This delicious stuffed buffalo chicken recipe is so tasty and ready to serve in 30 minutes. Cooked in one skillet, it’s an easy meal that the whole family will love!
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Buffalo Stuffed Chicken
Buffalo is one of my favorite sauces, and I’ll never skip an opportunity to include it in a recipe! This stuffed buffalo chicken is a real winner!
Chicken breasts are stuffed with a seasoned cream cheese mixture and they come out perfectly juicy and tangy for a delicious easy dinner.
Finish with some ranch and blue cheese crumbles for a real treat!
If you love buffalo as much as me, be sure to check out my Buffalo Chicken Dip and Buffalo Chicken Pasta Salad.
Why you’ll love this Stuffed Buffalo Chicken Recipe:
- Quick: Simple to prep and quick to cook, this dinner is ready to serve in 30 minutes.
- Easy dinner: This is a great recipe to add you your weekly meal rota. Simple ingredients and it’s sure to please every time!
- One pan: This recipe is cooked in one skillet on the stovetop, making clean up a breeze!
How to make buffalo stuffed chicken
You can jump to the recipe card for full ingredients & instructions!
- Mix together the cream cheese for the filling.
- Season the chicken breasts and cut a pocket in each one.
- Stuff the breasts with the filling.
- Add the breasts to a hot skillet and brush with buffalo sauce.
- Cook on both sides until cooked through.
- Finish with ranch dressing and blue cheese crumbles.
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Can you make it ahead of time?
This buffalo stuffed chicken is best served straight away. If you like, you can stuff the chicken breasts a few hours before cooking them and keep them covered in the fridge.
If you have leftovers, they will keep for 3 days. To reheat, cover them with foil and put in the oven at 350F for 10 to 15 minutes until warmed through.
Can you freeze raw stuffed chicken breasts?
If you want to be super organized, you can freeze the stuffed chicken breasts. Stuff them and secure with toothpicks, then freeze in a container. They will be good for up to 3 months. Thaw them in the fridge overnight before cooking and following the rest of the recipe.
What do you serve them with?
These buffalo stuffed chicken breasts are great to serve with all kinds of veggie and potato sides. Try them with:
Tips!
- Take care to not cut all the way through the chicken breasts when you make the pocket.
- If the chicken breasts don’t close once you’ve stuffed them, secure them in place with toothpicks. Just remember to remove them before serving!
- The oil should be hot and glistening when you add the chicken breasts to the skillet.
- Let the chicken rest for 5 to 10 minutes before serving.
More Chicken Skillet Recipes
Once you’ve made this Stuffed Buffalo Chicken, be sure to try these other chicken recipes made in a skillet!
If you make this recipe be sure to upload a photo in the comment section below or leave a rating. Enjoy! You can also jump to recipe.
Cheesy Buffalo Stuffed Chicken
Ingredients
- 6 ounces cream cheese
- 1 cup buffalo sauce divided
- 1/2 cup Creamy Ranch Dressing divided (I used Marie’s)
- 1/3 cup shredded cheddar cheese
- 1 tablespoon chopped chives
- 4 boneless skinless chicken breasts
- Salt and pepper
- 1 tablespoon olive oil
- Crumbled blue cheese for serving
Instructions
- In a medium bowl, stir together the cream cheese, ½ cup buffalo sauce, ¼ cup Creamy Ranch Dressing, cheddar, and chives. Stir until smooth. Set aside.
- Season both sides of each chicken breast with salt and pepper
- Use a sharp knife to carefully cut a pocket lengthwise in each chicken breast.
- Stuff each chicken breast with the filling. You may want to secure with toothpicks depending on how much filling you use.
- Place a large skillet over medium/high heat. Add the olive oil and allow to heat until glistening.
- Add the chicken breasts to the skillet. Brush the tops of each breast with ½ of the remaining buffalo sauce. Cook for 4-5 minutes.
- Flip the chicken breasts and brush with the remaining buffalo sauce. Cook for an additional 4-5 minutes.
- Flip once more, basting in the sauce if desired. Cook until the chicken reaches an internal temperature of 165F (1-2 minutes more).
- Remove from the heat and drizzle with the remaining ¼ cup Creamy Ranch Dressing. Sprinkle with crumbled blue cheese.
- Enjoy!
Video
Becky’s Tips
- Take care to not cut all the way through the chicken breasts when you make the pocket.
- If the chicken breasts don’t close once you’ve stuffed them, secure them in place with toothpicks. Just remember to remove them before serving!
- The oil should be hot and glistening when you add the chicken breasts to the skillet.
- Let the chicken rest for 5 to 10 minutes before serving.
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
