Buffalo Chicken Skillet

A fast one-pan keto buffalo chicken skillet with crispy bacon in a creamy ranch-and-cream-cheese sauce, finished with cheddar and buffalo sauce for a cheesy, spicy dinner.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat a skillet over medium heat for about 1 minute.

Step 2

Add chicken, bacon and ranch seasoning; sauté until golden and crispy. Chicken should not be pink in the middle at all—165°F internal temp.

Step 3

Drain grease (use a colander). Set chicken and bacon aside.

Step 4

Reduce heat to low and return the skillet to the burner.

Step 5

Add butter, cream cheese and almond milk. Whisk until melted and fully combined.

Step 6

Stir in half the cheese; whisk until melted. Gradually increase heat just until cheese sauce bubbles. Reduce to simmer.

Step 7

Add chicken and bacon. Stir.

Step 8

Drizzle buffalo wing sauce all over and top with more cheese or parmesan.

Step 9

Cover and let simmer for about 5 minutes. Optional step: broil for 1–2 minutes.