Stuffed Buffalo Chicken Breasts

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Stuffed Buffalo Chicken Breasts are stuffed with two types of cheese and green onions, then rolled, sautéed, drizzled with a hot sauce mixture, and finally, baked in the oven. A filling dinner for all the chicken lovers out there!

Spicy lover here! If you are too, you’ll love my Grilled Buffalo Chicken Wraps, some Jalapeño Popper Dip with Bacon, and our favorite Mexican Street Corn Salad!

Overhead shot of a portion of a casserole of stuffed buffalo chicken breasts.

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.

Side shot of several stuffed buffalo chicken breasts.

Ingredients needed for Stuffed Buffalo Chicken Breasts:

  • 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.
  • The Breading – All-purpose flour, an egg plus buffalo sauce, and Panko bread crumbs.
  • Other – Salt and pepper plus avocado oil (or canola 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:

  1. Prep chicken. Butterfly the chicken breasts and then cut the breasts in half. Then use a meat tenderizer to pound the chicken thinner. I recommend using plastic wrap when pounding to avoid cantamination.

2. Combine stuffing mixture. Place ingredients in mixing bowl – the cream cheese (light), blue cheese, and the diced onions. Use a hand mixer to combine.

3. Roll chicken. Place an even amount of the stuffing mixture on each chicken breast and roll them up tightly.

4. Add a light breading to the rolled chicken. Use three bowls for the breading process – 1) flour, 2) an egg plus Frank’s sauce, and 3) Panko bread crumbs. Dip each chicken roll in the flour, then the egg/hot sauce, and finally, the bread crumbs.

5. Sauté. Heat up a large cast iron skillet over medium high heat. Add some avocado oil (or canola oil) and sauté chicken on all sides, being careful to keep it rolled up and stuffing inside. You are just browning the chicken here, in batches.

6. Make buffalo sauce. In a mixing bowl, combine all ingredients – Frank’s hot sauce, olive oil, honey, onion powder, smoked paprika, and black pepper. Whisk until well combined.

7. Bake. Place the sautéed chicken in a large casserole dish. Drizzle the buffalo sauce (reserve some for later) over top the sautéed chicken. Bake at 375 degrees for approximately 25 minutes, or until the chicken reads 165 degrees on a digital thermometer.

8. Serve. Serve the stuffed buffalo chicken, with a drizzle of the reserved buffalo sauce, over rice or pasta, or with some roasted veggies.

What I love about this chicken:

  • 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 or two of these chicken rolls will fill you up, especially if you add in some rice or pasta, and a nice side of veggies or salad.
  • Fairly healthy – These are pretty lean, high in protein and great portion control!
A casserole of 8 stuffed buffalo chicken breasts.

Tips for making stuffed chicken breasts:

  • 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.
Side shot of a plate of rice with one stuffed buffalo chicken breast.

Please let know if you try this recipe. Be sure to comment and leave a review on the blog so I can see what you think. You can also like my Facebook Page, follow me on Pinterest, and catch me on Instagram.

xoxo ~Sue

Overhead shot of a portion of a casserole of stuffed buffalo chicken breasts.

Stuffed Buffalo Chicken Breasts

Sue Ringsdorf
Stuffed Buffalo Chicken Breasts are stuffed with two types of cheese and green onions, then rolled, sautéed, drizzled with a hot sauce mixture, and finally, baked in the oven. A filling dinner for all the chicken lovers out there!
5 from 1 vote
Prep Time 35 mins
Cook Time 25 mins
Total Time 1 hr
Course Main Dish
Cuisine American
Servings 8 servings
Calories 349 kcal

Ingredients
  

  • 4 large chicken breasts – butterflied and sliced in half
  • 6 oz. cream cheese light
  • 4 oz. crumbled blue cheese
  • 1/4 cup green onions – diced
  • kosher salt and freshly ground black pepper – to taste
  • 1/2 cup all-purpose flour
  • 1/3 cup buffalo sauce
  • 1 large egg
  • 3/4 cup panko bread crumbs
  • 2 Tablespoons avocado oil

For the buffalo sauce:

  • 1/3 cup Frank's Hot Sauce
  • 1.5 Tablespoons olive oil
  • 1.5 Tablespoons honey – or more, for extra sweetness
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon black pepper

Instructions
 

  • Butterfly the chicken breasts and then cut them in half. Use a meat tenderizer to pound the chicken thin. I recommend using plastic wrap when pounding to avoid cantamination.
  • In a mixing bowl, combine the stuffing ingredients – the cream cheese (light), blue cheese crumbles, and diced green onion. Use a hand mixer to combine.
  • Place an even amount of stuffing on each chicken breast, and roll them up tightly. You may need a couple of toothpicks to secure, but remove them right before you saute.
  • Place breading ingredients in three dishes – 1) the flour, 2) the egg plus buffalo sauce, and 3) the Panko breadcrumbs. Dip each rolled chicken breast in the flour, the egg/buffalo sauce, and then the breadcrumbs.
  • Heat a cast iron skillet over medium-high heat. Add some avocado oil (or canola oil) and heat up. Then add some of the breaded and rolled chicken to the pan, and saute on all sides until browned. If you start on the "open side" first, this may help keep the stuffing inside the chicken. Repeat until all chicken is seared.
  • Place the browned chicken in a large casserole dish.
  • Pepare the buffalo sauce by combining all ingredients – Frank's hot sauce, olive oil, honey, onion powder, smoked paprika, and black pepper. Reserve a little of the sauce, and pour the remainer over the sauteed chicken.
  • Bake the stuffed chicken breasts in a preheated 375 degree oven, for approximately 25 minutes, or until the chicken is cooked through. A digital thermometer should read 165 degrees when done.
  • Serve the chicken with a drizzle of the reserved buffalo sauce, over rice or pasta, or with some roasted veggies.

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.
  • Use a digital thermometer to check chicken for doneness. This will ensure that the chicken is cooked to perfection.

Nutrition

Calories: 349kcalCarbohydrates: 16gProtein: 31gFat: 17gSaturated Fat: 6gCholesterol: 118mgSodium: 1093mgPotassium: 544mgFiber: 1gSugar: 5gVitamin A: 386IUVitamin C: 2mgCalcium: 128mgIron: 1mg
Keyword blue cheese stuffed chicken, stuffed buffalo chicken breasts
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One Comment

  1. Mike Ringsdorf says:

    A little bit of heat but not too much! So unbelievably tasty. 😀

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