Introduction
Hi everyone, Emily here! If you’ve had one of those days where the thought of a “complicated” dinner makes you want to order delivery, this recipe is your savior. In 2026, we are all about “Skillet Satiety”—meals that require almost zero prep but deliver restaurant-level comfort. This One Pan Keto Green Chili Chicken is creamy, smoky, and has just the right amount of kick. It’s the ultimate “dump and stir” meal that actually feels like a gourmet Southwest treat. Plus, at under 4g of net carbs, it’s a total win for my keto community!
Why You’ll Love This Recipe
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The Net Carb Magic: At just 3.6g net carbs, this is one of the most macro-friendly dinners in my rotation.
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One-Pan Cleanup: Everything happens in one skillet. No boiling pots of water, no messy counters.
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Meal Prep MVP: This chicken actually gets better as it sits, making it a perfect base for lunch bowls the next day.
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Creamy & Dreamy: The combination of heavy cream and cream cheese creates a velvety sauce that rivals any high-carb queso.
Equipment
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Large Skillet: A deep-sided cast iron or non-stick skillet works best.
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Whisk: Essential for getting that cheese sauce perfectly smooth.
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Spatula: For folding in the shredded chicken.
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Lid: To help the cheese melt and the flavors meld during the final simmer.
Ingredients
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5 cups Shredded chicken (Rotisserie chicken is a great shortcut!)
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1 (4-oz) can Green chilis (undrained)
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1 1/2 cups Shredded cheddar cheese (divided: 1 cup for sauce, 1/2 cup for topping)
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3 ounces Cream cheese (softened)
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1/4 cup Heavy cream
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1 cup Unsweetened almond milk
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1 tablespoon Butter
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1 tablespoon Garlic (minced)
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1 Jalapeno (seeded and chopped)
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Spices: 1 tsp Chili powder, 1 tsp Cumin, 1/2 tsp Onion powder
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Optional Garnishes: Green onions, avocado slices, extra jalapenos.
Instructions
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Sauté the Aromatics: Melt the butter in a large skillet over medium heat. Add the garlic and chopped jalapeno, sautéing for about 30 seconds until fragrant.
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The Cheese Sauce: Add the almond milk, heavy cream, cream cheese, green chilis (with their liquid), and spices.
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Whisk to Smooth: Sprinkle in 1 cup of the cheddar cheese. Whisk the mixture constantly until the cheese has melted and the sauce is smooth and bubbly.
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The Chicken Fold: Stir in your shredded chicken until it’s fully coated in that creamy green chili sauce.
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The Topping: Sprinkle the remaining 1/2 cup of cheddar cheese over the top.
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The Simmer: Reduce heat to low, cover the skillet, and simmer for 10 minutes. This allows the chicken to absorb the flavors and the cheese on top to become perfectly molten.
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Serve: Garnish as desired and serve warm!
You Must Know
Technique Alert: Don’t let the sauce reach a rolling boil once the cream cheese is added! If it gets too hot too fast, the dairy can separate, making the sauce look “grainy” rather than velvety. Keep it at a gentle simmer.
Pro Tip: If your sauce feels a little too thin, let it simmer uncovered for the last 5 minutes. The almond milk will reduce, leaving you with a thicker, richer consistency.
Storage Tips
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Fridge: This stays fresh in an airtight container for up to 4 days.
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Reheating: Reheat in a skillet over low heat with a splash of almond milk to loosen the sauce, or microwave for 1–2 minutes.
Ingredient Substitutions
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The Milk: You can swap almond milk for coconut milk (from the carton) for a slightly nuttier, richer base.
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The Cheese: Pepper Jack is a fantastic substitute for cheddar if you want an extra spicy kick.
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The Protein: This sauce works beautifully with shredded turkey or even shredded pork carnitas.
Serving Suggestions
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The Bowl: Serve over cauliflower rice or a bed of sautéed spinach.
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The Wrap: Use large lettuce leaves or low-carb tortillas to make creamy chicken tacos.
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The Dip: Serve it with pork rinds or cucumber slices for a high-protein “dip” style dinner.
Cultural and Historical Context
Green chili chicken is a staple of New Mexican and Southwestern cuisine, traditionally made with fresh-roasted Hatch chilies. The 2026 keto adaptation—like this one—takes those earthy, spicy flavors and replaces the traditional flour-based thickeners with healthy fats like cream cheese and heavy cream, proving you don’t need a roux to make a world-class sauce.
Seasonal Adaptations
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Summer: Add a squeeze of fresh lime juice and a handful of chopped cilantro for a bright, citrusy finish.
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Winter: Double the chili powder and serve it extra hot to act as a “keto comfort stew.”
Perfect Occasions
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Busy Weeknights: 25 minutes from skillet to table.
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Post-Workout Meal: With 28.4g of protein, this is excellent for muscle recovery.
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Low-Carb Potlucks: This travels well and is always the first dish to disappear.
Freezer Meal Conversion
This recipe is freezer-friendly! Allow the cooked chicken mixture to cool completely, then store in a freezer bag for up to 3 months. Thaw in the fridge overnight and reheat slowly on the stove, adding a tablespoon of water or cream to refresh the sauce.
Pro Tips
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The Shortcut: Use a rotisserie chicken from the store to bring your prep time down to literally zero. Just shred and go!
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Spice Control: If you’re sensitive to heat, remove every single seed from the jalapeno, or swap it for a diced green bell pepper.
FAQs About Recipes
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Is this spicy? It has a mild-to-medium heat thanks to the canned green chilis and fresh jalapeno.
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Can I use chicken breasts? Yes! Just poach or bake them first, then shred.
One Pan Keto Green Chili Chicken
A creamy, Southwestern-inspired shredded chicken dish simmered in a rich green chili and cheese sauce.Ingredients
Equipment
Method
- Sauté garlic and jalapeno in butter for 30 seconds.
- Whisk in milk, cream, cream cheese, chilis, spices, and 1 cup cheddar until smooth.
- Stir in chicken and top with remaining cheese.
- Simmer covered on low for 10 minutes.
- Garnish and serve.
Notes
1. Whisk well: Ensure the cream cheese is fully incorporated before adding the chicken for the smoothest texture. 2. Shortcut: Rotisserie chicken makes this a 20-minute meal. 3. Net Carbs: Calculated as total carbs minus fiber (4.1g - 0.5g = 3.6g).
