The creamy low carb salsa verde chicken recipe is a dinner for your entire family. It is a classic Mexican recipe everyone will enjoy!
Keto Chicken Salsa Verde
One of my favorite Mexican recipes is salsa verde. Have you ever had it? If not, this is a fantastic place to start! It is really popular with kids too, because it is so mild. You can make it spicier, but I like to keep it mild for my children.
The main difference between salsa and salsa verde is that verde (Spanish for green) is made with tomatillos. They have very similar flavors.
Creamy Salsa Verde Chicken Skillet
I used a combination of heavy whipping cream and cheese to make this creamy skillet meal. My kids love creamy casseroles – and this is no different! With only 5g net carbs in each serving, it is one of my favorite ones too.
Even though I made it with chicken breasts, you can use chicken thighs. Or, make it with fish! My favorite kind of fish for salsa verde is salmon.
Easy Cinco De Mayo Dinner
This recipe has all of your favorite Mexican flavors. It is perfect for Cinco de Mayo. It’s ready in about 30 minutes – you can’t beat that!
Here are a few other Mexican recipes that you can make for your Cinco de Mayo dinner:
Keto Mexican Chicken Skillet
There are lots of ways you can serve this dinner. I like to serve it on top of some keto Mexican cauliflower rice, shredded lettuce and topped with sour cream.
You can also make it a pasta dish with palmini noodles. (They are my favorite low-carb noodles of all time).
Shred the chicken and serve it on cheese taco shells. The options are endless!
Mexican Meal Prep Ideas
This recipe is perfect for meal prep. Save the chicken in an airtight container. Then, use it again in chicken salad or in a lettuce wrap.
I prefer to save the chicken separately from the cream sauce. The cream sauce doesn’t save very well – it thickens in the refrigerator.
Creamy Salsa Verde
Most salsa Verde is thin and used as a sauce for tacos or a dip for chips. Adding the cheese and heavy cream makes the salsa verde incredibly creamy. It is irresistible!
In fact, you can use this creamy sauce as a dip for jalapeno chips on the side too.
How To Make Salsa Verde
You can definitely make your own salsa verde. It’s really easy – especially if you grow your own tomatillos or buy them from the Farmer’s Market. I prefer to just buy it pre-made in a jar. It saves me time.
If you buy premade salsa verde, read the ingredient label. Make sure that it doesn’t have any added sugar. Most types don’t, but I always check just in case.
Low-Carb Salsa Verde With Chicken Recipe
Here is the entire list of ingredients to make this easy skillet recipe. Exact measurements can be found within the printable recipe card below.
Prep Time: 10 minutes
Cook Time: 25-30 minutes
Net Carbs: 5 net carbs per serving
Skinless chicken breasts
Heavy whipping cream
Shredded Mexican blend cheese
Salt, pepper and garlic powder
Jalapeno slices for garnish
1. Heat the olive oil in a skillet over medium high heat on the stove.
2. Add the chicken breasts to the heated skillet, and season on both sides with salt, pepper and garlic powder to taste.
3. Saute until the chicken is browned on both sides and cooked through.
4. Remove the chicken from the skillet, and reduce the heat to medium.
5. Stir in the jalapeno, and saute until beginning to soften.
6. Whisk in the salsa verde and heavy whipping cream. Stir to combine, and saute until the sauce begins to thicken.
7. Return the chicken to the skillet, and toss to coat in the sauce.
8. Sprinkle the cheese on top of the chicken, and cover with a lid until the cheese is melted.
9. Garnish with sliced jalapenos before serving.
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Low-Carb Salsa Verde Chicken
The creamy low-carb salsa verde chicken is a dinner for your entire family. It is a classic Mexican recipe everyone will enjoy!
- 4 Boneless Skinless Chicken Breasts
- 2 tbsp Olive Oil
- 1/2 Jalapeno deseeded and finely chopped
- 1 cup Salsa Verde
- 1/2 cup Heavy Whipping Cream
- 1/2 cup Shredded Mexican Blend Cheese
Heat the olive oil in a skillet over medium high heat on the stove.
Add the chicken breasts to the heated skillet, and season on both sides with salt, pepper and garlic powder to taste.
Saute until the chicken is browned on both sides and cooked through.
Remove the chicken from the skillet, and reduce the heat to medium.
Stir in the jalapeno, and saute until beginning to soften.
Whisk in the salsa verde and heavy whipping cream. Stir to combine, and saute until the sauce begins to thicken.
Return the chicken to the skillet, and toss to coat in the sauce.
Sprinkle the cheese on top of the chicken, and cover with a lid until the cheese is melted.
Garnish with sliced jalapenos before serving.
Calories: 275 per serving (1 chicken breast)
Net Carbs: 5 Net Carbs Per Serving
The nutritional information for this recipe is calculated as a courtesy and is an approximate only. I cannot guarantee the accuracy of the nutritional information for any recipes on this site.
If you enjoyed this salsa verde chicken recipe, here are some more keto skillet recipes that are easy to make!