Buffalo Chicken Recipe

Prepare chicken

If you don't already have cooked chicken, poach or roast boneless skinless chicken breasts or thighs (about 1.25–1.5 lb raw) until internal temperature reaches 165°F (74°C). Let rest 5 minutes, then shred with two forks or chop into bite-sized pieces to measure 3 cups.

Make buffalo sauce

In a medium saucepan over low heat, melt 2 tablespoons unsalted butter. Add 1 teaspoon minced garlic and cook 20–30 seconds until fragrant. Stir in 1 cup hot sauce and 1 teaspoon Worcestershire sauce. Warm gently, whisking until smooth. Taste and season with 1 teaspoon salt and 1 teaspoon black pepper.

Combine chicken and sauce

Add the shredded chicken to the saucepan and toss to coat evenly in the buffalo sauce. Cook over low heat for 2–3 minutes until heated through and well combined. Remove from heat.

Enrich with cream cheese

Return the sauced chicken to low heat (or transfer to a mixing bowl if you prefer no direct heat). Add 4 oz softened cream cheese and stir until fully incorporated and smooth, yielding a creamy buffalo chicken mixture.

Add mozzarella

Stir in 1.5 cups shredded mozzarella until melted and evenly distributed. If you want a broiled topping, transfer the mixture to an oven-safe dish, sprinkle the mozzarella over the top, and broil 2–3 minutes until golden and bubbly (watch carefully).

Finish with blue cheese

Sprinkle 1/2 cup crumbled blue cheese over the warm mixture so some melts and some stays chunky for texture. If desired, add 1 teaspoon lemon juice and 2 tablespoons chopped fresh parsley, stirring lightly to combine and brighten flavors.

Serve the buffalo chicken hot as a dip with celery and carrot sticks and 1/2 cup ranch or blue cheese dressing for dipping. Alternatively serve as a sandwich or over rice/greens. Leftovers store in an airtight container in the refrigerator for up to 3–4 days; rewarm gently on the stovetop or in a 325°F (160°C) oven until heated through.