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Cheesy and spicy one-pan keto chicken dinner with creamy jalapeño sauce, perfect for quick and easy low-carb meals with just 5 net carbs per serving.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts (butterflied or thickly sliced for even cooking)
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1 teaspoon garlic powder
  • Salt and pepper to taste
  • 1 tablespoon unsalted butter
  • 1 small onion, diced
  • 2 jalapeños, sliced (seeds removed for milder heat, optional)
  • 2 cloves garlic, minced
  • 1/2 cup heavy cream
  • 1/4 cup chicken broth or vegetable broth
  • 4 oz cream cheese
  • 1/2 cup shredded cheese (cheddar recommended; pepper jack or others work well)
  • Extra shredded cheese for topping
  • Nonstick spray or olive oil (for greasing skillet)

Instructions

  1. In a small bowl, mix together cumin, chili powder, garlic powder, salt, and pepper.
  2. Pat the chicken breasts dry and butterfly or slice thick pieces for even cooking.
  3. Sprinkle the seasoning blend evenly over both sides of the chicken breasts.
  4. Heat a large 12-inch skillet over medium heat and lightly grease with nonstick spray or olive oil.
  5. Sear the chicken breasts 2–3 minutes per side until nicely browned (sear in batches if needed), then remove from the skillet and set aside.
  6. In the same skillet, melt the butter.
  7. Add diced onion and sliced jalapeños; sauté for about 3–4 minutes until softened.
  8. Add minced garlic during the last 1–2 minutes of cooking; stir until fragrant.
  9. Pour in heavy cream, chicken broth, and cream cheese; reduce heat to low and stir until cream cheese melts and the sauce becomes smooth.
  10. Stir in half of the shredded cheese until melted into the sauce.
  11. Nestle the seared chicken back into the skillet and sprinkle the remaining shredded cheese over the top.
  12. Cover the skillet and simmer on low heat for 6–8 minutes or until chicken reaches an internal temperature of 165°F (74°C).
  13. If chicken breasts are very thick, after searing, transfer the skillet to a preheated 375°F (190°C) oven and bake for 8–12 minutes until fully cooked to 165°F (74°C).

Notes

Adjust spice level by removing jalapeño seeds for milder heat or keeping seeds and adding extra hot peppers like serranos for spicier version., You can substitute chicken thighs for breasts for juicier meat; monitor cooking time accordingly., If sauce looks grainy after freezing or reheating, whisk in a splash of warm heavy cream or lemon juice to smooth it., Leftovers store well in an airtight container in the fridge for 3–4 days or frozen for up to 3 months., Reheat leftovers gently in a skillet over low heat to maintain juiciness and sauce texture; avoid microwaving to prevent drying and separation., Cheddar cheese is recommended for its sharpness to balance jalapeño heat; pepper jack is a good alternative for extra heat., For milder flavor swap jalapeños with canned diced green chiles., This recipe is easy to double or halve as needed; sear chicken in batches if pan is small.

Nutrition

Find it online: https://gingerbaking.com/keto-chicken-dinner/