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Buffalo Chicken and Rice Skillet Recipe

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  • Author: Sara
  • Total Time: 55 minutes
  • Yield: 4 servings

Description

A flavorful and comforting Buffalo Chicken and Rice skillet dish, combining tender chicken breasts cooked with aromatic vegetables, long grain white rice, and zesty Buffalo sauce, all topped with melted Monterey Jack cheese and optional blue cheese crumbles for an extra tangy finish. This one-pan meal is perfect for an easy weeknight dinner with bold flavors and hearty textures.

Ingredients

Chicken and Oil

  • 3 Tbsp. olive oil, (divided)
  • 1 1/2 lbs. boneless, skinless chicken breasts, (diced into bite-sized pieces)
  • 1 tsp. salt
  • 1/2 tsp. pepper

Vegetables and Aromatics

  • 1 cup yellow onion, (diced)
  • 3/4 cup celery, (diced)
  • 3 cloves garlic, (finely minced)

Main Ingredients

  • 1 1/2 cups long grain white rice
  • 2 1/2 cups low-sodium chicken broth
  • 2/3 cup Frank’s Buffalo Sauce
  • 1 1-oz. packet Hidden Valley Ranch Seasoning packet

Toppings

  • 1 cup freshly shredded Monterey Jack cheese
  • blue cheese crumbles, (for serving, if desired)
  • sliced green onion, (for serving, if desired)

Instructions

  1. Prepare and Cook Chicken: In a large bowl, toss the diced chicken breasts with salt and pepper to season evenly. Heat 1 tablespoon of olive oil in a large deep skillet or cast iron casserole over medium-high heat. Add the chicken and cook, stirring occasionally, until no longer pink inside, approximately 6-7 minutes. Remove the cooked chicken to a plate with a slotted spoon and rinse the skillet to prepare for the next step.
  2. Sauté Vegetables: Add the remaining 2 tablespoons of olive oil to the skillet. Over medium heat, sauté the diced onion and celery for 3-4 minutes until they become translucent and slightly softened. Add the minced garlic and cook for an additional minute to release its aroma.
  3. Add Rice and Liquids: To the skillet, stir in the long grain white rice, low-sodium chicken broth, Frank’s Buffalo Sauce, and the Hidden Valley Ranch Seasoning packet. Mix well to combine all ingredients. Bring the mixture to a boil on medium-high heat, then reduce heat to low, cover the skillet with a lid, and let it simmer for 15 minutes until most of the liquid is absorbed and the rice is tender.
  4. Finish with Cheese and Chicken: Stir in the freshly shredded Monterey Jack cheese along with the reserved cooked chicken and any accumulated juices. Allow the skillet to cook uncovered for 2-3 more minutes until the cheese melts and the chicken is warmed through. Serve hot, garnished with blue cheese crumbles and sliced green onions if desired.

Notes

  • You can adjust the amount of Buffalo sauce to make the dish more or less spicy according to your preference.
  • Using low-sodium chicken broth helps control the saltiness of the final dish, but you can use regular broth if preferred.
  • For a creamier version, add a splash of heavy cream or more cheese before serving.
  • Blue cheese crumbles and green onions are optional but add great texture and flavor contrast.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated on stovetop or microwave.
  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: American

Find it online: https://sarabaking.com/buffalo-chicken-and-rice-skillet-recipe/