- 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)
- Preheat your oven to 375°F (190°C).
- Season the chicken breasts with salt and black pepper on both sides.
- 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.
- Remove the chicken from the skillet and set aside.
- In the same skillet, add the onion and garlic and sauté until the onion is translucent, about 5 minutes.
- Add the chili powder, cumin, paprika, and cayenne pepper to the skillet and cook for 1-2 minutes, stirring constantly.
- Add the chicken broth to the skillet and stir to combine.
- Add the heavy cream to the skillet and bring the mixture to a boil.
- Reduce the heat and let the mixture simmer for 5-7 minutes, stirring occasionally, until it has thickened slightly.
- Add the shredded cheddar cheese to the skillet and stir until it has melted and the sauce is smooth.
- Place the chicken breasts in a baking dish and pour the cheese sauce over them, making sure they are completely covered.
- Bake the chicken for 20-25 minutes, or until the cheese is bubbly and golden brown.
- Garnish with chopped fresh cilantro, if desired.
Enjoy your delicious Pollo Con Queso that is low carb and keto-friendly!