A quick, flavorful, low-carb dinner loaded with tender shredded chicken, melty cheese, and zesty taco flavor — all in one skillet!
🍽️ Servings and Timing
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4
Dietary Tags: Gluten-Free, Low-Carb, Keto-Friendly
🛒 Ingredients Checklist
Butter
Diced onion
Diced green pepper
Minced garlic
Cooked shredded chicken (pre-cooked or rotisserie)
Rotel tomatoes (diced tomatoes with green chilies)
Steamed riced cauliflower
Taco seasoning (homemade or store-bought)
Chicken broth
Shredded cheddar cheese
🔪 Instructions
Sauté Veggies:
Melt butter in a large skillet over medium heat. Add diced onion and green pepper. Sauté until softened, about 3–4 minutes.
Add Garlic:
Stir in minced garlic and cook for another 30 seconds until fragrant.
Mix in Chicken and Tomatoes:
Add shredded chicken and the full can of Rotel (with juices). Stir to combine.
Add Riced Cauliflower and Seasoning:
Toss in the steamed riced cauliflower and sprinkle in the taco seasoning. Mix everything together.
Add Broth and Simmer:
Pour in chicken broth and let everything simmer for 5–7 minutes to meld the flavors.
Top with Cheese:
Sprinkle cheddar cheese evenly over the skillet. Cover with a lid and allow the cheese to melt (2–3 minutes).
Serve:
Serve hot straight from the skillet. Optional: garnish with chopped cilantro, sour cream, or avocado slices.
💡 Additional Notes
This recipe is naturally low-carb and keto-friendly.
Use pre-cooked chicken or a rotisserie chicken for faster prep.
Adjust spice level by choosing mild or hot Rotel.
(Insert appetizing overhead shot of the finished cheesy taco skillet here)
✨ Quick Intro:
This cheesy chicken taco skillet is one of those magical meals that hits the table in under 30 minutes — no oven required! Born from a busy weeknight and a fridge full of leftovers, it combines the best Tex-Mex flavors with the ease of a one-pan dish. It’s hearty, satisfying, and secretly packed with veggies (hello, cauliflower rice!).
Bonus: You won’t even miss the carbs.
👩🍳 Step-by-Step Guide (with Photo Tips)
🥄 Sauté the Aromatics
Melt butter in a large skillet and cook onion and bell pepper until softened.
👉 Tip: Don’t rush this part — a bit of browning adds flavor!
🧄 Add Garlic
Add the minced garlic and stir for about 30 seconds.
Tip: Garlic cooks fast — avoid burning by stirring continuously.
🍗 Stir in Chicken & Tomatoes
Add in the shredded cooked chicken and a can of Rotel. Stir everything together and let it warm through.
🌾 Add Cauliflower Rice & Seasoning
Add steamed cauliflower rice and taco seasoning. Stir until fully combined.
Tip: If using frozen riced cauliflower, steam it in the microwave first for better texture.
🥣 Simmer with Broth
Pour in the chicken broth. Bring to a simmer and let cook uncovered for 5–7 minutes, allowing flavors to blend.
🧀 Melt the Cheese
Sprinkle shredded cheddar over the skillet, cover, and let it melt for 2–3 minutes.
Optional: Broil for a bubbly golden top.
🥦 Ingredient Details & Substitutions
🔍 Key Ingredient Tips
Shredded Chicken: Use rotisserie chicken or slow-cooked chicken for convenience.
Rotel: Adds both acidity and a mild kick — sub with plain diced tomatoes and chopped green chiles if needed.
Cauliflower Rice: Lightens the dish without sacrificing volume or texture.
🔄 Substitution Options
No Rotel? Use 1 cup diced tomatoes + 1 tbsp green chilies.
No chicken broth? Sub with vegetable broth or water + a bouillon cube.
Need dairy-free? Use plant-based cheese alternatives and olive oil instead of butter.
🧰 Equipment Notes
No special tools needed — just a large nonstick or cast iron skillet with a lid.
If your skillet doesn’t have a lid, use foil to trap heat and melt the cheese.
🌮 Variations & Serving Suggestions
🧂 Flavor Variations
Add 1/2 cup black beans for extra fiber
Mix in 1 tsp smoked paprika for deeper flavor
Top with crushed tortilla chips for crunch (not keto, though!)
🌱 Dietary Variations
Vegetarian: Swap chicken for cooked black beans or lentils.
Dairy-Free: Use vegan cheese and olive oil instead of butter.
Lower Sodium: Use low-sodium broth and rinse canned tomatoes.
🍽️ Serving Ideas
Serve with a dollop of sour cream and sliced avocado
Great with a side of simple green salad or roasted veggies
Wrap leftovers in a low-carb tortilla for taco night 2.0
🍷 Pairing Suggestion
Pair with a sparkling lime water or a light Mexican lager if you’re not keto.
🧊 Storage, Reheating & Make-Ahead
📦 Storage
Store leftovers in an airtight container in the fridge for up to 4 days.
Freezable: Portion into freezer-safe bags or containers and freeze up to 2 months.
🔁 Reheating
Microwave individual servings for 1–2 minutes, stirring halfway.
Reheat on the stovetop over low heat with a splash of broth to rehydrate.
🕒 Make-Ahead
Make the full dish in advance and store — it reheats beautifully.
Or prep components (chop veggies, cook chicken) a day before.
🧊 Shelf Life Notes
Tastes best within 3 days; cauliflower can get slightly soggy after that.
📊 Nutrition Info (Per Serving – Approximate)
Calories: 320
Carbs: 8g
Protein: 28g
Fat: 20g
Fiber: 3g
Net Carbs: ~5g
Allergens: Contains Dairy
❓ FAQs
Q: Can I use ground beef instead of chicken?
A: Absolutely! Brown 1 lb of ground beef and drain before proceeding.
Q: Is this spicy?
A: Mild to medium depending on the Rotel and seasoning. Use mild tomatoes for less heat.
Q: Can I use fresh cauliflower rice instead of frozen?
A: Yes, just sauté it separately until tender before adding.
Q: How do I keep it from getting watery?
A: Be sure your cauliflower rice is fully steamed and not releasing excess water. Simmer uncovered to reduce moisture.
Q: Can I make this in advance?
A: Yes! It stores and reheats very well. See storage section above.
❤️ The Story Behind the Recipe
This recipe was born on a weeknight when I had leftover shredded chicken, a half-used bag of cauliflower rice, and zero desire to do dishes. A sprinkle of taco seasoning and a generous handful of cheese later, dinner was on the table — and it’s been in my regular rotation ever since. It’s cozy, flavorful, and hits all the right notes for a satisfying, guilt-free meal.
It’s now my go-to for “I don’t know what to cook” nights — and I never regret it.
