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Keto Mexican Cheesy Chicken Skillet Recipe

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4.3 from 88 reviews

This Keto Mexican Cheesy Chicken Skillet is a flavorful, low-carb meal perfect for those following a ketogenic diet. It combines tender shredded chicken with sautéed vegetables, seasoned with homemade taco spices, and enriched with steamed riced cauliflower and melted cheeses for a satisfying and hearty dinner option.

  • Total Time: 30 minutes
  • Yield: 4 servings

Ingredients

Vegetables & Aromatics

  • 1 tablespoon butter
  • 1/3 cup diced onion
  • 1/3 cup diced green pepper
  • 3 garlic cloves, minced

Protein & Main Ingredients

  • 2 cups cooked shredded chicken (prepared in a slow cooker or preferred method)
  • 1 can Rotel tomatoes (diced tomatoes with green chilies)
  • 1 12 oz bag steamed riced cauliflower

Seasonings & Liquids

  • 2 tablespoons homemade taco seasoning or 1 taco seasoning packet
  • 3/4 cup chicken broth

Cheese

  • 1 1/2 cups cheddar cheese, shredded
  • 1/2 cup Monterrey Jack cheese, shredded

Optional toppings

  • Sour cream
  • Fresh cilantro
  • Jalapenos

Instructions

  1. Sauté vegetables: In a skillet over medium heat, melt the butter. Add the diced onion, diced green pepper, and minced garlic. Sauté until the vegetables soften and become fragrant, about 3-5 minutes.
  2. Prepare riced cauliflower: Steam the riced cauliflower in the microwave according to package directions until tender.
  3. Combine ingredients: Add the homemade taco seasoning, can of Rotel tomatoes (including juices), chicken broth, and steamed riced cauliflower to the skillet with the sautéed vegetables. Stir to combine all ingredients thoroughly.
  4. Simmer mixture: Cook the mixture on medium-low heat for approximately 10 minutes, allowing the excess liquid to absorb and the flavors to meld together.
  5. Add chicken: Stir in the cooked shredded chicken. If the mixture becomes too thick, add a little more chicken broth to maintain a nice consistency.
  6. Cover and simmer: Cover the skillet and simmer on low heat for 5 minutes to heat everything through and marry flavors.
  7. Add cheese and melt: Sprinkle the shredded cheddar and Monterrey Jack cheeses evenly over the top of the skillet. Cover again and continue to simmer until the cheese has melted, about 3-5 minutes.
  8. Serve: Optionally garnish with sour cream, fresh cilantro, and sliced jalapenos to add extra flavor and creaminess.

Notes

  • You can prepare the chicken in a slow cooker beforehand for convenience, or use store-bought rotisserie chicken.
  • Adjust the seasoning level according to your taste by adding more or less taco seasoning.
  • For a spicier dish, add extra jalapenos or use spicy Rotel.
  • If preferred, swap the riced cauliflower for regular cooked rice, but it will increase the carb count.
  • This dish reheats well and can be portioned for meal prep.
  • Author: Adeline
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Mexican
  • Diet: Low Carb, Keto

Find it online: https://flavorhug.com/keto-mexican-cheesy-chicken-skillet-recipe/