Keto Buffalo Chicken Skillet

The Ultimate Keto Buffalo Chicken Skillet is a one-pan wonder featuring tender chicken, tangy buffalo sauce, and bubbly melted cheese for a bold, satisfying low-carb dinner. Juicy chicken breasts or thighs are seared in butter, simmered in a rich, spicy buffalo sauce, then topped with sharp cheddar or melty mozzarella and briefly broiled for a golden, gooey crust. This keto-friendly skillet meal is high in protein and healthy fats, very low in carbs, and delivers all the classic buffalo flavor without any breading or sugary sauces. Serve it over zucchini noodles, cauliflower rice, or alongside a crisp avocado salad for an easy weeknight dinner, meal prep option, or game night favorite that keeps you firmly in ketosis.

Course Dinner, Main Course, Skillet Meal

Cuisine American

Keyword buffalo chicken, gluten free, keto, low-carb, one pan

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 430kcal

Equipment

large oven-safe skillet
Mixing bowl
Tongs
measuring cups and spoons
oven broiler

Ingredients

For the buffalo chicken

1 1/2 pounds boneless skinless chicken breasts or thighs cut into bite-size pieces
1 teaspoon fine sea salt
1/2 teaspoon black pepper
1 teaspoon garlic powder
1/2 teaspoon onion powder
2 tablespoons unsalted butter

For the buffalo sauce

1/2 cup hot sauce preferably a sugar-free buffalo-style hot sauce
3 tablespoons unsalted butter cut into pieces
1/4 cup heavy whipping cream optional, for a creamier and slightly milder sauce

For the cheesy topping

1 cup shredded sharp cheddar cheese or mozzarella, divided
1/4 cup crumbled blue cheese optional, for topping

For serving (optional but keto-friendly)

2 tablespoons chopped fresh parsley or green onions for garnish
1/4 cup ranch or blue cheese dressing use a sugar-free, keto-friendly brand, for drizzling

Instructions

Preheat the oven broiler and position a rack in the upper third of the oven.
Pat the chicken pieces dry with paper towels, then season all over with the salt, black pepper, garlic powder, and onion powder.
Heat a large oven-safe skillet over medium to medium-high heat and add the butter, allowing it to melt and coat the bottom of the pan.
Add the seasoned chicken to the hot skillet in an even layer and cook, stirring occasionally, until the pieces are lightly browned on the outside and just cooked through, about eight to ten minutes.
While the chicken cooks, whisk together the hot sauce, butter pieces, and heavy whipping cream in a small bowl or measuring cup until smooth.
Pour the buffalo sauce mixture over the cooked chicken in the skillet and stir to coat all of the pieces evenly, then simmer for two to three minutes to thicken slightly and allow the flavors to meld.
Sprinkle the shredded cheddar cheese evenly over the buffalo chicken, reserving a small handful if you like for serving, and cook for one to two minutes just until the cheese begins to melt around the edges.
Transfer the skillet to the oven under the broiler and cook until the cheese is fully melted, bubbly, and lightly browned in spots, watching closely and rotating the pan as needed, for one to three minutes.
Carefully remove the hot skillet from the oven and let the buffalo chicken rest for a few minutes, then top with crumbled blue cheese if using and garnish with chopped parsley or green onions.
Drizzle with ranch or blue cheese dressing if desired and serve hot on its own or over zucchini noodles, cauliflower rice, or a crisp salad to keep the meal keto-friendly.

Notes

For the lowest carbs, choose a hot sauce that contains no added sugar and minimal thickeners, and double-check ranch or blue cheese dressings for hidden sugars. Chicken thighs are more forgiving and stay juicier than breasts, especially if you plan to meal prep and reheat this dish. To reheat, warm portions gently in a skillet over low to medium heat, adding a splash of water or heavy cream to loosen the sauce and restore creaminess. Adjust the spice level to your preference by using less hot sauce for a milder skillet or adding more hot sauce and a pinch of cayenne for extra heat. This recipe is written for about four servings, but you can easily scale it up by using a larger skillet and increasing the ingredients proportionally while keeping the method the same.

Nutrition