Dinner

One Pan Keto Green Chili Chicken Recipe

Bylina Carter February 18, 2026February 18, 2026

Introduction

This One Pan Keto Green Chili Chicken is a creamy, flavorful dish perfect for a low-carb lifestyle. With tender shredded chicken simmered in a cheesy, mildly spicy sauce, it’s both comforting and easy to prepare in just one pan.

This close-up view shows a round black skillet filled with a creamy dish featuring several layers. The bottom layer is a smooth white sauce mixed with shredded light brown chicken, covered by a melted cheese layer that is golden yellow and slightly browned in spots. Small green onion pieces are scattered over the cheese, adding bright green pops of color. The cheese looks stretchy and gooey, blending with the creamy sauce below. The skillet has a metal spoon lifting some of the cheesy chicken mixture, with a white marbled texture in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 tablespoon butter
1 tablespoon minced garlic

1 jalapeno (seeded and chopped)
1 cup unsweetened almond milk

1/4 cup heavy cream
3 ounces cream cheese

1 (4 ounce) can green chilis
1 teaspoon chili powder
1 teaspoon cumin

1/2 teaspoon onion powder
1 cup shredded cheddar cheese
5 cups shredded chicken

1/2 cup shredded cheddar cheese (for topping)

Instructions

Step 1: In a large skillet over medium heat, melt the butter. Add the minced garlic and chopped jalapeno, sautéing for about 30 seconds until fragrant.
Step 2: Stir in the almond milk, heavy cream, cream cheese, undrained green chilis, chili powder, cumin, onion powder, and 1 cup of shredded cheddar cheese. Whisk continuously until the mixture is smooth and the cheese has melted.

Step 3: Add the shredded chicken to the skillet, stirring to combine. Sprinkle the remaining 1/2 cup cheddar cheese on top. Reduce the heat to low, cover the pan, and simmer for 10 minutes.
Step 4: Serve garnished with chopped green onions, extra jalapeno slices, or avocado if desired.

Tips & Variations

For extra creaminess, add a splash of sour cream before serving.

Use rotisserie chicken to save time and add flavor.
Adjust jalapeno quantity to suit your preferred spice level.
Swap cheddar cheese for pepper jack for a bit more heat.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat or in the microwave, stirring occasionally to maintain creaminess.

How to Serve

A close-up view of a baked dish in a black cast iron pan shows a creamy base layer mixed with bits of green, likely green onions, and chunks of light-colored chicken. On top, a golden layer of melted cheddar cheese covers most of the surface, with some browned spots indicating it is baked. Scattered pieces of chopped green onions sit on the cheese, adding bright green contrast. The creamy sauce around the edges looks smooth and rich, blending with the cheese in a bubbly texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe dairy-free?

To make it dairy-free, substitute the butter with olive oil, use dairy-free cream cheese and shredded cheese alternatives, and replace heavy cream with canned coconut milk.

Is this recipe suitable for freezing?

Yes, you can freeze this dish in an airtight container for up to 2 months. Thaw overnight in the refrigerator and reheat gently to prevent the sauce from separating.