High-Protein Cheesy Chicken Skillet
High-Protein Cheesy Chicken Skillet
Low carb • Sugar-free cheesy chicken skillet — 30 minutes, four servings
This is a high-protein cheesy chicken skillet, not a rice skillet. Shredded chicken, peppers, and cheddar melt in a cast-iron pan until the cheese is gold and the peppers stay bright, like the photo. Thirty minutes. No rice, no flour, no sugar.
Four servings. Do not overcook the peppers or they go dull.
Why you’ll love this skillet
- 42g protein per serving — chicken and cheddar
- 5g net carbs — peppers, no rice
- About 30 minutes, one pan
- Melted cheddar, red and green peppers, cilantro, like the photo
- No boxed mix, no sugar
- It stays juicy if you add cream, not water
Health notes
- Protein: High. Chicken is the skillet.
- Lower carb than a cheesy rice skillet: No rice or flour. Close to keto-zero at 5g net.
- Four servings: Macros are per scoop, not the pan.
- Rice, tortillas, or extra onion will jump the carbs. Keep the peppers measured.
Key element — a short simmer, then melt the cheese
Watery sauce dulls the peppers. Sauté the peppers, fold in chicken and cream, then cover with cheddar and lid the pan until the cheese melts gold, like the photo.
Ingredients
Skillet (4 servings)
- 1 1/2 lb cooked shredded chicken
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1/2 small onion, diced
- 2 cloves garlic, minced
- 1/2 cup heavy cream
- 2 oz cream cheese
- 1 1/2 cups shredded cheddar
- 1 Tbsp olive oil or butter
- 1/2 tsp paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 Tbsp chopped cilantro
Swaps
- Rotisserie: Same 1 1/2 lb shredded if you want a faster pan.
- Pepper jack: Swap half the cheddar.
- Rice or tortillas: Skip them. That is how carbs jump.
Instructions
| 1 | Peppers. Heat oil in a 10-inch skillet. Sauté onion and peppers 4 to 5 minutes until just tender. Add garlic 30 seconds. |
| 2 | Sauce. Stir in cream cheese, cream, paprika, salt, and pepper until smooth. |
| 3 | Chicken. Fold in the shredded chicken. Simmer 3 minutes. |
| 4 | Cheese. Cover with cheddar. Lid the skillet 2 to 3 minutes until melted. |
| 5 | Finish. Add cilantro. Scoop while the cheese is still stretchy, like the photo. One fourth is one serving. |
Pro tips
- Keep the pepper dice chunky so they show through the cheese.
- Do not flood the pan with extra cream. Thick sauce holds better.
- Lid the skillet so the cheddar melts without burning.
- Use leftover or rotisserie chicken to stay at 30 minutes.
- Eat it from the pan. The cheese firms as it cools.
Nutrition
| Nutrient | Per serving (1 of 4) |
|---|---|
| Calories | 380 |
| Protein | 42g |
| Net carbohydrates | 5g |
| Total carbohydrates | 7g |
| Fiber | 2g |
| Total fat | 20g |
| Sodium | 480mg |
Estimates with chicken, peppers, cream, and cheddar. Rice or tortillas will raise carbs. This is a high-protein, lower-carb skillet, close to keto-zero.
Variations
Jalapeño
Add 1 minced jalapeño with the peppers.
Bacon
Stir in 4 slices cooked chopped bacon with the chicken.
Broccoli
Swap one pepper for 1 cup small broccoli florets.
Oven finish
Broil 1 to 2 minutes for extra-brown cheese spots.
Storage
| Method | Time | Notes |
|---|---|---|
| Eat now | Best | While the cheese is melted |
| Refrigerator | Up to 4 days | Reheat in the skillet until hot |
| Freezer | Up to 1 month | Thaw overnight. Reheat covered |
FAQ
Test your knowledge
5 quick questions about this skillet
1. Protein per serving?
2. Net carbs per serving?
3. How many servings in the skillet?
4. Why lid the skillet after adding cheddar?
5. Why skip rice and tortillas?
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