Keto Buffalo Chicken Skillet (Printer-friendly)
One-pan keto skillet of buffalo-spiced chicken with peppers, creamy sauce and melted mozzarella.
# What You'll Need:
→ Meats
01 - 1 1/2 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 - 1/3 cup Buffalo hot sauce (keto-friendly)
07 - 2 tablespoons unsalted butter
→ Dairy
08 - 1/4 cup heavy cream
09 - 1/2 cup shredded mozzarella cheese
10 - 1/4 cup crumbled blue cheese (optional, for garnish)
→ Spices & Seasonings
11 - 1 teaspoon smoked paprika
12 - 1/2 teaspoon black pepper
13 - 1/2 teaspoon salt
14 - 1 tablespoon fresh parsley, chopped (optional, for garnish)
# How to Prepare:
01 - Heat a large skillet over medium-high heat. Add the unsalted butter and allow it to melt completely.
02 - Add diced onion, celery, and bell pepper to the skillet. Sauté for 3 to 4 minutes until the vegetables are softened.
03 - Add the minced garlic and cook for 30 seconds until fragrant.
04 - Move vegetables to one side of the skillet. Add the chicken pieces, seasoning with salt, black pepper, and smoked paprika. Sear until browned on all sides, approximately 5 to 6 minutes.
05 - Reduce the heat to medium. Redistribute the vegetables around the chicken and pour in the Buffalo hot sauce. Stir to evenly coat all ingredients.
06 - Add the heavy cream to the skillet, stirring to develop a creamy sauce. Let simmer for 4 to 5 minutes until the chicken is cooked through and sauce thickens slightly.
07 - Sprinkle shredded mozzarella cheese over the surface and cover the skillet. Let sit for 2 to 3 minutes until the cheese is melted.
08 - Garnish with crumbled blue cheese and fresh parsley if desired. Serve hot.
# Expert Advice:
01 -
- The one-skillet method delivers all the Buffalo wing flavor without the mess (or the carbs).
- Warming, creamy sauce and tender veggies make it special enough to crave again tomorrow.
02 -
- If your pan’s too crowded, the chicken will steam instead of brown—do two batches if needed.
- Using a creamy, not vinegar-heavy, Buffalo sauce keeps the flavor bold but not mouth-searing hot.
03 -
- Let your skillet fully preheat so the chicken caramelizes fast and seals in juices.
- A squeeze of fresh lemon over the finished dish adds a bright pop that cuts the richness—try it once, you won’t go back.