This low carb 4-ingredient buffalo chicken skillet is the kind of easy, dependable recipe that earns a permanent spot in the dinner rotation. It has all the creamy, tangy, spicy flavor of buffalo chicken dip, but it is hearty enough to serve as a main dish and simple enough for a busy weeknight. I love recipes like this when work runs late and I still want something hot and satisfying without a long ingredient list or a sink full of dishes.
Serve this skillet with crisp celery sticks, cucumber slices, or a simple green salad if you want to keep things light and low carb. It is also great with roasted broccoli, cauliflower rice, or a side of ranch or blue cheese dressing for dipping. If you are feeding a mixed crowd, set out tortilla chips or toasted slider buns on the side so everyone can build their own plate.
Low Carb 4-Ingredient Buffalo Chicken Skillet
Servings: 4
Ingredients
3 cups cooked shredded chicken
Directions
1. Preheat your oven to 375°F. In a large oven-safe skillet over medium-low heat, combine the shredded chicken, cream cheese, and buffalo wing sauce. Stir until the cream cheese melts and coats the chicken evenly.
2. Spread the mixture into an even layer and sprinkle the shredded cheddar cheese over the top.
3. Transfer the skillet to the oven and bake for 12 to 15 minutes, or until the cheese is melted, bubbly, and lightly golden around the edges.
4. Let it rest for 5 minutes before serving so it sets up slightly. Scoop onto plates or serve straight from the skillet with celery, cucumbers, or a side salad.
Variations & Tips
Ranch style: Stir in 2 to 3 tablespoons of ranch dressing with the buffalo sauce if you want a slightly milder, creamier flavor that tastes even more like buffalo chicken dip.
Use rotisserie chicken: This is a great shortcut for weeknights and meal prep. Just remove the skin, shred the meat, and you can have dinner in the oven in minutes.
Adjust the heat: Use a mild buffalo sauce for a gentler version, or add a little extra wing sauce if your crowd likes more spice. Since there are only a few ingredients, the sauce you choose really shapes the final flavor.
Make it ahead: Mix everything except the top cheese up to a day ahead and refrigerate. When you are ready to bake, add the cheddar and give it a few extra minutes in the oven if it is going in cold.
Cheese tip: Sharp cheddar gives the best bold flavor, but a cheddar-monterey jack blend melts nicely too. If you want extra browning on top, place it under the broiler for 1 to 2 minutes at the end and watch it closely.
