Buffalo sauce and ranch dressing are a match made in heaven, and they come together beautifully in this stuffed chicken dish! I love any form of buffalo chicken, and this recipe is one of the easiest things to make for my family on busy weeknights.
What’s in Buffalo Ranch Stuffed Chicken Breast?
Just 6 basic ingredients, plus some cooking oil and salt and pepper, leads to an unbelievably tasty dinner!
Chicken: Use boneless, skinless chicken breast for this stuffed chicken recipe. Cream Cheese: Grab a standard-size block of cream cheese. Set it out on the counter an hour beforehand to soften it up, so it’s ready to mix with the other ingredients. Ranch: Ranch dressing gives the filling a classic tangy twist. Light or fat-free options work just fine too, or swap it for blue cheese dressing. Buffalo Sauce: Use your favorite buffalo sauce to add some heat to this stuffed chicken. Shredded Cheese: Cheddar cheese tastes best with the other ingredients. Green Onion: Chopped green onions adds some texture and aromatic flavor to the filling.
I also use extra onions and ranch, plus blue cheese crumbles for garnishing, though it’s optional!
How to Store and Reheat
Store leftover stuffed Buffalo chicken in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven until fully warmed through.
How to Freeze
Freeze Buffalo ranch stuffed chicken breasts in an airtight container for up to 3 months. Let the chicken thaw in the refrigerator overnight before reheating.
Notes and Tips
Use a paring knife to cut a pocket into the side of each chicken breast before stuffing. Do not cut all the way through–we want the chicken to stay in tact and hold the filling. Don’t overstuff the buffalo chicken with the ranch and cream cheese filling, or it won’t cook through evenly. If you have extra filling, mix it with some buffalo sauce and heat it up to use as a dip or spread!
How to Make Stuffed Buffalo Chicken Step by Step
Make the Filling: In a bowl, combine 8 ounces of softened cream cheese, ½ cup of shredded cheddar cheese, ¼ cup of ranch dressing, and ¼ cup of chopped green onion, then set it aside. Season the Chicken: Rub 4 boneless, skinless chicken breasts with 2 tablespoons of olive oil, ½ teaspoon of kosher salt, and ¼ teaspoon of ground black pepper. Cut the Chicken: Using a paring knife or Chef’s knife, carefully cut a wide pocket into the side of each chicken breast, being careful not to cut all the way through. Stuff the Chicken: Stuff each chicken breast with an equal amount of the ranch and cream cheese filling. Heat the Oil: Heat 2 tablespoons of olive oil in a large skillet set over medium-high heat. Sear the Chicken: Once the oil is heated, sear the ranch stuffed chicken breasts for 3-4 minutes on each side, or just until browned. You may need to do this in two batches depending on the size of your pan. Cover in Buffalo Sauce: Next, place all 4 browned chicken breasts back in the skillet, and pour 1 cup of Buffalo sauce all over them. Cook: Cover the pan with a well-fitted lid, and let the chicken cook over low heat for about 15 minutes, or until the chicken is fully cooked through to 165°F. Coat in Buffalo Sauce: Remove the lid and spoon the pan juices mixed with the buffalo sauce back over the chicken. Serve: Drizzle the stuffed chicken breasts with more ranch dressing and buffalo sauce, then sprinkle with blue cheese and additional chopped green onions if desired.
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