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Stuffed Buffalo Chicken Breast

Stuffed buffalo chicken breast sliced open showing creamy ranch and cheddar filling drizzled with buffalo sauce and topped with crumbled blue cheese and green onions
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Juicy boneless chicken breasts stuffed with a creamy ranch and cheddar filling, seared golden, then simmered in bold spicy buffalo sauce until perfectly cooked through. A flavor-packed, low-carb dinner with only 5g carbs per serving.

Ingredients

Scale
  • 8 oz cream cheese (1 brick), softened to room temperature
  • 1/2 cup shredded cheddar cheese
  • 1/4 cup ranch dressing, plus more for topping
  • 1/4 cup green onion, chopped, plus more for topping
  • 4 boneless, skinless chicken breasts
  • 4 tablespoons olive oil, divided
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • 1 cup buffalo sauce

Instructions

  1. In a mixing bowl, combine softened cream cheese, shredded cheddar cheese, ranch dressing, and chopped green onion. Mix until smooth and fully combined. Set aside.
  2. Rub chicken breasts with 2 tablespoons of olive oil and season all sides with kosher salt and black pepper.
  3. Using a sharp paring knife, carefully cut a wide pocket into the thickest side of each chicken breast. Keep the pocket closed on three sides and do not cut all the way through.
  4. Fill each chicken breast with an equal portion of the cream cheese filling. Do not overstuff. Secure the opening with toothpicks if needed. Reserve any leftover filling to mix with buffalo sauce and serve as a warm dip.
  5. Heat remaining 2 tablespoons of olive oil in a large cast iron skillet over medium-high heat. Once shimmering, sear the stuffed chicken breasts for 2 to 3 minutes per side until golden brown. Work in batches if needed. The goal is a golden crust, not cooking them through at this stage.
  6. Place all 4 stuffed chicken breasts back in the skillet and pour buffalo sauce evenly over all pieces.
  7. Cover the pan, reduce heat to low, and cook for about 15 minutes until internal temperature reaches 165 degrees F as measured with an instant-read thermometer.
  8. Spoon pan juices over the chicken. Drizzle with ranch dressing, sprinkle with crumbled blue cheese and chopped green onions, and serve immediately.

Notes

  • Soften cream cheese to room temperature before mixing for a smooth, lump-free filling.
  • Do not overstuff – too much filling prevents even cooking and can cause the seam to burst open during searing.
  • Secure the pocket with toothpicks before searing to keep the filling inside during the high-heat sear.
  • Always verify doneness with an instant-read thermometer at 165 degrees F – breast size varies significantly.
  • For gluten-free, use certified gluten-free buffalo sauce and ranch dressing.
  • Air fryer option: Line basket with foil, heat to 400 degrees F, cook for 15 to 20 minutes until internal temperature reaches 165 degrees F.
  • Lower-sodium buffalo sauce significantly reduces the sodium per serving without affecting flavor.

Nutrition

Find it online: https://www.benefitiany.com/stuffed-buffalo-chicken-breast/