Ingredients
1.5 lbs bone-in, skin-on chicken thighs
1 can chipotle peppers in adobo (4 oz)
3 garlic cloves, minced
1 tsp ground cumin
2 tbsp fresh lime juice
1/4 cup fresh cilantro, chopped
2 cups shredded cheddar cheese
2 cups heavy cream
Salt and black pepper, to taste
Instructions
Season chicken thighs with salt, pepper, and cumin
Heat skillet over medium-high heat and cook chicken 5-6 minutes per side until golden brown
Remove chicken from pan; add garlic and chipotle peppers (with adobo) to the pan
Sauté 1-2 minutes until fragrant
Return chicken to the pan; pour in heavy cream
Reduce heat to medium and simmer 10 minutes
Stir in shredded cheddar until fully melted and sauce is smooth
Add lime juice and cilantro; season to taste
Serve immediately or let rest 5 minutes for cleaner slices
Notes
Increase or reduce chipotle peppers for desired heat
Pair with cauliflower rice or roasted broccoli for a keto-friendly meal
Store in an airtight container in fridge up to 3 days
Reheat gently on stove to maintain sauce consistency
- Prep Time: 15
- Cook Time: 25
- Category: Dinner
- Method: Stovetop Simmering
- Cuisine: Mexican-inspired
- Diet: Keto
Nutrition
- Serving Size: 1 serving
- Calories: 460
- Sugar: 2g
- Sodium: 650mg
- Fat: 38g
- Saturated Fat: 22g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 42g
- Cholesterol: 160mg