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Keto Chicken Buffalo Skillet - Spicy, Satisfying, and Weeknight Easy

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1.5 to 2 pounds boneless, skinless chicken breasts or thighs, cut into bite-size pieces
  • 1 tablespoon avocado oil or olive oil
  • 2 tablespoons butter (or ghee for dairy-sensitive)
  • 1 small yellow onion, thinly sliced
  • 2 ribs celery, sliced
  • 1 small green bell pepper, sliced (optional but excellent)
  • 3 cloves garlic, minced
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • Salt and black pepper, to taste
  • 1/2 cup buffalo sauce (choose a low-sugar brand)
  • 1/4 cup chicken broth
  • 2 ounces cream cheese, softened
  • 1/4 cup ranch dressing or blue cheese dressing (low-carb)
  • 1/2 cup shredded mozzarella or Monterey Jack (optional, for extra creaminess)
  • 2 green onions, sliced, for garnish
  • Crumbled blue cheese (optional topping)
  • Fresh parsley, chopped (optional)
  • Cauliflower rice, zucchini noodles, or leafy greens for serving

Method
 

  1. Prep the chicken: Pat the chicken dry and season with salt, pepper, smoked paprika, onion powder, and garlic powder. This helps it brown and boosts flavor.
  2. Heat the skillet: Set a large skillet over medium-high heat. Add the oil and 1 tablespoon butter.
  3. Sear the chicken: Add chicken in an even layer. Cook 4–6 minutes, stirring once or twice, until browned and just cooked through. Transfer to a plate and keep warm.
  4. Sauté the veggies: Reduce heat to medium. Add the remaining tablespoon of butter, then the onion, celery, and bell pepper. Season lightly with salt. Cook 4–5 minutes until softened but not mushy.
  5. Add garlic: Stir in garlic and cook 30 seconds until fragrant, being careful not to burn.
  6. Make the buffalo base: Pour in the buffalo sauce and chicken broth. Stir to combine and bring to a gentle simmer.
  7. Cream it up: Lower the heat and whisk in the cream cheese until fully melted and smooth. Stir in the ranch or blue cheese dressing. If using shredded cheese, add it now and stir until melted.
  8. Return the chicken: Add the cooked chicken and any juices back to the skillet. Toss to coat. Simmer 2–3 minutes to marry the flavors. Adjust salt and pepper. Add a dash of hot sauce if you want more heat.
  9. Finish and garnish: Remove from heat. Top with sliced green onions, blue cheese crumbles, and parsley if using.
  10. Serve: Spoon over cauliflower rice, zucchini noodles, or a bed of greens. The sauce will lightly coat your base without soaking it.