Bring all the Mexican flavors into your cuisine with this meal. A mix of savory, spice, and creamy – all in one pan. This Mexican cheesy chicken skillet is high protein (22g), low carb (7g net carbs), gluten-free and low calorie.

This keto Mexican skillet dinner is creamy, loaded with flavor, and with a spicy kick that is going to make you crave more. And what makes this meal even better is how easy it is to make.

Now, if you know me, you know how much I love one-pan meals. They deliver all the flavor without spending countless hours in the kitchen cooking and cleaning.

So, whether you are making this recipe as part of your meal prep routine or you simply need a recipe that your family is going to love. This is one of keto Mexican recipes that you simply have to try!

I truly love this chicken skillet, just as it is. However, we like to improvise and play here, so I highly encourage it.

If you prefer mild flavors and dislike spicy food, swap the fresh jalapeños with more sliced bell peppers. Or, if you actually like your food to be extra spicy, you can add a pinch of cayenne pepper or diced chipotle peppers.

While this meal has chicken in it, you can easily make it into a vegetarian dish. Simply substitute the chicken with more veggies like zucchini, spinach, mushrooms, or tofu, and you’ll have a delicious plant-based meal.

You can also play around with the textures in the recipe. For example, I’ve tried adding a crunchy element, such as crispy onions or crushed pork rinds.

Ingredients and Substitutes

Riced cauliflower, frozen (1 12 oz bag) – You can also use broccoli rice or a combination.

Olive oil (1 tbsp) – If you don’t have olive oil, you can also use avocado oil, or for a creamier option, try using ghee. 

Yellow onion, chopped (1/2 medium) – For those who like stronger flavors, you can use red onions.

Green bell pepper, diced (1) – I’ve tried using different colored bell peppers, which add more flavor and a bigger nutritional value.

Garlic, minced (4 cloves) – Replace with garlic flakes or powder if you don’t have fresh garlic.

Cooked chicken, shredded (2 cups) – If you want to save time, use rotisserie chicken. And, if you are feeling adventurous, you can replace it with other proteins like beef, pork, or shrimp.

Taco seasoning (2 tbsp) – Make sure you check the label to ensure it is keto-friendly.

Diced tomatoes (1 14.5 oz can) – I’ve tried roasted tomatoes, which add a different flavor profile.

Chicken broth (3/4 cup) – You can also use bone broth.

Shredded cheddar cheese (2 cups) – Try using different cheese options. When I want a bit of spiciness, I add a bit of Pepper Jack. You can also use other options like mozzarella or Colby Jack.

Toppings

Jalapenos, sliced – Remove the seeds to control the spiciness. Now, if you don’t like spicy food, remove them.

Cilantro, chopped

Sour cream – For a bigger protein boost, replace with Greek yogurt.

How to Make Keto Mexican Cheesy Chicken Skillet

Step 1. Cook the cauliflower rice according to the instructions on the packaging. Once it’s cooked, grab a large skillet and place it over medium-high heat.

Add the olive oil, onions, and bell peppers.

Step 2. Sauté the onions and bell peppers for roughly 5 minutes. After, add the garlic and cook for another 30 seconds.

Step 3. Add the steamed cauliflower and taco seasoning.

Step 4. Mix everything thoroughly.

Step 5. Grab the diced tomatoes and add them to the skillet.

Step 6. Give everything a good stir.

Step 7. Add the chicken broth. Lower the heat and let it simmer for 10 minutes or until it thickens.

Step 8. Add the cooked chicken and give it a stir. If let’s say the consistency is too thick, I recommend adding a little bit more of chicken broth.

Step 9. Mix everything thoroughly, cover with a lid, and let it simmer for another 5 minutes.

Step 10. Now, it’s time to add the cheesy goodness. Sprinkle the cheddar cheese and cover the skillet. Wait for it to melt, and if you need to speed it up, cover it with a lid.

Step 11. When you are ready to serve it, place it in bowls and top them with sliced jalapeños, cilantro, and sour cream.

Storage Tips and Tricks

One of my favorite things about this meal is that no matter if you have it immediately after cooking or a couple of days after, this recipe is delicious any time you have it.

But you need to know how to store it properly to keep it fresh.

Grab your leftovers and transfer them to an airtight container (make sure they are cooled before placing them). You can keep them in the fridge for up to 3-4 days.

Just make sure you add the toppings only when you are ready to serve it again.

If you want to keep them for longer, place them in a freezer-safe container. You can keep it in the freezer for up to 2 months.

When you are ready to have this delicious meal again, warm it up in a skillet over low heat. Add a splash of chicken broth to prevent it from drying out.

You can also use the microwave, but it can dry the meal too much. While I’ve tried microwaving it with a lid, I prefer reheating it on the stove.

Other One Pan Keto Recipes

• Creamy Chicken in Parmesan Sauce
• Creamy Pesto Chicken
• Cheesy Baked Italian Sausage
• One Pan Balsamic Chicken
• Keto Zucchini Lasagna Skillet