Cheesy Buffalo Chicken and Rice

I pull this skillet out of the oven and the first thing that hits me is that rich, cheesy aroma with a little buffalo kick behind it. The top is covered in melted cheddar, bubbling and slightly golden, with fresh herbs sprinkled over it. When I scoop into it, the cheese stretches and reveals creamy, tender rice loaded with shredded chicken. Every bite is smooth, cheesy, and just spicy enough to keep things interesting without overpowering the dish. It’s comfort food with a bold flavor twist.

Why You’ll Love This Recipe

• One pan, easy cleanup
• Creamy, cheesy, and packed with flavor
• Perfect balance of spicy and rich
• Great for weeknight dinners or meal prep
• Uses simple ingredients you already have

Variations

• Milder Version: Use less buffalo sauce and add a splash of ranch
• Extra Spicy: Add cayenne or drizzle more hot sauce on top
• Low Carb: Swap rice for cauliflower rice and reduce liquid
• Loaded Style: Add bacon bits or blue cheese crumbles
• Veggie Boost: Add spinach, mushrooms, or extra peppers

Cheesy Buffalo Chicken and Rice

A creamy, cheesy buffalo chicken and rice skillet baked to perfection,combining bold flavor with easy, one-pan comfort.

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Prep Time 25 minutes mins

Cook Time 30 minutes mins

Total Time 55 minutes mins

Course main dish

Cuisine American

Servings 6

Ingredients

  

• 2 cups cooked shredded chicken rotisserie works perfectly
• 1½ cups long-grain white rice
• 2 to 3 cups chicken broth
• 1 cup heavy cream
• ½ cup buffalo wing sauce like Frank’s RedHot
• 2 cups shredded sharp cheddar cheese
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon seasoned salt
• ½ teaspoon black pepper
• ½ teaspoon buffalo seasoning
• ½ cup green onions chopped
• ½ cup celery chopped

Instructions

 

• Preheat oven to 350°F (175°C).
• Heat olive oil in an oven-safe skillet over medium heat.
• Add chicken and cook 5 to 7 minutes per side until fully cooked. Remove and shred.
• In the same skillet, add rice, chicken broth, heavy cream, buffalo sauce, and all seasonings. Stir well.
• Stir in shredded chicken, celery, and half the green onions.
• Bring to a boil, then reduce heat, cover, and simmer for 15 minutes.
• Remove lid and stir in 1 cup cheddar cheese until melted and creamy.
• Sprinkle remaining cheese on top. Transfer skillet to oven and bake 10 to 15 minutes until bubbly and slightly golden.
• Let rest a few minutes, garnish with parsley and remaining green onions, then serve.

Recipe Tips

Keep the lid on while simmering the rice and avoid stirring too often. This helps the rice cook evenly and absorb all that flavor without turning mushy.

Keyword buffalo chicken and rice, chicken and rice, chicken breast recipes, rice and chicken, rie recieps

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