Take your chicken thighs up a notch with this sour cream fajita keto chicken! This dish combines an awesome spice rub with a creamy delicious sauce, and the results are amazing!
I really don’t think one can have too many good chicken recipes! This sour cream fajita keto chicken will make a creamy and spicy addition to your chicken recipe collection. We combine dry rubbed chicken thighs with a rich and creamy sauce. The addition of two types of cheese makes this recipe complete! I think your whole family will enjoy this recipe. And each serving comes in at just 4 grams of net carbs!
Let’s talk about the chicken and dry rub for this sour cream fajita keto chicken!
I used bone-in, skin on chicken thighs for this recipe. This is one of my favorite choices for chicken. You can use any chicken pieces or even boneless chicken thighs. Just be aware you may have to adjust your cooking time if you use a different option for your chicken. The dry rub for this chicken combines chili powder, cumin, garlic powder, onion powder, salt, and pepper. Yum! If you’d like your chicken spicier, you could add more chili powder or even some red pepper flakes!
The sauce for this recipe is creamy, spicy, and delicious!
I started my sauce when my chicken had been cooking about 30 minutes. Using red and green peppers makes this dish flavorful and pretty! You could use any color or color combination of bell peppers you’d like. I chose to use diced red onions for this dish. Yellow or white onions could be substituted as well. The sour cream helps to give this dish its creaminess and cools the heat factor a bit. I used mild diced tomatoes and green chilies. If you’d like a spicier sauce, you could use the hot diced tomatoes and green chilies. Xanthan gum is the thickener for this sauce. Just remember a little xanthan gum goes a long way! I do recommend using this ingredient for the sauce. You can skip it, but your sauce won’t be nearly as thick and may be a bit runny.
Is this sour cream fajita keto chicken difficult to make?
There are a few steps to making this recipe, but they aren’t difficult. I am at an elevation of about 7350 feet, so often my cooking and baking times are longer than others. Different ovens also cook differently. You want your chicken baked to about 140 degrees before you add your cheese and sauce to it. I recommend you start checking the temperature at 40 minutes. Mine took a few minutes longer.😉Once the chicken reaches 140 degrees, remove the chicken to a plate and drain the fat from the baking dish. This will ensure your sauce will be perfect and not too greasy.
After you drain the fat, place the chicken back into the baking dish. Top with 1 cup of shredded cheese. Spoon the sauce evenly over the chicken and top with an additional ½ cup of shredded cheese. I chose to use Monterey jack for my first layer or cheese and cheddar cheese to top the dish; but you could use any good melting cheese. If you’d like an extra kick, you could even use some pepper jack cheese! After you’ve topped your chicken with the cheeses and sauce, place it back into the oven and bake until your chicken reaches at least 165 degrees.
Here are some side dish ideas that would pair nicely with this chicken!
Creamy Keto Mashed Cauliflower
Helpful Hints:
*Use a meat thermometer to ensure your chicken thighs are cooked to at least 165 degrees.
*This chicken reheats well. You can microwave or reheat in a skillet.
Main Kitchen Equipment and utensils:
- 13×9 inch baking dish
- Small mixing bowl
- Medium skillet
Splash of Encouragement:
***Test all things; hold fast what is good. 1 Thessalonians 5:21***
Sour Cream Fajita Keto Chicken
Take your chicken thighs up a notch with this sour cream fajita keto chicken! This dish combines an awesome spice rub with a creamy delicious sauce, and the results are amazing!
Ingredients
For the sauce:
- Avocado oil spray
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon pepper
- 6 bone-in, skin on chicken thighs
For the sauce:
- 1 tablespoon butter
- 2 tablespoons diced green pepper
- 2 tablespoons diced red onion
- 2 tablespoons diced red pepper
- 1 cup sour cream
- 1 (10 ounce) can diced tomatoes and green chilies, drained
- 1 teaspoon xanthan gum
- 1 cup shredded Monterey jack cheese
- ½ cup shredded cheddar cheese
Instructions
For the chicken
1. Pre-heat oven to 350 degrees. Spray a 13x9 inch baking dish with avocado oil spray. Set aside.
2. In a small mixing bowl, add chili powder, cumin, garlic powder, onion powder, salt, and pepper. Stir to combine.
3. Sprinkle ⅓ of spice mixture in the bottom of prepared pan.
4. Place chicken thighs in pan, skin side up, pressing down to season bottom of chicken.
5. Sprinkle remaining ⅔ of spice mixture evenly on top of chicken thighs.
6. Bake for 40-50 minutes, or until chicken registers 140 degrees. Remove chicken pieces and drain fat from baking dish. Return chicken to baking dish.
For the sauce:
1. In a medium skillet, over medium heat, add butter. Once melted, add peppers and onions. Saute for 5 minutes, or until vegetables are softened. Add sour cream and drained tomatoes and green chilies. Stir to combine. Sprinkle xanthan gum over mixture and stir to combine. Heat for 1-2 minutes or until mixture thickens.
2. Sprinkle Monterey jack cheese evenly over chicken thighs. Then spoon sauce mixture evenly over chicken thighs. Sprinkle cheddar cheese over mixture.
3. Bake for 10-20 more minutes, or until chicken is heated to at least 165 degrees.
4. Let set for 5 minutes before serving.
Nutrition Information:
Yield: 6 Serving Size: 1 chicken thigh with sauceAmount Per Serving: Calories: 417Total Fat: 28gSaturated Fat: 14gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 82mgSodium: 467mgCarbohydrates: 5gNet Carbohydrates: 4gFiber: 1gSugar: 3gProtein: 32g
Thanks for stopping by! Nutritional information is provided as a courtesy and is calculated with the assistance of a third party service. Values are approximate, can’t be guaranteed, and should be considered as estimates only. Values differ according to types and brands of foods used. When used in a recipe, erythritol has been removed from the carb count as it is a sugar alcohol. Please note net carbs are total carbs minus fiber.
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