Low Carb Buffalo Chicken Skillet – Fast, Flavor-Packed, and Satisfying

If you love bold flavor but want to keep things light, this Low Carb Buffalo Chicken Skillet hits the sweet spot. It’s spicy, creamy, cheesy, and loaded with protein, all in one pan. No complicated steps, no weird ingredients—just a quick, comforting meal that works on a weeknight.

You’ll get that classic Buffalo wing taste without the breading or deep frying. Make it once, and it might become your new go-to dinner.

Low Carb Buffalo Chicken Skillet - Fast, Flavor-Packed, and Satisfying

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings 4 servings

Ingredients

  

• 1.5 pounds boneless, skinless chicken breasts, cut into bite-size pieces
• 1 tablespoon olive oil or avocado oil
• 1 tablespoon unsalted butter
• 1 small yellow onion, thinly sliced
• 2 cloves garlic, minced
• 1 small red bell pepper, sliced (optional but adds color and texture)
• 1 cup cauliflower rice or small cauliflower florets
• 1/2 cup Frank’s RedHot or your favorite Buffalo-style hot sauce
• 2 tablespoons ranch dressing or blue cheese dressing
• 2 ounces cream cheese, softened and cubed
• 1/2 cup shredded mozzarella or Monterey Jack
• 1/4 cup crumbled blue cheese (optional)
• 1/4 teaspoon smoked paprika
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• Kosher salt and black pepper, to taste
• 2 green onions, sliced
• Fresh celery, for serving (optional)
• Lemon or lime wedges (optional, for brightness)

Instructions

 

• Pat the chicken dry and season with salt, pepper, garlic powder, onion powder, and smoked paprika. This builds flavor right from the start.
• Heat the oil in a large skillet over medium-high heat. Add the chicken in a single layer and cook for 5–6 minutes, stirring occasionally, until browned and mostly cooked through. Transfer to a plate.
• Reduce heat to medium. Add the butter to the pan, then the onion and bell pepper. Sauté for 3–4 minutes until softened. Stir in the garlic for 30 seconds until fragrant.
• Add the cauliflower rice or florets. Cook for 3–5 minutes, stirring, until tender and most moisture has evaporated. Season with a pinch of salt and pepper.
• Return the chicken and any juices to the skillet. Pour in the Buffalo sauce and stir to coat.
• Lower the heat. Add the cream cheese and ranch or blue cheese dressing. Stir until melted and creamy, 1–2 minutes.
• Sprinkle on the shredded cheese. Cover the skillet for 1–2 minutes to melt. If using, scatter crumbled blue cheese on top.
• Taste and adjust heat by adding more hot sauce or mellowing with a splash more dressing. Finish with green onions.
• Serve hot with crisp celery on the side and a squeeze of lemon or lime if you like a bright finish.

What Makes This Recipe So Good

• One pan, minimal cleanup: Everything cooks in a single skillet, so you’re out of the kitchen faster.
• Ready in about 30 minutes: Perfect for busy nights when you want something homemade but not fussy.
• Big Buffalo flavor: Tangy hot sauce, a touch of butter, and creamy ranch or blue cheese bring that classic taste.
• Low carb and high protein: Great for low-carb or keto-friendly eating, without feeling deprived.
• Flexible: Easy to customize with veggies, extra heat, or different cheeses.

Ingredients

• 1.5 pounds boneless, skinless chicken breasts, cut into bite-size pieces
• 1 tablespoon olive oil or avocado oil
• 1 tablespoon unsalted butter
• 1 small yellow onion, thinly sliced
• 2 cloves garlic, minced
• 1 small red bell pepper, sliced (optional but adds color and texture)
• 1 cup cauliflower rice or small cauliflower florets
• 1/2 cup Frank’s RedHot or your favorite Buffalo-style hot sauce
• 2 tablespoons ranch dressing or blue cheese dressing
• 2 ounces cream cheese, softened and cubed
• 1/2 cup shredded mozzarella or Monterey Jack
• 1/4 cup crumbled blue cheese (optional)
• 1/4 teaspoon smoked paprika
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• Kosher salt and black pepper, to taste
• 2 green onions, sliced
• Fresh celery, for serving (optional)
• Lemon or lime wedges (optional, for brightness)

Instructions

1. Pat the chicken dry and season with salt, pepper, garlic powder, onion powder, and smoked paprika. This builds flavor right from the start.
2. Heat the oil in a large skillet over medium-high heat.

   Add the chicken in a single layer and cook for 5–6 minutes, stirring occasionally, until browned and mostly cooked through. Transfer to a plate.

3. Reduce heat to medium. Add the butter to the pan, then the onion and bell pepper.

   Sauté for 3–4 minutes until softened. Stir in the garlic for 30 seconds until fragrant.

