Description
Buffalo Chicken Rice is a hearty one-skillet dinner made with tender chicken, fluffy rice, spicy Buffalo sauce, creamy blue cheese, and crisp celery. This comforting meal combines the bold flavors of Buffalo chicken wings with a satisfying rice dish that is quick, flavorful, and perfect for busy weeknights.
Ingredients
- 1 1/2 pounds boneless skinless chicken thighs, cut into 1-inch pieces
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon ground black pepper
- 3/4 teaspoon garlic powder
- 3/4 teaspoon paprika
- 1 1/2 tablespoons olive oil
- 4 green onions, thinly sliced and divided
- 1/2 cup finely chopped celery
- 1 tablespoon butter
- 1 1/2 cups long-grain white rice
- 2 3/4 cups water
- 1/3 cup Buffalo sauce or hot sauce
- 1/4 cup crumbled blue cheese
- Ranch dressing for drizzling (optional)
- Extra Buffalo sauce for serving (optional)
Instructions
- In a large bowl, season the chicken pieces with kosher salt, black pepper, garlic powder, and paprika. Toss until evenly coated.
- Heat olive oil in a large deep skillet over medium-high heat.
- Add the chicken in a single layer and cook undisturbed for about 4 minutes until browned. Stir and cook for another minute.
- Reserve 2 tablespoons of green onions for garnish. Add the remaining green onions and chopped celery to the skillet and cook for 2 minutes.
- Add the butter and let it melt completely.
- Stir in the rice and cook for about 1 minute to lightly toast the grains.
- Pour in the water and Buffalo sauce. Stir well, scraping any browned bits from the bottom of the skillet.
- Bring the mixture to a boil, then cover and reduce the heat to low.
- Simmer for 17 to 20 minutes until the rice is tender and the liquid is absorbed.
- Remove from heat and gently stir the rice.
- Sprinkle the blue cheese on top, cover again, and let sit for 3 to 5 minutes until softened.
- Drizzle with ranch dressing and additional Buffalo sauce if desired. Garnish with the reserved green onions before serving.
Notes
- Reduce the Buffalo sauce or replace part with chicken broth for a milder flavor.
- Add crushed red pepper flakes or extra hot sauce for more heat.
- Chicken breasts may be substituted for chicken thighs.
- Cheddar, mozzarella, or Monterey Jack cheese can replace blue cheese.
- Add carrots, bell peppers, corn, or peas for extra vegetables.
- Brown rice may be used, but cooking time will need adjustment.
- Store leftovers in the refrigerator for up to 4 days.
- Freeze in airtight containers for up to 2 months.
- Add a splash of water while reheating to keep the rice moist.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 430
- Sugar: 2g
- Sodium: 920mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 31g
- Cholesterol: 105mg
