High-Protein Cheesy Chicken Skillet

Diced chicken with peppers and tomatoes under a melted cheddar blanket — low carb and ready in 30 minutes

This high-protein cheesy chicken skillet browns diced chicken with red and green peppers, then finishes under melted cheddar. Fresh herbs on top match the photo. Each serving has 42 g of protein and 5 g net carbs.

Low carb, sugar-free, and cooked in one skillet.

Prep10 min

Cook20 min

Servings4

Protein42g

Net Carbs5g

Calories380

Why you’ll love this skillet

42g protein per serving
Only 5g net carbs
One pan
Ready in about 30 minutes
Melted cheddar top
Peppers and tomato

Health notes

High protein: Chicken breast plus cheddar.
Low carb: Peppers and tomato instead of rice or pasta.
Sugar-free: No bottled sweet sauce.
Cast iron: Holds heat so the cheese melts evenly.

Key element — brown the chicken first

Crowding the pan steams the meat. Sear in a hot skillet so the pieces stay juicy under the cheese.

Ingredients

Skillet (4 servings)

1½ lb boneless chicken breast, diced
1 Tbsp olive oil or butter
1 red bell pepper, diced
1 green bell pepper, diced
1 small tomato, diced
½ small onion, diced
2 garlic cloves, minced
4 oz cream cheese, cubed
¼ cup chicken broth
1½ cups shredded cheddar
1 tsp paprika
½ tsp chili powder
½ tsp salt
¼ tsp black pepper
2 Tbsp chopped parsley or cilantro

Swaps

Thighs: Juicier, slightly more fat.
Rotisserie chicken: Skip the sear and warm it in the sauce.
Pepper jack: Use instead of cheddar for heat.
No cream cheese: Use ⅓ cup heavy cream.

Instructions

Sear the chicken. Heat oil in a 10-inch skillet over medium-high. Season chicken with salt, pepper, paprika, and chili powder. Cook 6–7 minutes until browned. Move to a plate.

Cook the vegetables. Add onion and peppers. Cook 4 minutes. Stir in garlic and tomato for 1 minute.

Make the sauce. Lower the heat. Add cream cheese and broth. Stir until smooth. Return the chicken and toss to coat.

Melt the cheese. Sprinkle cheddar over the top. Cover 2–3 minutes, or broil 1–2 minutes, until melted. Finish with parsley.

Pro tips

Dice the chicken even so it cooks in the same time.
Don’t drain all the pan juices — they flavor the sauce.
A lid melts cheddar without a broiler.
Pat the tomato dry so the skillet doesn’t get watery.
Serve straight from the skillet like the photo.

Nutrition

Nutrient	Per serving
Calories	380
Protein	42g
Net carbohydrates	5g
Total carbohydrates	7g
Fiber	2g
Total fat	20g
Sodium	620mg

Estimates based on 1½ lb chicken breast, cream cheese, cheddar, and peppers, divided into 4 servings. Exact numbers vary with cheese brand.

Variations

Fajita

Add cumin and serve with extra peppers.

Buffalo

Stir in sugar-free buffalo sauce before the cheddar.

Spinach

Wilt a handful of spinach into the sauce.

Jalapeño

Add sliced jalapeño with the peppers.

Storage

Method	Time	Notes
Refrigerator	Up to 4 days	Reheat in a skillet with a splash of broth
Freezer	Up to 2 months	Thaw overnight
Reheat	Medium skillet	Microwave can make the cheese oily

FAQ

Yes. There is no rice or pasta, so each serving stays around 5g net carbs.

Yes. Warm it in the pepper sauce, then add the cheddar.

No. Any oven-safe or lidded skillet works.

It makes a thick sauce that holds the peppers and chicken together under the cheddar.

Yes, but they give color and most of the 5g net carbs.

Four servings match the per-serving macros on the card.

Test your knowledge

5 quick questions about this cheesy chicken skillet

1. Protein per serving?

2. Net carbs per serving?

3. What vegetables are in the skillet?

4. About how long does this take?

5. When do you add the cheddar?

High-Protein Cheesy Chicken Skillet