Why You’ll Love This Low Carb Mexican Chicken Skillet Recipe
Why will you love this Low Carb Mexican Chicken Skillet Recipe? It’s a quick, one-pan meal that brings bold flavors right to your table.
I adore how easy it’s to throw together, especially after a long day. You can use leftover chicken, which saves time and reduces waste.
The creamy texture from the cream cheese combined with the spices creates a satisfying dish that feels indulgent but keeps carbs in check.
Plus, it’s versatile! You can adjust the ingredients to suit your taste.
Trust me, this skillet dish will quickly become a favorite in your household.
Ingredients of Low Carb Mexican Chicken Skillet
When it comes to whipping up a tasty meal that doesn’t take hours in the kitchen, this Low Carb Mexican Chicken Skillet is a real gem. It’s packed with flavor and goodness, and the best part? You can throw it together in just one pan. That means fewer dishes to wash later—score!
The ingredients are simple, and you might even have a few of them hanging out in your pantry or fridge already. Let’s explore what you’ll need to create this delicious dish.
Ingredients for Low Carb Mexican Chicken Skillet:
- 2 onions, sliced
- 1 tablespoon olive oil
- 3-4 cups cooked chicken (leftovers work great!)
- 4-5 roasted green chilies, sliced
- 1/2 cup refried beans (or any cooked beans you prefer)
- 4 tablespoons cream cheese
- 1 teaspoon ground cumin
- Salt and pepper (to taste)
Now, let’s chat about the ingredients a bit. If you’re a fan of spice, feel free to kick things up a notch with some additional seasoning or spicier chilies.
And if you’re really trying to keep those carbs low, you can skip the beans altogether or use black soybeans for a lower-carb option. Also, the cream cheese is what adds that luscious, creamy texture; however, if you’re dairy-free, there are some great non-dairy cream cheese options available.
Don’t be shy about customizing this dish to match your taste buds. After all, cooking should be fun and reflect what you love to eat!
How to Make Low Carb Mexican Chicken Skillet
Alright, let’s plunge into the fun part—making this delicious Low Carb Mexican Chicken Skillet. First things first, grab your 1 tablespoon of olive oil and a large skillet. Heat the oil over medium heat until it’s nice and warm.
Once it’s shimmering (but not smoking, please—nobody likes a kitchen fire), throw in those 2 sliced onions. Now, here’s the thing: you want to brown the onions slowly. So, keep stirring them every now and then, and let them caramelize. This will take about 5 to 10 minutes, but trust me, the sweet aroma of those onions will be worth the wait.
While the onions are doing their thing, let’s prepare that 3 to 4 cups of cooked chicken. If you’re like me and sometimes forget to plan ahead, don’t sweat it—you can totally use leftover chicken or snag a rotisserie chicken from the grocery store. It’s basically a life-saver. Shred the chicken and set it aside.
Once the onions are golden and fragrant, add in your 4 to 5 sliced roasted green chilies. Stir those in, and enjoy the delightful wafting scent that fills your kitchen. It’s a little taste of Mexico right there!
Next, we’re going to add the shredded chicken to the skillet, along with 1/2 cup of refried beans (or any beans you fancy—no judgment here). Now comes the creamy magic: toss in 4 tablespoons of cream cheese and 1 teaspoon of ground cumin.
Stir everything together until the cream cheese melts and coats the chicken and beans in a luscious, velvety sauce. Don’t forget to taste it along the way, adding salt and pepper as needed. You want to make sure it’s just right for your palate.
Once it’s all mixed and heated through, serve it up either as is or over some brown rice if you’re feeling adventurous. Oh, and a sprinkle of shredded cheese or olives on top? Yes, please. Enjoy your culinary creation, and remember—if it doesn’t turn out perfect, it’s still going to be delicious. You’ve got this!
Low Carb Mexican Chicken Skillet Substitutions & Variations
Now that you’ve got the basics down for making a delicious Low Carb Mexican Chicken Skillet, let’s talk about how to mix things up.
You can easily swap out the chicken for ground turkey or beef for a twist. If you’re not a fan of green chilies, diced bell peppers or jalapeños work great too.
Instead of refried beans, try black soybeans for a low-carb option. For a creamier texture, add a dollop of sour cream or Greek yogurt.
Don’t forget to experiment with spices like smoked paprika or chili powder for an extra flavor kick! Enjoy your creativity!
Additional Tips & Notes
To enhance your Low Carb Mexican Chicken Skillet experience, consider prepping ingredients in advance. It makes cooking a breeze, especially on busy nights.
I often chop onions and slice green chilies ahead of time, so they’re ready to go. If you have leftover chicken, use that for an even quicker meal.
Don’t be afraid to experiment with spices; adding a pinch of smoked paprika or chili powder can elevate the flavors.
Finally, feel free to customize your garnishes—avocado, cilantro, or even a squeeze of lime can take this dish to the next level. Enjoy your cooking!