If you’re like me, you adore all things buffalo! I was craving buffalo chicken, but I wanted to change it up a bit! We had these beautiful chicken breasts, and I did not want them to go to waste. So with just a few ingredients, I created these stuffed chicken breasts filled with buffalo goodness!
First, you want to slice your chicken breasts in half, but do NOT disconnect them. You want a pocket so you can stuff them with your cheesy mixture. Set your chicken aside and start with your filling. To a glass bowl add 8 oz softened cream cheese, 1/2 cup buffalo sauce, 1 packet of Ranch Seasoning, and 1/2 cup of chopped green onion. Mix well.
Stuff your chicken breasts with about 1/2 of the mixture. I use toothpicks to seal the edges of the chicken so the filling will not spill out. Season your chicken to your liking. I used Old Bay! You can use either a cast iron or a non-stick pan. Lightly oil your pan and cook your chicken on medium heat. Baste each side with butter, and drizzle some buffalo sauce. Each side will take about 12 minutes. Cook chicken until golden brown or until 165F internal temp. You can also sear each side in your cast iron and place into an oven at 350F and bake for 20 minutes.
Remove your chicken and drizzle some more buffalo sauce on it, and top with ranch dressing and green onion!
2 large boneless, skinless chicken breasts
1 8oz block softened cream cheese
1/2 cup of buffalo sauce
1 packet of ranch seasoning
1/2 cup chopped green onion
Ranch dressing for garnish
Buffalo sauce for garnish
Green onion for garnish
Butterfly your chicken breasts and set aside.
In a large bowl, combine the following: cream cheese, 1/2 cup of buffalo sauce, ranch seasoning, and 1/2 cup green onion.
In your skillet, sear each side until golden brown with cooking oil. You can either leave it on the stove or place your oven-safe pan in the oven at 350F for about 20 minutes. Baste your chicken with butter and buffalo sauce. Remove your chicken once done cooking and garnish with ranch and buffalo sauce drizzles and top with green onion.