
Contents
Table of Contents
- Introduction
- Why You’ll Love This Recipe
- Ingredients (American & Metric)
- Step-by-Step Instructions
- Tips for Success
- Serving Suggestions
- Storage Instructions
- Nutritional Information
- Frequently Asked Questions (FAQs)
- Video Tutorial
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
- 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.
- 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.
- Top with cheese:
- Sprinkle the cheddar and mozzarella cheese evenly over the chicken mixture.
- 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.
- 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)
- 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. - What’s a good substitute for ranch dressing?
Try blue cheese dressing for a stronger, tangy flavor. - Can I make this dairy-free?
Substitute coconut cream and a dairy-free cheese alternative, but note the flavor will change. - 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. - Can I freeze this casserole?
Yes! Freeze in an airtight container for up to 2 months. Reheat in the oven until fully warmed through.