Are you looking for a single pan recipe that is packed full of flavor and that can feed a crowd? Look no further!! This keto cheesy chicken skillet meal is packed full of delicious ingredients that come together in a flavor explosion perfect for weeknight dinners or dinner parties with friends.
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Keto Cheesy Jalapeno Chicken Skillet
Skillet meals are great for many reasons, not the least of which is that one pan meals mean less dishes after dinner! I think I might even like skillet meals more than I like slow cooker meals. If you like minimal clean up, you are going to love this one too.
Do you know what my favorite thing about skillet meals is? They require so few supplies and tools! Seriously. Take a look at this supply list:
That’s it. You only need two things (in addition to the ingredients) to put this entire meal together! That means it’s easier to cook and cleanup is a breeze!
How to Make This Keto Cheesy Jalapeno Chicken Skillet
Prepare the cauliflower rice according to package instructions and set aside.
Add the olive oil to a skillet over medium high heat. Sprinkle the chicken with chili powder, cumin, oregano, onion powder, and salt and pepper to taste.
Sear the chicken evenly on both sides in the skillet until cooked through. Remove and set aside.
Reduce the heat to medium on the stove. Add the butter to the same skillet.
Stir in the onion and jalapeno, and cook until softened.
Mix in the garlic and saute for 30 seconds longer.
Place the cauliflower rice and taco seasoning into the skillet, and stir to combine well.
Sprinkle on 1 cup of the cheese, and stir until melted.
Add the chicken back to the skillet, and sprinkle with the remaining cheese.
Turn the heat off of the stove, and place a lid over the skillet until the cheese has melted.
Serve garnished with parsley or cilantro if desired.
This keto cheesy chicken skillet is great because it comes together easily! No need to spend hours making dinner, when you can create this delicious one pan meal in less than an hour!
Prep time for this skillet meal is just 15 minutes and cook time is an additional 20 to 25 minutes. That means that you can have this meal complete and ready to go in less than 40 minutes!
Oftentimes when you find a skillet meal, it will be heavy on potatoes or rice, but not this one. This one uses cauliflower rice so you can rest assured that the carb count will be low!
As a matter of fact, this keto cheesy chicken skillet has just 5 net carbs per serving, which is perfect for keto.
This recipe makes 5 servings.
I absolutely love recipes that can be made in advance and stored to enjoy later. This is one of those recipes. It’s great to make in advance to easily reheat during the week. Or you can double up the recipe and have enough for lunches throughout the week.
Searing the chicken is an important step in this recipe so don’t forget this part. It’s tempting to skip this step to save time and work, but trust me, the flavor bursts through so much better when you sear the chicken first.
Using homemade taco seasoning instead of store bought is better in my opinion. You know exactly what goes into the mixture that you make. The taste is just better and for those of you that are gluten free, you should know that many store bought taco seasonings are not gluten free.
While I think that this recipe comes together beautifully, you can switch out any ingredients that you want (as long as they are keto friendly, of course).
If you like more spice, by all means, add some more jalapenos! If you really want to spice it up, include the jalapeno seeds in the skillet, or add hotter peppers to the mix.
If you like less spice, leave them out. You can easily swap out the jalapenos for a can of green chiles. They add a little bit of spice, but they aren’t too hot.
While this recipe calls for a Mexican blend cheese, it is also great with cheddar. That being said, if you are a lover of a little heat in your food, swap out the cheese for pepper jack cheese. The peppers in the cheese add the perfect blend of heat into the creamy dish.
If you are more of a chicken thigh person, then by all means, switch out the chicken breast for thighs! Thighs will add a bit of moisture and flavor to the dish.
- 5 thin cut boneless skinless chicken breast cutlets
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- ½ teaspoon cumin
- ¼ teaspoon oregano
- ¼ teaspoon onion powder
- Salt and pepper to taste
- 2 tablespoons butter
- 2 teaspoon minced garlic
- ½ onion, chopped
- 2 jalapeno peppers, deseeded and finely chopped
- 1 tablespoon taco seasoning
- 1 bag frozen cauliflower rice
- 1 ½ cups shredded Mexican blend cheese, divided
- Prepare the cauliflower rice according to package instructions and set aside.
- Add the olive oil to a skillet over medium high heat.
- Sprinkle the chicken with the chili powder, cumin, oregano, onion powder and salt and pepper to taste.
- Sear the chicken evenly on both sides in the skillet until cooked through. Remove and set aside.
- Reduce the heat to medium on the stove.
- Add the butter to the same skillet.
- Stir in the onion and jalapeno, and cook until softened.
- Mix in the garlic and saute for 30 seconds longer.
- Place the cauliflower rice and taco seasoning into the skillet, and stir to combine well.
- Sprinkle on 1 cup of the cheese, and stir until melted.
- Add the chicken back to the skillet, and sprinkle with the remaining cheese. Turn the heat off of the stove, and place a lid over the skillet until the cheese has melted.
- Serve garnished with parsley or cilantro if desired.