If you crave a dish that bursts with bold flavor and silky texture, you are going to fall head over heels for this Creamy Buffalo Chicken Skillet Recipe. It brings together tender, juicy chicken infused with a vibrant buffalo marinade, all cooked up in one skillet for maximum flavor and minimal fuss. This recipe is an irresistible combination of spicy heat, a touch of sweetness, and a creamy finish that makes every bite utterly satisfying. Whether you’re cooking for a quick weeknight dinner or showing off a crowd-pleaser, this skillet dish hits every mark with comfort and flair.
Ingredients You’ll Need
This Creamy Buffalo Chicken Skillet Recipe shines because of its straightforward, pantry-friendly ingredients. Each one plays a crucial role in layering flavors, adding depth, and creating the perfect balance between spicy and sweet, making the dish exciting yet approachable.
- Boneless, skinless chicken breasts: Pounded thin for even cooking and tender bites.
- Olive oil: Used in two stages—first to marinate and then cook, adding richness and preventing sticking.
- Frank’s Hot Wings Sauce: The iconic bold buffalo flavor base, key for that authentic kick.
- Honey: Balances the heat with delicate sweetness.
- Lime juice: Adds brightness and a fresh zing to cut through the richness.
- Garlic powder: Brings warm and savory notes.
- Chili powder: Enhances the smoky, spicy profile.
- Salt: Essential for enhancing all the other flavors.
- Ground cumin: Gives an earthy undertone that deepens the flavor complexity.
- Smoked paprika: Infuses a subtle smokiness without overpowering.
- Onion powder: Adds mild sweetness and savory depth.
- Black pepper: Finishes with a little sharp bite.
How to Make Creamy Buffalo Chicken Skillet Recipe
Step 1: Whisk Together the Marinade
Start by combining your Frank’s Hot Wings Sauce, honey, lime juice, garlic powder, chili powder, salt, cumin, smoked paprika, onion powder, and black pepper in a medium bowl. This marinade is the flavor powerhouse for your chicken, blending heat with a hint of sweetness and complexity.
Step 2: Marinate the Chicken
Pour 1/4 cup of the marinade into a separate container with olive oil, then place your pounded chicken breasts into that mixture. Toss to coat evenly. Refrigerate the chicken anywhere from 2 hours to overnight, allowing it to soak up all those layers of flavor. The longer it marinates, the more pronounced the buffalo kick will be!
Step 3: Prepare the Buffalo Glaze
Take the remaining marinade and whisk in an additional tablespoon of honey and a teaspoon and a half of lime juice. Keep this glaze chilled in the fridge until you’re ready to brush it onto your cooked chicken — it adds a gorgeous glossy finish and amplifies every bite.
Step 4: Cook the Chicken
Let your marinated chicken warm up to room temperature for about 15 to 30 minutes before cooking — this ensures more even cooking. Heat a large non-stick skillet over medium-high heat, then add the chicken. Cook it undisturbed for 3 to 5 minutes until nicely browned on one side. Flip the chicken, cover the pan, and lower the heat to medium. Cook for another 5 to 7 minutes depending on thickness, ensuring the chicken is cooked thoroughly but still juicy.
Step 5: Glaze and Serve
Once cooked and rested, brush your chicken breasts generously with the buffalo glaze. Feel free to adjust according to how fiery or mellow you want your dish. This final step locks in moisture and coats the chicken with a vibrant, tangy buffalo finish that’s positively addictive.
How to Serve Creamy Buffalo Chicken Skillet Recipe
Garnishes
Fresh garnishes like chopped green onions, a sprinkle of shredded cheddar or blue cheese crumbles, and a few sprigs of cilantro bring brightness and a complementary creaminess. These not only enhance the visual appeal but add refreshing layers that balance the spicy buffalo flavors.
Side Dishes
This skillet masterpiece pairs wonderfully with cooling sides like celery sticks or a crisp garden salad. For something heartier, creamy mashed potatoes or buttery rice work beautifully to soak up every bit of that luscious sauce. Even crusty bread makes a fantastic companion for mopping up the glaze.
Creative Ways to Present
Serve this Creamy Buffalo Chicken Skillet Recipe in individual cast-iron skillets for a rustic flair. Alternatively, slice the chicken and pile it atop warm tortillas with shredded lettuce and ranch dressing for buffalo chicken tacos. Or, toss chunks into a hearty grain bowl loaded with avocado, corn, and black beans for a complete meal in a bowl!
Make Ahead and Storage
Storing Leftovers
Store any leftover chicken in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen overnight, making your next meal just as delicious.
Freezing
If you want to prep ahead, you can freeze the cooked, glazed chicken in a freezer-safe container or bag for up to 2 months. Thaw in the refrigerator overnight before reheating.
