Get the Recipe: Buffalo Chicken Skillet
This easy one-pan Buffalo Chicken Skillet is loaded with protein, veggies, and zesty flavor, and is ready in just 30 minutes!
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!
Serving: 1/4 of recipe, Calories: 391kcal, Carbohydrates: 8.9g, Protein: 37.1g, Fat: 23.2g, Cholesterol: 182.7mg, Sodium: 980.8mg, Fiber: 3.1g, Sugar: 2.3g
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