There’s nothing quite like buffalo chicken bowls when you need dinner fast. These bowls deliver restaurant-quality buffalo flavor in a wholesome meal that’s ready in 30 minutes flat. I created this recipe during a particularly hectic soccer season when I needed something my kids would actually eat without complaint, and it’s been a weekly favorite ever since.
Table of Contents
Ingredients for Buffalo Chicken Bowls
Start by gathering your ingredients – having everything ready makes assembly quick and stress-free. I recommend using good quality chicken breasts for the best texture. Frank’s RedHot is my preferred hot sauce because it has that authentic buffalo wing flavor we all love. Note: Have your rice cooked and ready before starting the chicken (cook it ahead or while prepping other ingredients).
- 1 pound boneless, skinless chicken breasts (cut into bite-sized pieces)
- 1/2 cup hot sauce (such as Frank’s RedHot) – Frank’s gives the most authentic buffalo taste
- 1/4 cup unsalted butter (melted)
- 2 tablespoons olive oil
- Salt and pepper to taste
- 2 cups cooked rice (white or brown) – brown rice adds a nice nutty flavor
- 1 cup shredded lettuce
- 1 cup cherry tomatoes (halved)
- 1/2 cup shredded cheddar cheese – sharp cheddar works beautifully here
- 1/4 cup ranch or blue cheese dressing
- 1/4 cup thinly sliced green onions
- Optional: sliced avocado for topping
Step-by-Step Instructions
Having all your ingredients prepped before you start cooking makes this recipe come together smoothly and quickly.
Step 1: Combine the hot sauce and melted butter in a small bowl, whisking until smooth. Set this buffalo sauce aside while you cook the chicken.
Step 2: Heat olive oil in a large skillet over medium-high heat until it shimmers. Add the chicken pieces in a single layer, season generously with salt and pepper, and cook for 5-7 minutes, stirring occasionally. The chicken should turn golden brown on the outside and reach an internal temperature of 165°F.
Step 3: Reduce heat to low and pour your buffalo sauce over the cooked chicken. Toss to coat every piece evenly, then let it simmer gently for 3-5 minutes so the chicken soaks up all those zesty flavors. This simmering step really intensifies the buffalo taste, so don’t skip it.
Step 4: Prepare 4 serving bowls, adding about 1/2 cup of cooked rice to each as your base layer. The rice provides the perfect foundation to soak up the delicious buffalo sauce.
Step 5: Divide the buffalo chicken evenly among the bowls, placing it right on top of the rice. Add your shredded lettuce and halved cherry tomatoes for freshness and crunch.
Step 6: Finish each bowl with shredded cheddar cheese, a generous drizzle of ranch or blue cheese dressing, sliced green onions, and avocado if using. Serve immediately while the chicken is hot.
Perfect Pairings for Buffalo Chicken Bowls
These bowls are incredibly satisfying on their own, but the right sides can take your meal to the next level.
Crispy Sweet Potato Fries: The natural sweetness of roasted sweet potato fries provides a delicious contrast to the spicy buffalo sauce while adding fiber and vitamins to your meal.
Cool Cucumber Salad: A refreshing cucumber salad dressed with lemon juice and dill offers a cooling counterpoint to the heat and adds crisp texture that complements the tender chicken perfectly.
Garlic Bread or Dinner Rolls
Soft, buttery garlic bread rolls are perfect for soaking up extra buffalo sauce and provide a comforting element that rounds out the meal.
Celery and Carrot Sticks with Extra Dressing: This classic buffalo wing accompaniment adds fresh crunch and allows guests to enjoy more of that creamy ranch or blue cheese dressing.
Simple Green Salad: A light mixed greens salad with vinaigrette balances the richness of the bowl and adds extra vegetables for a complete, nutritious dinner.
Keeping and Serving Your Buffalo Chicken Bowls
Store your buffalo chicken bowls by keeping components separate in airtight containers in the refrigerator for up to 4 days. The chicken and rice can be stored together, but keep fresh toppings like lettuce, tomatoes, and dressing separate until serving time to prevent soggy vegetables and maintain maximum freshness.
For reheating, microwave the chicken and rice portion for 1-2 minutes until heated through, then add fresh cold toppings right before eating. The contrast between hot spicy chicken and cool creamy toppings is what makes these bowls so irresistible. If meal prepping, portion everything into individual containers with the dressing on the side for grab-and-go convenience throughout the week.
These buffalo chicken bowls work beautifully beyond dinner too. I’ve served them for casual lunch gatherings, packed them for work lunches, and made them for game day parties. You can easily scale the recipe up or down depending on how many people you’re feeding, and everyone can customize their own bowl with their preferred toppings and spice levels.
FAQs
Can I make these buffalo chicken bowls less spicy?
Absolutely! Simply reduce the amount of hot sauce by half and add an extra tablespoon of butter to mellow the heat. You can also mix in a tablespoon of honey to balance the spiciness while maintaining that signature buffalo flavor.
What’s the best way to meal prep these bowls?
Prepare the rice and chicken together and store in meal prep containers. Keep all fresh toppings, cheese, and dressing separate in small containers. Assemble just before eating so the lettuce stays crisp and the flavors remain fresh throughout the week.
Can I use rotisserie chicken instead of cooking raw chicken?
Yes! Shred rotisserie chicken, toss it with the buffalo sauce in a skillet over low heat for 3-4 minutes until warmed through and coated. This cuts your cooking time in half and makes weeknight dinner even easier.
Buffalo Chicken Bowls
Ingredients
Equipment
Method
- In a small bowl, combine the hot sauce and melted butter. Mix well and set aside.
- In a large skillet, heat the olive oil over medium-high heat. Add the chicken pieces, seasoning them with salt and pepper. Cook for 5-7 minutes, or until the chicken is browned and cooked through to an internal temperature of 165°F.
- Reduce the heat to low and pour the buffalo sauce over the cooked chicken. Stir to coat the chicken evenly. Allow it to simmer gently for 3-5 minutes, absorbing the sauce’s flavors.
- Prepare the serving bowls by adding a base layer of cooked rice (about 1/2 cup per bowl).
- Divide the buffalo chicken evenly among the bowls, placing it over the rice.
- Top each bowl with shredded lettuce and halved cherry tomatoes.
- Sprinkle with shredded cheddar cheese and drizzle with ranch or blue cheese dressing.
- Garnish with thinly sliced green onions. If desired, add slices of avocado for extra creaminess.
- Serve immediately while the chicken is hot and enjoy the flavorful combination.
