One-pan keto green chili chicken

Keto · 4 servings · US measures · 5 min publisher preparation per four-serving batch

Total time: 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.

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.

Ingredients

• ⅔ tbsp Butter
• 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

Before you start

• Stovetop and large lidded skillet
• Whisk and spoon
• Instant-read thermometer

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.

Cook

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.

Where your attention goes

Stages can overlap. Do not add every row as separate elapsed time. Safe endpoints and actual appliance behavior override the estimate.

Why this works

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.

Listed allergens: milk, tree nuts. Check purchased labels and cross-contact.

First-cook checks

• 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.