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Low-Carb Buffalo Chicken Skillet

4.6 stars, average of 15 ratings

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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

Allergy information for Low-Carb Buffalo Chicken Skillet

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

Nutritional values (per serving, 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


  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. Low-Carb Buffalo Chicken Skillet
  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. Low-Carb Buffalo Chicken Skillet
  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. Low-Carb Buffalo Chicken Skillet
  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.) Low-Carb Buffalo Chicken Skillet
  7. Crumble blue cheese on top and place under a broiler for 2 to 3 minutes, until just melted and lightly browned. Low-Carb Buffalo Chicken Skillet
  8. Serve hot with shirataki rice, cauliflower rice or zucchini noodles. To store, let it cool down and refrigerate for up to 4 days. Low-Carb Buffalo Chicken Skillet

Ingredient nutritional breakdown (per serving, 1 chicken breast + Buffalo sauce)

Net carbsProteinFatCalories
Chicken, breast (without skin, raw)
0 g45 g5.2 g240 kcal
Salt, sea salt
0 g0 g0 g0 kcal
Pepper, black, spices
0.1 g0 g0 g0 kcal
Ghee, clarified butter
0 g0 g5 g45 kcal
Butter, unsalted, grass-fed
0 g0.2 g15.3 g135 kcal
Celery stalk, fresh
0.4 g0.2 g0 g4 kcal
Garlic, fresh
0.6 g0.1 g0 g3 kcal
Frank's Redhot Sauce, hot pepper sauce
1 g0.4 g0.8 g16 kcal
Apple cider vinegar
0 g0 g0 g1 kcal
Coconut aminos (substitute to soy sauce)
0.3 g0 g0 g2 kcal
Worcestershire sauce
0.4 g0 g0 g1 kcal
Cheese, blue
0.4 g3.2 g4.3 g53 kcal
Spring onion, scallion, green onion, fresh
0.2 g0.1 g0 g2 kcal
Total per serving, 1 chicken breast + Buffalo sauce
3.4 g49.2 g30.7 g502 kcal

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Martina Slajerova
Creator of

Martina Slajerova

I changed the way I ate in 2011, when I was diagnosed with Hashimoto’s, an autoimmune disease that affects the thyroid. I had no energy, and I found it more and more difficult to maintain a healthy weight.

That’s when I decided to quit sugar, grains, and processed foods, and to start following a whole-foods-based ketogenic approach to food.

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Comments (2)

Tried this recipe, it didn't  come out looking like yours but  it  was  still  delicious  😋. Thank you for sharing  

I'm glad you enjoyed! Can you share what was different in case I can add a few more tips? Thank you!