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Creamy Keto Green Chili Chicken Stovetop Bake

A rich, one-pan keto dinner with seared chicken smothered in a smooth green chile and cream cheese sauce, topped with melted Monterey Jack and ready in 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Tex-Mex
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lb boneless skinless chicken breasts cut into bite-sized pieces, or chicken thighs for juicier result
  • 2 tbsp olive oil or avocado oil
  • 1 tsp cumin
  • 1 tsp garlic powder
  • 1 pinch salt and black pepper to taste
  • 4 oz cream cheese softened to room temperature and cubed
  • 4 oz canned diced green chiles mild or hot, with juices
  • 0.5 cup chicken broth
  • 0.5 cup heavy cream
  • 1 cup shredded Monterey Jack or Pepper Jack cheese divided
  • 1 tbsp fresh cilantro chopped, for garnish
  • 1 avocado or sliced jalapeños optional garnish

Equipment

  • Large skillet with lid
  • mixing bowl
  • Whisk or spatula

Method
 

  1. Toss chicken pieces in a bowl with cumin, garlic powder, salt, and pepper until evenly coated.
  2. Heat oil in a large skillet over medium-high heat until shimmering. Add chicken in a single layer and cook for 6 to 8 minutes, turning once or twice, until golden brown and cooked through. Let chicken sit undisturbed for the first 3 minutes to build fond. Remove chicken and set aside.
  3. Reduce heat to medium. Pour chicken broth into the skillet and scrape up all browned bits from the bottom with a spatula.
  4. Stir in the diced green chiles with their juices, heavy cream, and softened cream cheese cubes. Whisk constantly until cream cheese is fully melted and the sauce is smooth and just beginning to simmer.
  5. Stir in half the shredded cheese until fully melted into the sauce.
  6. Return the cooked chicken to the skillet and toss gently until every piece is coated in the sauce.
  7. Scatter remaining cheese over the top and cover the skillet with a lid. Cook for 2 to 3 minutes until the cheese is bubbly and melted.
  8. Remove lid and garnish with fresh cilantro and optional avocado or jalapeño slices. Serve immediately.

Notes

Storage: Refrigerate in an airtight container for up to 3 days. Add a splash of chicken broth when reheating to restore sauce consistency. Reheating: Stovetop over low heat with a splash of broth is best. Microwave at 70% power in 60-second intervals, stirring between each. Freezing: Not recommended as cream-based sauces can separate after thawing. Cream cheese tip: Ensure cream cheese is fully at room temperature before adding to the skillet. If cold, microwave cubes for 15 seconds to prevent lumps. Serving: Serve over cauliflower rice or zucchini noodles for keto. Works over white rice or in warm tortillas for non-keto servings.