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Keto Chicken And Broccoli Skillet - One-Pan, Low-Carb Comfort Food

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1.5 pounds boneless, skinless chicken breasts (or thighs), cut into bite-size pieces
  • 3 cups broccoli florets (fresh or frozen, see note below)
  • 2 tablespoons olive oil or avocado oil
  • 1 tablespoon butter (optional, for richness)
  • 3 cloves garlic, minced
  • 1/2 small onion, finely chopped (optional for extra flavor)
  • 1/2 teaspoon sea salt, plus more to taste
  • 1/2 teaspoon black pepper
  • 1 teaspoon Italian seasoning or a mix of dried oregano and thyme
  • 1/2 teaspoon paprika (smoked or sweet)
  • 1/4 teaspoon crushed red pepper flakes (optional)
  • 1/2 cup chicken broth (low-sodium)
  • 1/2 cup heavy cream (or full-fat coconut milk for dairy-free)
  • 1/2 cup grated Parmesan cheese (Parmigiano Reggiano if possible)
  • Juice of 1/2 lemon (about 1 tablespoon)
  • Fresh parsley or chives, chopped, for garnish

Method
 

  1. Prep the chicken: Pat the chicken dry and season with salt, pepper, paprika, and Italian seasoning. This helps the pieces brown well and taste like something straight from a restaurant.
  2. Heat the pan: Warm a large skillet over medium-high heat. Add the oil. When it shimmers, add the chicken in a single layer. Don’t crowd the pan.
  3. Sear the chicken: Cook 4–6 minutes, turning once, until golden and just cooked through. Transfer to a plate and keep warm. Leave any browned bits in the pan—those are flavor.
  4. Sauté aromatics: Lower heat to medium. Add butter, then onion (if using). Cook 2–3 minutes until softened. Stir in the garlic for 30 seconds until fragrant.
  5. Steam-sauté the broccoli: Add broccoli and the chicken broth. Cover and cook 3–5 minutes until the broccoli turns bright green and tender-crisp. If using frozen broccoli, cook an extra minute to evaporate excess moisture.
  6. Make it creamy: Reduce heat to medium-low. Stir in the heavy cream and Parmesan. Let it gently simmer 1–2 minutes to thicken slightly, stirring so the cheese melts smoothly.
  7. Bring it together: Return the chicken and any juices to the skillet. Toss to coat everything in the sauce. Squeeze in lemon juice and add red pepper flakes if you like a kick.
  8. Taste and adjust: Add a pinch more salt or pepper if needed. If the sauce is too thick, splash in a bit more broth or cream. If it’s too thin, simmer another minute.
  9. Finish and serve: Sprinkle with chopped parsley or chives. Serve straight from the skillet while it’s hot and glossy.