheese! It’s what makes this sauce so incredibly creamy and decadent. Make sure your cream cheese is softened before adding it to the sauce, or it might not melt properly. I usually take mine out of the fridge about 30 minutes before I start cooking.

Heavy Cream vs. Half-and-Half

I prefer to use heavy cream for the richest, creamiest sauce, but you can substitute half-and-half if you’re trying to cut back on calories. Just keep in mind that the sauce might not be quite as thick.

Step-by-Step Instructions

Get Started with the Chicken:

1. 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.
2. 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. Don’t overcrowd the pan; cook in batches if necessary.

Make the Creamy Green Chili Sauce:

1. In the same skillet, melt the butter over medium heat. Add the chopped onion and cook until softened, about 3-5 minutes.
2. Add the minced garlic and cook for another minute, until fragrant. Be careful not to burn the garlic!
3. Pour in the diced green chilies (undrained) and chicken broth. Bring to a simmer, scraping up any browned bits from the bottom of the skillet.
4. Reduce the heat to low and stir in the softened cream cheese until it is completely melted and smooth.
5. Stir in the heavy cream, cilantro, and Monterey Jack cheese. Season with salt and pepper to taste.
6. Add the cooked chicken back to the skillet and stir to coat it evenly with the sauce.
7. Simmer for another 5-10 minutes, allowing the flavors to meld together.
8. Stir in the lime juice just before serving.

Serve and Enjoy:

1. Garnish with extra cilantro, avocado slices, sour cream, or any of your favorite toppings.
2. Serve hot over cauliflower rice, zucchini noodles, or with a side of your favorite low-carb vegetables.

Keto-Friendly Serving Suggestions

This Creamy Keto Green Chili Chicken is incredibly versatile! Here are a few of my favorite ways to serve it:

• Cauliflower Rice: This is my go-to for a complete and satisfying keto meal. The creamy chicken pairs perfectly with the mild flavor of cauliflower rice.
• Zucchini Noodles (Zoodles): Another great low-carb option! Just sauté the zoodles lightly before adding the chicken on top.
• Over a Salad: For a lighter meal, serve the chicken over a bed of mixed greens with your favorite keto-friendly toppings.
• Stuffed Bell Peppers: Fill bell peppers with the Creamy Keto Green Chili Chicken and bake for a delicious and colorful meal.
• With a Side of Roasted Vegetables: Broccoli, Brussels sprouts, or asparagus are all great low-carb choices.

Variations and Substitutions – Make it Your Own!

The beauty of this Creamy Keto Green Chili Chicken recipe is how easily you can customize it to your liking! Here are some ideas to get you started:

Spice It Up!

• Add a pinch of cayenne pepper or some red pepper flakes to the sauce for an extra kick.
• Use hot green chilies instead of mild.
• Add a chopped jalapeño pepper to the sauce.

Make It Cheesy!

• Use a blend of different cheeses, such as cheddar, pepper jack, or Colby jack.
• Sprinkle extra cheese on top of the chicken before serving.

Add Some Veggies!

• Add chopped bell peppers, onions, or mushrooms to the sauce.
• Stir in some spinach or kale at the end of cooking.

Other Protein Options!

• Try using ground turkey or pork instead of chicken.
• Add cooked shrimp or scallops to the sauce.

Looking for more recipe ideas? You may enjoy this hearty White Chicken Chili or a Mexican Street Corn White Chicken Chili for a fresh twist. Also, if you love casseroles, this Chicken Casserole is amazing. For a quick snack, you could try these Philly Cheesesteak Rolls. Lastly, this Creamy Crock Pot Ranch Chicken is always a winner!

Tips and Tricks for the Best Creamy Keto Green Chili Chicken

I’ve made this Creamy Keto Green Chili Chicken countless times, and I’ve learned a few tricks along the way to ensure it turns out perfectly every time. Here are my top tips:

• Don’t Overcook the Chicken: Overcooked chicken will be dry and tough. Cook it just until it’s cooked through, and then remove it from the skillet.
• Use a Good Quality Chicken Broth: The chicken broth is the base of the sauce, so use a good quality broth for the best flavor.
• Adjust the Seasoning to Your Liking: Taste the sauce and adjust the seasoning as needed. You might want to add more salt, pepper, chili powder, or lime juice.
• Let the Sauce Simmer: Simmering the sauce allows the flavors to meld together and thicken. Don’t rush this step!
• Garnish Generously: A generous garnish of cilantro, avocado, and sour cream takes this dish to the next level.

Storing and Reheating Instructions

This Creamy Keto Green Chili Chicken is even better the next day, as the flavors have had time to meld together even more! Here’s how to store and reheat it:

Storing:

• Let the chicken cool completely before storing it in an airtight container in the refrigerator. It will keep for up to 3-4 days.

Reheating:

• You can reheat the chicken in the microwave or on the stovetop.
• To reheat in the microwave, simply heat it on high for 1-2 minutes, or until heated through.
• To reheat on the stovetop, add the chicken to a skillet and heat over medium heat, stirring occasionally, until heated through. You may need to add a splash of chicken broth or water if the sauce has thickened too much.

So there you have it – my ultimate guide to making the most delicious and easy Creamy Keto Green Chili Chicken! I hope you enjoy it as much as I do. Don’t be afraid to get creative and experiment with different variations and toppings. Happy cooking!

Easy Creamy Keto Green Chili Chicken

This creamy keto green chili chicken is a flavorful and satisfying dish that’s perfect for a weeknight dinner. Tender chicken simmers in a luscious, creamy sauce bursting with green chilies and spices, making it a guilt-free and delicious meal. Serve it over cauliflower rice or zucchini noodles for a complete keto-friendly experience.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 4

Course: Main Course

Cuisine: Mexican-American

Calories: 450

Ingredients Equipment Method Notes

Ingredients

  

• 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
• 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

Equipment

• Medium bowl
• Large skillet or Dutch oven
• Measuring spoons
• Measuring cups
• Knife
• Cutting board
• Spatula or spoon

Method

 

1. 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.
2. 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. Don’t overcrowd the pan; cook in batches if necessary.
3. In the same skillet, melt the butter over medium heat. Add the chopped onion and cook until softened, about 3-5 minutes.
4. Add the minced garlic and cook for another minute, until fragrant. Be careful not to burn the garlic!
5. Pour in the diced green chilies (undrained) and chicken broth. Bring to a simmer, scraping up any browned bits from the bottom of the skillet.
6. Reduce the heat to low and stir in the softened cream cheese until it is completely melted and smooth.
7. Stir in the heavy cream, cilantro, and Monterey Jack cheese. Season with salt and pepper to taste.
8. Add the cooked chicken back to the skillet and stir to coat it evenly with the sauce.
9. Simmer for another 5-10 minutes, allowing the flavors to meld together.
10. Stir in the lime juice just before serving.
11. Garnish with extra cilantro, avocado slices, sour cream, or any of your favorite toppings.
12. Serve hot over cauliflower rice, zucchini noodles, or with a side of your favorite low-carb vegetables.

Notes

For a spicier dish, use hot green chilies or add a pinch of cayenne pepper. You can substitute half-and-half for heavy cream, but the sauce might not be as thick. Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in the microwave or on the stovetop. Don’t overcook the chicken to keep it from being dry and tough.