Dinner

Cheesy Buffalo Chicken and Rice Recipe

BySarah Summers April 20, 2026April 20, 2026

Introduction

This Cheesy Buffalo Chicken and Rice is a comforting dish that combines spicy buffalo sauce with tender chicken and creamy cheddar cheese. It’s an easy one-pan meal perfect for busy weeknights or casual gatherings.

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. Stir well to mix.
Step 3: Add the shredded chicken, diced celery, and half of the green onions to the skillet. Stir to combine all ingredients evenly.
Step 4: Bring the mixture to a boil over medium heat. Once boiling, reduce the heat to a simmer and cover the skillet with a lid. Cook for 15 minutes.
Step 5: After 15 minutes, remove the lid and stir in the shredded cheddar cheese until it melts and becomes creamy throughout the dish.
Step 6: Transfer the skillet to the preheated oven and bake for 10-15 minutes, or until the rice is fully cooked and the top starts to turn golden.
Step 7: Remove from the oven and let it cool for a few minutes. Garnish with the remaining green onions before serving.

Tips & Variations

For extra heat, add a pinch of cayenne pepper or use a hotter buffalo sauce.
Swap cheddar cheese for pepper jack for a smoky, spicy twist.
Use cooked brown rice for a whole-grain option, but increase simmering time as needed.
Add chopped cooked bacon for additional flavor and crunch.

Storage

Store any 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 chicken broth to maintain creaminess.

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 use fresh chicken instead of cooked chicken?

It’s best to use cooked, shredded chicken for this recipe to ensure even cooking and avoid drying out. If using raw chicken, cook it separately before adding.

Is this dish gluten-free?

Yes, as long as you use gluten-free chicken broth and buffalo sauce, this recipe is naturally gluten-free.

Sarah Summers