Description
This Cheesy Buffalo Stuffed Chicken recipe features tender chicken breasts stuffed with a creamy blend of cream cheese, buffalo sauce, ranch dressing, shredded cheddar, and chives, then pan-seared to perfection and finished with more buffalo sauce, ranch, and blue cheese. A perfect balance of spicy, creamy, and cheesy flavors makes this dish a crowd-pleaser that’s quick and easy to prepare.
Ingredients
Scale
Filling
- 6 ounces cream cheese
- ½ cup buffalo sauce
- ¼ cup creamy ranch dressing (I used Marie’s)
- 1/3 cup shredded cheddar cheese
- 1 tablespoon chopped chives
Chicken
- 4 boneless skinless chicken breasts
- Salt and pepper, to taste
- 1 tablespoon olive oil
- Remaining buffalo sauce (½ cup)
- Remaining creamy ranch dressing (¼ cup)
- Crumbled blue cheese, for serving
Instructions
- Make the filling: In a medium bowl, combine cream cheese, ½ cup buffalo sauce, ¼ cup creamy ranch dressing, shredded cheddar cheese, and chopped chives. Stir well until smooth and set aside.
- Season chicken: Season both sides of each boneless skinless chicken breast with salt and pepper evenly.
- Create pockets: Using a sharp knife, carefully slice lengthwise into each chicken breast to create a pocket without cutting all the way through.
- Stuff chicken: Fill each chicken breast pocket with the prepared creamy buffalo mixture. Secure with toothpicks if necessary to keep the filling inside.
- Heat skillet: Place a large skillet over medium-high heat and add olive oil. Heat until the oil is shimmering but not smoking.
- Cook first side: Place the stuffed chicken breasts in the skillet. Brush the top sides with half of the remaining ½ cup buffalo sauce. Cook for 4 to 5 minutes until the bottom is golden and cooked halfway through.
- Flip and baste: Flip the chicken breasts carefully, brush the now-cooked side with the remaining buffalo sauce, and cook for another 4 to 5 minutes.
- Finish cooking: Flip the chicken once more, optionally basting with sauce. Cook an additional 1 to 2 minutes until the chicken reaches an internal temperature of 165°F (74°C).
- Serve: Remove chicken from heat and drizzle with the remaining ¼ cup creamy ranch dressing. Sprinkle crumbled blue cheese on top for garnish and added flavor.
- Enjoy: Serve hot and enjoy the flavorful, cheesy buffalo stuffed chicken as a hearty main dish.
Notes
- Use a sharp knife to carefully cut the chicken pocket to avoid cutting all the way through.
- Secure stuffed chicken breasts with toothpicks if the filling is prone to spilling out during cooking.
- Adjust buffalo sauce quantity depending on your preferred spice level.
- Ensure chicken reaches 165°F internal temperature for safe consumption.
- Serve with ranch and blue cheese to balance the heat and add creaminess.
