Buffalo Chicken Bowls Recipe Easy Quick and Delicious

Buffalo Chicken Bowls are everything you want when dinner needs to be fast, filling, and packed with that tangy, spicy kick. They’re easy to throw together with ingredients you probably already havecrisp lettuce, juicy chicken tossed in buffalo sauce, and whatever toppings make your heart happy.

I started making these back in spring 2019 when I was testing meal prep ideas that actually tasted good cold or reheated. The trick is tossing the chicken while it’s still hot so the sauce really clingsit creates this glossy, flavor-packed coating that doesn’t get soggy. After tweaking the ratio about seven times (yes, I’m that person), I finally nailed a version my picky teenage nephew called “actually fire.”

Yesica Andrews

Buffalo Chicken Bowls Recipe Easy Quick and Delicious

These Buffalo Chicken Bowls feature juicy chicken coated in a tangy buffalo sauce served atop a bed of rice with fresh vegetables for a flavorful and quick dinner option. Perfect for beginners looking for an easy and satisfying meal packed with classic spicy goodness.

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Calories: 550

Ingredients Method Notes

Ingredients

  

• 1 pound boneless skinless chicken breasts cut into bite-sized pieces
• 1/2 cup hot sauce such as Frank’s RedHot
• 1/4 cup unsalted butter melted
• 2 tablespoons olive oil
• Salt and pepper to taste
• 2 cups cooked rice white or brown
• 1 cup shredded lettuce
• 1 cup cherry tomatoes halved
• 1/2 cup shredded cheddar cheese
• 1/4 cup ranch or blue cheese dressing
• 1/4 cup thinly sliced green onions
• Optional sliced avocado for topping

Method

 

1. Start by whisking together the hot sauce and melted butter in a small bowl and set it aside.
2. Heat olive oil in a large skillet over medium-high heat then add the chicken chunks, seasoning them with salt and pepper. Cook until golden and fully cooked about 5 to 7 minutes.
3. Lower the heat and pour the buffalo sauce over the cooked chicken. Stir well to coat every piece and let it simmer for 3 to 5 minutes so the sauce infuses the chicken.
4. Spoon cooked rice into serving bowls to form the base layer.
5. Top the rice evenly with the buffalo chicken mixture.
6. Next, add shredded lettuce and distribute halved cherry tomatoes across each bowl.
7. Sprinkle shredded cheddar cheese over the veggies and drizzle with ranch or blue cheese dressing.
8. Finish each bowl by garnishing with sliced green onions and if you like, add some avocado slices for creaminess.
9. Serve the bowls while the chicken is warm and flavorful for a delicious meal.

Notes

• Use cauliflower rice instead of regular rice for a low-carb alternative. Adjust the heat level by varying the amount of hot sauce. These bowls are ideal for meal prep; store the components separately and assemble before serving. Feel free to add other vegetables like bell peppers or grilled corn to tailor the dish to your taste.

Why You’ll Love This Recipe

These bowls hit that perfect sweet spot between quick weeknight dinner and something that actually tastes exciting. You’re getting juicy chicken coated in buttery buffalo sauce, cool crisp veggies, and creamy toppings all in one biteit’s like your favorite game-day appetizer turned into a full meal.

• Fast and flexible: From start to finish, you’re looking at about 30 minutes, and you can swap toppings based on what’s in your fridge.
• Perfect for meal prep: Make a big batch on Sunday, store the components separately, and you’ve got lunch or dinner sorted for days.
• Balanced and satisfying: Rice gives you that cozy base, chicken brings the protein, and fresh veggies add crunch and brightness.
• Crowd-pleaser energy: Even picky eaters love building their own bowl and controlling the heat level with dressing.

Ingredient Notes and Shopping Tips

You’ll find everything you need at any regular grocery storeno fancy trips required. The chicken breasts are your protein star here, and cutting them into bite-sized pieces before cooking helps them soak up all that tangy sauce. I always pick up Frank’s RedHot because it has that classic buffalo flavor, but any hot sauce you love works just fine.

