Keto Jalapeno Cheesy Chicken
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Keto Jalapeno Cheesy Chicken is a satisfying dish with bold flavors and simple preparation. The combination of juicy chicken, creamy cheese, and the kick of jalapenos makes it a standout for low-carb meals. It’s a quick option for weeknights that doesn’t require complicated steps.
Keto Jalapeno Cheesy Chicken
This recipe comes together quickly and easily all in one pan. First, you’ll sear the chicken breast in the skillet. To cook quicker, pound them thin and to an even thickness. After searing, the cheese sauce is made in the same pan and can easily be made as spicy as you want it.
For a keto meal, watch the carb count of each ingredient (some brands are higher than others) and serve it alone. For those in the family not on low-carb diets, serve it over rice, quinoa or pasta. I even like it over baked potatoes.
PMc says:
One reason to love this Keto Jalapeno Cheesy Chicken recipe is how easy it is to adjust the spice level. If you prefer less heat, remove the seeds and membranes from the jalapenos before cooking. Or, use poblano or bell peppers. For more spice add more jalapenos or a dash of hot sauce.
For even melting, shred your own cheese instead of using pre-packaged options.
Equipment
Ingredients
The full recipe with ingredient amounts and instructions is at the bottom of this post. You can save a tree and the recipe to your personal and private recipe box here on Call Me PMc. This way, you’ll never misplace it.
- olive oil divided
- chicken breasts or thighs – boneless, skinless. You can use bone-in but it’ll take long to cook.
- salt
- black pepper
- chili powder
- cumin
- onion finely diced
- jalapeños seeds & membranes removed, finely diced. Small, young jalapenos are usually not as hot as large one with visible viening.
- garlic fresh, minced
- low-sodium chicken broth
- cream cheese
- cheddar cheese shredded
Jalapeno Cheesy Chicken Cooking Tips
- To ensure the chicken stays juicy, don’t overcook it. Use a meat thermometer to check for the proper internal temperature.
- If you want a crispy top, broil the dish briefly after baking. Keep an eye on it to avoid burning.
- You can prep this dish ahead by assembling everything in the baking dish, covering it, and refrigerating until ready to bake.
Frequently Asked Questions
- Can I make this less spicy? Yes, you can swap jalapenos for a milder pepper or remove the seeds and membranes.
- Can I make this in a slow cooker? Yes, layer the ingredients in the slow cooker and cook on low until the chicken is tender.
- What can I serve with this? Pair it with a simple salad, cauliflower rice, or roasted vegetables for a complete meal.
How to store Keto Jalapeno Cheesy Chicken
This cheddar chicken makes a good meal prep recipe. You can prep the ingredients, refrigerate them, and put them together when you’re ready to cook. Or, you can put it all together and bake it when you’re ready.
It will keep in refrigerator 4 to 5 days. Slice the chicken into 3 or 4 smaller pieces when reheating and it will reheat quicker and more evenly.
Low-Carb Cheesy Chicken freezes well. Always store it in an airtight container, whether you’re storing it in the fridge or freezer. To cook from frozen, allow the chicken casserole to thaw in the fridge, then reheat on the stove or microwave until warmed through.
Keto Jalapeno Cheesy Chicken Conclusion
Keto Jalapeno Cheesy Chicken is a flavorful and simple dish that works for busy nights or meal prep. The blend of creamy cheese and jalapenos creates a bold yet comforting meal. With a few small adjustments, you can make it your own and enjoy it any time.
Keto Jalapeno Cheesy Chicken
Ingredients
- 2 tablespoons olive oil divided
- 4 (5-6 oz.) chicken breasts boneless, skinless
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon chili powder
- ½ teaspoon cumin
- ½ cup onion finely diced
- 3 medium jalapeños seeds & membranes removed, finely diced
- 2 cloves garlic minced
- 1/2 cup low-sodium chicken broth
- 4 ounces cream cheese I use 1/3 less fat
- 1 and ¼ cup cheddar cheese shredded
Instructions
- Heat one tablespoon olive oil in a large skillet over medium-high heat. Season chicken breasts with salt, pepper, chili powder, and cumin. Add the chicken to your skillet and sear for 4 minutes on each side, until it is lightly brown.2 tablespoons olive oil, 4 (5-6 oz.) chicken breasts, ½ teaspoon salt, ½ teaspoon black pepper, ½ teaspoon chili powder, ½ teaspoon cumin
- Remove chicken breasts from the skillet and place it on a plate. Tent it with aluminum foil to keep it warm. (They will finish cooking later.)
- Reduce heat to medium and add the remaining olive oil (1 tablespoon) to your skillet.
- Add diced onion and jalapeño and cook for 4-5 minutes, until softened. Stir occasionally. Add the garlic and saute for 30 more seconds.½ cup onion, 3 medium jalapeños, 2 cloves garlic
- Add the chicken broth and cream cheese. Stir until it's melted. Add the shredded cheddar cheese and stir until it's melted and the mixture is simmering.1/2 cup low-sodium chicken broth, 4 ounces cream cheese, 1 and ¼ cup cheddar cheese
- Return the chicken breasts to the skillet, along with any juices. Spoon the sauce over the chicken.
- Cover the pan, reduce the heat to low and cook for 7-9 minutes, until the chicken is cooked through. (It will depend on how thick your chicken breasts are.) About halfway through, spoon more sauce over the chicken.
- Serve chicken breasts with extra sauce spooned over the top, and enjoy!
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and changes you make to the recipe. If these numbers are important to you, I recommend calculating them yourself.
