Dinner

Cheesy Buffalo Chicken and Rice Recipe

ByZoe Lane April 22, 2026April 22, 2026

Introduction

This Cheesy Buffalo Chicken and Rice dish brings together tender shredded chicken, spicy buffalo sauce, and creamy cheddar cheese for a comforting, flavorful meal. It’s an easy, one-pan recipe perfect for busy weeknights when you want bold flavors without fuss.

The image shows a white plate with a base layer of cooked white rice topped with scrambled eggs mixed with small pieces of chicken. Bright orange hot sauce is drizzled in thin lines over the eggs and rice. Sprinkles of chopped green herbs add a fresh touch on top. The white marbled surface beneath the plate adds a clean, bright background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups cooked, shredded chicken
1 cup uncooked long-grain white rice
1/2 cup buffalo sauce (preferably Frank’s RedHot)
1 cup shredded cheddar cheese
2 cups chicken broth
1/2 cup diced celery
1/2 cup diced green onions
1 teaspoon garlic powder
1 teaspoon onion powder
Salt and pepper to taste

Instructions

Step 1: Preheat your oven to 350°F (175°C).
Step 2: In a large oven-safe skillet, combine the uncooked rice, chicken broth, buffalo sauce, garlic powder, onion powder, salt, and pepper.
Step 3: Stir in the shredded chicken, diced celery, and half of the green onions.
Step 4: Bring the mixture to a boil over medium heat, then reduce to a simmer and cover for 15 minutes.
Step 5: After 15 minutes, remove the lid and stir in the shredded cheddar cheese until melted and creamy.
Step 6: Transfer the skillet to the preheated oven and bake for an additional 10-15 minutes, or until the rice is fully cooked and the top is slightly golden.
Step 7: Remove from the oven and let it cool for a few minutes before serving. Garnish with the remaining green onions.

Tips & Variations

Use cooked rotisserie chicken for a quick shortcut.
For extra heat, add a pinch of cayenne pepper or a few dashes of hot sauce.
Swap cheddar for pepper jack cheese for a little smoky spice.
Add chopped bell peppers or carrots with the celery for more veggies.
If you don’t have an oven-safe skillet, transfer the mix to a baking dish before baking.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop, adding a splash of broth if needed to keep it moist.

How to Serve

The image shows a white plate filled with a base layer of white rice, topped with scrambled eggs mixed with small white pieces of chicken. The eggs and chicken cover the rice evenly, creating a soft, creamy texture with light yellow and white colors. This layer is drizzled with an orange sauce in thin stripes, and finely chopped green herbs are sprinkled on top, adding a touch of green. The plate sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe gluten-free?

Yes, as long as you use gluten-free buffalo sauce and chicken broth, this dish is naturally gluten-free thanks to simple ingredients.

Can I prepare this dish without an oven?

While the oven step adds a nice golden top, you can skip it and finish cooking the rice covered on the stovetop until tender, then stir in the cheese off the heat.

Zoe Lane