The butter might seem indulgent, but it’s what makes buffalo sauce silky and rich instead of just spicy. For the rice, I keep both white and brown on handwhite cooks faster on busy nights, brown adds a nutty chew when I have a few extra minutes. Cherry tomatoes and shredded lettuce bring freshness and crunch, while cheddar cheese and ranch dressing cool everything down with creamy, tangy goodness.

Pro Tip: If you’re meal prepping, grab an extra avocado or twothey make the bowls feel restaurant-fancy with almost no effort.

How to Make Buffalo Chicken Bowls

Start by whisking together your hot sauce and melted butter in a small bowlthis is your buffalo magic. Heat olive oil in a large skillet over medium-high, then add your chicken pieces seasoned with salt and pepper. Let them cook undisturbed for a couple minutes so they get a nice golden crust, then stir and cook until they’re cooked through, about 5 to 7 minutes total.

Lower the heat and pour that buffalo sauce right over the chicken, stirring to coat every piece. Let it simmer gently for 3 to 5 minutesthis is when the sauce thickens slightly and clings to the chicken instead of pooling at the bottom of the pan. Meanwhile, fluff your cooked rice and get your toppings ready.

Now comes the fun part: building your bowls. Start with a scoop of rice, pile on the saucy chicken, then layer on shredded lettuce, halved cherry tomatoes, cheddar cheese, and a generous drizzle of ranch or blue cheese dressing. Finish with green onions and avocado slices if you’re using them. Serve while the chicken is still hot so the cheese gets a little melty.

Swaps and Tweaks

Serving and Storage Tips

These bowls are best enjoyed fresh and hot, but they’re also meal prep champions. If you’re making them ahead, store the buffalo chicken, rice, and fresh toppings in separate containers. The chicken and rice will keep in the fridge for up to four days, and you can reheat them together or separately depending on your preference.

Keep the lettuce, tomatoes, cheese, and dressing cold and undressed until you’re ready to eatthis keeps everything crisp and fresh. Avocado is best sliced right before serving so it doesn’t brown, but a squeeze of lime juice can buy you a little extra time if needed.

Serving Idea: Set out all the toppings buffet-style and let everyone build their own bowl. Kids love the control, and it takes the pressure off you to guess everyone’s spice tolerance.

Troubleshooting and Pro Tips

• Chicken is dry: Don’t overcook itonce it’s no longer pink inside, pull it off the heat. Letting it simmer in the sauce helps keep it juicy.
• Sauce is too thin: Let it simmer a bit longer, or use slightly less hot sauce next time. The butter should make it glossy and clingy, not watery.
• Too spicy: Add more butter to mellow the heat, or serve with extra ranch dressing and avocadothey’re both cooling and creamy.
• Bowls feel bland: Don’t skip the salt and pepper on the chicken, and make sure you’re using enough buffalo sauce. A squeeze of lime or extra green onions can wake everything up.

Note: If you’re sensitive to spice, start with half the hot sauce and taste before adding more. You can always add heat, but you can’t take it away.

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FAQs (Buffalo Chicken Bowls)

You’re Going to Love These Bowls

These Buffalo Chicken Bowls come together in about thirty minutes, and the payoff is amazing. You get juicy, tangy chicken with cool crisp toppings that balance every bite. It’s the kind of dinner that feels exciting without wearing you out, and honestly, that’s a win in my book.

If you want to stretch this recipe, double the chicken and freeze half before adding the sauceit reheats beautifully. Try swapping in shredded cabbage for extra crunch, or toss in some corn for a little sweetness. My cousin always adds pickled jalapeños, and now I can’t make them without thinking of her. Store leftovers separately so everything stays fresh and nothing gets soggy.

I’d love to see how your bowls turn outsnap a photo and share it! Did you grow up eating buffalo wings at family gatherings, or is this flavor combo new for you? Either way, save this recipe and make it again next week. Your family’s going to ask for it, I promise.