Stuffed Buffalo Chicken Breasts
Stuffed Buffalo Chicken Breasts are tender, juicy chicken breasts filled with a creamy mixture of cream cheese and blue cheese, topped with spicy buffalo sauce, and then grilled or baked. This flavorful dish is a satisfying and bold meal that the whole family will love!
Buffalo Chicken
After enjoying our Grilled Buffalo Chicken Wraps, I knew it was time for another recipe incorporating buffalo chicken. We keep Frank’s buffalo sauce (and jalapeños) handy for spice cravings because hello, I’m a gal who loves food with a kick!
Looking for more spice? Try our Curry Beef Stew Recipe or Chicken Soup with Green Chiles.
Why We Love This Chicken Recipe:
- Creamy – That filling mixture is the perfect balance. The combo of cream cheese and blue cheese is SO good!
- Spicy – I love Frank’s sauce, and the addition of honey calms the spice level down to a perfect balance. If you want less spice, use MORE honey!
- Filling – One of these stuffed chicken breasts will fill you up, especially if you add in some rice, pasta, or a side salad.
- Fairly healthy – These are pretty lean, high in protein, and great portion control!
Ingredients Used:
- Chicken – You’ll need four large chicken breasts.
- The Stuffing – A combination of cream cheese (light, if desired), blue cheese crumbles, and diced green onion.
- Other – You’ll need all-purpose flour, smoked paprika, salt, and pepper – plus avocado oil for sautéing.
- Buffalo Sauce – A combination of Frank’s red hot sauce, olive oil, honey, and seasonings (onion powder, smoked paprika, and black pepper).
How to make Stuffed Buffalo Chicken Breasts:
Step 1
Prep. Preheat oven to 375 degrees. Spray a casserole dish with cooking spray. If grilling, you’ll need to light an outdoor grill and prepare a disposable pan (for ease).
Step 2
Make buffalo sauce. In a mixing bowl, combine all sauce ingredients – Frank’s hot sauce, olive oil, honey, onion powder, smoked paprika, and black pepper. Whisk until well combined.
Step 3
Combine filling mixture. In a mixing bowl, combine the filling ingredients for the stuffed buffalo chicken – cream cheese, blue cheese, and diced green onions. Use a hand mixer to mix well.
Step 4
Prep chicken. Dry off the outside of the chicken breasts. Use a sharp knife to slice the chicken – forming a pocket for the cream cheese filling.
Step 5
Stuff chicken. Divide the cream cheese filling into four equal amounts. Stuff the filling into the chicken breasts so that it fills the cavity.
Step 6
Secure the stuffing. Use toothpicks to secure the side of the breast by “sewing” them in to keep the filling inside the breasts.
Step 7
Prep chicken for sautéing. Add the flour and seasonings to a shallow dish. Add a drizzle of oil to the outsides of the chicken and then dip the dry mixture to both sides of each chicken breast. (I usually use extra salt but use as much as you like.) Heat a cast iron skillet over medium-high heat and add avocado oil to coat the pan.
Step 8
Sear chicken. Add two chicken breasts to the skillet and sear for a few minutes, or until golden brown. Then flip and sear on the other side until browned. You may also need to use tongs to tip the breasts on the sides.
Remove the breasts to the prepared shallow dish (or outdoor pan if grilling) and repeat with the remaining two breasts.
Step 9
Bake or Grill. Drizzle the prepared buffalo sauce (reserve some for later) over top the sautéed chicken. Bake or grill at 375 degrees for approximately 15-20 minutes, or until the chicken reads 160 degrees (allow for some carry-over cooking) on a digital thermometer.
Let the chicken breasts rest for 10 minute before serving.
NOTE: Chicken is considered done when the internal temperature registers 165 degrees F on a digital thermometer. I normally remove the chicken when it reads 160 degrees F and allow for carry-over cooking.
Step 10
Serve. Serve the stuffed buffalo chicken with a drizzle of the reserved buffalo sauce and a little extra blue cheese.
What to serve with Buffalo Chicken Breasts:
- SALAD – We like to pair this chicken with our Antipasto Chopped Salad or Arugula Quinoa Salad.
- OTHER SIDES – Add a side of rice or pasta or some roasted veggies. We like our Roasted Potatoes and Brussels Sprouts or Maple Glazed Roasted Carrots.
- BREAD – Try our Italian Focaccia Bread, Chewy French Bread, or our Multigrain Bread Recipe.
Recipe Tips:
- Make sure you buy large enough chicken breasts to be able to easily butterfly them. You want thin pieces of chicken to make it easier to roll up.
- Don’t overstuff the chicken. You want most of the stuffing to stay inside the chicken, so don’t add more stuffing than the recipe calls for.
