Keto Pollo Con Queso

Keto Pollo Con Queso is a Tex-Mex-inspired, strictly low-carb dish featuring tender seared chicken smothered in a rich, creamy, and slightly spicy cheese sauce. A blend of cheddar, cream cheese, and heavy cream creates a silky, clingy queso that coats every bite of juicy chicken without any flour, starch, or hidden sugars. Fresh garlic, taco-style spices, and jalapeños add restaurant-style flavor while keeping macros keto-friendly. Serve over cauliflower rice, with sautéed low-carb veggies, or as a hearty queso-topped chicken skillet that satisfies comfort food cravings and supports your keto lifestyle.

Course Dinner, Main Course

Cuisine American, Mexican-inspired, Tex-Mex

Keyword cheesy, Chicken, gluten free, keto, low-carb, one pan, pollo con queso, skillet, spicy

Prep Time 15

Cook Time 25

Total Time 40

Servings servings

Calories 610kcal

Equipment

large skillet
Cutting board
Chef's knife
Mixing bowl
Tongs
Whisk
measuring cups and spoons

Ingredients

Chicken

1 1/2 pounds boneless skinless chicken thighs cut into bite-size pieces; or use chicken breasts
1 teaspoon kosher salt divided
1/2 teaspoon black pepper
1 teaspoon ground cumin
1 teaspoon chili powder use mild or medium to taste
1/2 teaspoon smoked paprika or regular paprika
2 tablespoons olive oil or avocado oil

Queso sauce

2 tablespoons unsalted butter
3 cloves garlic minced
1 fresh jalapeño seeded and finely diced; use more to taste
4 ounces cream cheese softened and cut into cubes
1 cup heavy whipping cream
1 1/2 cups shredded cheddar cheese freshly shredded for best melt
1/2 cup shredded Monterey Jack or Pepper Jack cheese for extra melt and mild heat
1/4 teaspoon ground cayenne pepper optional, to taste
1/4 teaspoon onion powder
1/4 teaspoon additional kosher salt or to taste for the sauce

Optional garnishes and serving

2 tablespoons chopped fresh cilantro for garnish
1/4 cup sliced jalapeño or pickled jalapeño for serving, optional
2 cups cooked cauliflower rice for serving, optional and not included in macros

Instructions

Pat the chicken pieces dry with paper towels, then add them to a mixing bowl and season with the salt, black pepper, cumin, chili powder, and smoked paprika, tossing until the chicken is evenly coated in the spices.
Heat the olive oil in a large skillet over medium to medium high heat until the oil shimmers and a piece of chicken sizzles on contact.
Add the seasoned chicken to the hot skillet in an even layer and cook, stirring occasionally, until the pieces are browned on the outside and cooked through, about eight to ten minutes, then transfer the cooked chicken to a plate and set aside, leaving as much fat in the pan as possible.
Reduce the heat to medium and add the butter to the same skillet, allowing it to melt into the remaining drippings to form the base of the queso sauce.
Add the minced garlic and diced jalapeño to the skillet and sauté, stirring constantly, until fragrant and slightly softened, about one to two minutes, being careful not to let the garlic brown.
Whisk in the cream cheese cubes and heavy whipping cream, stirring frequently as the cream cheese melts, until the mixture becomes smooth and thickened and small bubbles form around the edges of the pan.
Sprinkle in the shredded cheddar and Monterey Jack or Pepper Jack cheese a small handful at a time, whisking constantly and allowing each addition to melt fully before adding more so the sauce stays silky and does not separate.
Season the queso sauce with the cayenne, onion powder, and additional salt to taste, then continue cooking over low heat, stirring often, until the sauce is smooth, glossy, and thick enough to coat the back of a spoon.
Return the cooked chicken and any accumulated juices to the skillet, stirring to coat every piece in the queso sauce, and simmer over low heat for two to three minutes to warm the chicken through and allow the flavors to meld.
If the sauce is thicker than you like, thin it with a splash of additional heavy cream, and if it is thinner than you like, continue simmering gently while stirring until it reaches your preferred consistency.
Remove the skillet from the heat and garnish the Keto Pollo Con Queso with chopped fresh cilantro and sliced or pickled jalapeños, then serve hot over cauliflower rice, with sautéed low carb vegetables, or as a dip alongside keto friendly vegetables and chips.

Notes

For best keto texture and flavor, shred your own cheese from blocks instead of using pre-shredded cheese, which often contains starches that can affect carb counts and make the sauce grainy. Adjust the spice level by increasing or decreasing the jalapeño, chili powder, and cayenne to suit your taste, and omit the cayenne entirely for a milder family-friendly version. Leftovers keep well in an airtight container in the refrigerator for up to four days and can be gently reheated on the stovetop over low heat with a splash of heavy cream to loosen the sauce. This recipe is calculated without optional cauliflower rice or other sides, so add any accompaniments to your macros separately to stay within your keto goals.

Nutrition