Keto Creamy Salsa Verde Chicken That Slaps Tonight

Creamy, tangy, and just-spicy-enough, Keto Creamy Salsa Verde Chicken checks every box for weeknight greatness. You get juicy chicken bathed in a lush green sauce that tastes like you spent hours on it (spoiler: you didn’t). It’s low-carb comfort food that still feels bright and fresh. Hungry yet?

Why This Dish Slaps (And Saves Dinner)

You want bold flavor with minimal effort? This recipe brings it. The salsa verde does the heavy lifting while cream cheese and a splash of broth turn it silky and spoonable. You can shred the chicken and pile it on everything, or serve it as a saucy main over low-carb sides.
Big wins:

• Weeknight-friendly: 30–40 minutes, tops.
• Keto-approved: Low net carbs, high satisfaction.
• Flexible heat: Go mild or bring the fire.
• Meal-prep gold: Tastes even better the next day, IMO.

The Flavor Blueprint

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Strong salsa verde keeps things bright while cream cheese softens the edges and makes it lush. Chicken thighs bring more flavor and stay juicy, but breasts work if that’s your vibe. A little onion, garlic, and cumin make it smell like a tiny taqueria opened in your kitchen.

What Makes Salsa Verde “Verde”

Tomatillos bring that signature tang. Toss in jalapeño or serrano for heat, cilantro for freshness, lime for pop. Store-bought jars work great, but choose one with 3g net carbs or less per 2 tablespoons to keep things keto.

Ingredients You’ll Need

• 1.5–2 lb boneless, skinless chicken thighs (or breasts)
• 1 tablespoon avocado oil or olive oil
• 1/2 medium yellow onion, minced
• 2–3 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 cup salsa verde (store-bought or homemade)
• 1/2 cup chicken broth
• 4 oz cream cheese, softened
• 1/4 cup heavy cream (optional for extra silkiness)
• Salt and pepper, to taste
• Fresh cilantro and lime wedges, for serving

Optional Add-Ins

• 1 small can diced green chiles (mild or hot)
• 1/2 teaspoon smoked paprika for a roasted vibe
• 1/2 teaspoon oregano (Mexican oregano if you have it)

Step-by-Step: Fast, Saucy, Done

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1. Pat the chicken dry. Season both sides with salt, pepper, and half the cumin.
2. Heat the oil in a large skillet over medium-high. Sear chicken 3–4 minutes per side until golden. Remove to a plate.
3. Drop heat to medium. Add onion, sauté 3 minutes. Stir in garlic and remaining cumin, cook 30 seconds.
4. Pour in salsa verde and broth. Bring to a simmer, then nestle chicken back in.
5. Cover and cook 10–15 minutes, until chicken hits 165°F and feels tender.
6. Move chicken to a cutting board. Cube or shred it (your call).
7. Reduce heat to low. Whisk cream cheese into the sauce until smooth. Add heavy cream if using. Season to taste.
8. Return chicken to the pan, coat in sauce, and simmer 2 minutes. Squeeze in a little lime. Shower with cilantro. Serve hot.

Slow Cooker or Instant Pot?

• Slow Cooker: Add chicken, onion, garlic, cumin, salsa verde, broth. Cook on Low 4–5 hours or High 2–3. Shred, then stir in cream cheese and cream on Warm.
• Instant Pot: Sauté onion/garlic/cumin, add chicken, salsa verde, broth. Pressure cook 8 minutes (thighs) or 10 (breasts), quick release, shred, then stir in dairy on Sauté-Low.

Make It Your Way

Because “follow the rules” isn’t a personality trait.

Heat Levels

• Mild: Use mild salsa verde, skip extra chiles.
• Medium: Add 1 diced jalapeño (seeded if you’re cautious).
• Spicy: Serrano plus a pinch of cayenne. You’ve been warned.

