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