We love the flavor of buffalo chicken, but aside from the dip form or hot wings this flavor doesn’t get used very often. I wanted to make a dish that had the same flavor as the buffalo chicken dip but had less of a mushy dip consistency.
I combined the dip sauce with larger chunks of sauteed chicken. It created the perfect buffalo flavored chicken for using in wraps or on buns. I used chicken breast, but if you prefer dark meat, you could always use thighs. I like to cook the chicken in batches. This allows each piece of meat to get some color. When you crowd the pan, the moisture will pool in the pan.
This is great if you are wanting a sauce, but not if you want browning. If your pan is just like mine it will start to collect cooked bits to the bottom of the pan. This is ok! It is flavor that is building in your dish. I cook all the chicken in small batches until I get to the last batch. I let that cook with all the batches that have been cooked. This will allow the last bit to release enough moisture to break down the bits stuck to the bottom.
I then can add my ingredients for the sauce. I don’t use as much cream cheese or cheese in this dish, because I want the flavor without the stringy texture. You can always add cheese to the top after it cooks if you like, but it tastes just as great without the extra cheese.
Make a batch for one dinner idea or portion it out for several. Enjoy!
- 4 Boneless skinless chicken breasts
- 1-2 Tbsp. Olive oil
- 1-2 oz Cream cheese
- ½ tsp salt
- ½ tsp pepper
- ½ tsp garlic powder
- 1 cup Frank’s Red-Hot Sauce
- 1 cup Ranch dressing Made from scratch with Hidden Valley powder, buttermilk, and Mayo
- Cut chicken breasts into bite sized pieces and place in a medium bowl. Drizzle a little of the oil over the top of the chicken and sprinkle with salt, pepper, and garlic. Mix thoroughly and set aside while a skillet heats up with remaining oil. Cook the chicken in batches allowing it to cook and brown on all sides. When the last batch is cooking add the cooked chicken all together in the pan. If there are no juices from the last chicken batch to add roughly 1/8 cup of water to help loosen cooked bits and deglaze the bottom of the pan. Pull all the chicken to the outside making an empty spot in the center of the pan. In that spot place the cream cheese, ranch dressing, and Frank’s hot sauce. Stir allowing the cream cheese to melt in before stirring the cooked chicken and sauce together. Allow to simmer for one minute and then serve as desired over buns or in wraps.