Description
Tender chicken cooked in a rich creamy cheese sauce with bold spices and fresh herbs, creating a comforting keto-friendly skillet dinner that is packed with flavor and perfect for busy weeknights.
Ingredients
Scale
- 2 pounds boneless skinless chicken thighs, cut into bite-sized pieces
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 1/2 cups heavy cream
- 4 ounces cream cheese, softened
- 1 1/2 cups shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup chicken broth
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons chopped fresh cilantro
Instructions
- Heat a large skillet over medium heat and add the olive oil until shimmering.
- In a small bowl, mix the chili powder, paprika, onion powder, salt, and black pepper together.
- Add the chicken pieces to the skillet and season evenly with the spice mixture. Cook for 6 to 8 minutes until golden and fully cooked.
- Add the minced garlic and cook for 30 seconds until fragrant.
- Pour in the chicken broth, heavy cream, and softened cream cheese. Stir until smooth and creamy.
- Reduce the heat and gradually stir in the cheddar cheese and mozzarella cheese until fully melted and smooth.
- Let the sauce simmer gently for 2 to 3 minutes until slightly thickened.
- Sprinkle fresh cilantro over the top and serve hot.
Notes
- Use freshly shredded cheese for the smoothest creamy texture.
- Let the cream cheese soften before adding it to prevent lumps.
- Reheat leftovers slowly over low heat with a splash of broth or cream.
- Add sliced jalapeños if you prefer extra heat.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Skillet
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 3g
- Sodium: 780mg
- Fat: 38g
- Saturated Fat: 18g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 39g
- Cholesterol: 165mg