Pollo Con Queso (low carb + keto)


  • 4 boneless, skinless chicken breasts
  • Salt and black pepper, to taste
  • 2 tablespoons olive oil
  • 1 small onion, chopped
  • 3 cloves garlic, minced
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon paprika
  • 1/4 teaspoon cayenne pepper
  • 1/2 cup chicken broth
  • 1 cup heavy cream
  • 2 cups shredded cheddar cheese
  • Chopped fresh cilantro, for garnish (optional)


  1. Preheat your oven to 375°F (190°C).
  2. Season the chicken breasts with salt and black pepper on both sides.
  3. Heat the olive oil in a large skillet over medium-high heat. Once hot, add the chicken breasts and cook until browned on both sides, about 3-4 minutes per side.
  4. Remove the chicken from the skillet and set aside.
  5. In the same skillet, add the onion and garlic and sauté until the onion is translucent, about 5 minutes.
  6. Add the chili powder, cumin, paprika, and cayenne pepper to the skillet and cook for 1-2 minutes, stirring constantly.
  7. Add the chicken broth to the skillet and stir to combine.
  8. Add the heavy cream to the skillet and bring the mixture to a boil.
  9. Reduce the heat and let the mixture simmer for 5-7 minutes, stirring occasionally, until it has thickened slightly.
  10. Add the shredded cheddar cheese to the skillet and stir until it has melted and the sauce is smooth.
  11. Place the chicken breasts in a baking dish and pour the cheese sauce over them, making sure they are completely covered.
  12. Bake the chicken for 20-25 minutes, or until the cheese is bubbly and golden brown.
  13. Garnish with chopped fresh cilantro, if desired.

Enjoy your delicious Pollo Con Queso that is low carb and keto-friendly!

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