Stuffed Buffalo Chicken Breasts Recipe

Side view of a stuffed buffalo chicken breast sliced in half.

5 from 1 vote

Stuffed Buffalo Chicken Breasts Recipe

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!

Course Main Dish

Cuisine American

Keyword blue cheese stuffed chicken, stuffed buffalo chicken breasts

Prep Time 35

Cook Time 25

Total Time 1

Servings servings

Calories 627kcal

Author Sue Ringsdorf

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.
1/2 cup Frank's Hot Sauce, 1.5 Tablespoons olive oil, 2 Tablespoons honey, 1/2 teaspoon onion powder, 1/2 teaspoon smoked paprika, 1/2 teaspoon black pepper
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.
6 oz. cream cheese light, 4 oz. crumbled blue cheese, 1/4 cup green onions
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.
4 large chicken breasts
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.
1/3 cup all-purpose flour, kosher salt and freshly ground black pepper, 1 teaspoon smoked paprika, 2 Tablespoons avocado oil
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.

Nutrition