I grew up eating spicy wings, but these Buffalo Chicken Bowls are my go-to weeknight upgrade: all the tang and heat of classic buffalo sauce built into a simple, bowl-friendly meal that comes together in under 30 minutes. They’re perfect when you want bold flavor without a lot of fuss — and if you want more chicken dinner ideas with similarly quick prep, try exploring other easy chicken dishes for fresh inspiration.
Why you’ll love this dish
This recipe hits a sweet spot: it’s fast, family-friendly, and customizable. The rice provides a neutral base to soak up the buttery hot sauce, crisp lettuce and tomatoes add freshness, and a drizzle of ranch or blue cheese cools the heat. Make it for a hectic weeknight, casual meal prep, or a laid-back game-day spread.
“Bold buffalo flavor, minimal fuss — the whole family asked for seconds.” — a quick test-kitchen review
How this recipe comes together
Overview: You’ll brown bite-sized chicken, toss it in a simple hot sauce + melted butter mixture, and simmer until well coated. Assemble bowls with rice, fresh veggies, cheese, and dressing. Total active time is roughly 20–25 minutes, and the steps are forgiving — great if you’re cooking while juggling other tasks.
- Brown the chicken in a skillet until cooked through.
- Stir the buffalo sauce (hot sauce + butter) into the pan and simmer briefly.
- Build bowls: rice, buffalo chicken, lettuce, tomatoes, cheese, dressing, scallions, and optional avocado.
- Serve immediately while hot.
Key Ingredients
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 1/2 cup hot sauce (Frank’s RedHot recommended) — use less for milder heat
- 1/4 cup unsalted butter, melted
- 2 tbsp olive oil (substitute avocado oil if you prefer)
- Salt and freshly ground black pepper, to taste
- 2 cups cooked rice (white, brown, or cauliflower rice for low-carb)
- 1 cup shredded lettuce (romaine or iceberg)
- 1 cup cherry tomatoes, halved
- 1/2 cup shredded cheddar cheese (Monterey Jack or mixed cheese work well)
- 1/4 cup ranch or blue cheese dressing
- 1/4 cup thinly sliced green onions (scallions)
- Optional: sliced avocado for topping
Ingredient notes: Use dark meat (thighs) if you want moister chicken; reduce butter slightly for a lighter sauce. If you don’t have cooked rice ready, microwaveable rice packets speed things up.
Directions to follow
- Make the buffalo sauce: In a small bowl, whisk together 1/2 cup hot sauce and 1/4 cup melted butter. Set aside.
- Heat the skillet: Warm 2 tablespoons olive oil over medium-high heat until shimmering.
- Cook the chicken: Add the bite-size chicken pieces, season with salt and pepper, and spread into an even layer. Let cook undisturbed for 2–3 minutes to brown, then stir and continue cooking 3–4 more minutes until the chicken is fully cooked and no longer pink inside.
- Add the sauce: Lower the heat to low. Pour the buffalo sauce over the chicken and stir to coat. Simmer gently for 3–5 minutes so the chicken soaks up the sauce. Taste and adjust salt or heat.
- Assemble bowls: Place a base of 1/2 cup cooked rice into each bowl. Top evenly with the buffalo chicken.
- Add fresh toppings: Scatter shredded lettuce and halved cherry tomatoes over the chicken. Sprinkle with shredded cheddar.
- Finish and serve: Drizzle each bowl with ranch or blue cheese dressing, add sliced green onions, and top with avocado if using. Serve immediately while the chicken is hot.
How to plate and pair
Serve the bowls in wide, shallow bowls so toppings stay visible. Pair them with:
- Crisp celery sticks or carrot batons for a classic buffalo accompaniment.
- A simple side salad with lime vinaigrette to cut richness.
- For drinks, a cold lager or crisp sparkling water balances the heat.
If you want a change of pace, try swapping the chicken for garlic parmesan chicken tenders and adjust dressings accordingly.
