By Becky Hardin
Published Jan 13, 2021
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!
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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See our Chicken Guide for all the best chicken recipes plus tips and tricks for juicy chicken every time.
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:
Pair this Buffalo Stuffed Chicken with:
- Baked Sweet Potato Fries
- Shoestring Fries Recipe – Shoestring Potatoes
- Crispy Garlic Roasted Asparagus
- Sautéed Broccoli
- Homemade Ranch Dressing
- Spinach Salad
- Caesar Salad
- BLT Pasta Salad
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!
Creamy Tuscan Chicken
Crispy Chicken Parmesan
Alfredo Sauce without Heavy Cream
Brined Chicken Breast with Garlic and Crispy Sage
40 Clove Garlic Chicken and Potatoes with Cream Sauce
French Onion Chicken (One Pan Meal!)
Chicken Couscous Recipe with Bacon and Corn (One Pot Chicken and Couscous)
Chicken Marsala
If you make this recipe be sure to upload a photo in the comment section below or leave a rating. Enjoy!
Ingredients1x2x3x
- ▢ 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
Video
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!
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.
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
Notes
- 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
By Becky Hardin
Published Jul 12, 2017
This Essential Grocery List is an absolute life saver for my family on the busy weeks. When I started this journey to learn how to cook, I quickly realized that the first step in cooking is having staple ingredients on hand. I want to avoid having to run out to the grocery store every single time I prepare a new recipe. Having a well-stocked pantry has made my life in the kitchen so much simpler, because when it’s time to cook, I have what I need.
Essential Grocery List
It’s so helpful to have a basic grocery list to help me remember which foods to buy at the store. This food shopping list is my go-to!
It’s better to stock up on things like grains, seasonings and spices, baking essentials, oils, condiments, canned and frozen foods, etc. so I can just grab them when I need them. These things have a long shelf life , so I keep them in my kitchen for convenience.
However, I do have to go to the supermarket sometimes, and there’s a way to make that trip easy and hassle-free: I keep a grocery list! If I go in blindly, I’ll leave with things I don’t need, and nothing that actually helps me prepare a good meal.
In the list below, I’ve compiled everything I always have on my stock-up grocery list.
I’ve got you covered! I created an easy grocery list filled with all of the essentials. Plus there’s a free printable version that you can take with you to the grocery store. It has everything you need to stock your pantry, your freezer, and your refrigerator.
Click to get my Free Printable Grocery List
What to Buy at the Grocery Store
This is the perfect grocery list filled with all the basics and essentials. It should help get you going if you’re new to cooking, or if you’re just left staring helplessly at an empty pantry and don’t know how to fill it.
When I first started cooking, things could seem overwhelming. I quickly realized that they more prepared I could be, the more confident I felt. If you already have the basics in your kitchen, then you can shop stress-free.
So print out our easy grocery list, stock up your pantry and fridge, and you’ll be cooking in no time!
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Fresh Produce
- Apples
- Bananas
- Strawberries
- Avocados
- Bell Peppers
- Carrots
- Broccoli
- Garlic
- Lemons/Limes
- Onion
- Parsley
- Cilantro
- Basil
- Potatoes
- Spinach
- Tomatoes
GRAINS
- Breadcrumbs
- Pasta
- Quinoa
- Rice
- Sandwich Bread
- Tortillas
MEAT/PROTEIN
- Chicken
- Eggs
- Ground Beef
- Sliced Turkey
- Lunch Meat
DAIRY
- Butter
- Sliced Cheese
- Shredded Cheese
- Milk
- Sour Cream
- Greek Yogurt
BAKING GOODS
- Baking powder
- Baking Soda
- Granulated Sugar
- Brown Sugar
- Flour
- Honey
- Vanilla Extract
- Dry Yeast
- Chocolate Chips
- Cocoa Powder
- Powdered Sugar
FREEZER
- Fruit and Berries
- Frozen Veggies (Corn, Peas, Broccoli, etc)
- Juice Concentrate
- Pizza or Other Convenience Meals
- Pie Crust
- Cookie Dough
CANNED/DRIED GOODS
- Chicken stock/broth
- Salsa
- Diced Tomatoes
- Jam/Jelly
- Peanut Butter
- Pasta Sauce
- Beans (Black Beans, Chickpeas, Baked Beans, etc)
- Soups
- Tuna
- Green Chiles
- Canned Veggies
- Coffee or Tea
Get more details on the best non-perishable and pantry foods
CONDIMENTS/SPICES
- Black Pepper
- Chili Powder
- Cinnamon
- Crushed Red Pepper
- Cumin
- Garlic Powder
- Ketchup
- Mustard
- Mayo
- Nutmeg
- Paprika
- Salt (Course Sea Salt and Kosher Salt)
- Soy Sauce
- Steak Sauce
- Hot Sauce/ Buffalo Sauce
- Salad Dressings
OILS/VINEGARS
- Apple cider vinegar
- Balsamic vinegar
- Coconut Oil
- Olive Oil
- Vegetable/Canola Oil
- Red Wine Vinegar
- White Vinegar
- Cooking Wine
- White Wine Vinegar
SNACKS
- Crackers
- Nuts
- Quick Oats
- Popcorn
- Tortilla Chips
- Cereal
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Click ☝🏻 for my FREE Grocery List Printable!
I hope this essential grocery list can help you buy what you need and make your home cooking so much easier!
Stock Your Kitchen
Find more ideas for your grocery list, stock up your kitchen, and print more cooking guides and charts to keep handy!
Non-Perishable Foods to Stock Up On
Frozen Vegetables to Stock Up On (and Recipes to Make)
Ultimate List of Cooking Herbs for Your Kitchen
Ultimate List of Cooking Spices for Your Kitchen
Cooking Oil 101: Types of Cooking Oils to Use
26 Types of Pasta and When to Use Them
What Fruits and Vegetables are in Season?
Meat Temperature Chart (Free Printable)
How to Meal Prep (Guide for Beginners)
Basic Cooking Measurements & Kitchen Conversion Chart
