Low-Carb Buffalo Chicken Skillet

Buffalo sauce is not just for chicken wings! You can add it to a stir-fry, burger meat or even make a buffalo-flavored cauliflower rice for a tasty vegetarian side dish or main course.

This Buffalo Chicken Skillet is an easy low-carb, high-protein meal for everyday cooking. You'll only need a few common ingredients, most of which you'll likely have at home. It's easy to double the batch which makes this recipe ideal for meal prep.

We're using juicy chicken breasts which are cooked with homemade 5-Minute Buffalo Sauce, celery and then topped with blue cheese. I slightly adjusted the amount of butter used in the sauce as too much would make this meal greasy.

You can serve this Buffalo Chicken Skillet with any low-carb sides including:

• zucchini noodles — here's how to prepare them
• shirataki rice or noodles — here's how to prepare shirataki
• cauliflower rice — here's how to prepare cauli-rice

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Step-by-step

1. Season the chicken breasts with salt and pepper from both sides. If the breasts are too thick, you can flatten the thickest parts with a mallet.

2. Grease a skillet with 1 tbsp of ghee or avocado oil. Add the chicken breasts and cook on medium-high for about 5 minutes without moving, or until golden brown.

   

3. Flip on the other side, cook for 2 to 3 minutes. Transfer the chicken to a plate and set aside.

4. Place the butter in the skillet where you cooked the chicken.

   

5. Add the sliced celery and minced garlic and cook for 2 to 3 minutes. Add the hot sauce, vinegar, coconut aminos and Worcestershire sauce. Stir to combine and cook for another 2 minutes.

   

6. Add back the chicken. Cover with a lid and cook for about 10 minutes, or until the thickest part of the chicken is cooked through. (If you use a meat thermometer, the temperature should reach about 75 °C/ 165 °F.)

   

7. Crumble blue cheese on top and place under a broiler for 2 to 3 minutes, until just melted and lightly browned.

   

8. Serve hot with shirataki rice, cauliflower rice or zucchini noodles. To store, let it cool down and refrigerate for up to 4 days.

   

Recipe

Low-Carb Buffalo Chicken Skillet

★★★★★4.6 (15 ratings)

Juicy chicken breasts cooked with homemade Buffalo Sauce, garlic and celery, all in one skillet and in less ...

Hands on

15m

Overall

30m

Servings

3

3.4 g

Net carbs

49.2 g

Protein

30.7 g

Fat

502

kcal

1 serving2 servings3 servings4 servings5 servings6 servings7 servings8 servings9 servings10 servings11 servings12 servings

US + metricMetricUS

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Ingredients makes 3 servings

• 3 medium skinless chicken breasts (600 g/ 1.3 lbs)
• sea salt and pepper, to taste
• 1 tbsp ghee or avocado oil (15 ml)
• ¹/₂ stick unsalted butter (57 g/ 2 oz)
• 2 medium celery sticks, sliced (80 g/ 2.8 oz)
• 2 cloves garlic or ¹/₄ tsp garlic powder
• ²/₃ cup hot pepper sauce such as Frank's Redhot Sauce or Sriracha (160 ml/ 6 fl oz) - you can make your own
• 1 tbsp apple cider vinegar or white wine vinegar (15 ml)
• 1 tbsp coconut aminos (15 ml)
• 1 tsp Worcestershire sauce
• ¹/₃ cup crumbled blue cheese (g/ oz)
• 1 medium spring onion, sliced or 1 tbsp chopped parsley, to serve
• To serve: shirataki rice or cauliflower rice

Instructions

1. Season the chicken breasts with salt and pepper from both sides. If the breasts are too thick, you can flatten the thickest parts with a mallet.

2. Grease a skillet with 1 tbsp of ghee or avocado oil. Add the chicken breasts and cook on medium-high for about 5 minutes without moving, or until golden brown.

3. Flip on the other side, cook for 2 to 3 minutes. Transfer the chicken to a plate and set aside.

4. Place the butter in the skillet where you cooked the chicken.

5. Add the sliced celery and minced garlic and cook for 2 to 3 minutes. Add the hot sauce, vinegar, coconut aminos and Worcestershire sauce. Stir to combine and cook for another 2 minutes.

6. Add back the chicken. Cover with a lid and cook for about 10 minutes, or until the thickest part of the chicken is cooked through. (If you use a meat thermometer, the temperature should reach about 75 °C/ 165 °F.)

7. Crumble blue cheese on top and place under a broiler for 2 to 3 minutes, until just melted and lightly browned.

8. Serve hot with shirataki rice, cauliflower rice or zucchini noodles. To store, let it cool down and refrigerate for up to 4 days.

Nutrition per serving, 1 chicken breast + Buffalo sauce

Carbs 3%Protein 40%Fat 57% of calories

Net carbs

3.4 g

Total carbs

4.8 g

Fiber

1.4 g

Sugars

1 g

Protein

49.2 g

Fat

30.7 g

Saturated fat

16.6 g

Calories

502 kcal

Sodium

2,464 mg · 107% RDA

Magnesium

65 mg · 16.3% RDA

Potassium

825 mg · 41.2% EMR

Nutrition by ingredient

Per 1 chicken breast + Buffalo sauce	Net carbs	Protein	Fat	kcal
Chicken, breast (without skin, raw)	0 g	45 g	5.2 g	240
Salt, sea salt	0 g	0 g	0 g	0
Pepper, black, spices	0.1 g	0 g	0 g	0
Ghee, clarified butter	0 g	0 g	5 g	45
Butter, unsalted, grass-fed	0 g	0.2 g	15.3 g	135
Celery stalk, fresh	0.4 g	0.2 g	0 g	4
Garlic, fresh	0.6 g	0.1 g	0 g	3
Frank's Redhot Sauce, hot pepper sauce	1 g	0.4 g	0.8 g	16
Apple cider vinegar	0 g	0 g	0 g	1
Coconut aminos (substitute to soy sauce)	0.3 g	0 g	0 g	2
Worcestershire sauce	0.4 g	0 g	0 g	1
Cheese, blue	0.4 g	3.2 g	4.3 g	53
Spring onion, scallion, green onion, fresh	0.2 g	0.1 g	0 g	2
Total	3.4 g	49.2 g	30.7 g	502

Serving size 1 chicken breast + Buffalo sauce

• Gluten free
• Egg free
• Nut free
• Pork free
• Avocado free
• Coconut free
• Fish free
• Shellfish free
• Beef free