This Whole30 chipotle chicken skillet hits all the marks: paleo, low-carb, and gluten-free. Ready in under 20 minutes, it’s perfect for a quick family dinner or meal prep. The recipe is flexible — swap vegetables or adjust the spice level to suit your taste.
I share skillet recipes here frequently because one-pan meals are what I cook most nights. They’re fast, flavorful, and leave you with only one pan to clean. This chipotle chicken skillet is straightforward to make.
Begin by browning ground chicken in a hot skillet. Add vegetables you prefer — red onion, jalapeño, broccoli, or bell peppers all work well. Avoid adding watery vegetables like zucchini if you’re using frozen cauliflower rice that may release moisture; draining the rice first helps keep the skillet from becoming soggy.
Frozen cauliflower rice is a convenient shortcut and widely available now. If you prefer homemade cauliflower rice, feel free to make it yourself. If you steam cauliflower rice in the bag or microwave it, drain any excess liquid before adding it to the skillet. A nut milk bag or a fine mesh strainer works great for squeezing out extra moisture so the rice keeps a good texture.
If you prefer to cook the cauliflower rice in the skillet, do that first. Cook it for 3–5 minutes until slightly translucent, drain it, and set it aside. Then cook the chicken and vegetables and finish by stirring the drained cauliflower rice back in until heated through.
Top the skillet with your favorite compliant ranch or a drizzle of homemade southwest ranch for extra flavor. Avocado, fresh cilantro, chives, or sliced jalapeño make great optional garnishes.
Other Skillet Meals You’ll Love:
Steak & Veggie Skillet
Cashew Chicken Skillet
Creamy Paprika Chicken Skillet
Lemon Chicken & Summer Squash Skillet
Whole30 Chipotle Chicken Skillet (Paleo, Keto, GF)
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: Serves 3–4
- Category: Entree
- Cuisine: American
Ingredients
- 1 pound ground chicken
- 1 red pepper, sliced
- 1 green pepper, sliced
- 2 cups cauliflower rice
- 1/2 white onion, finely diced
- 2 tablespoons olive oil
- 1 tablespoon minced garlic
- 3 teaspoons chili powder
- 2 teaspoons chipotle chili powder (adjust to taste)
- 1 teaspoon paprika
- 1 teaspoon cumin
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon cayenne (adjust to taste)
- Homemade southwest ranch to drizzle over top (optional)
Instructions
- Heat olive oil in a large cast-iron or heavy skillet over medium-high heat.
- If using microwavable frozen cauliflower rice, steam it now; otherwise add cauliflower rice to the pan and cook 3–5 minutes until translucent.
- Remove cauliflower rice, drain well, and set aside.
- Add ground chicken, minced garlic, and diced white onion to the skillet. Cook until the chicken begins to break apart and brown.
- Stir in chili powder, chipotle chili powder, paprika, cumin, salt, pepper, and cayenne. Cook another 4–5 minutes until chicken is nearly cooked through.
- Add sliced peppers to the skillet and cook until softened, about 5 minutes.
- Mix in the drained cauliflower rice, adjust seasonings to taste, and heat through.
- Remove from heat, top with ranch and any optional garnishes, then serve.
Notes
Optional toppings:
Avocado
Cilantro
Chives
Jalapeño
Nutrition Facts:
- Calories: 296
- Sugar: 1 g
- Fat: 18 g
- Carbohydrates: 4 g
- Protein: 22 g
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