Buffalo Chicken Rice

If you’re a fan of buffalo chicken and looking for a satisfying, one-pan meal, you’re in for a treat. Today, we’re whipping up a mouthwatering Buffalo Chicken Rice that’s sure to become a family favorite.

Imagine tender chunks of boneless, skinless chicken breasts sautéed to perfection, paired with the classic flavors of buffalo sauce, buttery goodness, and cheesy indulgence—all atop a bed of fluffy Basmati rice. This recipe combines the spicy kick of buffalo sauce with the comforting richness of melted cheese, making it a comforting yet zesty dish.

To start off, we’ll be using fresh ingredients like yellow onions, celery, and of course, the star of the show—Frank’s Buffalo Sauce. The Basmati rice will soak up all those delicious flavors, creating a hearty base for our dish. We’ll finish it off with a generous sprinkling of shredded cheese and mozzarella, adding a gooey, cheesy layer that ties everything together.

So, grab your ingredients, get your skillet ready, and let’s dive into making this Buffalo Chicken Rice masterpiece. Whether you’re cooking for a weeknight dinner or a weekend gathering, this dish is bound to impress. Let’s get cooking!

The recipe can be found here.

Start by slicing the chicken into 1-inch pieces. Then, chop the onion, celery, and green onion, and set all the ingredients aside.

Melt the butter in a large skillet over medium heat. Once melted, add the onion and celery and sauté until soft and translucent. Add the chicken and stir to combine. Cook for about 5 minutes, the chicken will only be cooked about ½ way through.

Add the rice, buffalo sauce, broth, and salt. Stir to combine, then bring to a boil. Once boiling, reduce the heat to low, cover, and let simmer for about 10-15 minutes or until the broth is absorbed and the rice is soft and fluffy.

Remove the cover, add the cheddar cheese, mozzarella cheese, and green onion. Stir to combine and melt the cheese. Serve immediately and enjoy! Garnish with additional chopped green onion.