Description
Tender chicken pieces simmered in a rich creamy cheese sauce with green chilies and savory spices for a comforting low carb dinner.
Ingredients
Scale
- 2 pounds boneless skinless chicken thighs, cut into bite-sized pieces
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 1/2 cups heavy cream
- 4 ounces cream cheese, softened
- 1 1/2 cups freshly shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup chicken broth
- 1/2 cup diced green chilies
- 1 teaspoon paprika
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons chopped fresh parsley
Instructions
- Heat a large skillet over medium heat and add the olive oil.
- Season the chicken with paprika, onion powder, salt, and black pepper.
- Add the chicken to the skillet and cook for 6 to 8 minutes until golden brown and fully cooked.
- Stir in the minced garlic and cook for 30 seconds.
- Pour in the chicken broth and heavy cream, then stir in the cream cheese until smooth.
- Add the cheddar cheese, mozzarella cheese, and green chilies.
- Simmer gently for 5 to 7 minutes while stirring occasionally until thick and creamy.
- Sprinkle parsley over the top and let rest for 2 minutes before serving.
Notes
- Freshly shredded cheese melts more smoothly than pre-shredded cheese.
- Keep the heat moderate after adding dairy to prevent separation.
- Store leftovers in the refrigerator for up to 4 days.
- Serve with cauliflower rice or roasted vegetables for a complete keto meal.
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 3g
- Sodium: 780mg
- Fat: 38g
- Saturated Fat: 19g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 39g
- Cholesterol: 185mg
Keywords: creamy keto chicken, pollo con queso, cheesy chicken skillet, keto dinner, low carb chicken recipe, creamy chicken recipe