Low-Carb Buffalo Chicken Skillet

by KetoDietApp.com

Step 1Season 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.

Step 2Grease 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.

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

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

Step 5Add 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.

Step 6Add 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.)

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

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