Buffalo Chicken Skillet
Add this easy Buffalo Chicken Skillet recipe to your dinner lineup! It is packed with nutrition and flavor and comes together in just 30 minutes, making it a great healthy meal option for busier weekdays.
If you’re looking for easy, healthy buffalo chicken dinner ideas, you’ll love this simple recipe. It’s a meal that’s both quick to prepare and packed with bold flavors. Tender chicken is tossed with buttery broccoli and cauliflower then topped with zesty buffalo sauce for a filling one-pan dish.
Who doesn’t love an easy chicken skillet dinner? Plus, the convenience of cooking everything in one skillet cuts down on cleaning so you have more time to relax. Enjoy this versatile dish for a cozy weeknight dinner or serve it at a casual dinner party with additional sides for a full-spread meal.
For more one-pan dinner recipes, try my keto sausage and cabbage skillet, chicken enchilada skillet, or easy keto taco skillet.
Why You Will Love This Recipe
- Quick & Easy. This filling buffalo chicken recipe is simple to prepare and comes together in just 30 minutes for an easy dinner.
- Bold & Spicy Flavor. The combination of buffalo sauce, butter, and savory spices gives this chicken thigh and broccoli recipe tons of satisfying flavor.
- One-pan Prep. Everything cooks in one pan for this tasty chicken skillet dinner, making dishes minimal and clean-up hassle-free.
Recipe Ingredients
Below are the simple ingredients you will need to make this healthy buffalo chicken recipe. Scroll to the recipe card at the bottom of the page to see the exact amounts for each ingredient.
- Chicken: I recommend using boneless skinless chicken thighs for the juiciest flavor. Alternatively, you can use chicken breasts – just note they may be a bit drier.
- Avocado oil: The neutral flavor and healthy fats make this an ideal cooking oil, or you can swap it for olive oil.
- Butter: Use unsalted butter so you have more control over the seasoning.
- Broccoli & cauliflower: Frozen florets make this healthy chicken broccoli and cauliflower recipe easy to prepare, or you can use fresh veggies which will affect the cooking time.
- Chicken broth: If you are cautious of sodium intake, use a low-sodium broth.
- Garlic: Fresh garlic cloves add a pungent slightly sweet flavor to the buffalo chicken and broccoli.
- Seasonings: A mix of onion powder, cumin, smoked paprika, and salt to taste elevate this dish to the next level.
- Buffalo sauce: Use your favorite brand of mild or buffalo hot sauce depending on your taste preference.
How to Make
Below are photos and recipe steps so you can easily make this recipe at home. You will also need a large skillet (we used a cast iron skillet), a stovetop burner, a knife, a cutting board, and a mixing spoon.
Brown the Chicken
Heat the avocado oil in a large skillet over medium heat. Add the diced chicken, browning and turning occasionally so all sides are browned evenly. Transfer the cooked chicken to a plate and set aside.
Cook the Veggies
Add 2 tbsp of butter to the skillet, then add the frozen broccoli and cauliflower. Cook the vegetables for 5-6 minutes, turning occasionally, until heated through.
Season
Add the chicken back to the skillet along with the chicken broth, garlic, onion powder, cumin, smoked paprika, salt, and the remaining 1 tbsp of butter. Stir and continue to cook for a few minutes until the chicken is cooked all the way through and the vegetables are tender.
Add Buffalo Sauce and Garnish
Add the buffalo sauce to the skillet and toss to completely coat the chicken and vegetables. Then top with minced parsley and a drizzle of blue cheese, ranch, or jalapeño ranch dip if desired, and serve!
Serve
Enjoy this dish as a light meal on its own, on top of a salad, over rice or noodles, or pair it with some of our favorite recipes below for a heartier meal.
- Keto Three-Cheese Basil Biscuits
- Easy Zucchini Fritters
- Cheddar Cornbread Muffins
- Mom’s Mashed Potatoes
- Instant Pot Mac and Cheese
Storage and Reheating Instructions
Allow the spicy chicken and broccoli to cool completely before storing leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or the microwave until warmed through. I don’t recommend freezing this recipe as the dish will lose its texture.
Tips and Tricks
- If you want a creamy sauce, add up to ½ cup of heavy cream to the skillet when you add the broth and spices.
- Add more veggies like frozen asparagus, Brussels sprouts, carrots, or green beans in place of or in addition to the broccoli and cauliflower.
- Double the recipe and cook in a larger skillet or in batches to feed a crowd or if you want leftovers for later.
- Make this dish dairy-free, by using oil or vegan butter instead of butter and choosing a dairy-free buffalo sauce.
Buffalo Chicken Skillet FAQ
Yes, this recipe is gluten free when prepared as described.
The spiciness of this dish depends on your personal preference and can be adjusted. If you prefer a milder spice, use a mild or medium buffalo sauce or use a lesser quantity of it. If you want more heat, use a hotter sauce or increase the amount of buffalo sauce.
Yes! You can swap the chicken in this recipe for your favorite protein, like shrimp, beef, or pork. Or you can make this dish vegetarian by using tofu, tempeh, or extra veggies instead of meat.
More Buffalo Chicken Recipe Ideas
Get the Recipe: Buffalo Chicken Skillet
Ingredients
- 1 ½ lbs chicken thighs, skinless/boneless, cut into bite-sized pieces
- 2 tbsp avocado oil
- 3 tbsp unsalted butter, divided
- ½ lb frozen broccoli florets
- ½ lb frozen cauliflower florets
- ½ cup chicken broth
- 4 garlic cloves, minced
- 1 ½ tsp onion powder
- 1 tsp cumin
- 1 tsp smoked paprika
- ½ tsp salt
- ¼ cup Buffalo sauce, I used Frank’s
- Parsley and/or ranch dressing, optional for garnish
Instructions
- Heat the avocado oil in a large skillet over medium heat. Add the diced chicken, browning and turning occasionally so all sides are browned evenly. Transfer the cooked chicken to a plate and set aside.
- Add 2 tbsp of butter to the skillet, then add the frozen broccoli and cauliflower. Cook the vegetables for 5-6 minutes, turning occasionally.
- Add the chicken back to the skillet along with the chicken broth, garlic, onion powder, cumin, smoked paprika, salt, and the remaining 1 tbsp butter. Continue to cook for a few minutes until the chicken is cooked through and the vegetables are tender.
- Add the buffalo sauce and toss to coat the chicken and vegetables. Garnish with parsley and a drizzle of ranch if desired, and serve!
Notes
- You can use chicken breasts for this recipe but they may be a little bit drier than the chicken thighs. Use thighs for the juiciest result!
- You can use other frozen vegetables like asparagus, brussels sprouts, and green beans in place or in addition to the broccoli and cauliflower.
- Store leftovers in the refrigerator for up to 3 days!
