Buffalo Chicken Bowls Creamy Ranch (Printable Version)
Spicy buffalo chicken meets cool creamy ranch over fluffy rice with fresh crisp vegetables
# What You Need:
→ Chicken
01 - 1 lb boneless skinless chicken breasts, cut into bite-sized pieces
02 - 1 tbsp olive oil
03 - 1/2 tsp salt
04 - 1/4 tsp black pepper
→ Buffalo Sauce
05 - 1/3 cup hot sauce (such as Franks RedHot)
06 - 2 tbsp unsalted butter, melted
07 - 1 tsp garlic powder
→ Ranch Sauce
08 - 1/2 cup ranch dressing
09 - 2 tbsp Greek yogurt or sour cream
→ Bowl Base
10 - 2 cups cooked white or brown rice
→ Toppings
11 - 1 cup shredded romaine lettuce
12 - 1/2 cup cherry tomatoes, halved
13 - 1/2 cup shredded carrots
14 - 1/4 cup diced red onion
15 - 1/2 cup shredded cheddar cheese
16 - 1/4 cup sliced green onions
17 - 1/4 cup crumbled blue cheese
# Directions:
01 - Heat olive oil in a large skillet over medium-high heat. Add seasoned chicken pieces and sauté for 6–8 minutes until cooked through and golden brown.
02 - Whisk together hot sauce, melted butter, and garlic powder in a small bowl. Pour over cooked chicken and toss to coat evenly. Continue cooking for 2 minutes.
03 - Combine ranch dressing with Greek yogurt or sour cream in a separate bowl. Whisk until smooth and fully incorporated.
04 - Divide cooked rice among four serving bowls. Arrange buffalo chicken, lettuce, tomatoes, carrots, red onion, cheddar cheese, green onions, and blue cheese on top.
05 - Drizzle creamy ranch sauce over each bowl. Serve immediately while chicken is still warm.
# Expert Tips:
01 -
- The spicy-cool combination hits every craving in one bite
- Everything comes together in under 40 minutes, even on busy weeknights
02 -
- Let the chicken get a good sear before moving it around or it will steam instead of brown
- The sauce thickens as it sits, so toss the chicken right before serving
03 -
- Pat the chicken dry before seasoning for better browning
- Double the buffalo sauce if you like extra coating on every bite