Keto Buffalo Chicken Skillet (Printable Version)

Spicy Buffalo-coated chicken and veggies cooked in a creamy, low-carb skillet—ready in 30 minutes.

# What You'll Need:

→ Meats

01 - 1½ pounds boneless, skinless chicken breasts, cut into bite-sized pieces

→ Vegetables

02 - 1 small onion, diced
03 - 1 red bell pepper, diced
04 - 2 stalks celery, sliced
05 - 2 cloves garlic, minced

→ Sauces & Condiments

06 - ⅓ cup Buffalo hot sauce, keto-friendly
07 - 2 tablespoons unsalted butter

→ Dairy

08 - ¼ cup heavy cream
09 - ½ cup shredded mozzarella cheese
10 - ¼ cup crumbled blue cheese, optional for garnish

→ Spices & Seasonings

11 - 1 teaspoon smoked paprika
12 - ½ teaspoon black pepper
13 - ½ teaspoon salt, or to taste
14 - 1 tablespoon fresh parsley, chopped, optional for garnish

# Method:

01 - Heat a large skillet over medium-high heat. Add butter and allow to melt. Add diced onion, celery, and bell pepper. Sauté for 3 to 4 minutes until vegetables begin to soften.
02 - Stir in minced garlic and cook for 30 seconds until fragrant.
03 - Move the vegetables to the side of the skillet. Add chicken pieces to the center. Season with salt, black pepper, and smoked paprika. Sear the chicken, stirring occasionally, until browned on all sides, about 5 to 6 minutes.
04 - Lower the heat to medium. Return the vegetables to distribute them evenly around the chicken. Pour in Buffalo hot sauce and stir to coat chicken and vegetables thoroughly.
05 - Add heavy cream and stir to create a creamy sauce. Let the mixture simmer for 4 to 5 minutes until the chicken is fully cooked and the sauce thickens slightly.
06 - Sprinkle shredded mozzarella cheese evenly over the skillet. Cover with a lid and allow cheese to melt for 2 to 3 minutes.
07 - Garnish with crumbled blue cheese and fresh chopped parsley if desired. Serve immediately.

# Chef's Tips:

01 -
  • This one-pan meal comes together so quickly, you'll barely have time to set the table before it's done.
  • The creamy, spicy sauce and gooey cheese make keto eating feel anything but restrictive.
02 -
  • If you rush the chicken, it turns out rubbery—give it time to brown properly before stirring.
  • Mixing the cream in off the heat can make the sauce break; gentle heat keeps everything smooth and luscious.
03 -
  • Use a wide skillet so the chicken browns evenly instead of steaming.
  • Buffalo sauces vary—taste yours first to judge how much heat you want in the pan.

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