Introduction

Spicy, cheesy, and packed with flavor, this Buffalo Chicken Skillet Casserole is a one-pan keto dream. Perfect for busy weeknights, this casserole combines tender shredded chicken, creamy cheese, and the bold kick of buffalo sauce in a quick, satisfying meal. It’s family-friendly and great for meal prep, keeping everyone happy while sticking to your low-carb lifestyle.

Why You’ll Love This Recipe

  • Bold and Spicy: Packed with the heat and tang of buffalo sauce.
  • Keto-Friendly: Low-carb, high-fat, and incredibly satisfying.
  • One-Skillet Wonder: Minimal cleanup for maximum flavor.
  • Customizable: Adjust the spice level or add your favorite toppings.

Ingredients (American & Metric)

  • 2 tbsp (30ml) olive oil or butter
  • 1 small onion, diced (about 1/2 cup / 75g)
  • 3 cups (450g) cooked, shredded chicken (rotisserie works great)
  • 1 cup (240ml) buffalo sauce (ensure it’s sugar-free)
  • 1/2 cup (120ml) ranch dressing (keto-friendly)
  • 1/2 cup (120ml) heavy cream
  • 1 cup (100g) shredded cheddar cheese
  • 1 cup (100g) shredded mozzarella cheese
  • 2 tbsp (10g) chopped green onions or parsley (for garnish)
  • Optional: Crumbled blue cheese for topping

Step-by-Step Instructions

  1. Sauté the onion:
    • Heat olive oil in a large oven-safe skillet over medium heat.
    • Add diced onion and cook for 3-4 minutes until softened.
  2. Combine the base:
    • Add the shredded chicken, buffalo sauce, ranch dressing, and heavy cream to the skillet. Stir to combine and heat through for 3-4 minutes.
  3. Top with cheese:
    • Sprinkle the cheddar and mozzarella cheese evenly over the chicken mixture.
  4. Bake the casserole:
    • Preheat your oven to 375°F (190°C).
    • Transfer the skillet to the oven and bake for 15-20 minutes, or until the cheese is melted and bubbly.
  5. Garnish and serve:
    • Remove from the oven and let rest for 5 minutes. Garnish with green onions or parsley and crumbled blue cheese if desired.

For a visual guide on preparing a similar dish, you might find this video helpful:

Tips for Success

  • Use pre-cooked shredded chicken to save time.
  • Adjust the spice level by using mild buffalo sauce or adding extra for more heat.
  • If you don’t have an oven-safe skillet, transfer the mixture to a baking dish before adding cheese and baking.

Serving Suggestions

Serve with celery sticks, a side salad, or keto-friendly bread for dipping. This dish also pairs well with cauliflower rice for a more filling meal.

Storage Instructions

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or in the oven at 350°F (175°C) until warmed through.

Nutritional Information (Per Serving – Serves 6)

Video Tutorial

  • Calories: 400
  • Fat: 31g
  • Protein: 26g
  • Net Carbs: 4g

Frequently Asked Questions (FAQs)

  1. Can I use fresh chicken instead of pre-cooked?
    Yes, cook chicken breasts in the skillet with olive oil and seasonings before shredding and continuing with the recipe.
  2. What’s a good substitute for ranch dressing?
    Try blue cheese dressing for a stronger, tangy flavor.
  3. Can I make this dairy-free?
    Substitute coconut cream and a dairy-free cheese alternative, but note the flavor will change.
  4. How can I make this less spicy?
    Use a mild buffalo sauce or reduce the amount of buffalo sauce and replace it with extra ranch dressing.
  5. Can I freeze this casserole?
    Yes! Freeze in an airtight container for up to 2 months. Reheat in the oven until fully warmed through.