Spicy Buffalo Chicken Bowls: Quick & Flavorful Dinner (Print Version)
Spicy Buffalo Chicken Bowls: Get my easy recipe for tender buffalo chicken, crisp veggies, and creamy dressing. Your satisfying go-to meal!
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 20 Minutes minutes
Total Time: 35 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: American
Dietary: High Protein
# Ingredients:
→ Buffalo Chicken Core
01 -
2 boneless, skinless chicken breasts
02 -
1/2 cup buffalo sauce (Frank's RedHot recommended)
03 -
1 tbsp olive oil
04 -
1 tsp garlic powder
05 -
1 tsp onion powder
06 -
Salt and black pepper to taste
→ Cool & Crisp Base
07 -
1 head romaine lettuce, chopped
08 -
1 pint cherry tomatoes, halved
09 -
1/4 red onion, thinly sliced
10 -
1/2 large cucumber, thinly sliced
→ Creamy Drizzle
11 -
1/2 cup ranch dressing
→ Finishing Touches & Optional Extras
12 -
1/4 cup blue cheese crumbles (optional)
13 -
Fresh cilantro or parsley, chopped (optional)
# Instructions:
01 -
First things first, let's get that chicken ready! I like to slice my chicken breasts into thin cutlets, or even cube them, so they cook faster and absorb all that delicious flavor. Pat them really, really dry with a paper towel—this is key for getting a good sear, trust me. Then, toss them in a bowl with a drizzle of olive oil, a generous sprinkle of garlic powder, onion powder, salt, and pepper. Give it a good mix with your hands; I always make a bit of a mess here, but it’s worth it for even seasoning!
02 -
Now for the sizzle! Heat a large skillet over medium-high heat with another splash of olive oil. Once it's shimmering, add your seasoned chicken in a single layer. Don't overcrowd the pan, hon, or it'll steam instead of getting that beautiful golden-brown crust. Cook for about 3-4 minutes per side, until it's cooked through and has a lovely char. The smell at this point is just divine, filling my kitchen with savory goodness. Once cooked, remove the chicken from the pan and let it rest for a few minutes; this keeps it juicy!
03 -
Once the chicken has rested a bit, it’s time for the star of the show! You can either dice your chicken into bite-sized pieces or, if you're feeling a bit rustic, shred it with two forks. Place the chicken back into the skillet (off the heat!) or a clean bowl, and pour in your buffalo sauce. Give it a good toss until every piece is gloriously coated. I always taste a little bit here, just to make sure the spice level is *just right* for me. Sometimes I add a tiny bit more sauce if I'm feeling extra saucy!
04 -
While your chicken is doing its saucy thing, get those fresh veggies prepped. Roughly chop the romaine lettuce—I like big, crunchy pieces. Halve your cherry tomatoes, thinly slice the red onion (I use a mandoline if I’m feeling fancy, but a sharp knife works too!), and slice your cucumber into nice, refreshing rounds. This is where the bowl really starts to come alive with color and texture. I often snack on a few cucumber slices while I'm chopping; they're just so crisp!
05 -
Alright, the moment of truth! Grab your favorite large bowls. Start with a generous bed of chopped romaine lettuce. Then, artfully arrange your buffalo chicken, cherry tomatoes, red onion, and cucumber over the greens. I love seeing all the vibrant colors come together – it almost looks too pretty to eat, almost! Sometimes I get a little messy here, with chicken falling out, but hey, that’s just part of the homemade charm, right?
06 -
To finish off your masterpiece, drizzle a good amount of ranch dressing over the top. If you’re using blue cheese crumbles, sprinkle those on too. A little fresh cilantro or parsley wouldn't hurt either, if you're into that! Serve immediately and prepare for a flavor explosion. The combination of warm, spicy chicken with cool, crisp veggies and creamy dressing is pure bliss. Enjoy every single bite, you've earned it!