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25-Minute Buffalo Chicken Skillet

Bite-size chicken pieces seared golden in one skillet, tossed in a buttery buffalo sauce and finished with ranch or blue cheese — all the wing flavor, in 25 minutes, about 36g protein per serving (estimated).
Print Recipe
Prep Time 8 minutes
Cook Time 17 minutes
Total Time 25 minutes
Servings: 4 servings
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 lb boneless, skinless chicken breasts cut into 1-inch pieces
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1/2 tsp garlic powder
  • 1/4 tsp smoked paprika
  • 2 tbsp olive oil
  • 3/4 cup buffalo-style hot sauce such as Frank’s RedHot
  • 3 tbsp unsalted butter
  • 1 tsp honey optional, to round out the heat
  • Ranch or blue cheese dressing for drizzling, about 1/4 cup
  • 2 tbsp crumbled blue cheese optional
  • 2 green onions thinly sliced
  • Celery sticks and extra buffalo sauce for serving
  • Cooked rice or warm tortillas for serving (optional)

Equipment

  • Large skillet (12-inch, no lid needed)
  • Tongs or a wooden spoon

Method
 

  1. Pat the chicken pieces dry with paper towels and toss with the salt, pepper, garlic powder, and smoked paprika until evenly coated.
  2. Heat the olive oil in a large skillet over medium-high heat until shimmering. Add the chicken in a single layer (work in two batches if crowded) and cook undisturbed 3–4 minutes per side, until golden brown and cooked through.
  3. The chicken must reach 165°F at the thickest point (cut into the largest piece — the juices should run clear). Remove the chicken to a plate.
  4. Reduce the heat to medium-low. Add the butter to the same skillet and let it melt, scraping up the browned bits. Pour in the hot sauce and stir until the butter is fully incorporated and the sauce is glossy. Stir in the honey, if using.
  5. Return the chicken to the skillet and toss to coat every piece in the sauce. Cook 1–2 minutes, until the sauce clings and the chicken is heated through.
  6. Take the skillet off the heat. Drizzle ranch or blue cheese dressing over the top, scatter with blue cheese crumbles and green onions, and serve with celery sticks, extra sauce, and rice or warm tortillas.

Notes

Food safety: chicken must reach 165°F internally — check the largest piece with an instant-read thermometer. Sear in a single layer; don’t crowd the pan. Drizzle ranch or blue cheese dressing over the top before serving. Leftovers 4 days refrigerated / 3 months frozen. Protein ~36g/serving estimated from USDA FoodData Central; not lab-tested.