Buffalo Chicken Bowl
This Buffalo Chicken Bowl combines juicy buffalo chicken, fluffy rice, crisp celery, red onion, and a creamy homemade ranch dressing for an easy meal that’s packed with bold flavor. It’s everything you love about buffalo wings in a hearty rice bowl that’s filling enough for lunch or dinner.
Whether you’re meal prepping for the week or looking for a quick family dinner, this recipe comes together in about 30 minutes using simple ingredients. It’s easy to customize with your favorite toppings and is a great way to satisfy a buffalo chicken craving without ordering takeout.
For more easy dinner recipes, be sure to try my buffalo boneless tenders, buffalo chicken salad, or buffalo chicken stuffed potatoes. They’re all simple meals that are full of flavor and perfect for busy weeknights.
What You’ll Love About This Recipe
Ingredients
You’ll need the following ingredients to make this Buffalo Chicken Bowl:
Ingredient Notes
Chicken: Boneless skinless chicken breasts, chicken tenders, or chicken thighs all work well.
Buffalo Sauce: Frank’s RedHot is a classic choice, but any buffalo-style hot sauce can be used. For a milder flavor, stir in a little melted butter.
Rice: White rice, brown rice, cilantro lime rice, or cauliflower rice all make great bases.
Sour Cream: Greek yogurt can be substituted for a lighter ranch dressing with extra protein.
Fresh Dill: Fresh dill gives the ranch the best flavor, but dried dill can be substituted if needed.
Celery and Red Onion: These add the classic buffalo wing flavors and a nice crunch to every bite.
Recipe Variations
Low-Carb: Swap the rice for cauliflower rice.
Extra Veggies or Wraps: Add shredded carrots, avocado, tomatoes, or corn, or wrap everything inside a large tortilla.
Make It Spicier or Try BBQ: Drizzle with extra buffalo sauce before serving, or swap the buffalo sauce for your favorite BBQ sauce.
How To Make Buffalo Chicken Bowl: Step by Step
Here are quick visual instructions. Be sure to check out the full instructions with exact ingredients in the printable recipe card below.
Step 1: Whisk together the ranch dressing ingredients and refrigerate until ready to use.
Step 2: Cook the chicken until golden brown and fully cooked.
Step 3: Toss the cooked chicken with buffalo sauce until evenly coated.
Step 4: Divide the rice among bowls, then top with buffalo chicken, celery, and red onion.
Step 5: Drizzle with ranch dressing, garnish with fresh dill, and serve immediately.
Recipe Tips and Tricks
Let the chicken rest for a few minutes before slicing to keep it juicy.
Prep the ranch dressing ahead of time so the flavors have time to blend.
Store the toppings separately if meal prepping, and add the ranch just before serving.
Frequently Asked Questions
Yes. Store the chicken, rice, vegetables, and ranch separately and assemble before serving.
Absolutely. Bake it at 400°F until it reaches an internal temperature of 165°F, then toss with the buffalo sauce.
This bowl is a complete meal on its own, but it also pairs well with roasted vegetables, garlic bread, or a side salad.
I hope you love this Buffalo Chicken Bowl. Please consider leaving a star 🌟🌟🌟🌟🌟 rating in the recipe card below. Thank you so much!
More Recipes To Try
Buffalo Chicken Bowl
Ingredients
For the Chicken
- 1 lb chicken fillet
- 1/2 cup hot sauce such as Frank’s RedHot
- 1 tablespoon olive oil
For the Ranch Dressing
- 1 cup sour cream or plain Greek yogurt
- 1 tablespoon fresh dill chopped
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 tablespoon lemon juice
- salt and black pepper to taste
For the Bowls
- 3 cups cooked white rice
- 1 cup diced celery
- 1 red onion diced
- fresh dill for garnish
Instructions
- If needed, cook the rice according to the package directions to yield about 3 cups cooked rice. Set aside and keep warm.
- In a small bowl, whisk together the sour cream, fresh dill, garlic powder, onion powder, lemon juice, salt, and pepper until smooth. Refrigerate until ready to serve.
- Heat the olive oil in a large skillet over medium heat. Add the chicken and cook for 5 to 6 minutes per side, or until the internal temperature reaches 165°F.
- Toss the cooked chicken with the buffalo sauce until evenly coated.
- Divide the cooked rice among four serving bowls.
- Top each bowl with buffalo chicken, diced celery, and diced red onion.
- Drizzle with the homemade ranch dressing.
- Garnish with fresh dill and serve immediately.
Notes
The nutritional details for recipes are estimated using MyFitnessPal and can vary with different products, measurement accuracy, and source reliability. We aim to provide accurate information but cannot guarantee the precise accuracy of the nutritional data