This easy Keto Bacon Ranch Chicken Skillet is a creamy, cheesy one-pan lunch loaded with juicy chicken, crispy bacon, broccoli, and ranch flavors. It’s high in protein, low in carbs, and perfect for busy weekdays.
Ingredients :
Servings: 2
- 400 g (14 oz) boneless skinless chicken breast, cubed (about 3 cups)
- 120 g bacon, chopped (4 slices)
- 250 g broccoli florets (about 4 cups)
- 80 ml heavy cream (⅓ cup)
- 80 g shredded cheddar cheese (1 cup)
- 30 g cream cheese (2 tbsp)
- 15 ml olive oil (1 tbsp)
- 10 g ranch seasoning (1 tbsp)
- 2 garlic cloves, minced
- Salt and black pepper to taste
- Fresh chives for garnish (optional)
Instructions :
Step 1
Cook the chopped bacon in a large skillet over medium heat until crispy. Remove and set aside, leaving the bacon fat in the pan.
Step 2
Add olive oil and cook the chicken until golden brown and fully cooked, about 7–8 minutes.
Step 3
Stir in the garlic and cook for 30 seconds.
Step 4
Add the broccoli florets and cook for 4–5 minutes until slightly tender.
Step 5
Reduce the heat. Add the cream cheese, heavy cream, ranch seasoning, and cheddar cheese. Stir until smooth and creamy.
Step 6
Return the crispy bacon to the skillet and mix everything together.
Step 7
Garnish with fresh chives and serve immediately.
Nutrition :
Serving Size: Approximately 390 g
- Calories: 690 kcal
- Protein: 49 g
- Carbohydrates: 8 g
- Fat: 49 g
Tips :
- Freshly grated cheddar melts much better than pre-shredded cheese.
- Cook the broccoli until just tender to keep its bright green color.
- Add sliced mushrooms for extra flavor without adding many carbs.
- Store leftovers in the refrigerator for up to 3 days.
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