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Lady Maria

Buffalo Ranch Stuffed Chicken

This Buffalo Ranch Stuffed Chicken recipe is an easy and flavorful weeknight meal. Chicken breasts are stuffed with a creamy mixture of cream cheese, cheddar cheese, buffalo wing sauce, and ranch dressing, then baked, grilled, or air-fried to perfection. It's a guaranteed crowd-pleaser that's both simple to make and impressive to serve.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

  • 4 boneless, skinless chicken breasts 6-8 ounces each
  • 4 ounces cream cheese, softened
  • 1 cup shredded cheddar cheese
  • 1/4 cup buffalo wing sauce
  • 1 packet dry ranch dressing mix
  • 2 green onions, chopped
  • 1/4 cup blue cheese crumbles optional
  • 1 tablespoon olive oil
  • Salt and pepper to taste

Equipment

  • Mixing bowl
  • knife
  • Cutting board
  • Meat mallet or rolling pin (optional)
  • Toothpicks (optional)
  • Baking dish or grill or air fryer
  • Measuring spoons
  • Measuring cups
  • meat thermometer

Method
 

  1. Preheat oven to 375°F (190°C), preheat grill to medium heat, or preheat air fryer to 375°F (190°C).
  2. Place each chicken breast between two sheets of plastic wrap. Use a meat mallet or rolling pin to gently pound the chicken to an even thickness, about 1/2 inch thick. Season both sides with salt and pepper.
  3. In a mixing bowl, combine the softened cream cheese, shredded cheddar cheese, buffalo wing sauce, ranch dressing mix, and green onions. If using, add blue cheese crumbles. Mix until well combined.
  4. Place a generous spoonful of the filling onto the center of each chicken breast. Spread it out a bit, leaving about 1/2 inch border around the edges.
  5. Carefully fold one side of the chicken over the filling, then fold the other side over, creating a stuffed chicken breast. If needed, use toothpicks to secure the edges.
  6. For baking: Lightly grease a baking dish with olive oil. Place the stuffed chicken breasts in the baking dish. Brush the tops of the chicken with a little more buffalo wing sauce. Bake for 25-30 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).
  7. For grilling: Lightly brush the grill grates with olive oil. Place the stuffed chicken breasts on the grill. Grill for about 6-8 minutes per side, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).
  8. For air frying: Lightly grease the air fryer basket with olive oil. Place the stuffed chicken breasts in the air fryer basket, making sure they are not overcrowded. Air fry for 15-20 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C). Flip the chicken halfway through cooking.
  9. Let the chicken rest for a few minutes before serving.
  10. Garnish with extra green onions, a drizzle of ranch dressing, or a sprinkle of blue cheese crumbles. Serve immediately.

Notes

Don't overfill the chicken. Use a meat thermometer to ensure the chicken is cooked through. Let the chicken rest before serving. Add diced jalapenos for extra heat, or swap the cheddar cheese for mozzarella or pepper jack. You can prepare the stuffed chicken breasts ahead of time and store them in the refrigerator for up to 24 hours before cooking. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven, microwave, or air fryer until heated through. You can also freeze the stuffed chicken breasts before cooking.