There’s something irresistible about the tangy, spicy kick of buffalo sauce paired with tender chicken. This Buffalo Chicken Bake brings all those beloved flavors together in a comforting, crowd-pleasing dish that’s perfect for weeknight dinners or game day gatherings.
I developed this recipe after countless requests for an easier way to enjoy buffalo chicken without the mess of deep-frying or the time commitment of slow cooking. The result is this deliciously simple bake that delivers all the flavor with minimal effort!
Why You’ll Love This
- Simple preparation with everyday ingredients you likely already have
- Perfectly balanced flavors – spicy, tangy, and creamy all in one dish
- Make-ahead friendly for busy weeknights
- Versatile recipe that can be easily customized to your heat preference
- Kid-friendly if you adjust the spice level (or keep it spicy for the adults!)
Ingredients
- 2 cups cooked chicken, shredded or diced
- ½ cup buffalo wing sauce, divided
- ¼ cup ranch dressing
- 8 oz shredded mozzarella cheese
- 8 oz shredded cheddar cheese
- 1 pizza dough (homemade or store-bought, thawed if frozen)
- 1 teaspoon olive oil
- All-purpose flour for dusting
Instructions
- Preheat your oven to 425°F and lightly grease a baking sheet or line with parchment paper.
- In a bowl, toss the cooked chicken with ¼ cup of buffalo wing sauce. Adjust the amount based on your desired spice level.
- In a small bowl, stir together the ranch dressing and remaining ¼ cup buffalo wing sauce to create a creamy buffalo ranch mixture.
- On a floured surface, roll the pizza dough into a large rectangular shape, about 12×16 inches, making it thin enough to roll but not so thin it tears.
- Spread the buffalo ranch sauce evenly across the dough, leaving a 1-inch border. Layer the buffalo chicken over the sauce, then top with both mozzarella and cheddar cheeses.
- Starting from one long side, carefully roll the dough into a log, keeping the filling inside. Pinch and seal both ends tightly to prevent leaking during baking.
- Place the rolled log seam-side down on your prepared baking sheet. Brush the top lightly with olive oil for a golden finish.
- Bake for 30 minutes until the outside is golden brown and the dough sounds hollow when tapped. The internal temperature should reach 190°F.
- Let the buffalo chicken bake rest for 5-10 minutes before slicing. This allows the filling to set and prevents it from oozing out when cut. Slice and serve hot!
Tips & Variations
- For a spicier version, add a tablespoon of cayenne pepper or hot sauce to the mixture.
- Short on time? Use rotisserie chicken instead of cooking chicken breasts.
- Make it lower-carb by using light cream cheese and serving with celery sticks.
- Try mixing in 1/2 cup of cooked, crumbled bacon for an extra flavor dimension.
- For a creamier texture, add 1/4 cup of sour cream to the mixture.
- This dish can be assembled up to 24 hours ahead and refrigerated before baking.
Serving Suggestions
This versatile Buffalo Chicken Bake can be served in multiple ways. For a complete meal, pair it with a simple green salad dressed with ranch or blue cheese dressing. It’s also delicious served over rice, pasta, or even baked potatoes.
For a fun appetizer option, serve it with tortilla chips, celery sticks, carrot sticks, or toasted baguette slices for dipping. The creamy, spicy chicken mixture makes an irresistible hot dip!
Notes
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- To reheat, cover with foil and warm in a 350°F oven for about 15 minutes or microwave individual portions.
- The dish is done when the cheese is completely melted and the edges are slightly bubbling.
- If the top browns too quickly, cover loosely with foil for the remainder of the baking time.
FAQs
Can I freeze this Buffalo Chicken Bake?
Yes! Freeze it either before or after baking. If freezing before baking, thaw completely in the refrigerator before cooking. If freezing after baking, thaw and reheat until hot throughout.
What if I don’t like blue cheese?
No problem! Blue cheese is completely optional. The dish is still delicious with just the cheddar and mozzarella cheeses.
Can I make this in a slow cooker?
Absolutely! Cook chicken with buffalo sauce on low for 4-5 hours, then shred, add remaining ingredients, and cook for another 30 minutes until cheese melts.
How can I make this dish healthier?
Use light cream cheese, reduced-fat cheddar, and light ranch dressing. You can also increase the protein-to-cheese ratio by adding more chicken.
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