Dinner

Cheesy Buffalo Chicken and Rice Recipe

ByMarina Montclair April 24, 2026April 24, 2026

Introduction

Cheesy Buffalo Chicken and Rice is a flavorful one-pan meal that combines tender shredded chicken, spicy buffalo sauce, and creamy melted cheese for a comforting dish. It’s perfect for busy weeknights when you want something satisfying and easy to prepare.

The image shows a white plate filled with a base layer of cooked white rice, soft and slightly sticky in texture. On top of the rice is a thick layer of creamy scrambled eggs mixed with small pieces of chicken, with a light yellow and white color showing. The dish is drizzled with a bright orange sauce evenly across the top, adding a shiny texture, and sprinkled with finely chopped green herbs for a hint of color contrast. The plate is placed on a white marbled surface. 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

For extra heat, add more buffalo sauce or sprinkle with crushed red pepper flakes before baking.
Swap cheddar cheese for pepper jack to add a smoky, spicy flavor twist.
Add cooked corn or black beans to increase the vegetable content and texture.
If you don’t have an oven-safe skillet, transfer the mixture to a baking dish after simmering.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop with a splash of broth to keep the rice moist.

How to Serve

The dish is served on a white plate placed on a white marbled surface. At the bottom, there is a layer of white rice with a soft, slightly sticky texture. On top of the rice, there is a thick layer of scrambled eggs that are light yellow and fluffy, covering the rice completely. Over the eggs, an orange sauce is drizzled in thin lines, adding a wet, glossy texture. There are also small green herbs scattered evenly over the top, adding a fresh touch and color contrast to the orange sauce and yellow eggs. The overall presentation is simple and homey, with a mix of soft and smooth textures. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh chicken instead of cooked shredded chicken?

Yes, but you will need to cook the chicken first before combining it with the other ingredients to ensure it cooks through properly.

Is this dish spicy?

The heat level depends on the buffalo sauce used. Frank’s RedHot provides moderate heat, but you can adjust the amount or choose a milder sauce to suit your taste.

Marina Montclair