It's time to step out of the ordinary and do something new with your chicken! This Buffalo Ranch Stuffed Chicken is an easy, flavorful way to change up your weekly chicken dinner routine.
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
Video
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.
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.
Storage: Store stuffed Buffalo chicken in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.