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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:
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Hands-on Overall
Serving size 1 chicken breast + Buffalo sauce
Nutritional values (per 1 chicken breast + Buffalo sauce)
Net carbs3.4 grams
Protein49.2 grams
Fat30.7 grams
Calories502 kcal
Calories from carbs 3%, protein 40%, fat 57%
Total carbs4.8 gramsFiber1.4 gramsSugars1 gramsSaturated fat16.6 gramsSodium2,464 mg(107% RDA)Magnesium65 mg(16% RDA)Potassium825 mg(41% EMR)
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
- 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.
- 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.
- Flip on the other side, cook for 2 to 3 minutes. Transfer the chicken to a plate and set aside.
- Place the butter in the skillet where you cooked the chicken.
- 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.
- 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.)
- Crumble blue cheese on top and place under a broiler for 2 to 3 minutes, until just melted and lightly browned.
- Serve hot with shirataki rice, cauliflower rice or zucchini noodles. To store, let it cool down and refrigerate for up to 4 days.
Ingredients
- 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
- 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.
- 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.
- Flip on the other side, cook for 2 to 3 minutes. Transfer the chicken to a plate and set aside.
- Place the butter in the skillet where you cooked the chicken.
- 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.
- 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.)
- Crumble blue cheese on top and place under a broiler for 2 to 3 minutes, until just melted and lightly browned.
- 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)
Calories502kcal
Net Carbs3.4g
Carbohydrates4.8g
Protein49.2g
Fat30.7g
Saturated Fat16.6g
Fiber1.4g
Sugar1g
Sodium2,464mg
Magnesium65mg
Potassium825mg
Detailed nutritional breakdown (per 1 chicken breast + Buffalo sauce)
| Total per 1 chicken breast + Buffalo sauce |
| 3.4 g | 49.2 g | 30.7 g | 502 kcal |
| Chicken, breast (without skin, raw) |
| 0 g | 45 g | 5.2 g | 240 kcal |
| Salt, sea salt |
| 0 g | 0 g | 0 g | 0 kcal |
| Pepper, black, spices |
| 0.1 g | 0 g | 0 g | 0 kcal |
| Ghee, clarified butter |
| 0 g | 0 g | 5 g | 45 kcal |
| Butter, unsalted, grass-fed |
| 0 g | 0.2 g | 15.3 g | 135 kcal |
| Celery stalk, fresh |
| 0.4 g | 0.2 g | 0 g | 4 kcal |
| Garlic, fresh |
| 0.6 g | 0.1 g | 0 g | 3 kcal |
| Frank's Redhot Sauce, hot pepper sauce |
| 1 g | 0.4 g | 0.8 g | 16 kcal |
| Apple cider vinegar |
| 0 g | 0 g | 0 g | 1 kcal |
| Coconut aminos (substitute to soy sauce) |
| 0.3 g | 0 g | 0 g | 2 kcal |
| Worcestershire sauce |
| 0.4 g | 0 g | 0 g | 1 kcal |
| Cheese, blue |
| 0.4 g | 3.2 g | 4.3 g | 53 kcal |
| Spring onion, scallion, green onion, fresh |
| 0.2 g | 0.1 g | 0 g | 2 kcal |
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