Reheating
Reheat gently in a skillet over medium-low heat or in the microwave to keep the chicken moist. Add a little drizzle of water or extra glaze if it seems dry during reheating.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Boneless, skinless chicken thighs work wonderfully in this recipe. They tend to stay juicier and add even more richness to your creamy buffalo skillet.
How spicy is this Creamy Buffalo Chicken Skillet Recipe?
The heat level depends largely on the amount of Frank’s Hot Wings Sauce and glaze you use. Feel free to reduce the hot sauce or balance with extra honey if you want a milder flavor that still packs great taste.
Can I make this recipe dairy-free?
This recipe is naturally dairy-free unless you add cheese as a garnish. It’s perfect for those avoiding dairy but still craving that creamy texture through the marinade and glaze.
Is it okay to marinate the chicken overnight?
Yes! Marinating overnight actually intensifies the buffalo flavor, making your chicken even more tender and flavorful. Just be sure to refrigerate while marinating.
Can this recipe be doubled for a crowd?
Definitely. The simple ingredients and one-skillet cooking method scale up easily. Just use a larger skillet or cook in batches to ensure perfect browning and doneness.
Final Thoughts
This Creamy Buffalo Chicken Skillet Recipe is a delightful explosion of flavor that’s as easy to make as it is to love. Once you try it, you’ll keep coming back for that perfect balance of spicy, sweet, and creamy, all conveniently cooked in one skillet. It’s a dish that feels both indulgent and homey, the kind you’re excited to share with friends and family. So grab your skillet, whip up this recipe, and get ready for a seriously memorable meal!
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Creamy Buffalo Chicken Skillet Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 2 hours 25 minutes (including marinating)
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Description
This flavorful Buffalo Chicken recipe features tender, marinated chicken breasts cooked on the stovetop with a spicy and tangy buffalo sauce glaze. The marinade combines classic hot sauce, honey, lime juice, and a blend of spices for a perfect balance of heat and sweetness. Ready in under 30 minutes (plus marinating time), this dish is ideal for an easy weeknight dinner that delivers bold flavor and a satisfying kick.
Ingredients
Chicken and Marinade Ingredients
- 2–3 boneless, skinless chicken breasts, pounded thin (approximately 1 pound)
- 3 tablespoons olive oil, divided
- 1/4 cup Frank’s Hot Wings Sauce (or Frank’s Original Hot Sauce for less heat)
- 2 tablespoons honey
- 1 tablespoon lime juice
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- 1 teaspoon salt
- ½ teaspoon ground cumin
- ½ teaspoon smoked paprika
- ½ teaspoon onion powder
- ¼ teaspoon pepper
Buffalo Glaze
- Reserved marinade (from the chicken marinade)
- 1 tablespoon honey
- 1 ½ teaspoons lime juice
Instructions
- Make the Marinade: In a medium bowl, whisk together buffalo sauce, honey, lime juice, garlic powder, chili powder, salt, cumin, smoked paprika, onion powder, and pepper to create the marinade. Measure out 1/4 cup of this marinade and combine it with 2 tablespoons of olive oil in a shallow dish or freezer bag.
- Marinate the Chicken: Add the pounded chicken breasts to the marinade, tossing to coat evenly. Cover and refrigerate for at least 2 hours, or up to overnight, to allow the flavors to deeply penetrate the meat.
- Make the Buffalo Glaze: To the remaining marinade, whisk in 1 tablespoon honey and 1 ½ teaspoons lime juice. Store this glaze in the refrigerator until ready to use for brushing on the cooked chicken.
- Prepare to Cook: Remove the chicken from the refrigerator and let it sit at room temperature for 15-30 minutes to take the chill off, which promotes even cooking.
- Cook the Chicken: Heat a large non-stick skillet over medium-high heat until very hot. Add the chicken breasts to the pan without stirring. Cook undisturbed for 3-5 minutes until the underside is nicely browned or blackened, depending on preference. Flip the chicken over, cover the skillet with a lid, reduce heat to medium, and cook for an additional 5-7 minutes or until the chicken is cooked through (internal temperature should reach 165°F).
- Rest the Chicken: Remove the cooked chicken breasts from the skillet and transfer to a cutting board. Allow the chicken to rest for 5 minutes to let the juices redistribute and keep the meat tender.
- Glaze the Chicken: Brush the chicken with the desired amount of the prepared buffalo glaze. Use more glaze for increased heat and flavor, or less glaze for a milder taste. Serve immediately.
Notes
- For best results, pound the chicken breasts to an even thickness before marinating to ensure uniform cooking.
- If short on time, marinating for 2 hours will still impart good flavor, but overnight marinating intensifies the taste.
- Use a meat thermometer to guarantee the chicken reaches 165°F internally for safe consumption.
- This recipe can be adjusted for less spicy heat by using Frank’s Original Hot Sauce instead of the hot wings sauce.
- Leftover glazed chicken can be sliced and used in salads, wraps, or sandwiches.