- Sauté over medium high heat. When sautéing the chicken, use enough heat to get a good sear on all sides of the rolled up chicken.
- Use a digital thermometer to check chicken for doneness. This will ensure that the chicken is cooked to perfection.
Other Delicious Chicken Recipes:
If you are like me, you are constantly looking for new ways to make chicken breasts. My goal in life is to exhaust all the ways to make healthy cooking taste great, which is why chicken is purchased weekly. Gone are the days of making plain old grilled chicken. Done with that. I’m all about trying new marinades and new ways to flavor it up.
Here are a few of the tasty ways I’ve been cooking up this bird we all love.
- Add curry. Our Chicken Curry with Vegetables is one of our favs. The curry sauce MAKES it so dang tasty and you should totally try it.
- Use a tasty marinade. This Grilled Chicken Cobb Salad has the BEST marinade, and I often use it even if I’m not making this salad.
- Sauté it. I love Chicken Parmesan and the chicken gets breaded and sautéed before finishing in the oven.
- Use it in soups. Try one of our fav soups – the best Chicken Tortilla Soup or our super healthy Anti-Inflammatory Chicken Ginger Soup.
- Stuff it. In addition to THIS delicious recipe, try our Jalapeño Popper Stuffed Chicken next!
Kitchen Tools Used: (Affiliate Links)
xoxo ~Sue
Stuffed Buffalo Chicken Breasts Recipe
Ingredients
For the chicken:
- 4 large chicken breasts – sliced to form a pocket (see photos)
- 6 oz. cream cheese light
- 4 oz. crumbled blue cheese
- 1/4 cup green onions – diced
- 1/3 cup all-purpose flour
- kosher salt and freshly ground black pepper – to taste
- 1 teaspoon smoked paprika
- 2 Tablespoons avocado oil
For the buffalo sauce:
- 1/2 cup Frank's Hot Sauce
- 1.5 Tablespoons olive oil
- 2 Tablespoons honey – or more, for extra sweetness
- 1/2 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon black pepper
Instructions
- Prep. Preheat oven to 375 degrees. Spray a casserole dish with cooking spray. If grilling, you'll need to light an outdoor grill and prepare a disposable pan (for ease).
- Make buffalo sauce. In a mixing bowl, combine all sauce ingredients – Frank's hot sauce, olive oil, honey, onion powder, smoked paprika, and black pepper. Whisk until well combined.
- Combine filling mixture. In a mixing bowl, combine the filling ingredients for the stuffed buffalo chicken – cream cheese, blue cheese, and diced green onions. Use a hand mixer to mix well.
- Prep chicken. Dry off the outside of the chicken breasts. Use a sharp knife to slice the chicken – forming a pocket for the cream cheese filling.
- Stuff chicken. Divide the cream cheese filling into four equal amounts. Stuff the filling into the chicken breasts so that it fills the cavity.
- Secure the stuffing. Use toothpicks to secure the side of the breast by “sewing” them in to keep the filling inside the breasts.
- Prep chicken for sautéing. Add the flour and seasonings to a shallow dish. Add a drizzle of oil to the outsides of the chicken and then dip the dry mixture to both sides of each chicken breast. (I usually use extra salt but use as much as you like.) Heat a cast iron skillet over medium-high heat and add avocado oil to coat the pan.
- Sear chicken. Add two chicken breasts to the skillet and sear for a few minutes, or until golden brown. Then flip and sear on the other side until browned. You may also need to use tongs to tip the breasts on the sides.Remove the breasts to the prepared shallow dish (or outdoor pan if grilling) and repeat with the remaining two breasts.
- Bake or Grill. Drizzle the prepared buffalo sauce (reserve some for later) over top the sautéed chicken. Bake or grill at 375 degrees for approximately 15-20 minutes, or until the chicken reads 160 degrees (allow for some carry-over cooking) on a digital thermometer.Let the chicken breasts rest for 10 minute before serving.
- Serve. Serve the stuffed buffalo chicken with a drizzle of the reserved buffalo sauce and a little extra blue cheese.
Notes
- Make sure you buy large enough chicken breasts to be able to easily butterfly them. You want thin pieces of chicken to make it easier to roll up.
- Don’t overstuff the chicken. You want most of the stuffing to stay inside the chicken, so don’t add more stuffing than the recipe calls for.
- Sauté over medium high heat. When sautéing the chicken, use enough heat to get a good sear on all sides of the rolled up chicken.
- Chicken is considered done when the internal temperature registers 165 degrees F on a digital thermometer. I normally remove the chicken when it reads 160 degrees F and allow for carry-over cooking.
A little bit of heat but not too much! So unbelievably tasty. 😀