Description
A quick, one-pan keto dinner featuring tender chicken in a creamy green chili sauce with melted cheese, perfect for busy weeknights.
Ingredients
4 (about 1.5 lbs) boneless skinless chicken breasts
2 tablespoons olive oil
1 (4 oz) can diced green chiles
1 cup green enchilada sauce (low-carb)
4 oz full-fat cream cheese, softened
1 cup shredded Monterey Jack cheese
1 teaspoon garlic powder
1 teaspoon cumi
To taste salt and pepper
1/4 cup chopped fresh cilantro (for garnish)
Instructions
- Preheat oven to 375°F (190°C). Pat chicken breasts dry with paper towels. Season generously with salt, pepper, garlic powder, and cumi
- Heat olive oil in a large, oven-safe skillet over medium-high heat. Add chicken and cook for 4-5 minutes per side until golden brown. Remove chicken and set aside
- Reduce heat to medium. Add diced green chiles and green enchilada sauce to the skillet. Stir in softened cream cheese until completely melted
- Return chicken to skillet, spoon sauce over the top, and sprinkle with shredded Monterey Jack cheese
- Transfer skillet to preheated oven. Bake for 15-20 minutes, or until chicken reaches an internal temperature of 165°F (74°C)
- Let rest for 5 minutes. Garnish with fresh cilantro before serving
Notes
For a milder version, use mild green chiles. For more heat, add a chopped jalapeño or red pepper flakes.
You can substitute boneless, skinless chicken thighs for the breasts.
For dairy-free, use full-fat coconut cream and dairy-free shredded cheese.
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in a skillet over medium-low heat with a splash of water or broth, or microwave in 30-second intervals. Freeze for up to 3 months; thaw overnight in the fridge before reheating.
Nutrition info is an estimate and may vary based on specific ingredients used.
- Prep Time: 10 mins
- Cook Time: 30 mins
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving (1/4 of recipe)
- Calories: 380 kcal
- Sugar: 3 g
- Sodium: 750 mg
- Fat: 26 g
- Saturated Fat: 12 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 7 g
- Fiber: 1 g
- Protein: 32 g
- Cholesterol: 110 mg
Keywords: chicken, dinner, keto, one pan, green chili