Dinner

Cheesy Buffalo Chicken and Rice Recipe

ByElla Hart April 20, 2026April 20, 2026

Introduction

This Cheesy Buffalo Chicken and Rice dish is a flavorful, comforting one-pan meal perfect for busy weeknights. It combines tender shredded chicken with spicy buffalo sauce, creamy cheese, and fluffy rice for a satisfying dinner that’s easy to make and sure to please.

A white plate with a base layer of cooked white rice, topped with soft scrambled eggs that are light yellow with a slightly creamy texture. Over the eggs, there is a drizzle of bright orange sauce and scattered small green herb pieces, adding contrast and color. The dish has a cozy, comforting look with a mix of smooth and slightly chunky textures. The background is 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 a pinch of cayenne pepper or extra buffalo sauce before baking.
Substitute cheddar cheese with pepper jack for a spicier kick.
Use brown rice instead of white rice, but increase the simmering and baking time to ensure it’s fully cooked.
Leftover cooked chicken from a rotisserie bird works great in this recipe to save time.

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, adding a splash of broth or water to keep the rice moist.

How to Serve

A round white plate holds a dish with two main layers. The bottom layer is a bed of plain white rice, soft and fluffy. On top, there is a thick layer of creamy scrambled eggs mixed with small bits of chicken or tofu, light yellow with a soft texture. The dish is drizzled with a bright orange sauce in thin lines across the eggs and rice. Small green parsley bits are sprinkled lightly over the top, adding color contrast. The plate rests 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 without an oven-safe skillet?

Yes, you can cook the rice mixture on the stovetop in a regular skillet, then transfer to a baking dish to add the cheese and bake in the oven. Just be sure the baking dish is oven-safe for the final step.

Can I use frozen chicken or vegetables in this recipe?

It’s best to use thawed chicken and fresh vegetables for even cooking. If using frozen chicken, make sure it’s fully thawed and shredded before adding. Similarly, thaw frozen vegetables and drain any excess water before using.

Ella Hart