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Keto Mexican Cheesy Chicken Skillet
Keto Mexican Cheesy Chicken Skillet

Keto Mexican Cheesy Chicken Skillet
Keto Mexican Cheesy Chicken Skillet
Source
Ingredients:
1
Servings
  • 1
    lb
     (450 g) boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
  • 1
    tbsp
     olive oil or avocado oil
  • 1
    item
     medium onion, sliced
  • 1
    item
     bell pepper, sliced (red, green, or yellow)
  • 1
    item
     jalapeño, sliced (optional for extra heat)
  • 1
    tsp
     garlic powder
  • 1
    tsp
     onion powder
  • 1
    tsp
     chili powder
  • 0.5
    tsp
     cumin
  • 0.5
    tsp
     paprika
  • 0.5
    tsp
     salt
  • 0.25
    tsp
     black pepper
  • 120
    ml
     (120 ml) chicken broth
  • 120
    ml
     (120 ml) heavy cream
  • 1320
    ml
     (150 g) shredded cheddar cheese or mexican cheese blend
  • 60
    ml
     (25 g) grated parmesan cheese (optional for extra flavor)
  • 1
    item
     fresh cilantro, chopped (for garnish)
  • 1
    item
     lime wedges (for serving)
Keto Mexican Cheesy Chicken Skillet
Instructions:
  1. Prepare the Chicken: Season the chicken pieces with garlic powder, onion powder, chili powder, cumin, paprika, salt, and pepper.
  2. Cook the Chicken: Heat the olive oil or avocado oil in a large skillet over medium-high heat. Add the chicken pieces and cook until browned on all sides and cooked through, about 6-8 minutes. Remove the chicken from the skillet and set aside.
  3. Sauté the Vegetables: In the same skillet, add the sliced onion, bell pepper, and jalapeño (if using). Sauté for 4-5 minutes until the vegetables are softened and slightly charred.
  4. Prepare the Sauce: Lower the heat to medium and pour in the chicken broth, stirring to deglaze the skillet and pick up any browned bits from the bottom. Add the heavy cream and bring the mixture to a gentle simmer.
  5. Add the Cheese: Gradually stir in the shredded cheese and Parmesan, whisking until the cheese is fully melted and the sauce is smooth and creamy.
  6. Combine Chicken and Sauce: Return the chicken to the skillet, stirring to coat it in the cheesy sauce. Let the mixture simmer for another 2-3 minutes to heat through and blend the flavors.
  7. Garnish and Serve: Remove from heat, garnish with chopped cilantro, and serve with lime wedges on the side. This dish pairs well with cauliflower rice, a fresh salad, or steamed vegetables.
  • 1
    lb
     (450 g) boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
  • 1
    tbsp
     olive oil or avocado oil
  • 1
    item
     medium onion, sliced
  • 1
    item
     bell pepper, sliced (red, green, or yellow)
  • 1
    item
     jalapeño, sliced (optional for extra heat)
  • 1
    tsp
     garlic powder
  • 1
    tsp
     onion powder
  • 1
    tsp
     chili powder
  • 0.5
    tsp
     cumin
  • 0.5
    tsp
     paprika
  • 0.5
    tsp
     salt
  • 0.25
    tsp
     black pepper
  • 120
    ml
     (120 ml) chicken broth
  • 120
    ml
     (120 ml) heavy cream
  • 1320
    ml
     (150 g) shredded cheddar cheese or mexican cheese blend
  • 60
    ml
     (25 g) grated parmesan cheese (optional for extra flavor)
  • 1
    item
     fresh cilantro, chopped (for garnish)
  • 1
    item
     lime wedges (for serving)
1
Servings
0

Prepare the Chicken: Season the chicken pieces with garlic powder, onion powder, chili powder, cumin, paprika, salt, and pepper.

Cook the Chicken: Heat the olive oil or avocado oil in a large skillet over medium-high heat. Add the chicken pieces and cook until browned on all sides and cooked through, about 6-8 minutes. Remove the chicken from the skillet and set aside.

Sauté the Vegetables: In the same skillet, add the sliced onion, bell pepper, and jalapeño (if using). Sauté for 4-5 minutes until the vegetables are softened and slightly charred.

Prepare the Sauce: Lower the heat to medium and pour in the chicken broth, stirring to deglaze the skillet and pick up any browned bits from the bottom. Add the heavy cream and bring the mixture to a gentle simmer.

Add the Cheese: Gradually stir in the shredded cheese and Parmesan, whisking until the cheese is fully melted and the sauce is smooth and creamy.

Combine Chicken and Sauce: Return the chicken to the skillet, stirring to coat it in the cheesy sauce. Let the mixture simmer for another 2-3 minutes to heat through and blend the flavors.

Garnish and Serve: Remove from heat, garnish with chopped cilantro, and serve with lime wedges on the side. This dish pairs well with cauliflower rice, a fresh salad, or steamed vegetables.

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