Buffalo Chicken Recipe

Prep and Dice

Trim any fat from the chicken breasts and pat dry with paper towels. Cut the breasts into 1/2-inch dice so they cook quickly and evenly.

Season

Place the diced chicken in a bowl. Add olive oil, garlic powder, onion powder, salt, and black pepper. Toss until all pieces are evenly coated.

Heat a large skillet over medium-high heat. When hot, add a thin film of oil or nonstick spray. Add the diced chicken in a single layer (work in batches if necessary) and cook without moving for 2 minutes to develop color, then stir or flip and continue to cook until internal temperature reaches 165°F (about 4–6 minutes total depending on size). Remove chicken from skillet and set aside on a plate.

In the same skillet set to medium heat, add the butter and let it melt. Add the hot sauce, honey, and Worcestershire sauce. Whisk continuously until the butter is fully incorporated and the sauce is glossy and slightly thickened, about 1–2 minutes. Taste and adjust heat or sweetness if desired.

Return the cooked diced chicken to the skillet with the buffalo sauce. Stir to coat every piece thoroughly. Cook together for 1–2 minutes so the chicken absorbs the sauce.

Reduce heat to low. Sprinkle the shredded mozzarella evenly over the sauced chicken, then scatter the crumbled blue cheese on top. Cover the skillet with a lid (or place under a broiler for 1–2 minutes if using an ovenproof dish) until the mozzarella melts and cheeses are warmed through, about 2–3 minutes on the stove.

Remove from heat. Sprinkle chopped fresh parsley if using. Taste and season with a pinch of salt or pepper only if needed.

Serve the buffalo chicken hot with celery sticks and ranch or extra blue cheese dressing on the side. This also works well over rice, in a sandwich, on pizza, or on top of a salad.