How to store & freeze
- Refrigerator: Store leftovers in an airtight container up to 3–4 days. Keep rice and chicken together for convenience.
- Reheating: Reheat gently in a skillet over medium-low heat with a splash of water or broth to prevent drying; microwave on medium power, stirring halfway through. Add fresh lettuce and dressing after reheating.
- Freezing: Freeze cooked buffalo chicken (without lettuce, tomatoes, cheese, or dressing) for up to 3 months in a freezer-safe container. Thaw overnight in the fridge before reheating.
Food safety: Refrigerate cooked chicken within two hours of cooking. Reheat to an internal temperature of 165°F (74°C) before serving.
Pro chef tips
- Even bites cook faster and more evenly — aim for uniform chicken pieces.
- Brown the chicken in a hot skillet without overcrowding to get good caramelization. Work in batches if needed.
- For a thicker sauce, reduce the sauce in the pan a minute or two longer; for silkier sauce, stir in a teaspoon of honey or maple syrup.
- If you prefer less grease, blot cooked chicken briefly on paper towels before tossing with sauce.
- Make it meal-prep friendly: Keep components separate (rice, sauced chicken, fresh toppings) and assemble at mealtime.
Creative twists
- Low-carb: Use cauliflower rice and skip the tortilla-style toppings.
- Spicy-sweet: Swap half the butter for equal parts honey for a sweet heat.
- Smoky: Add 1/2 teaspoon smoked paprika to the chicken while cooking.
- Vegetarian: Replace chicken with crispy tofu or roasted cauliflower tossed in buffalo sauce.
- Mediterranean twist: Top with chopped cucumbers, feta instead of cheddar, and a yogurt-dill drizzle.
FAQ – Your questions answered
Q: How long does this recipe take from start to finish?
A: About 20–30 minutes if your rice is already cooked. If starting with raw rice, add the rice cooking time (15–45 minutes depending on type).
Q: Can I use frozen chicken?
A: Thaw fully in the refrigerator before cooking. Cooking from frozen won’t brown properly and can lead to uneven doneness.
Q: Is Frank’s RedHot necessary?
A: It’s a classic choice for buffalo flavor, but you can substitute any hot sauce you prefer. Adjust quantity to taste.
Q: Can I prep components ahead of time?
A: Yes — cook the chicken and rice a day ahead and store separately. Keep fresh toppings and dressing chilled until assembly.
Q: How can I reduce the heat but keep flavor?
A: Use less hot sauce, add more butter, or mix some honey into the sauce. Serving with ranch or blue cheese also tames spiciness.
Q: Are these bowls freezer-safe?
A: Freeze only the cooked buffalo chicken (not lettuce, tomatoes, cheese, or avocado) for up to 3 months. Thaw overnight before reheating.
Q: What’s the best way to reheat without drying the chicken?
A: Reheat gently in a skillet with a splash of water or broth, or microwave at medium power and stir halfway through.
Enjoy your meal!
Give these Buffalo Chicken Bowls a try the next time you want big flavor with minimal cleanup. If you make them, leave a note about your favorite toppings — I love hearing which tweaks readers enjoy.
Buffalo Chicken Bowls
Ingredients
Method
- Make the buffalo sauce by whisking together hot sauce and melted butter in a small bowl. Set aside.
- Warm olive oil in a skillet over medium-high heat until shimmering.
- Add bite-sized chicken pieces to the skillet, season with salt and pepper, and let cook undisturbed for 2-3 minutes until browned.
- Stir and continue cooking for 3-4 more minutes until the chicken is fully cooked and no longer pink inside.
- Lower the heat and pour the buffalo sauce over the chicken, stirring to coat and simmer gently for 3-5 minutes.
- In each bowl, place 1/2 cup of cooked rice as a base.
- Top with buffalo chicken, then scatter shredded lettuce and halved cherry tomatoes over the chicken.
- Sprinkle with shredded cheddar and drizzle with ranch or blue cheese dressing. Add sliced green onions and avocado if using.
- Serve immediately while hot.