The aroma of melted cheese and spices fills the kitchen as this dish simmers on the stove. I remember the first time I made this Keto Mexican Cheesy Chicken Skillet; I was tired after a long day but wanted something comforting and delicious. The combination of flavors and textures makes it a standout recipe for family dinners or when you want to impress friends on a weeknight. It offers a satisfying low-carb meal without sacrificing taste. This recipe matters because it brings together simple ingredients and transforms them into something special. You’ll love the cheesy goodness, the hint of taco seasoning, and the fresh toppings that make each bite feel like a fiesta.
why make this recipe
You should make this Keto Mexican Cheesy Chicken Skillet because it is quick, easy, and perfect for the whole family. The meal is packed with protein and healthy vegetables, making it an excellent choice for those on a keto diet. Plus, it gives you that comforting feeling of a cheesy dish but in a healthier way. The best part is that it takes just about 30 minutes to prepare, which means you can enjoy a hearty meal without endless hours in the kitchen.
how to make Keto Mexican Cheesy Chicken Skillet
Ingredients
- 1 12 oz bag riced cauliflower (frozen)
- 1 tbsp olive oil
- 1/2 medium yellow onion (chopped)
- 1 green bell pepper (diced)
- 4 garlic cloves (minced)
- 2 cups cooked chicken (shredded)
- 2 tbsp taco seasoning
- 1 14.5 oz can diced tomatoes
- 3/4 cup chicken broth
- 2 cups shredded cheddar cheese
- Jalapenos (sliced)
- Cilantro (chopped)
- Sour cream
Directions
- Steam the cauliflower rice according to the instructions on the packaging.
- Place a large skillet over medium-high heat. Add in the olive oil, onion, and bell pepper. Sauté until the onion softens, about 5 minutes.
- Add the garlic and cook for another 30 seconds.
- Add the steamed cauliflower and cover it with taco seasoning. Stir well.
- Then, add the diced tomatoes and chicken broth, stirring to mix everything.
- Lower the heat and let the skillet simmer for about 10 minutes until it thickens up.
- Add the cooked chicken and give it a stir. If it’s too thick, add a little more chicken broth. Cover and simmer for 5 minutes.
- Finally, cover the skillet with cheddar cheese and wait for it to melt. A lid helps speed this up.
- Top with sliced jalapenos, cilantro, and sour cream before serving.
how to serve Keto Mexican Cheesy Chicken Skillet
Serve this cheesy chicken skillet directly from the pan for a casual meal. You can enjoy it on its own or with a side salad for added freshness. This dish is also great for meal prep; simply divide it into individual portions and store.
how to store Keto Mexican Cheesy Chicken Skillet
Store leftovers in an airtight container in the refrigerator for up to 3 days. When you’re ready to eat, reheat in the microwave or on the stovetop, adding a splash of chicken broth if it seems dry.
tips to make Keto Mexican Cheesy Chicken Skillet
- Feel free to add more vegetables such as zucchini or spinach for extra nutrients.
- Adjust the spice level by adding more or fewer jalapenos or using a mild salsa instead of diced tomatoes.
- For a dairy-free version, use a vegan cheese alternative.
variation
You can switch out the chicken for ground beef or turkey, adjusting the cooking time as necessary. Another variation is to add black olives or corn if you’re not strictly following a keto diet.
FAQs
Can I use fresh riced cauliflower instead of frozen?
Yes, you can use fresh riced cauliflower. Just make sure to cook it until tender before adding the other ingredients.
What can I use instead of chicken?
You can use shredded beef or pork as alternatives for chicken in this recipe.
Can I make this dish ahead of time?
Absolutely! You can prepare it a day in advance and reheat it when you’re ready to eat. Just be sure to store it in an airtight container.
Keto Mexican Cheesy Chicken Skillet
Ingredients
Main Ingredients
- 1 12 oz bag riced cauliflower (frozen) You can use fresh riced cauliflower as an alternative.
- 1 tbsp olive oil For sautéing the vegetables.
- 1/2 medium yellow onion (chopped) Add more for extra flavor if desired.
- 1 medium green bell pepper (diced) Can substitute with other bell pepper colors.
- 4 cloves garlic (minced) Fresh garlic recommended for stronger flavor.
- 2 cups cooked chicken (shredded) Shredded beef or pork can be used as alternatives.
- 2 tbsp taco seasoning Adjust spice level as per taste.
- 1 14.5 oz can diced tomatoes You may use mild salsa instead.
- 3/4 cup chicken broth Adjust as needed for consistency.
- 2 cups shredded cheddar cheese Can use a dairy-free cheese alternative.
- to taste Jalapenos (sliced) Add more or less for desired heat.
- to taste Cilantro (chopped) Fresh is best for garnish.
- to taste Sour cream Optional topping before serving.
Method
Preparation
- Steam the cauliflower rice according to the instructions on the packaging.
- Place a large skillet over medium-high heat. Add in the olive oil, onion, and bell pepper. Sauté until the onion softens, about 5 minutes.
- Add the garlic and cook for another 30 seconds.
Cooking
- Add the steamed cauliflower and cover it with taco seasoning. Stir well.
- Add the diced tomatoes and chicken broth, stirring to mix everything.
- Lower the heat and let the skillet simmer for about 10 minutes until it thickens up.
- Add the cooked chicken and give it a stir. If it’s too thick, add a little more chicken broth. Cover and simmer for 5 minutes.
- Finally, cover the skillet with cheddar cheese and wait for it to melt. A lid helps speed this up.
Serving
- Top with sliced jalapenos, cilantro, and sour cream before serving.