Tangy Buffalo Chicken Bowls: Quick Weeknight Dinner (Print Version)
Whip up tangy Buffalo Chicken Bowls fast! This easy recipe brings that spicy, creamy flavor you crave to your table without the fuss. Perfect for busy evenings.
# Recipe Info:
Prep Time: 10 Minutes minutes
Cook Time: 15 Minutes minutes
Total Time: 25 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Contains dairy, gluten (if using certain sauces/dressings)
# Ingredients:
→ Chicken & Base
01 -
2 cups cooked chicken, shredded or diced
02 -
2 cups cooked rice (jasmine, basmati, or brown)
→ Buffalo Sauce Essentials
03 -
½ cup buffalo wing sauce (like Frank's RedHot)
04 -
2 tablespoons unsalted butter
→ Creamy Toppings & Freshness
05 -
¼ cup blue cheese crumbles
06 -
¼ cup ranch or blue cheese dressing
07 -
2 stalks celery, thinly sliced
08 -
2 small carrots, grated or julienned
09 -
2 scallions, thinly sliced
→ Optional Extras
10 -
Pinch of garlic powder (for dressing)
11 -
Black pepper to taste
12 -
Extra hot sauce (for more kick)
# Instructions:
01 -
First things first, get that rice cooking! I always tell myself to start it before anything else, but honestly, I often forget until I’m halfway through the chicken. Just follow the package directions for your chosen rice. While it’s simmering away, go ahead and shred or dice your cooked chicken. I like a mix of shredded and diced, gives it a nice texture. Don’t worry if it’s a little uneven, it’s homemade, not a restaurant!
02 -
In a medium saucepan, melt the butter over low heat. Once it’s all buttery and glistening, pour in your favorite buffalo sauce. Give it a good whisk until it’s smooth and combined. It should be warm and fragrant, filling your kitchen with that amazing spicy aroma. This is where the magic happens, hon. Don't let it boil, just a gentle simmer to bring those flavors together. I once walked away for a minute and almost scorched the sauce, oops, so keep an eye on it!
03 -
Add your shredded or diced chicken directly into the warm buffalo sauce. Stir gently until every piece of chicken is beautifully coated in that vibrant, spicy goodness. You want it swimming in sauce, but not drowning. It should look glossy and inviting. This step is super quick, and the chicken will absorb all that delicious flavor. Sometimes I add a tiny splash more buffalo sauce here if it looks a bit dry.
04 -
Now for the fun part: building your bowls! Grab a bowl and spoon in a generous portion of cooked rice. Next, pile on that glorious buffalo chicken. Seriously, don't be shy. The steam from the rice will warm the chicken even more. I love how the colors pop at this stage, the orange chicken against the white rice. It always makes my stomach rumble, to be real.
05 -
This is where you make it your own. Sprinkle those pungent blue cheese crumbles over the chicken. Drizzle generously with ranch or blue cheese dressing – whatever your heart desires. I usually go heavy on the dressing because, well, it’s delicious! Then, scatter your fresh celery, carrots, and scallions over the top for that essential crunch and fresh bite. Don't worry if it looks a little chaotic, that's just kitchen art!
06 -
Grab a fork and dig in! These Buffalo Chicken Bowls are best served immediately, while everything is warm and the flavors are singing. Take a moment to appreciate the spicy, tangy, creamy, crunchy symphony you've created. It’s seriously satisfying, and honestly, such a quick meal that feels way more indulgent than it is. Enjoy every single bite, you totally deserve it after a busy day!
# Notes:
01 -
My secret for extra crispy chicken? A quick broil after coating, honestly.
02 -
How I store leftovers without them getting sad: keep toppings separate until serving.
03 -
Tried Greek yogurt instead of sour cream once for the dressing, worked surprisingly well!
04 -
Serving these Buffalo Chicken Bowls with a side of crunchy celery sticks just feels right.
# Equipment Needed:
01 -
Saucepan
02 -
large bowl
03 -
whisk
04 -
measuring cups/spoons
# Nutrition (Per Serving):
Calories: 450
Total Fat: 25g
Total Carbohydrate: 35g
Protein: 25g