Creamy keto green chili chicken skillet is a warm, cheesy, one-pan dinner that feeds a crowd without wrecking your macros. Tender shredded chicken swims in a spiced cream sauce with green chilies and black olives under a bubbling cheddar cap. It makes twelve generous servings at 4.5g net carbs each — busy-evening rescue food at its finest.
Searching for that perfect weeknight dinner that’s both ridiculously easy and packed with flavor? Look no further! This Creamy Keto Green Chili Chicken Skillet is the ultimate one-pan wonder. It’s a warm, cheesy, and comforting dish that comes together in a flash, making it a lifesaver on busy evenings. With tender shredded chicken enveloped in a savory, spicy cream sauce and topped with a blanket of melted cheddar, it’s pure low-carb bliss that the whole family will devour.
Ingredients
• 6 lbs / 2.7 kg (5.95 lb) boneless, skinless chicken breast
• 3 tbsp / 42 g (1.48 oz) butter
• 2 cups / 475 ml chicken broth
• 3/4 cup / 170 g (6 oz) sour cream
• 1 cup / 113 g shredded cheddar cheese
• 4 oz / 113 g canned diced green chilies, drained
• 2 oz / 56 g slivered black olives
• 1 tsp chili powder
• 1 tsp (5 ml) ground cumin
• 1 tsp (5 ml) garlic powder
• 1 tsp (5 ml) dried oregano
• 1/2 tsp (10 ml) onion powder
• 1/2 tsp (10 ml) pink Himalayan salt
• 1/4 tsp (20 ml) xanthan gum
Instructions
1. Directions
2. Preheat your oven to 350°F / 175°C. In a large, oven-safe skillet, melt the butter over medium-high heat.
3. In a small bowl, whisk together the chili powder, cumin, garlic powder, oregano, onion powder, salt, and xanthan gum. Sprinkle the spice mixture into the melted butter, then slowly pour in the chicken broth while whisking constantly to create a smooth, slightly thickened sauce. Bring to a simmer.
4. Carefully add the chicken breasts to the skillet. Reduce the heat to low, cover, and let it simmer for 20-25 minutes, or until the chicken is cooked through and tender. Stir occasionally.
5. Remove the cooked chicken from the skillet and place it on a cutting board. Using two forks, shred the chicken into bite-sized pieces. Return the shredded chicken to the skillet.
6. Stir the sour cream, drained green chilies, and slivered black olives into the chicken and sauce mixture until everything is well combined and creamy.
7. Sprinkle the shredded cheddar cheese evenly over the top. Transfer the entire skillet to the preheated oven and bake for 10-15 minutes, or until the cheese is completely melted and bubbly.
8. Serve warm with cauliflower rice or low-carb tortillas. Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutritional Information
• Nutrition (per serving)
• Calories: 309
• Fat: 20.7g
• Protein: 27.8g
• Net Carbs: 4.5g (0.16 oz)
Pro Tips
• For ultra-fast shredding, place the warm, cooked chicken breasts in the bowl of a stand mixer fitted with the paddle attachment. Mix on low for 15-20 seconds for perfectly shredded chicken.
• Don’t be afraid to customize the cheese! A blend of Monterey Jack and cheddar adds a wonderful melt, while a sprinkle of pepper jack will give it an extra spicy kick.
• To make this ahead of time, follow the steps right up until baking. Cover and refrigerate for up to 2 days. When ready to eat, top with cheese and bake as directed, adding 5-10 minutes to the cooking time.
• For a richer, creamier sauce, substitute 1/4 cup of the sour cream with 4 oz (113.4 g) of full-fat cream cheese, softened and stirred in until smooth.
FAQ
Q: Can I make this green chili chicken ahead of time
A: Yes, you can prepare the dish right up until baking. Cover and refrigerate it for up to 2 days. When ready to eat, top with cheese and bake as directed, adding 5-10 minutes to the cooking time.
Q: What should I serve with this keto chicken skillet
A: This dish pairs perfectly with cauliflower rice or low-carb tortillas to create a complete, keto-friendly meal.
Q: How can I make the sauce even creamier
A: For a richer, creamier sauce, substitute 1/4 cup of the sour cream with 4 oz (113.4 g) of softened, full-fat cream cheese. Stir it into the sauce until it’s completely smooth.
Q: Is there a faster way to shred the chicken
A: Absolutely! For ultra-fast shredding, place the warm, cooked chicken breasts in the bowl of a stand mixer with the paddle attachment. Mix on low for 15-20 seconds for perfectly shredded chicken.
Pro Tips
- For ultra-fast shredding, drop the warm cooked chicken breasts into a stand mixer fitted with the paddle and mix on low for 15-20 seconds — perfectly shredded in one step.
- Whisk the xanthan gum into the spice blend before it hits the melted butter; that keeps the broth-based sauce thick and smooth with no slimy clumps.
- Swap 1/4 cup of the sour cream for 4 oz of softened full-fat cream cheese if you want an even richer, creamier sauce — stir it in until completely smooth.
- Assemble right up to the baking step, cover, and refrigerate for up to 2 days; when ready, add the cheddar and bake 5-10 minutes longer straight from the fridge.
- A blend of Monterey Jack and cheddar melts beautifully over the top, and the skillet is built to serve with cauliflower rice or low-carb tortillas.
Frequently Asked Questions
Can I make this green chili chicken ahead of time?
Yes — complete every step up to baking, cover, and refrigerate for up to 2 days. Top with the cheddar and bake when ready, adding 5-10 minutes to the oven time.
Does it freeze well?
The saucy shredded chicken freezes nicely in portions for up to 2 months. Thaw overnight in the fridge, then rewarm and add the cheese cap fresh so it melts bubbly.
Is this recipe keto-friendly?
Each of the 12 servings has 4.5g net carbs with 27.8g protein and 20.7g fat. The sauce is thickened with xanthan gum instead of flour, so it stays low-carb all the way.
Can I use chicken thighs instead of breast?
Yes — thighs shred just as well and stay even juicier through the 20-25 minute simmer. Keep the total weight the same so the sauce-to-chicken ratio holds.
Recipe card below.
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Creamy Keto Green Chili Chicken Skillet
Ingredients
Method
- Directions
- Preheat your oven to 350°F / 175°C.
- In a large, oven-safe skillet, melt the butter over medium-high heat.
- In a small bowl, whisk together the chili powder, cumin, garlic powder, oregano, onion powder, salt, and xanthan gum.
- Sprinkle the spice mixture into the melted butter, then slowly pour in the chicken broth while whisking constantly to create a smooth, slightly thickened sauce.
- Bring to a simmer.
- Carefully add the chicken breasts to the skillet.
- Reduce the heat to low, cover, and let it simmer for 20-25 minutes, or until the chicken is cooked through and tender.
- Stir occasionally.
- Remove the cooked chicken from the skillet and place it on a cutting board.
- Using two forks, shred the chicken into bite-sized pieces. Return the shredded chicken to the skillet.
- Stir the sour cream, drained green chilies, and slivered black olives into the chicken and sauce mixture until everything is well combined and creamy.
- Sprinkle the shredded cheddar cheese evenly over the top.
- Transfer the entire skillet to the preheated oven and bake for 10-15 minutes, or until the cheese is completely melted and bubbly.
- Serve warm with cauliflower rice or low-carb tortillas. Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Don't be afraid to customize the cheese! A blend of Monterey Jack and cheddar adds a wonderful melt, while a sprinkle of pepper jack will give it an extra spicy kick.
