why make this recipe

This Stuffed Buffalo Chicken is spicy, creamy, and easy. It gives you bold flavor with little work. Try this when you want a fast weeknight dinner or a game day meal. If you like stuffed chicken, you may also like this cheesy spinach stuffed chicken breasts for another simple option.

introduction

This recipe fills chicken breasts with a creamy cheese mix and tops them with buffalo sauce. The result is juicy chicken with a spicy, tangy sauce and melted cheese inside. You need simple ingredients and one oven bake to finish.

how to make Stuffed Buffalo Chicken

Preheat the oven and get a baking dish ready.
Make the cheese filling by mixing cream cheese, shredded cheddar, garlic powder, ranch dressing, salt, and pepper.
Cut a pocket into each chicken breast and fill with the cheese mix.
Put the stuffed chicken in the baking dish and pour buffalo sauce over the top.
Bake until the chicken is cooked through and the cheese is hot.
Garnish with chopped green onions and serve.

Ingredients :

4 boneless, skinless chicken breasts
1 cup buffalo sauce
1/2 cup ranch dressing
1 cup cream cheese, softened
1 cup shredded cheddar cheese
1 teaspoon garlic powder
Salt and pepper to taste
Chopped green onions for garnish

Directions :

Preheat the oven to 375°F (190°C).
In a bowl, mix together cream cheese, shredded cheddar cheese, garlic powder, ranch dressing, salt, and pepper.
Slice a pocket in each chicken breast and fill with the cheese mixture.
Place the stuffed chicken in a baking dish and pour buffalo sauce over the top.
Bake for 25-30 minutes or until the chicken is cooked through.
Garnish with chopped green onions before serving.

how to serve Stuffed Buffalo Chicken

Serve hot with a side of rice, salad, or steamed vegetables. It also goes well with celery sticks or carrot sticks and extra ranch dressing for dipping.

how to store Stuffed Buffalo Chicken

Cool the chicken to room temperature, then place it in an airtight container. Keep in the fridge for up to 3 days. Reheat in the oven at 350°F (175°C) until warm, or use a microwave in short bursts.

tips to make Stuffed Buffalo Chicken

Pat the chicken dry before slicing a pocket to help the filling stick.
Do not overfill the pockets to avoid leaks.
Use a meat thermometer to check doneness; chicken should reach 165°F (74°C).
Let the chicken rest 5 minutes after baking so juices settle.

variation (if any)

Add cooked bacon bits to the cheese mix for smoky flavor.
Swap cheddar for pepper jack for more heat.
Use blue cheese instead of ranch for a classic buffalo taste.

FAQs

Q: Can I make this ahead?
A: Yes. Stuff the chicken and keep it covered in the fridge. Bake when ready, adding a few extra minutes if cold.

Q: Is this dish very spicy?
A: The heat depends on the buffalo sauce you use. Use mild sauce for less spice or hot sauce for more.

Q: Can I freeze the stuffed chicken?
A: You can freeze cooked chicken for up to 2 months. Wrap well in foil or airtight container. Thaw in the fridge before reheating.

Q: Can I use chicken thighs instead of breasts?
A: Yes. Bone-free thighs work well but may need different cook time.

Conclusion

For another stuffed chicken idea and more low-carb tips, see this Buffalo Ranch Stuffed Chicken – That Low Carb Life.