Keto Cream Cheese Chicken

Cooked in the instant pot, this Keto chicken cream cheese is perfect for dinner of busy weekdays, and even lazy weekends. All you need to do is toss all ingredients in the pot and come back to it 20 minutes later. If you want to get this super simple yet savory recipe on hand, keep reading!

Keto Cream Cheese Chicken

Recipe by Anna SmallingCourse: Main, SoupsCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Ingredients

• 2 lbs (910 g) boneless, skinless chicken breasts

• 2 (8 oz/227 g) blocks cream cheese

• 2 slices bacon, chopped

• 1/2 cup (2 oz/57 g) shredded cheddar

• 2 tablespoons apple cider vinegar

• 1 tablespoon dried chives

• 11/2 teaspoons garlic powder

• 11/2 teaspoons onion powder

• 1 teaspoon crushed red pepper flakes

• 1 teaspoon dried dill

• 1/4 teaspoon salt

• 1/2 teaspoon black pepper

• 1 scallion, green and white parts, thinly sliced

• 1/2 cup (120 ml) water

Directions

• Add the chicken, cream cheese, water, vinegar, chives, garlic powder, onion powder, crushed red pepper flakes, dill, salt, and black pepper to the pot. Turn the pot on Manual, High Pressure for 15 minutes and then do a quick release.
• Use tongs to transfer the chicken to a large plate, shred it with 2 forks, and return it to the pot. Stir in the cheddar cheese.
• Top with the crispy bacon and scallion, and serve.

Notes

• As it contains 437 calories per serving, you may need to watch your portion if you are not on a keto or low-carb diet. Also, you can make this chicken in the crock pot if you have more time.

Keto Cream Cheese Chicken – Tips & Notes

Quick & Easy:
This recipe requires only about 30 minutes of prep and 40 minutes total cooking in the Instant Pot, making it perfect for busy weekdays or lazy weekends.

Tips for Best Results:

• Shredding Chicken: Use tongs to carefully remove the hot chicken from the pot before shredding. Return it immediately to mix with the sauce so it absorbs all the flavors.
• Cheese: Add cheddar gradually and stir to ensure it melts evenly without clumping.
• Seasoning: Adjust garlic powder, onion powder, crushed red pepper flakes, and dill to taste. For a milder flavor, reduce the red pepper flakes.
• Cream Cheese: Let it soften slightly at room temperature before adding to the pot for easier melting and a smoother sauce.

Serving Suggestions:

• Serve over cauliflower rice, zucchini noodles, or alongside roasted low-carb vegetables.
• Perfect as a filling for lettuce wraps or keto-friendly tortillas.

Storage:

• Store leftovers in an airtight container in the fridge for up to 4 days.
• Can be frozen for up to 2 months. Reheat gently in a skillet or microwave to maintain the creamy texture.

Variations:

• Swap cheddar for mozzarella or Monterey Jack for a different flavor.
• Add chopped spinach or kale for extra nutrients.
• For extra richness, stir in 2–3 tablespoons of heavy cream before serving.

This Keto Cream Cheese Chicken is a creamy, flavorful, and low-carb dish that’s both convenient and versatile for your weekly meal rotation.