You know those nights when you’re craving the bold, comforting flavors of Mexican food but don’t want to deal with heavy carbs or hours in the kitchen? That’s exactly why I created this Low Carb Mexican Chicken Skillet. It’s got all the sizzling Tex-Mex goodness I grew up loving at family potlucks in Texas—juicy chicken, vibrant peppers, and just the right kick of spice—but lighter and ready in just 30 minutes.
The first time I served this to my family, my youngest took one bite and declared “This tastes like a fiesta in my mouth!” (Kids say the darndest things, right?) That’s when I knew I’d nailed it. We used to pile our plates high with rice and beans, but this version skips the carbs without skimping on flavor. The secret? Riced cauliflower soaks up all those amazing spices while keeping it light, and a double cheese topping makes it feel totally indulgent.
Now when weeknights get crazy—and let’s be real, they always do—this one-pan wonder saves the day. It’s become our go-to for busy evenings when we want something hearty and satisfying without the guilt. Sometimes I’ll catch my husband sneaking leftovers straight from the fridge the next day—that’s how you know it’s good!
Why You’ll Love This Low Carb Mexican Chicken Skillet
Listen, I know what you’re thinking—”Healthy Mexican food? Does that even exist?” Trust me, this skillet is about to become your new weeknight hero. Here’s why:
- 30 minutes flat – From fridge to table faster than you can say “Taco Tuesday”
- One pan = happy cleanup crew (that’s you!) – More time for family, less time scrubbing
- Kid-approved flavors – My picky eater actually asks for seconds
- Bold Tex-Mex vibes without the carb coma – That cauliflower rice trick? Magic
- Keto-friendly but doesn’t taste like “diet food” – Cheese lovers rejoice!
- Totally customizable – Add more heat, swap proteins, go wild with toppings
Seriously, this dish checks all the boxes—quick, healthy, and packed with the kind of flavor that makes everyone gather around the kitchen. The melted cheese alone is worth it!
Ingredients for Low Carb Mexican Chicken Skillet
Okay friends, let’s gather our fiesta ingredients! I promise you probably have most of these in your kitchen right now. Here’s what makes this skillet sing with flavor while keeping it low carb:
- The veggie base: 1 tablespoon butter (or olive oil if you prefer), 1/3 cup diced onion (I like yellow for sweetness), 1/3 cup diced green pepper, and 3 garlic cloves minced (fresh is best, but 1 teaspoon jarred works in a pinch)
- The protein: 2 cups cooked chicken – I use rotisserie chicken to save time, but leftover grilled works great too (shred it with forks or your fingers!)
- The flavor bombs: 1 can Rotel tomatoes (don’t drain that liquid gold!), 2 tablespoons homemade taco seasoning (or 1 packet if that’s what you’ve got)
- The low-carb swap: 1 (12 oz) bag steamed riced cauliflower – I microwave it right in the bag per instructions
- The liquids: 3/4 cup chicken broth (keep extra on standby)
- The cheesy finish: 1 1/2 cups shredded cheddar and 1/2 cup Monterrey Jack (because more cheese is always better)
That’s it! Simple ingredients, big flavor. If you’re looking for another easy skillet meal, check out our Dorito Chicken Skillet for a fun twist on comfort food. Now let’s get cooking!
How to Make Low Carb Mexican Chicken Skillet
Alright, let’s get this flavor party started! I promise it’s easier than you think. Just follow these simple steps, and you’ll have a sizzling skillet of goodness ready before you know it:
- Sizzle those veggies: Melt your butter in a large skillet over medium heat (my trusty cast iron works perfectly here). Add the onion and green pepper – you’ll wanna stir these around for about 5 minutes until they get nice and soft. When you smell that garlic hit the pan (minced, please!), give it just 30 seconds more – we’re looking for fragrant, not burnt!
- Cauliflower magic: While the veggies cook, nuke your bag of riced cauliflower according to the package. This is our sneaky carb swap that makes all the difference. Don’t peek – let it steam properly!
- Build the flavor: Now toss in your taco seasoning, Rotel tomatoes (juice and all – that’s free flavor juice!), chicken broth, and that fluffy cauliflower rice. Stir it all together like you mean it. Lower the heat to medium-low and let it bubble away for about 10 minutes. You’re waiting until most of the extra liquid gets soaked up – but don’t walk away! If it starts looking too dry, splash in another tablespoon or two of broth.
- Chicken time: Stir in your shredded chicken – I like to rough it up with my fingers for extra texture. Pop the lid on and let it get cozy for 5 minutes on low heat. This lets all those flavors become best friends.
- Cheese blanket: Here comes the good part! Sprinkle that cheddar and Monterey Jack evenly over the top. Cover again and let the cheese melt into gooey perfection – about 2-3 minutes. When you lift the lid and see that golden bubbly goodness, you’ll know it’s ready!
That’s it! Five simple steps to skillet heaven. If you love cheesy chicken dishes, you’ve got to try our Cheesy Garlic Chicken Wraps next – same ease, different delicious!
Pro Tip for Perfect Texture
The key here is watching your liquids. Cauliflower rice acts like a sponge – it’ll soak up more broth as it sits. If your mix seems dry when adding the chicken, splash in another 1/4 cup broth. But don’t overdo it! We want savory, not soupy. And whatever you do, don’t overcook the cauliflower rice – nobody likes mushy veg!
