Buffalo Chicken
This juicy dish boasts all the zesty goodness of spicy chicken wings, but in chicken breast form! The chicken is perfectly seasoned, pan-seared, and then simmered in a sweet-and-fiery hot pepper sauce.
This one-pan-meal is ready in about 20 minutes! How great are one skillet meals? They come together quickly and you’re left with one pan to clean! Plus, when you sear chicken in the same pan you use to create the sauce, you’re able to pick up all the flavorful bits from the bottom of the pan and incorporate them into the sauce.
How spicy is this Buffalo chicken? As spicy as you want! We use 1/2 cup of hot sauce for the sauce, and since you choose the brand of hot sauce, you can decide how spicy to make it. Most folks like Frank’s hot sauce for dishes like this, but you can certainly use a spicier variety.
This Buffalo chicken is a healthier version of chicken wings! You can enjoy all the flavor and deliciousness of chicken wings and dodge a TON of calories and fat – just choose skinless chicken breasts instead of chicken wings! You can even use chicken tenders here.
What should you serve with your Buffalo chicken? The fiery sauce for this chicken is completely sublime, so I suggest you serve the chicken and sauce with rice, mashed potatoes, noodles, or your favorite grain – so you have something to soak up the sauce. A nice chunk of bread on the side would be lovely too. When it comes to vegetables, anything goes! I love steamed or roasted broccoli, asparagus, Brussels sprouts, and green beans, but you can also grab some frozen vegetables and serve those instead!
Buffalo Chicken
Ingredients
- 1/3 cup all-purpose flour
- 2 teaspoons paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and freshly ground black pepper
- 1 1/4 pounds boneless skinless chicken breasts, or tenders
- 2 tablespoons butter
- 1/2 cup hot sauce of choice
- 2 tablespoons water
- 2 tablespoons light or dark brown sugar
- Chopped green onions for serving
Instructions
- In a shallow dish, whisk together the flour, paprika, garlic powder, onion powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- Add the chicken and turn to coat both sides. Shake off excess flour.
- Melt the butter in a large skillet over medium-high heat. When the butter is bubbly, add the chicken and cook until golden brown on both sides. If necessary, work in batches to prevent crowding the pan. Return all the chicken to the pan before adding the sauce.
- In a small bowl, whisk together the hot sauce, water, and brown sugar. Add the mixture to the pan and bring to a simmer. Simmer for 3 to 5 minutes, until the sauce thickens and reduces, and the chicken is cooked through.
- Top with green onions and serve.