Description
A creamy, cheesy, and flavorful low-carb chicken dish that’s quick to make and perfect for weeknight dinners or impressing guests.
Ingredients
Scale
- 1½ pounds boneless, skinless chicken breasts, sliced thin
- 1½ cups shredded cheddar cheese
- 4 ounces softened cream cheese
- ½ cup heavy cream
- ½ cup chicken broth
- 2 tablespoons butter
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- Salt and pepper to taste
- Cilantro (optional)
Instructions
- Slice chicken breasts into thin, even pieces and season with salt, pepper, garlic powder, and chili powder.
- Heat a large skillet over medium-high heat and melt butter. Cook chicken in a single layer for 3-4 minutes on each side until golden brown and cooked through. Remove chicken and set aside.
- Lower heat to medium and add chicken broth and heavy cream to the skillet. Stir in cream cheese until melted and smooth.
- Gradually sprinkle in shredded cheddar cheese, stirring constantly until melted into a thick, creamy sauce.
- Return chicken to the skillet and spoon queso sauce over each piece. Let simmer for 5 minutes.
- Garnish with fresh chopped cilantro if desired. Serve hot.
Notes
[‘Don’t rush the sauce—cream cheese takes time to melt completely.’, ‘Season chicken generously for maximum flavor.’, ‘Keep cooked chicken warm by covering with foil if cooking in batches.’, ‘Use freshly shredded cheese to avoid a grainy sauce.’, ‘If the sauce is too thick, add a splash of chicken broth or heavy cream to loosen it.’]
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 330
- Fat: 18
- Carbohydrates: 3
- Protein: 40
Keywords: low carb, chicken recipe, queso, creamy chicken, keto dinner, Mexican-inspired, easy dinner