Description
A flavorful and easy-to-make Buffalo Chicken Bowl featuring tender buffalo-spiced chicken, fluffy rice, fresh veggies, and a creamy herby ranch dressing. Perfect for a quick weeknight dinner with a spicy kick, this recipe combines a classic buffalo sauce with homemade ranch and a vibrant mix of toppings for a satisfying meal.
Ingredients
Chicken and Seasonings
- 1 lb chicken breasts, boneless & skinless (thighs can also be used)
- ½ tsp garlic powder
- ½ tsp dried basil
- ½ tsp salt
- ½ tsp pepper
- ½ tsp olive oil
- 1 Tbsp unsalted butter
- ⅓ cup buffalo sauce (such as Franks Red Hot)
Herby Ranch Dressing
- ½ cup sour cream or plain Greek yogurt
- 2 cloves garlic
- ¼ tsp apple cider vinegar
- 3-4 Tbsp fresh chives
- 1 Tbsp fresh cilantro
- ½ tsp onion powder
- ¼ tsp salt, plus more to taste
Buffalo Chicken Bowl Toppings
- ½ cup long grain rice, uncooked
- 4 Tbsp green onions, chopped
- ¼ cup red onion, chopped
- 1 small red bell pepper, chopped
- ¼ cup banana peppers, chopped
- ¼ cucumber, thinly sliced
- ⅓ cup Monterey Jack cheese, shredded (optional)
- Fresh cilantro, chopped for garnish (optional)
Instructions
- Cook the rice: Prepare the long grain rice according to the package instructions, which typically takes about 20 minutes. Set aside once cooked.
- Prep the chicken: Cut the boneless, skinless chicken breasts (or thighs) into bite-sized cubes to ensure even and quick cooking.
- Season the chicken: In a bowl, season the chicken pieces with salt, pepper, and dried basil. Heat olive oil in a large skillet over medium-high heat.
- Cook the chicken: Add the seasoned chicken to the hot skillet. Brown the chicken on all sides for approximately 12 minutes or until the internal temperature reaches 165ºF, ensuring it is fully cooked.
- Make the herby ranch dressing: While the chicken cooks, combine sour cream, fresh garlic, apple cider vinegar, fresh chives, fresh cilantro, onion powder, salt, and a splash of water in a blender or food processor. Blend until smooth and creamy.
- Finish the chicken with buffalo sauce: Once the chicken is cooked through, reduce the heat to the lowest setting. Add the unsalted butter and buffalo sauce to the skillet and stir until the butter melts and the sauce is heated through and coats the chicken pieces evenly.
- Prepare veggies: While chicken finishes cooking, chop the green onions, red onion, red bell pepper, banana peppers, and slice the cucumber thinly.
- Assemble the bowls: Start with a base of cooked rice in each bowl. Top with the buffalo chicken, shredded Monterey Jack cheese if using, chopped green onions, red onion, fresh cilantro, cucumber slices, red bell pepper, banana peppers, and drizzle with the herby ranch dressing.
- Serve and enjoy: Add any leftover buffalo sauce for extra heat if desired. Serve the bowls immediately for a fresh and spicy meal.
Notes
- Chicken thighs can be used instead of breasts for a juicier texture.
- Adjust the amount of buffalo sauce based on your spice preference.
- Substitute sour cream with Greek yogurt for a healthier ranch dressing.
- Use more or less rice depending on how many bowls you want to serve.
- For a dairy-free option, omit cheese and use a dairy-free sour cream alternative.
- Leftover buffalo sauce can be refrigerated and used within 1 week.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
