One-pan dinners are great – they are quick to make and leave a minimal mess to clean up afterward. This chicken skillet meal is filled with crunchy vegetables, spicy jalapenos, and a creamy sauce! It’s one of my favorites to make year-round, but would be perfect for cooler nights where you just want something warm and homey. Plus, it’s sure to give you leftovers – easy to grab for lunch the next day or dinner later in the week.

If you’re not a fan of spicy, you can de-seed the jalapeno peppers or stick to a milder pepper like a poblano. If you’re looking for a side dish, this would be great over some cauliflower rice, but keep an eye on the carb count. The recipe includes plenty of broccoli in it, so you shouldn’t find the need to add much more vegetables.

Read the full recipe with full nutrition breakdown and step-by-step pictures over at:


Chicken Skillet:
16 ounce boneless + skinless chicken thighs
1 tablespoon olive oil
1 teaspoon cumin
1/2 teaspoon chili powder
1/2 teaspoon garlic powder
1/2 teaspoon salt (or to taste)
1/2 teaspoon black pepper (or to taste)
1 tablespoon butter
16 ounce broccoli, chopped
1/2 medium red onion, diced
1 1/2 medium jalapeno pepper, seeded + diced
2 teaspoon fresh garlic, minced
6 tablespoon heavy cream
1/4 cup chicken broth
2 ounce cream cheese
1 cup shredded cheddar cheese

1/2 medium jalapeno pepper, diced
1/4 medium red onion, diced

Nutrition Summary: This makes a total of 4 servings of Keto Jalapeno Chicken Skillet Meal. Each serving comes out to be 523 calories, 40.2g fat, 9.4g net carbs, and 31.2g protein.


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