The Best Keto Pollo Con Queso

Pollo Con Queso is a keto-friendly dish featuring tender chicken breasts smothered in a velvety queso sauce. The sauce, rich with cream cheese, sharp cheddar, and heavy cream, provides a decadent and creamy texture without the need for carb-heavy ingredients. Seasoned with cumin, smoked paprika, and chili powder, the dish boasts authentic Mexican flavors while staying low in carbs. This indulgent meal is luxuriously creamy, boldly flavored, and highly satisfying, making it a perfect choice for those craving comfort food while following a keto diet.

Course Dinner, Main Course

Cuisine Keto, Mexican, Tex-Mex

Keyword creamy chicken, keto Mexican, keto pollo con queso, low carb chicken, skillet dinner

Prep Time 15

Cook Time 25

Total Time 40

Servings servings

Calories 540kcal

Equipment

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

Ingredients

For the chicken

1 1/2 pounds boneless skinless chicken breasts halved horizontally into cutlets if thick
1 teaspoon fine sea salt
1/2 teaspoon black pepper
1 teaspoon ground cumin
1 teaspoon smoked paprika
1 teaspoon chili powder use less for milder heat
2 tablespoons olive oil
1 tablespoon unsalted butter

For the keto queso sauce

4 ounces cream cheese cut into cubes and softened
1 cup heavy whipping cream
1 1/2 cups shredded sharp cheddar cheese freshly shredded for best melt
1/4 cup chicken broth low-sodium, no sugar added
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon ground cumin for the sauce
1/8 teaspoon chili powder optional, for extra heat
1/4 teaspoon fine sea salt or to taste

Optional toppings and serving ideas

1/4 cup diced fresh cilantro for garnish
1 medium avocado sliced, for serving
1/2 cup sliced jalapeños fresh or pickled, optional
2 cups lightly steamed low-carb vegetables such as cauliflower rice or broccoli, for serving

Instructions

Pat the chicken breasts dry with paper towels and place them on a cutting board.
If the chicken breasts are very thick, carefully slice them in half horizontally to create thinner cutlets for quicker, more even cooking.
In a small bowl combine the salt, black pepper, cumin, smoked paprika, and chili powder, then sprinkle the mixture evenly over both sides of the chicken and press to help it adhere.
Heat the olive oil and butter in a large skillet over medium to medium high heat until the butter is melted and the fat is shimmering.
Add the seasoned chicken to the skillet in a single layer and cook without moving until the underside is well browned and releases easily from the pan, about 4 to 5 minutes.
Flip the chicken and continue cooking until the second side is browned and the chicken is cooked through to an internal temperature of 165°F, about 3 to 5 minutes more depending on thickness.
Transfer the cooked chicken to a plate, loosely tent with foil to keep warm, and reduce the heat under the skillet to low.
Pour the chicken broth into the skillet and whisk, scraping up any browned bits from the bottom of the pan to deglaze and add flavor.
Whisk in the heavy cream, garlic powder, onion powder, cumin, and chili powder if using, keeping the heat on low so the mixture steams gently without boiling.
Add the softened cream cheese cubes to the skillet and whisk slowly until they are fully melted and the sauce is smooth and slightly thickened.
Gradually sprinkle in the shredded cheddar cheese by small handfuls, whisking constantly and allowing each addition to melt completely before adding more to prevent clumping and graininess.
Taste the queso sauce and season with the sea salt, adjusting with additional salt or chili powder if desired while keeping the sauce just below a simmer.
Return the cooked chicken and any accumulated juices to the skillet, nestling the pieces into the queso sauce so they are mostly submerged.
Spoon some of the sauce over the tops of the chicken, cover the skillet, and let it warm over low heat for 3 to 5 minutes until the chicken is heated through and infused with the sauce.
Top the pollo con queso with diced cilantro and sliced jalapeños if using, then serve hot over steamed low carb vegetables with sliced avocado on the side and plenty of extra queso sauce spooned over each serving.

Notes

For the smoothest queso sauce, keep the heat on low and avoid letting the dairy come to a full boil, which can cause separation. You can substitute chicken thighs for a richer, juicier result, or swap in Monterey Jack cheese for a milder, creamier flavor. Leftovers keep well in the refrigerator in an airtight container for up to 4 days and reheat best gently over low heat with a splash of cream to loosen the sauce. To keep carbs low, pair this dish with non starchy vegetables such as cauliflower rice, broccoli, or sautéed zucchini instead of rice, beans, or tortillas.

Nutrition