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Keto Green Chili Chicken: Easy One-Pan Comfort Food With Bold Flavor

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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4 servings

Ingredients
  

  • 1.5 to 2 pounds boneless, skinless chicken breasts or thighs, patted dry
  • 1 tablespoon avocado oil or olive oil
  • 1 small yellow onion, finely chopped
  • 3 cloves garlic, minced
  • 1 (4–7 ounce) can diced green chiles (mild or hot)
  • 1/2 cup green salsa (salsa verde), no added sugar
  • 1/2 cup chicken broth (low sodium)
  • 1/3 cup full-fat cream cheese, softened
  • 1/2 cup shredded Monterey Jack or pepper jack cheese
  • 1 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon smoked paprika (optional)
  • 1/2 teaspoon sea salt, plus more to taste
  • 1/4 teaspoon black pepper
  • Juice of 1/2 lime
  • Fresh cilantro, chopped, for garnish
  • Optional toppings: sliced avocado, sour cream, jalapeño slices, extra lime wedges

Instructions
 

  • Season the chicken: Sprinkle both sides with salt, pepper, cumin, and chili powder. Pat gently so the spices stick.
  • Sear for flavor: Heat the oil in a large skillet over medium-high. Add the chicken and sear 3–4 minutes per side until golden. Remove to a plate. It doesn’t need to be fully cooked yet.
  • Sauté aromatics: Lower heat to medium. Add onion and cook 3–4 minutes until soft and lightly browned. Stir in garlic for 30 seconds until fragrant.
  • Build the sauce: Add green chiles, salsa verde, chicken broth, and smoked paprika if using. Stir and bring to a gentle simmer.
  • Melt in creaminess: Whisk in cream cheese until smooth. If it looks lumpy, keep whisking over low heat; it will blend as it warms.
  • Simmer the chicken: Return chicken and any juices to the pan. Spoon sauce over the top. Cover and cook on low 7–10 minutes, or until the chicken reaches 165°F in the thickest part.
  • Add the cheese: Sprinkle shredded cheese over the chicken. Cover 1–2 minutes to melt.
  • Finish with lime: Squeeze in the lime juice. Taste and adjust salt and pepper.
  • Garnish and serve: Top with cilantro and your favorite fixings. Serve with cauliflower rice, sautéed zucchini, or a crisp side salad.