Buffalo Chicken Recipe

Prepare the chicken

Pat the chicken breasts dry with paper towels. If breasts are very thick, butterfly them or pound to an even 3/4" thickness so they cook evenly.

Season both sides of the chicken breasts with kosher salt, black pepper and garlic powder. Rub with 1 tablespoon olive oil to lightly coat.

Let the seasoned chicken rest at room temperature for 10–15 minutes while you make the sauce, or refrigerate up to 2 hours if preparing ahead (bring back to room temp 20 minutes before cooking).

Make the sauce

In a small saucepan over low heat, combine the mild hot sauce, unsalted butter, honey, white vinegar and Worcestershire sauce. Warm, stirring constantly, until the butter is melted and the sauce is homogeneous, about 2–3 minutes. Do not boil. Taste and adjust sweetness or tang — add a touch more honey for milder heat or an extra 1/4 tsp vinegar for more tang.

Heat a large oven-safe skillet over medium-high heat and add 1 tablespoon butter or oil. When hot and shimmering, add the chicken breasts. Sear without moving until golden brown, 4–5 minutes, then flip and cook the other side 3–4 minutes.

Reduce heat to medium-low, brush or spoon about half of the warm mild buffalo sauce over each breast, then transfer the skillet to a preheated 375°F (190°C) oven. (If you don’t have an oven-safe skillet, move chicken to a baking dish and pour sauce over it.)

Bake until the internal temperature reaches 165°F (74°C), about 8–12 minutes depending on thickness. Remove from oven and let rest 5 minutes.

After resting, spoon any accumulated juices back over the chicken. Sprinkle the shredded aged mozzarella evenly over the breasts, then dot with crumbled gorgonzola. Return to the oven under a broiler or at 450°F (230°C) just until the mozzarella melts and begins to brown slightly and the gorgonzola softens, about 1–2 minutes under broiler — watch closely to avoid burning.

If desired, warm the remaining buffalo sauce and spoon a small amount over the melted cheese for extra flavor.

Garnish with chopped fresh parsley and a squeeze of lemon if using.

Prepare the drizzle

If the prepared ranch is very thick, thin it with 1 tablespoon milk and whisk until pourable. Transfer to a squeeze bottle or small spoon.

Drizzle the ranch over each buffalo chicken breast in a zigzag pattern. Serve immediately.