# One-pan keto green chili chicken 4 portions · US measures · keto · 5 min publisher preparation · 25 min Cooked shredded chicken in a green-chili cheese sauce. Stir the sauce until smooth, then cover and reheat cooked chicken to 165°F. The listed pan and basket capacity, cook times, and thermometer endpoint are for four servings. Ingredients are scaled; keep food thickness, spacing, settings and safe endpoints fixed. Timings assume the four-serving batch and specified shortcuts. More food can require additional batches. ## Cooking flow (Tabular Recipe Notation)

Use fully cooked shredded chicken. Keep the sauce cheddar and topping cheddar separate.
⅔ tbsp Butter	Melt butter over medium heat; stir garlic and jalapeño for 30 sec.	Whisk in liquids, cream cheese, chilis, spices and sauce cheddar until smooth.	Fold chicken into the smooth sauce and scatter topping cheddar over it. Then: Cover on low; simmer about 10 min and confirm chicken reaches 165°F.
⅔ tbsp Minced garlic
⅔ count Jalapeñoseeded and chopped
⅔ cup Unsweetened almond milk
⅙ cup Heavy cream
2 oz Cream cheese
2.7 oz Canned green chilisundrained · Two-thirds of the source four-ounce can at four servings.
⅔ tsp Chili powder
⅔ tsp Ground cumin
⅓ tsp Onion powder
⅔ cup Shredded cheddar for the sauce
3 ⅓ cup Shredded chickenfully cooked
⅓ cup Shredded cheddar for topping

## Ingredients - ⅔ tbsp Butter - ⅔ tbsp Minced garlic - ⅔ count Jalapeño — seeded and chopped - ⅔ cup Unsweetened almond milk - ⅙ cup Heavy cream - 2 oz Cream cheese - 2.7 oz Canned green chilis — undrained. Two-thirds of the source four-ounce can at four servings. - ⅔ tsp Chili powder - ⅔ tsp Ground cumin - ⅓ tsp Onion powder - ⅔ cup Shredded cheddar for the sauce - 3 ⅓ cup Shredded chicken — fully cooked - ⅓ cup Shredded cheddar for topping ## Equipment - Stovetop and large lidded skillet - Whisk and spoon - Instant-read thermometer ## Cook Prepare cold sides first. Keep raw-poultry tools separate; use clean serving utensils. Probe more than one thick piece. A timer is not a doneness test. 1. **Start the sauce.** Set a large skillet over medium heat. Melt the butter, then stir in the minced garlic and seeded jalapeño for about 30 seconds. 2. **Melt the cheeses.** Whisk in almond milk, cream, cream cheese, undrained chilis, chili powder, cumin, onion powder and the sauce portion of cheddar. Keep stirring until the sauce is smooth. 3. **Heat the chicken.** Fold in the fully cooked chicken. Scatter the topping cheddar over it, cover, and turn the heat to low. Simmer for about 10 minutes; confirm the chicken reaches 165°F in several places before serving. ## Attention timeline Stages can overlap; endpoints and appliance behavior override the estimate. ## Flavor and capacity Green chilis, cumin and jalapeño season the creamy cheddar sauce. - Keep the two cheddar portions separate until topping. ## Nutrition per serving Calories: 335 kcal; protein: 28.4 g; total carbs: 4.1 g; fiber: 0.5 g; net carbs: 3.6 g Publisher estimate per original portion; proportional ingredient scaling preserves the portion. Known allergens for these plates: milk, tree nuts. Check product labels and cross-contact. ## First-cook checks and limits - Adapted from Annie Holmes at The Best Keto Recipes. Ingredient amounts are two-thirds of the original six-serving batch, giving four portions. - Nutrition is the publisher’s estimate per original portion, retained after proportional scaling. Optional garnishes are excluded. This adaptation has not been kitchen-tested. - Use fully cooked shredded chicken; the short covered simmer is a reheating step. Larger batches may need a larger skillet or separate batches. ## Leftovers Refrigerate in shallow containers within two hours, or one hour above 90°F. Use within 3–4 days or freeze; reheat to 165°F. Keep cold greens and yogurt separate. ## Sources - [The Best Keto Recipes: One Pan Keto Green Chili Chicken](https://thebestketorecipes.com/one-pan-keto-green-chili-chicken/) - [USDA leftovers and reheating guidance](https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/food-safety-basics/leftovers-and-food-safety) These recipes include household adaptations and recipes adapted from the linked publishers. The adaptations have not been kitchen-tested. Nutrition provenance and source limitations are listed with each recipe; missing nutrition stays unreported. Canonical page: https://www.jsolly.com/recipes/one-pan-keto-green-chili-chicken/ This is the canonical four-serving recipe in US measures. Servings, metric measures, family choices and filters are browser controls on the HTML page; query parameters do not change this static Markdown document.