Stuffed Buffalo chicken with cheese and spices, served on a plate.

Stuffed Buffalo Chicken

by

why make this recipe

Stuffed Buffalo Chicken mixes spicy buffalo sauce with creamy cheese and ranch. It is quick, comforting, and full of flavor. You can make it for weeknight dinner or for guests. It feels special but stays simple.

introduction

This recipe takes plain chicken breasts and fills them with a cheesy, ranchy mix. Then you sear and bake them in more buffalo sauce and ranch. The result is tender, juicy chicken with a spicy, creamy inside. The recipe uses common ingredients and a short cook time.

how to make Stuffed Buffalo Chicken

  1. Preheat the oven and flatten the chicken so it cooks evenly.
  2. Mix the cheese, ranch seasoning, and a little buffalo sauce for the filling.
  3. Stuff each breast with the cheese mix and secure them with toothpicks.
  4. Sear each side in a hot skillet to get a golden crust.
  5. Bake with buffalo sauce and ranch on top until the chicken is cooked through.
  6. Let rest a few minutes, remove toothpicks, and serve.

Ingredients

  • 4 boneless, skinless chicken breasts
  • 1 cup buffalo sauce
  • 1/2 cup ranch dressing
  • 1 cup shredded cheese (cheddar or mozzarella)
  • 1 tablespoon ranch seasoning
  • Salt and pepper to taste
  • Olive oil

Directions

  1. Preheat the oven to 375°F (190°C).
  2. Flatten the chicken breasts with a meat mallet to an even thickness.
  3. In a bowl, mix the cheese, ranch seasoning, and a little buffalo sauce.
  4. Stuff each chicken breast with the cheese mixture and secure with toothpicks.
  5. In a skillet, heat olive oil over medium heat, season the chicken with salt and pepper, then sear the stuffed breasts for 3-4 minutes on each side until golden brown.
  6. Transfer the chicken to a baking dish, pour buffalo sauce and ranch dressing over each piece, and bake for 20-25 minutes or until the chicken is cooked through.
  7. Serve hot and enjoy!

how to serve Stuffed Buffalo Chicken

  • Serve with a simple green salad.
  • Add celery sticks or carrot sticks for crunch.
  • Pair with rice, mashed potatoes, or roasted vegetables.
  • Drizzle extra ranch or blue cheese on top if you like.

how to store Stuffed Buffalo Chicken

  • Cool to room temperature before storing.
  • Keep in an airtight container in the fridge for up to 3 days.
  • Reheat in the oven at 350°F (175°C) for 10–15 minutes, or until hot.
  • You can freeze cooked pieces for up to 2 months. Thaw overnight in the fridge before reheating.

tips to make Stuffed Buffalo Chicken

  • Pound chicken evenly so it cooks well.
  • Do not overfill the breasts. Use toothpicks to keep filling inside.
  • Sear first for a nice color and extra flavor.
  • Check internal temperature; chicken should reach 165°F (74°C).
  • Use a baking dish with sides to catch sauce and keep the chicken moist.

variation (if any)

  • Use blue cheese instead of ranch seasoning for a tangy filling.
  • Add cooked bacon bits to the cheese mix for extra flavor.
  • Swap buffalo sauce for BBQ sauce for a milder, sweet version.
  • Make smaller chicken rolls for appetizers.

FAQs

Q: Can I use chicken thighs instead of breasts?
A: Yes. Use boneless, skinless thighs and adjust baking time. Thighs may need slightly longer.

Q: Can I make this ahead of time?
A: Yes. Stuff and sear the chicken, then refrigerate. Bake just before serving. Add a few extra minutes if cold from the fridge.

Q: Is there a non-spicy option?
A: Yes. Use mild buffalo sauce or swap it for BBQ sauce. You can skip the buffalo and add more ranch.

Q: Can I use pre-shredded cheese?
A: Yes. Pre-shredded cheese works fine. Freshly shredded melts a bit better but both are okay.

Conclusion

This Stuffed Buffalo Chicken is a simple, tasty dish that brings heat and creaminess together. For a version with low-carb notes and more tips, see Buffalo Ranch Stuffed Chicken – That Low Carb Life.