Description
This creamy keto buffalo chicken skillet is a quick, one-pan dish with bacon, cheese, and a spicy buffalo kick. Ready in 20 minutes, it’s perfect for low-carb lovers!
Ingredients
Scale
- 12oz chicken breast, diced
- 4 slices bacon, diced
- 1 tablespoon Ranch Seasoning
- 2 tablespoon butter
- 4 tablespoon cream cheese
- ½ cup almond milk (or dairy of choice)
- 1 cup cheddar cheese, shredded (separated in ½s)
- ⅓ cup Buffalo Sauce
Instructions
- Preheat a skillet over medium heat for about 1 minute. Add chicken, bacon, and ranch seasoning. Sauté until golden and crispy. Chicken should not be pink in the middle (165°F internal temp). Drain grease using a colander and set the chicken and bacon aside.
- Reduce the heat to low and return the skillet to the burner. Add butter, cream cheese, and almond milk. Whisk until melted and fully combined.
- Stir in half of the shredded cheddar cheese, whisk until fully melted. Gradually increase the heat just until the cheese sauce bubbles. Reduce to a simmer.
- Add chicken and bacon back to the skillet. Stir well.
- Drizzle buffalo sauce over the mixture and top with the remaining cheese (or Parmesan). Cover and let simmer for about 5 minutes. Optional: Broil for 1-2 minutes for extra crispy cheese.
Notes
- If the chicken isn’t fully cooked, ensure the internal temperature reaches 165°F.
- Adjust the spice level by increasing or decreasing the amount of buffalo sauce.
- For a richer dish, you can use chicken thighs instead of chicken breasts.
- Store leftovers in an airtight container and refrigerate for up to 3 days.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 422
- Sugar: 0g
- Sodium: 900mg
- Fat: 27g
- Saturated Fat: 11g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 38g
- Cholesterol: 120mg