Chicken · dinner · entree · keto

Stuffed Buffalo Chicken

Here we are again. The end of the work week.

It’s going to take everything in my power to not “treat myself” today. For the last several Fridays, after particularly rigorous work weeks, I’ve ordered Postmates for dinner at work. It’s a nasty (and expensive) little habit, but it was like a trophy for me getting through the week.

That ends today. I’ll treat myself in other ways. A face mask tonight, perhaps? A little break outside this evening? I don’t know. I’ll come up with something.

One thing’s for sure, I’ll be treating myself to an insanely good lunch before I go into work. I’ve got just one more of these stuffed buffalo chicken breasts left and it’s calling my name.

Buffalo sauce is king in my house; it’s the one sauce I grab for most when I need to amp something up. I’ve made dozens of different buffalo-style recipes and I feel like they get better and better.

This recipe is definitely a winner in my book. It’s got all the greatest things in it: tons of cheese, dollops of ranch, a curtain of buffalo sauce. It’s a great dinner to have if you feel like indulging; it’s very rich and flavorful!

The best way to make this is to bake the chicken and brush on buffalo sauce a few times while it’s cooking. If you do that, you get that buffalo flavor that permeates into the chicken in every bite. I also served the chicken with a side of buffalo sauce and ranch, to get the flavor going even more.

Enjoy!

Stuffed Buffalo Chicken

  • Servings: 4
  • Difficulty: Medium
  • Print

Spicy, zesty buffalo-sauce drenched chicken breasts stuffed with cheese.

Ingredients

  • 4 large chicken breast
  • 4 oz. cream cheese, softened
  • 1/2 cup shredded cheddar
  • salt & pepper
  • 2 tsp. dry ranch dressing mix
  • 1 cup buffalo sauce
  • Ranch or blue cheese dressing, for serving

Directions

  1. Preheat oven to 375 degrees. Cut a pocket into each chicken breast (like you’re cutting them in half but not going all the way through). Season with salt and pepper.
  2. In a small bowl, stir together cream cheese, cheddar, and ranch dressing mix. Using a spoon, stuff about 1-2 TBS. of the cream cheese mixture into the chicken pockets.
  3. Place stuffed chicken in a deep, greased baking dish. Brush with half of the buffalo sauce. Bake for 30 minutes, brushing with buffalo sauce after every ten minutes.
  4. Serve chicken with extra buffalo sauce and ranch or blue cheese dressing.

Step-By-Step Instructions

Preheat oven to 375 degrees. Cut a pocket into each chicken breast (like you’re cutting them in half but not going all the way through). Season with salt and pepper.

In a small bowl, stir together cream cheese, cheddar, and ranch dressing mix. Using a spoon, stuff about 1-2 TBS. of the cream cheese mixture into the chicken pockets.

Place stuffed chicken in a deep, greased baking dish. Brush with half of the buffalo sauce. Bake for 30 minutes, brushing with buffalo sauce after every ten minutes.

Serve chicken with extra buffalo sauce and ranch or blue cheese dressing.

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