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Creamy Keto Green Chili Chicken Skillet – vegetarian recipe
Stav Kogan

Creamy Keto Green Chili Chicken Skillet

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 lif
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 12 serving
Calories: 309
Ingredients Method Nutrition

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 / 4 oz) shredded cheddar cheese
  • 4 oz (113 g) canned diced green chilies, drained
  • 2 oz (56 g) slivered black olives
  • 1 tsp (5 ml) 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
  • 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.
  • 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.

Method
 

  1. Directions
  2. Preheat your oven to 350°F / 175°C.
  3. In a large, oven-safe skillet, melt the butter over medium-high heat.
  4. In a small bowl, whisk together the chili powder, cumin, garlic powder, oregano, onion powder, salt, and xanthan gum.
  5. 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.
  6. Bring to a simmer.
  7. Carefully add the chicken breasts to the skillet.
  8. Reduce the heat to low, cover, and let it simmer for 20-25 minutes, or until the chicken is cooked through and tender.
  9. Stir occasionally.
  10. Remove the cooked chicken from the skillet and place it on a cutting board.
  11. Using two forks, shred the chicken into bite-sized pieces. Return the shredded chicken to the skillet.
  12. Stir the sour cream, drained green chilies, and slivered black olives into the chicken and sauce mixture until everything is well combined and creamy.
  13. Sprinkle the shredded cheddar cheese evenly over the top.
  14. Transfer the entire skillet to the preheated oven and bake for 10-15 minutes, or until the cheese is completely melted and bubbly.
  15. Serve warm with cauliflower rice or low-carb tortillas. Store leftovers in an airtight container in the refrigerator for up to 3 days.
  16. 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.

Nutrition

Calories: 309kcalCarbohydrates: 4.5gProtein: 27.8gFat: 20.7g

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