Serving Suggestions for Your Mexican Chicken Skillet
Let’s talk toppings! Trust me, the fun doesn’t stop when the cheese melts – that’s when the party really starts. I love loading up bowls with cool sour cream (a must-have dollop!), fresh cilantro, and thin slices of jalapeño for those who like it spicy. Avocado slices or a quick squeeze of lime? Absolute perfection! If you’re feeling fancy, pair it with a crisp side salad or some roasted veggies – though honestly, half the time my family’s too busy digging into the cheesy, saucy goodness to notice anything else on the plate. Whatever you choose, just make sure there’s enough for seconds!
Storage and Reheating Tips
Okay, let’s talk leftovers – because let’s be real, this skillet is so good you’ll want to make extra! Pop any leftovers into an airtight container (I like glass so the flavors stay fresh) and they’ll keep happily in the fridge for 3-4 days. When you’re ready to reheat, I’ve got two foolproof methods:
For best results, warm it up gently in a skillet over medium-low heat with a splash of chicken broth to keep it moist. If you’re in a rush like I usually am, the microwave works too – just cover and zap it in 30-second bursts, stirring between each one (and don’t skip that extra splash of broth!). Sadly, freezing isn’t great here – that cauliflower rice turns weepy when thawed. But between you and me, it’s so tasty we never have leftovers long enough to freeze anyway!
Nutritional Information
Just a quick note before we dive in – these nutritional values are estimates and can vary depending on the specific ingredients and brands you use. (That extra handful of cheese? No judgment here!) Here’s the breakdown per serving:
320 calories • 18g fat (9g saturated) • 28g protein • 10g carbs (3g fiber) • 4g sugar • 650mg sodium
Not too shabby for a meal that tastes this indulgent! If you’re curious about low-carb diets, this skillet fits beautifully into that lifestyle while keeping flavor front and center. Now go enjoy every melty, spicy bite guilt-free!
Frequently Asked Questions
Can I use fresh tomatoes instead of Rotel?
Totally! If you’re all about fresh ingredients, swap the Rotel for 1 cup diced fresh tomatoes plus 1/4 teaspoon cumin and a pinch of cayenne for that signature kick. Just know your skillet might be slightly less saucy—add an extra splash of broth if needed. Fresh salsa works great too!
Is this recipe keto-friendly?
You bet! With just 10g net carbs per serving (that’s carbs minus fiber), this fits perfectly into keto meal plans. The cauliflower rice keeps it low-carb while still giving you that satisfying “Mexican rice” texture. Just watch your toppings—load up on avocado, skip the beans!
Can I substitute chicken with turkey?
Absolutely! Leftover Thanksgiving turkey makes an awesome swap—just shred it like you would chicken. Ground turkey works too (brown it first!). Heck, I’ve even used shredded pork when I needed to clean out the fridge. The spices make any protein taste fiesta-worthy.
What’s the best way to cook chicken for this recipe?
Honestly? I cheat with rotisserie chicken from the store—it’s juicy and flavorful with zero work. But if you’re cooking fresh, poach boneless breasts in broth for 15 minutes (don’t overcook!) or bake at 375°F until 165°F internal temp. Just make sure it’s nice and shreddable!
Can I make this vegetarian?
For sure! Swap the chicken for two cans of rinsed black soybeans (they’re low-carb!) or diced hearty mushrooms. Use veggie broth instead of chicken broth, and maybe bump up the cheese for protein. It won’t be exactly the same, but still delicious!
More Easy Low Carb Dinners to Try
Can’t get enough of these quick, healthy weeknight meals? You’re in luck! Whip up our Mediterranean Steak Bowl next – it’s got all the vibes of a steakhouse meal without the carb overload. Or try the always-popular Dorito Chicken Skillet for that irresistible crunch (yes, it’s low carb magic!). Life’s too short for boring dinners – let’s keep that flavor train rolling!
Low Carb Mexican Chicken Skillet
- Total Time: 30 min
- Yield: 4 servings 1x
- Diet: Low Calorie
Description
A quick and healthy one-pan meal with bold Mexican flavors.
Ingredients
- 1 tablespoon butter
- 1/3 cup diced onion
- 1/3 cup diced green pepper
- 3 garlic cloves, minced
- 2 cups cooked chicken, shredded
- 1 can Rotel tomatoes
- 1 (12 oz) bag steamed riced cauliflower
- 2 tablespoons homemade taco seasoning or taco seasoning packet
- 3/4 cup chicken broth
- 1 1/2 cups cheddar cheese
- 1/2 cup Monterrey jack cheese
Instructions
- Melt butter in a skillet, then sauté onion, pepper, and garlic until softened.
- Steam riced cauliflower in the microwave according to package directions.
- Add taco seasoning, Rotel, chicken broth, and cauliflower to the skillet.
- Stir to combine and cook on medium-low for about 10 minutes until extra liquid is absorbed.
- Add cooked chicken and stir well. If the mixture gets too thick, add a little more chicken broth.
- Simmer on low, covered, for 5 minutes.
- Sprinkle cheese on top, cover, and simmer until cheese is melted.
Notes
- Serve with sour cream, cilantro, or jalapenos if desired.
- Prep Time: 10 min
- Cook Time: 20 min
- Category: Dinner
- Method: Skillet
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 4 g
- Sodium: 650 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 90 mg
Keywords: low carb, Mexican chicken, healthy dinner, one-pan meal, easy recipe