Buffalo Chicken Bowl
These Buffalo Chicken Bowls are easy dinner bowls made with juicy chicken coated in spicy buffalo sauce, fluffy white rice, crisp celery, red onion, and a creamy homemade ranch dressing. It’s a 30-minute dinner recipe perfect for busy weeknights.
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If your family loves spicy food, these Buffalo Chicken Bowls are perfect. And it’s also great for weeknight dinners, meal prep lunches, game day, or even casual family gatherings. Everyone can customize their own bowl with extra buffalo sauce or ranch.
And you want more ideas, save these buffalo chicken recipe ideas!
How to Make Buffalo Chicken Bowl
Ingredients you’ll need for the Chicken
Ingredients you’ll need for the Ranch Dressing
Ingredients you’ll need For For the Bowls
Step-by-Step Guide
1. If you don’t already have rice prepared, cook 1½ cups of uncooked white rice according to package instructions to yield about 3 cups. Set aside to keep warm.
2. In a small mixing bowl, whisk together sour cream, chopped dill, garlic powder, onion powder, lemon juice, salt, and pepper until smooth. Adjust seasoning to taste. Cover and refrigerate while you prepare the chicken.
3. Heat olive oil in a large skillet over medium heat, add the chicken fillets and cook for about 5–6 minutes per side, or until golden brown and cooked through (internal temperature should reach 165°F.
4. Add the hot sauce until evenly coated. You can add more or less sauce depending on your heat preference.
5. Divide the rice evenly into serving bowls. Top each bowl with Buffalo chicken, diced celery, and red onion.
6. Drizzle with the homemade ranch dressing. Garnish with fresh dill before serving.
Serve & Enjoy!
Important Recipe Notes
- Cook the chicken until it reaches an internal temperature of 165°F for safe eating.
- Use your favorite buffalo sauce, and adjust the amount to make the bowls as mild or spicy as you like.
- For extra flavor, let the cooked chicken rest for 5 minutes before slicing and tossing it with the buffalo sauce.
- Homemade ranch tastes best after sitting in the refrigerator for 10–15 minutes, giving the flavors time to blend.
- Freshly cooked rice works best, but leftover rice is a great time-saver for busy weeknights.
- If you’re making these bowls for meal prep, store the ranch dressing separately and drizzle it on just before serving to keep everything fresh.
- Add extra toppings like shredded cheddar cheese, sliced avocado, green onions, or crumbled blue cheese for even more flavor.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat the chicken and rice, then add the cold toppings and ranch before serving.
Buffalo Chicken Bowl
Ingredients
- 1 lb chicken fillet
- ½ cup hot sauce such as Frank’s Red Hot
- 1 tbsp olive oil
For the Ranch Dressing
- 1 cup sour cream
- 1 tbsp fresh chopped dill
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tbsp lemon juice
- Salt and pepper to taste
For the Bowls
- 3 cups white rice cooked
- 1 cup diced celery
- 1 red onion diced
- Fresh dill for garnish
Instructions
- If you don’t already have rice prepared, cook 1½ cups of uncooked white rice according to package instructions to yield about 3 cups. Set aside to keep warm.
- In a small mixing bowl, whisk together sour cream, chopped dill, garlic powder, onion powder, lemon juice, salt, and pepper until smooth. Adjust seasoning to taste. Cover and refrigerate while you prepare the chicken.
- Heat olive oil in a large skillet over medium heat, add the chicken fillets and cook for about 5–6 minutes per side, or until golden brown and cooked through (internal temperature should reach 165°F.
- Add the hot sauce until evenly coated. You can add more or less sauce depending on your heat preference.
- Divide the rice evenly into serving bowls. Top each bowl with Buffalo chicken, diced celery, and red onion.
- Drizzle with the homemade ranch dressing. Garnish with fresh dill before serving.
Check Out More Dinner Bowl Recipe Ideas!
Hawaiian Chicken and Rice Bowl
Bang Bang Chicken and Rice Bowl
