This low carb green chile chicken is the perfect keto-friendly dinner that comes together in under 30 minutes. Packed with tender chicken, roasted green chiles, and creamy cheese, this low carb green chile chicken recipe is a family favorite that won’t derail your macros. Whether you’re meal prepping or need a quick weeknight meal, this dish delivers bold flavor without the carbs.
Why You’ll Love This Low Carb Green Chile Chicken
This recipe is a lifesaver for anyone following a keto diet. The combination of green chiles and melted cheese creates a rich, satisfying sauce that clings to every bite of chicken. Plus, it uses simple ingredients you likely already have in your pantry.
Each serving is low in carbs and high in healthy fats, making it ideal for ketogenic meal plans. You can serve it over cauliflower rice, zucchini noodles, or simply enjoy it on its own. The versatility of this low carb green chile chicken means you’ll never get bored.
Ingredients for Low Carb Green Chile Chicken
Here’s what you need to make this delicious dish. All measurements are exact for best results.
Ingredients
- 1.5 lbs boneless, skinless chicken breasts (about 2 large breasts)
- 2 tbsp olive oil
- 1/2 cup diced onion
- 3 cloves garlic, minced
- 1 (4 oz) can diced green chiles
- 1/2 cup chicken broth (low sodium)
- 4 oz cream cheese, softened
- 1/2 cup shredded cheddar cheese
- 1/2 cup shredded Monterey Jack cheese
- 1 tsp ground cumin
- 1/2 tsp salt
- 1/4 tsp black pepper
- Fresh cilantro for garnish (optional)
How to Make Low Carb Green Chile Chicken
Prep Time: 10 minutes | Cook Time: 20 minutes | Total Time: 30 minutes | Servings: 4
Instructions
- Season chicken breasts with salt, pepper, and cumin on both sides.
- Heat olive oil in a large skillet over medium-high heat. Add chicken and cook for 5-6 minutes per side until golden brown and cooked through (internal temperature 165°F). Remove chicken and set aside.
- In the same skillet, add diced onion and cook for 2 minutes until softened. Add garlic and cook for 30 seconds until fragrant.
- Stir in diced green chiles and chicken broth. Bring to a simmer, scraping up any browned bits from the bottom of the pan.
- Reduce heat to low. Add cream cheese and stir until melted and smooth. Then add cheddar and Monterey Jack cheeses, stirring until fully incorporated.
- Return chicken to the skillet, spooning the sauce over the top. Simmer for 2-3 minutes until heated through.
- Garnish with fresh cilantro if desired. Serve immediately.
Tips
- For extra heat, use hot green chiles or add a pinch of cayenne pepper.
- Substitute chicken thighs for breasts if you prefer dark meat; adjust cooking time as needed.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
Serving Suggestions for Low Carb Green Chile Chicken
This dish pairs beautifully with cauliflower rice for a complete keto meal. You can also serve it over a bed of fresh spinach or alongside roasted broccoli. For a heartier option, try it with zucchini noodles tossed in garlic butter.
If you’re meal prepping, portion the chicken and sauce into individual containers. Reheat gently in the microwave or on the stovetop. This low carb green chile chicken also freezes well for up to 3 months.
Final Thoughts
This low carb green chile chicken is a must-try for anyone on a keto diet or simply looking to reduce carbs. It’s quick, flavorful, and uses everyday ingredients. For more easy keto dinner ideas, check out our collection of keto chicken recipes. Give this recipe a try tonight and enjoy a satisfying meal that supports your health goals.
For more on the benefits of low-carb eating, visit the Harvard T.H. Chan School of Public Health.
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