Cheesy Buffalo Stuffed Chicken Breast
Ingredients
Directions / Instructions
Why You'll Love This Cheesy Buffalo Stuffed Chicken Breast
If you love buffalo chicken wings, you'll absolutely love this Cheesy Buffalo Stuffed Chicken Breast. Tender chicken breasts are filled with a creamy mixture of buffalo sauce, cream cheese, cheddar, mozzarella, and green onions before being baked until perfectly juicy.
This recipe delivers all the bold flavors of buffalo wings without the mess. It's naturally high in protein, low in carbs, and perfect for family dinners, meal prep, or game-day meals. Serve it with vegetables, mashed potatoes, or a crisp salad for a complete dinner.
Ingredients
For the Chicken
- 4 large boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
For the Buffalo Filling
- 4 ounces cream cheese, softened
- 1/2 cup shredded sharp cheddar cheese
- 1/2 cup shredded mozzarella cheese
- 1/4 cup buffalo wing sauce
- 2 tablespoons crumbled blue cheese (optional)
- 2 tablespoons chopped green onions
- 1 teaspoon ranch seasoning
For Garnish
- Fresh parsley, chopped
- Green onions, sliced
- Extra buffalo sauce for drizzling
- Blue cheese or ranch dressing for serving
Instructions
1. Prepare the Oven
Preheat the oven to 400°F (200°C). Lightly grease a baking dish or line a baking sheet with parchment paper.
2. Prepare the Chicken
Using a sharp knife, carefully cut a deep pocket into the side of each chicken breast without slicing all the way through.
3. Make the Filling
In a medium bowl, combine the cream cheese, cheddar, mozzarella, buffalo sauce, blue cheese (if using), green onions, and ranch seasoning until smooth.
4. Stuff the Chicken
Divide the buffalo cheese mixture evenly among the chicken breasts, filling each pocket. Secure the openings with toothpicks if needed.
5. Season
Brush the chicken with olive oil, then season all sides with paprika, garlic powder, onion powder, salt, and black pepper.
6. Bake
Place the stuffed chicken in the prepared baking dish and bake for 28 to 35 minutes, or until the internal temperature reaches 165°F (74°C).
7. Rest and Serve
Allow the chicken to rest for 5 minutes before removing the toothpicks. Drizzle with extra buffalo sauce and garnish with parsley and green onions before serving.
Expert Tips
Use large chicken breasts to create deeper pockets for the filling. Avoid overstuffing, as the cheese may leak during baking. A meat thermometer is the best way to ensure perfectly cooked chicken without drying it out. Let the chicken rest before slicing to keep the juices inside.
Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently in a 325°F oven or microwave until warmed through. Freeze cooked stuffed chicken for up to 2 months and thaw overnight before reheating.
Serving Suggestions
Serve with roasted broccoli, mashed potatoes, garlic green beans, cauliflower mash, mac and cheese, baked sweet potatoes, steamed rice, Caesar salad, or roasted Brussels sprouts. Finish with ranch or blue cheese dressing for extra flavor.
Recipe Variations
Add cooked bacon to the filling for a smoky twist, replace cheddar with Pepper Jack for extra heat, mix in chopped spinach for added nutrition, or wrap each chicken breast in bacon before baking. You can also use shredded rotisserie chicken mixed into the filling for an even heartier version.
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