Every last bite of my stuffed Buffalo chicken recipe is delectable! I stuff chicken breasts full of ranch and cream cheese, then cook them in loads of spicy Buffalo sauce. Made in one skillet with fewer than 10 ingredients, this Buffalo stuffed chicken breast is cheesy, spicy, and so simple. It’s the kind of dinner that feels indulgent but is easy enough for a busy weeknight.
Top Reader Reviews
definitely messy to eat, but the recipe was straightforward, simple, and effective!
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Buffalo Stuffed Chicken Breast
Buffalo sauce and ranch dressing are a match made in heaven, and they come together beautifully in this stuffed chicken dish! I love any form of Buffalo chicken breast, but stuffed might be my new favorite. The cream cheese makes the filling creamy and tangy, while the Buffalo sauce makes it spicy. Ranch dressing adds an extra zingy kick to the filling and makes it irresistibly creamy, and a little cheddar cheese helps to create the perfect cheese pull. This Buffalo stuffed chicken recipe is one of the easiest things to make for my family on busy weeknights. It’s unbelievably creamy, cheesy, and perfectly spicy.
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Flatten your Chicken for an Even Cook
To make sure your stuffed Buffalo chicken cooks evenly, you can flatten the chicken breasts to an even thickness before stuffing. I like to do this when I have especially thick or uneven chicken breasts, as it helps the chicken bake through without drying out the edges. Use a meat mallet or rolling pin between two sheets of plastic wrap, and aim for about ½ inch thick.
Stuffed Buffalo Chicken Breast Recipe
Equipment
- Cast Iron Skillet
Ingredients
- 8 ounces cream cheese (1 brick)
- ½ cup shredded cheddar cheese
- ¼ cup ranch dressing (plus more for topping*)
- ¼ cup chopped green onion (plus more for topping)
- 4 boneless, skinless chicken breasts
- 4 tablespoons olive oil (divided)
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 1 cup Buffalo sauce
- crumbled blue cheese (optional, for serving)
Instructions
- In a bowl, combine the cream cheese, shredded cheese, ranch dressing, and green onion. Set aside.8 ounces cream cheese, ½ cup shredded cheddar cheese, ¼ cup ranch dressing, ¼ cup chopped green onion
- Rub the chicken breasts with 2 tablespoons olive oil, salt, and pepper.4 boneless, skinless chicken breasts, 4 tablespoons olive oil, ½ teaspoon kosher salt, ¼ teaspoon ground black pepper
- Cut out a wide pocket in each chicken breast, being careful not to cut all the way through.
- Stuff each chicken breast with an equal amount of filling.
- Heat 2 tablespoons of olive oil in a large skillet set over medium-high heat.
- Once heated, sear the stuffed chicken breasts on each side until browned on the outside, but not cooked through. You may need to do this in two batches depending on the size of your pan.
- Place all 4 breasts in the skillet and pour the buffalo sauce over the chicken breasts.1 cup Buffalo sauce
- Cover the pan and let the chicken cook on low for about 15 minutes until the chicken is cooked through.
- Spoon the pan juices/sauce over the chicken.
- Drizzle the chicken with ranch dressing and buffalo sauce, and sprinkle with blue cheese and additional chopped green onions.crumbled blue cheese
Notes
- To make stuffed Buffalo chicken gluten free, be sure to use gluten free certified brands of Buffalo sauce and ranch dressing.
- Use a sharp paring knife to cut a pocket in the chicken. Be sure not to cut all the way through.
- Don’t overstuff the buffalo chicken with the ranch and cream cheese filling, or it won’t cook through evenly.
- If you have extra filling, mix it with some buffalo sauce and heat it up to use as a dip or spread!
- To check the doneness of the chicken, use an instant-read meat thermometer. When it reaches 165°F degrees you’re good to plate up!
- Nutritional information does not include optional ingredients.
Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.
How to Make Stuffed Buffalo Chicken Step by Step
Make the Filling: In a bowl, combine 8 ounces (1 brick) of softened cream cheese, ½ cup of shredded cheddar cheese, ¼ cup of ranch dressing, and ¼ cup of chopped green onion, then set it aside.
Season the Chicken: Rub 4 boneless, skinless chicken breasts with 2 tablespoons of olive oil, ½ teaspoon of kosher salt, and ¼ teaspoon of ground black pepper.
Cut the Chicken: Using a paring knife or Chef’s knife, carefully cut a wide pocket into the side of each chicken breast, being careful not to cut all the way through.
Stuff the Chicken: Stuff each chicken breast with an equal amount of the cheddar ranch cream cheese filling. You can secure the chicken breasts closed with toothpicks at this point for extra security.
Heat the Oil: Heat 2 tablespoons of olive oil in a large skillet set over medium-high heat.
Sear the Chicken: Once the oil is heated, sear the ranch-stuffed chicken breasts for 3-4 minutes on each side, or just until browned. You may need to do this in two batches, depending on the size of your pan.
Cover in Buffalo Sauce: Place all 4 browned chicken breasts back in the skillet, nestling them together, and pour 1 cup of Buffalo sauce evenly all over them.
Cook the Chicken: Cover the pan with a well-fitted lid, and let the chicken cook over low heat for about 15 minutes, or until the chicken is fully cooked through to 165°F. Make sure to temperature check the chicken only, not the filling, as the filling is often much hotter than the surrounding chicken.
Coat in Buffalo Sauce: Remove the lid and spoon the pan juices mixed with the Buffalo sauce back over the chicken. Basting the chicken helps lock in moisture and flavor.
Serve: Plate each stuffed Buffalo chicken breast, then drizzle with more ranch dressing and Buffalo sauce. Sprinkle with blue cheese and additional chopped green onions if desired. I served mine with a simple side salad, but it’s also great with rice or potatoes to soak up that yummy Buffalo sauce!
How to Store, Freeze, and Reheat
Store leftover stuffed Buffalo chicken in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating in a 350°F oven until fully warmed through.
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