4. Add the cauliflower rice or florets. Cook for 3–5 minutes, stirring, until tender and most moisture has evaporated.

   Season with a pinch of salt and pepper.

5. Return the chicken and any juices to the skillet. Pour in the Buffalo sauce and stir to coat.
6. Lower the heat. Add the cream cheese and ranch or blue cheese dressing.

   Stir until melted and creamy, 1–2 minutes.

7. Sprinkle on the shredded cheese. Cover the skillet for 1–2 minutes to melt. If using, scatter crumbled blue cheese on top.
8. Taste and adjust heat by adding more hot sauce or mellowing with a splash more dressing.

   Finish with green onions.

9. Serve hot with crisp celery on the side and a squeeze of lemon or lime if you like a bright finish.

Keeping It Fresh

• Storage: Cool completely, then store in an airtight container for up to 4 days in the fridge.
• Reheating: Warm on the stove over medium-low heat with a splash of water or broth to keep it creamy. Microwave in short bursts, stirring in between.
• Freezing: You can freeze it for up to 2 months, though the dairy may separate slightly. Reheat gently and stir to bring it back together.
• Meal prep tip: Cook the chicken and veggies ahead, then add sauces and cheese right before serving for best texture.

Why This is Good for You

• Protein-forward: Chicken provides steady energy and helps keep you full.
• Low carb: Swapping grains for cauliflower lowers the carb load without sacrificing bulk.
• Healthy fats: A little butter and cheese add richness that makes the meal satisfying, which helps with portion control.
• Veggie boost: Onions, peppers, and cauliflower add fiber, vitamins, and texture.
• Customizable heat: Capsaicin from hot sauce can add a mild metabolism bump and wake up your palate.

What Not to Do

• Don’t overcrowd the pan: If the chicken steams instead of browns, you’ll lose that savory flavor.

  Cook in batches if needed.

• Don’t skip seasoning the chicken: Spices on the meat make a big difference in each bite.
• Don’t add cream cheese too early: Add it after the hot sauce so it melts smoothly without breaking.
• Don’t drown it in sauce at first: Start with the listed amount, then add more to taste.
• Don’t overcook the cauliflower: You want it tender, not mushy. Keep an eye on it.

Recipe Variations

• Ranch-forward: Use ranch instead of blue cheese, and top with shredded cheddar for a milder, creamy finish.
• Extra hot: Add cayenne or a few dashes of your favorite extra spicy sauce.
• Veggie swap: Use zucchini, mushrooms, or broccoli instead of cauliflower. Keep pieces small so they cook quickly.
• Buffalo bacon: Crisp chopped bacon first, remove, and cook the chicken in the bacon fat.

  Sprinkle bacon back on top.

• Dairy-light: Skip the cream cheese and use just a splash of unsweetened almond milk for a lighter sauce. Finish with a smaller amount of shredded cheese.
• Skillet to oven: After melting the cheese, broil for 2–3 minutes to get golden, bubbly edges.
• Buffalo bowl: Serve over shredded lettuce or sautéed cabbage for a low-carb bowl with crunch.

FAQ

Can I use rotisserie chicken?

Yes. Shred about 4 cups of cooked chicken and add it after the veggies are tender.

Toss with Buffalo sauce, then stir in cream cheese and dressing, and finish with cheese. It’s even faster.

Is this recipe keto-friendly?

It can be. The ingredients are low in carbs, especially if you use cauliflower and choose a Buffalo sauce with no added sugar.

Check labels on dressings and hot sauces to be sure.

What’s the best hot sauce for Buffalo flavor?

Frank’s RedHot is classic, but any Buffalo-style hot sauce works. Avoid sweet or smoky barbecue-style sauces if you want that true Buffalo tang.

Can I make it without dairy?

Yes, but the texture changes. Use a dairy-free cream cheese and shredded cheese alternative, or skip them and add a splash of coconut milk for creaminess.

Choose a dairy-free ranch if needed.

How do I keep the chicken juicy?

Cut even pieces, cook over medium-high heat for color, and don’t overcook. Returning the chicken to the pan with sauce helps it stay moist.

What should I serve with it?

Crisp celery sticks, a simple green salad, or roasted broccoli all work well. For low carb, avoid starchy sides like rice or potatoes.

In Conclusion

This Low Carb Buffalo Chicken Skillet gives you big, craveable flavor with simple steps and clean ingredients.

It’s quick, satisfying, and easy to customize for your taste. Keep the basics the same—well-seasoned chicken, a solid Buffalo sauce, and just enough creaminess—and you’ll have a reliable dinner on repeat. One pan, bold taste, and a meal that fits your goals.

That’s a win any night of the week.