Dairy Options

• Ultra-creamy: Keep both cream cheese and heavy cream.
• Lighter: Use 2 oz cream cheese + 1/4 cup sour cream.
• Dairy-free (still keto-ish): Use coconut cream and skip cheese. Sauce won’t be as thick, but still tasty.

What to Serve With It (Low-Carb Edition)

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• Cauli rice: The classic. Soaks up sauce like a champ.
• Shredded cabbage slaw: Crunchy, bright, balances richness.
• Roasted zucchini or green beans: Easy tray bake side.
• Lettuce wraps: For taco night without the carb hangover.

Meal Prep, Storage, Reheating

This sauce actually gets better the next day—like magic, but cheese-flavored.

• Fridge: 4 days in an airtight container.
• Freezer: Up to 2 months. Thaw overnight for best texture.
• Reheat: Low and slow on the stove. Add a splash of broth if thick.

Leftover Glow-Up Ideas

• Stuff into bell peppers and bake with cheese on top.
• Layer over cauliflower mash with extra cilantro and lime.
• Make a “burrito bowl” with cauli rice, avocado, and crunchy slaw.

Estimated Nutrition Facts

Serving size used for calculations: 1/6 of the recipe (about 6 oz cooked chicken with sauce). If your portions differ, adjust accordingly.
Ingredients analyzed (total recipe):

• 1.75 lb boneless skinless chicken thighs (raw, ~794 g)
• 1 tbsp avocado oil
• 1/2 medium onion (55 g)
• 3 cloves garlic (9 g)
• 1 cup salsa verde (store-bought, ~240 g; 30 kcal, 6g carbs, 2g fiber typical)
• 1/2 cup chicken broth
• 4 oz cream cheese
• 1/4 cup heavy cream

Totals for full recipe (estimated):

• Calories: ~2,060
• Total Fat: ~138 g
• Total Carbohydrates: ~17 g
• Dietary Fiber: ~3 g
• Net Carbs: ~14 g
• Protein: ~182 g

Per serving (1/6 of recipe):

• Calories: ~343
• Total Fat: ~23 g
• Total Carbohydrates: ~2.8 g
• Dietary Fiber: ~0.5 g
• Net Carbs: ~2.3 g
• Protein: ~30 g

FYI: Values use standard USDA averages for raw chicken thighs, cream cheese, heavy cream, avocado oil, and typical store-bought salsa verde. Your numbers may vary with different brands and portions. Consider this a friendly guide, not a lab report.

FAQ

Can I use chicken breasts instead of thighs?

Absolutely. Breasts cook a touch faster and can dry out, so don’t overcook. Shred them right after pressure or skillet cooking, then let them soak in the sauce for a couple of minutes to rehydrate.

How do I keep the sauce super smooth?

Soften the cream cheese first and whisk it in over low heat. If it looks lumpy, add a tablespoon of hot broth and whisk like you mean it. A quick blitz with an immersion blender (before adding chicken back) fixes almost anything, IMO.

Is store-bought salsa verde okay for keto?

Yes—just check the label. Look for no added sugar and aim for 3g net carbs or less per 2 tablespoons. Many brands fit the bill and taste great.

Can I make it spicier without nuking my taste buds?

Add diced jalapeño or serrano to the onion step, or finish with a few shakes of hot sauce. You’ll get heat with control, not a five-alarm situation.

What if my sauce is too thick or too thin?

Too thick? Whisk in broth a splash at a time. Too thin? Simmer uncovered for a few minutes or melt in a little more cream cheese. Balance is the name of the game.

Any dairy-free option that still tastes good?

Use coconut cream instead of dairy and add a tablespoon of nutritional yeast for body. It won’t be identical, but it’s rich and satisfying in its own lane.

Conclusion

Keto Creamy Salsa Verde Chicken brings cozy comfort and zippy flavor in one pan—and it won’t blow your carbs. Keep it mild, crank the heat, meal-prep it, or turn it into lettuce-wrap tacos. However you play it, you’ll get a legit crowd-pleaser with minimal stress and maximum sauce. Now go make dinner the best part of your day.