Buffalo Chicken and Rice

This Buffalo Chicken and Rice is a quick and easy one pot meal with loads and loads of flavor! It’s a hearty comforting meal that the whole family will love!

Step-By-Step Instructions

The first step is to toss your cubed chicken with salt and pepper. Once seasoned, you’ll cook your cubed chicken for 6-7 minutes over medium-high heat in a deep large skillet or cast iron casserole in one tablespoon of your olive oil, stirring occasionally until no longer pink on the inside. You’ll remove to a plate with a slotted spoon and rinse the inside of the skillet.

The second step is to add your remaining two tablespoons of olive oil to your skillet followed by your chopped onion and celery and cook over medium heat for 3-4 minutes until translucent and somewhat softened. Add your garlic and continue to cook one minute.

The third step is to add your rice, broth, buffalo sauce and ranch seasoning packet to the skillet.

You will stir everything together until well combined and bring the mixture to a boil. Once it comes to a boil, you’ll lower the heat to a simmer and cover the skillet with a lid and continue to cook for 15 minutes until most of the liquid is absorbed.

The fourth and final step is to add in your shredded cheese and plate of reserved cooked chicken with any juices and continue to cook for 2-3 minutes until the cheese is melted and the chicken is warmed through.

I love to serve it with some blue cheese crumbles and some sliced green onions. Optional, but encouraged. Dinner couldn’t get easier folks. And if you’re a buffalo sauce lover this recipe is for you.

When the days are longer this summer and you’re enjoying time with family and need a quick and easy dinner I hope you give this one a go!

Please let me know if you give the recipe a try. And if you have any questions about the recipe, just drop a comment below. Enjoy!

Buffalo Chicken and Rice

Author: MaryAnn Dwyer

Servings: 4 servings

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This Buffalo Chicken and Rice is a quick and easy one pot meal with loads and loads of flavor! It's a hearty comforting meal that the whole family will love!

Prep Time 20 minutes mins

Cook Time 35 minutes mins

Total Time 55 minutes mins

Ingredients  

• 3 Tbsp. olive oil, divided
• 1 1/2 lbs. boneless, skinless chicken breasts, diced into bite-sized pieces
• 1 tsp. salt
• 1/2 tsp. pepper
• 1 cup yellow onion, diced
• 3/4 cup celery, diced
• 3 cloves garlic, finely minced
• 1 1/2 cups long grain white rice
• 2 1/2 cups low-sodium chicken broth
• 2/3 cup Frank's Buffalo Sauce
• 1 1-oz. packet Hidden Valley Ranch Seasoning packet
• 1 cup freshly shredded Monterey Jack cheese
• blue cheese crumbles, for serving, if desired
• sliced green onion, for serving, if desired

Instructions 

• Add your cubed chicken to a large bowl and toss with salt and pepper. Set aside.

  Add one tablespoon of your olive oil to a large deep skillet or cast iron casserole and heat over medium-high heat. Add your cubed chicken and cook, stirring occasionally until no longer pink on the inside, about 6-7 minutes. You'll remove the chicken to a plate with a slotted spoon and rinse the inside of the skillet.
• Add your remaining two tablespoons of olive oil to your skillet followed by your chopped onion and celery and cook over medium heat for 3-4 minutes until translucent and somewhat softened. Add your garlic and continue to cook one minute.
• Add your rice, broth, buffalo sauce and ranch seasoning packet to the skillet. Stir everything together until well combined and bring the mixture to a boil. Once it comes to a boil, you'll lower the heat to a simmer and cover the skillet with a lid and continue to cook for 15 minutes until most of the liquid is absorbed.
• Add in your shredded cheese and plate of reserved cooked chicken with any juices and continue to cook for 2-3 minutes until the cheese is melted and the chicken is warmed through. Serve with blue cheese crumbles and sliced green onion, if desired.

Notes

I used freshly shredded monterey jack cheese for this recipe, but cheddar jack or regular cheddar would work perfectly too. Definitely freshly shred your cheese because it melts smoother than the pre-shredded bags of cheese.

I used long grain white rice, but I've also used jasmine.

Keyword: buffalo sauce, Chicken, Comfort Food

Cuisine: American

Course: Main Dish