Low Carb Creamy Jalapeño Chicken

This Creamy Jalapeño Chicken recipe is spicy, cheesy, and delicious! Low carb, keto, LCHF and gluten free recipe.

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I love spicy food. Fact. But almost as much, I like *creamy* spicy food. Whether the creaminess is from coconut, cheese, or actual cream - the combination of hot and soothing is one that I particularly like.  My Spicy Warm Bacon Dip, Stuffed Poblanos, Creamy Chipotle Sauce, and Cheese Soup with Jalapeños are great examples!

This chicken recipe came about because of my mammoth jalapeño plant - I mentioned it when I made my Grilled Stuffed Jalapeños and my Halloween Jalapeño Poppers. It's still going strong, and I have lots of peppers right now! I really wanted to make some poppers again, but actually when I came to cook dinner I realized that I had some chicken breasts to use up, and that's how it all came together!

Like any recipe that involves roasting skinless chicken breasts, the concern is that they will come out dry. I've tried several ways of roasting them and I'm pretty happy with this technique, plus the sauce is baked over the chicken at the end of the cooking time. It's a winning combination!

How to Make Low Carb Creamy Jalapeño Chicken

Drizzle some olive oil into the base of a baking dish. Add the chicken breasts and drizzle with a little more oil. Season with salt and pepper.

Cover the dish in foil and roast in a preheated oven until the chicken has reached 165F (use a probe thermometer to check!!!).

Meanwhile, make the sauce by combining cream cheese, chicken broth, diced jalapeño, onion powder, and minced garlic to a saucepan. Once the cream cheese has melted, add some unsweetened almond milk and shredded cheddar cheese. Season with black pepper.

Once the chicken has cooked, drain any excess liquid from the dish, then cover the chicken with the sauce. Roast for an additional five minutes, uncovered.

Note: The jalapeños are virtually uncooked in this recipe: I personally like the contrast of textures. But if you prefer them to be softer, you could sauté them before adding the other sauce ingredients.

Serve this Creamy Jalapeño Chicken with a salad or low carb side dish of your choice!

📖 Recipe

StepAwayFromTheCarbs.com

Low Carb Creamy Jalapeño Chicken

4.67 from 3 votes

This Creamy Jalapeño Chicken recipe is spicy, cheesy, and delicious! Low carb, keto, LCHF and gluten free recipe.

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Prep Time 5 minutes mins

Cook Time 35 minutes mins

Total Time 40 minutes mins

Makes: 2 Servings

Net Carbs: 4

Calories: 483

Ingredients Equipment Method Nutrition Notes

Ingredients

 

US CustomaryMetric

• 1 tbs olive oil
• 2 large chicken breasts
• 2 oz cream cheese
• ¼ cup chicken broth
• 1 medium jalapeño seeds removed and diced
• 1 teaspoon onion powder
• 1 teaspoon minced garlic
• ½ cup shredded cheddar cheese
• 2 tbs unsweetened almond milk
• black pepper

Equipment

• ThermoPro TP-16 Digital Cooking Food Meat Thermometer
• Le Creuset Stoneware Oval Dish, 1-Quart, Palm

Step-by-Step Instructions

 

Cook ModePrevent your screen from going dark

1. Preheat the oven to 350F.
2. Drizzle some olive oil into the base of a baking dish. Add the chicken breasts and drizzle with a little more oil. Season with salt and pepper.
3. Cover the dish in foil and roast until the chicken has reached 165F.
4. Meanwhile, make the sauce by combining cream cheese, chicken broth, diced jalapeño, onion powder, and minced garlic to a saucepan. Once the cream cheese has melted, add some unsweetened almond milk and shredded cheddar cheese. Season with black pepper.
5. Once the chicken has cooked, drain any excess liquid from the dish, then cover the chicken with the sauce. Roast for an additional five minutes, uncovered.

Nutrition

Calories: 483kcalCarbohydrates: 4.5gProtein: 46gFat: 30gSaturated Fat: 13gCholesterol: 159mgSodium: 479mgFiber: 0.5gSugar: 1.7gNet Carbs: 4g

Notes

4g net carbs per serving (half the recipe)

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Nutritional information is provided as a courtesy and is my best approximation. Net carbs are calculated as the total grams carbs minus the total grams of fiber.