Introduction to Santa Fe Chicken
This quick and easy keto chicken recipe requires just a skillet, spatula, and spoon. It’s a delicious and flavorful dish that’s perfect for a weeknight dinner.
Season & Cook Chicken
To start, mix together a spice blend of cumin, chili powder, garlic powder, salt, and pepper in a small bowl. Sprinkle this blend all over both sides of the chicken breasts, ensuring each piece is well-covered for maximum flavor. Next, place a large skillet over medium heat and add olive oil. Once the oil is shimmering, place the chicken in the pan and sear until nicely browned, which should take about 2-3 minutes. Flip the chicken and repeat on the other side. Remove the chicken from the pan and set it aside.
Sauté the Veggies
Add the remaining olive oil to the skillet, then add bell peppers, onions, and garlic. Sauté these vegetables for about 4-5 minutes, or until they are soft and fragrant.
Make the Sauce
Add the drained tomatoes and green chilies, chicken broth, cream cheese, and heavy cream to the skillet. Turn the heat down to medium-low and stir until the cream cheese is completely melted and the sauce is smooth.
Make it Cheesy
Add part of the cheddar cheese to the skillet and stir until it melts, creating a creamy and cheesy sauce. Once smooth, place the chicken back in the skillet and top each breast with the rest of the shredded cheese.
Finish Cooking
Put the lid on the skillet and simmer over low heat until the chicken is cooked all the way through. This should take approximately 6-8 minutes. For food safety, use a meat thermometer and remove the chicken from the heat once it reaches 165 degrees F in the center.
