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Creamy Southwest Chicken

User Rating 4.5 Star Rating (15 Reviews)


Updated May 20, 2014

Southern chicken vegetables and dumplings in skillet
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This skillet chicken dish is one you can have on the table in 20 minutes, start to finish, using canned green chiles and shredded cheese. The chiles are mild, so this isn't a spicy dish, but is a tasty one. Serve with refried beans and/or a salad and sliced avocado.

Prep Time: 20 minutes

Total Time: 20 minutes


  • 1 lb boneless skinless chicken breasts
  • 1/4 C minced onion
  • 2 cloves minced garlic
  • 6-8 oz canned chopped green chiles (depending on can size)
  • Optional: small amt of chicken stock or Better than Boullion
  • 1/4 C cream
  • 1/3 C shredded cheddar or jack cheese
  • Olive oil
  • Salt, pepper


1) Heat large skillet with oil.

2) Cut chicken into bite sized pieces and season with salt and pepper. Saute' till brown on both sides, adding onions about half way through.

3) Add garlic and cook for another minute.

4) If needed, deglaze the pan with a little water or chicken stock. Add 1 teaspoon Better Than Bouillon if desired.

5) Add green chiles and cream, and simmer until chicken is done and sauce is thickened.

6) Top with cheese, and serve when cheese melts.

Optional garnish: avocado slices; cilantro

Makes 3-4 servings

Nutritional Analysis for each of 3 servings: 4.5 grams of effective carbohydrate plus 1.5 grams fiber, 38 grams protein, 18 grams of fat, 347 calories.
User Reviews

Reviews for this section have been closed.

 5 out of 5
I'll Be Making This Again!, Member ohevshalomel

This recipe was very easy and the end result was delicious. Even my aunt, who isn't a low-carb eater, enjoyed it! I added almost the whole can of chiles, yet it wasn't at all spicy, just flavorful; I think this would have wide appeal. (You can certainly add hot sauce, if you're like me!) Here's another recipe I'm adding to my growing low-carb collection.

19 out of 19 people found this helpful.

See all 15 reviews

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