Keto Buffalo Chicken Skillet (Print)
Quick one‑pan Keto dish: spicy Buffalo chicken with sautéed veggies and creamy mozzarella for a low‑carb dinner.
# What You 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
# How To Make It:
01 - Heat a large skillet over medium-high heat. Add unsalted butter and allow it to melt completely.
02 - Add diced onion, sliced celery, and diced bell pepper to the skillet. Sauté for 3 to 4 minutes until they begin to soften.
03 - Add minced garlic to the pan and cook for an additional 30 seconds, stirring to prevent burning.
04 - Push vegetables to the side. Add chicken pieces to the skillet and season with salt, black pepper, and smoked paprika. Sear until well-browned on all sides, approximately 5 to 6 minutes.
05 - Reduce the heat to medium. Evenly distribute the sautéed vegetables around the chicken, pour in the Buffalo hot sauce, and stir thoroughly to coat.
06 - Pour in heavy cream and stir, allowing the mixture to simmer 4 to 5 minutes until the chicken is cooked through and the sauce is slightly thickened.
07 - Sprinkle shredded mozzarella cheese over the skillet and cover. Allow to sit for 2 to 3 minutes for the cheese to melt.
08 - Garnish with crumbled blue cheese and fresh parsley if desired. Serve immediately while hot.
# Expert Advice:
01 -
- It's got all the flavor of classic wings but is somehow weeknight easy and completely fork-friendly.
- I keep coming back to this one-pan wonder for its creamy, spicy sauce that practically begs for extra veggies or a swipe of cauliflower rice.
02 -
- If you try to rush the chicken, it’ll steam instead of brown—let it have its moment with the skillet to build flavor.
- Adding cream too soon can split the sauce, so wait until everything is heated evenly before pouring it in.
03 -
- Browning the chicken with patience gives you golden edges and an irresistible flavor base.
- Don’t be afraid to add a tiny splash more cream if you’re after a truly luscious sauce—just stir, simmer, and taste as you go.