Zesty Green Chile Verde Stuffed Chicken (Keto, Flavorful & Cheesy!)
Spice up your dinner with this incredibly Zesty Green Chile Verde Stuffed Chicken! Tender chicken breasts are butterflied and filled with a creamy, spicy blend of cream cheese, zesty pepper jack, and poblano peppers, then baked to perfection in a vibrant salsa verde. This flavorful, low-carb, high-protein, and naturally gluten-free dish is a delightful addition to your health journey!
Yields: 4 servings Prep time: 20 minutes Cook time: 25-30 minutes
Ingredients:
For the Stuffed Chicken:
- 4 boneless, skinless chicken breasts (about 1.5 – 2 lbs total)
- 2 ounces cream cheese, at room temperature (full-fat recommended)
- 4 slices pepper jack cheese
- 1 large poblano pepper, thinly sliced (divide for stuffing and baking)
- 1 small yellow onion, chopped or thinly sliced (divide for baking)
For Seasoning & Sauce:
- 2 tablespoons extra virgin olive oil, divided
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- ½ teaspoon kosher salt, or to taste
- ¼ teaspoon black pepper, or to taste
- 1 (16-ounce) jar salsa verde (KETO NOTE: Crucial to choose a low-carb, sugar-free brand)
For Serving:
- Fresh cilantro, chopped
- Fresh limes, cut into wedges
Equipment:
- 9×13 inch baking dish or oven-safe skillet
- Small bowl (for mixing spices)
- Sharp knife
- Cutting board
Instructions:
- Preheat Oven & Prep Chicken: Preheat your oven to 425°F (220°C).
- Take each chicken breast and carefully slice it horizontally through the thickest part, stopping about ½ inch from the other side. Open the two sides and spread them out like an open book.
- Stuff Chicken:
- On one half of each butterflied chicken breast, spread about ½ ounce of the softened cream cheese evenly.
- Layer one slice of pepper jack cheese over the cream cheese.
- Place a few thin slices of poblano pepper over the pepper jack cheese.
- Fold the other half of the chicken breast over the filling, like closing a book, to enclose the filling.
- Season & Arrange: Place the stuffed chicken breasts in a single layer in your baking dish or oven-safe skillet.
- Rub the tops of the chicken breasts lightly with 1 tablespoon of extra virgin olive oil.
- In a small bowl, combine the chili powder, smoked paprika, garlic powder, kosher salt, and black pepper. Rub this seasoning blend all over the chicken breasts.
- Add Veggies & Sauce: Scatter the remaining poblano pepper slices and chopped/sliced onion around the chicken in the baking dish.
- Drizzle the vegetables with the remaining 1 tablespoon of extra virgin olive oil.
- Pour the entire jar of salsa verde evenly over the chicken and vegetables.
- Bake: Bake in the preheated oven for 20-25 minutes, or until the chicken is cooked through (internal temperature reaches 165°F / 74°C), and the sauce is bubbly. Cooking time may vary depending on the thickness of your chicken and oven.
- Serve: Remove from the oven. Serve hot, garnished generously with fresh chopped cilantro and lime wedges for squeezing. Enjoy!
Tips for Success:
- Softened Cream Cheese: Ensure your cream cheese is at room temperature for easy spreading.
- Poblano Peppers: Poblanos offer a mild, earthy heat. If you prefer more spice, you can add a finely diced jalapeño to the filling or sauce.
- Salsa Verde Choice: Crucially, select a low-carb, sugar-free salsa verde. Many commercial salsas can contain added sugars or starches. Always check the label. Rao’s makes a good low-carb salsa verde.
- Don’t Overcook Chicken: Using a meat thermometer is the best way to ensure the chicken is cooked through without drying out.
- Serving Suggestions: This dish is excellent served on its own, with a side of cauliflower rice, or alongside a simple avocado salad.
Recipe Analysis & Dietary Classification:
This Green Chile Verde Stuffed Chicken is a delicious addition to your health journey!
- High Protein: Yes, from the chicken and cheeses.
- Low-Carb: Yes, this recipe is very low-carb. All listed ingredients are naturally low in carbohydrates.
- Keto: Yes, this recipe is keto-friendly, provided the salsa verde is sugar-free/low-carb.
- Gluten-Free: Yes, this recipe is naturally gluten-free.
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