Buffalo Stuffed Chicken

Buffalo Stuffed Chicken
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This Buffalo Stuffed Chicken is a easy weeknight meal, stuffed with cream cheese and blue cheese, then baked with a buffalo sauce glaze and topped with blue cheese dressing.

If you’re a fan of buffalo chicken wings, then this buffalo stuffed chicken is going to become your new favorite dish.

Buffalo Stuffed Chicken

Stuffed with blue cheese and cream cheese, then covered with buffalo sauce, this chicken has all the flavors you love about buffalo chicken wings

The blue cheese filling gets all warm and melted inside, and when you cut into it, there’s just the right amount of filling to chicken in each bite.

This recipe is super easy to make and if you have left overs, you can use it to make buffalo chicken stuffed peppers (one of my favorites!).

We’re huge fans of blue cheese in my house. If you are too, check out our recipe for homemade keto blue cheese dressing. You might also like this Flank Steak Salad with Blue Cheese.

How to Make Buffalo Stuffed Chicken

You’ll want to use plump boneless, skinless chicken breasts for this recipe, so they are fat enough to cut a pocket in the middle. 

Buffalo Stuffed Chicken

The easiest way to cut the pocket is to place the chicken piece flat on the table, then put your hand flat on the top. With a sharp knife, slice through the center of the chicken, taking care not to break through the other side. It’s even easier if the chicken is slightly frozen.

Use a small knife, like a paring knife rather than a large utility or chef’s knife, so you have more control.

Buffalo Stuffed Chicken

Once the pocket is cut into the chicken pieces, put them aside and mix up the filling. This is just cream cheese and blue cheese. If you don’t like blue cheese, you can leave it out, or replace it with a different cheese like feta or gorgonzola, which is less pungent than blue.

Get a scoop of filling on a spoon and pack it into the pocket of the chicken. When all pieces have been stuffed, wash your hands. You can secure the edges of the chicken with a toothpick, if you like. It’s not necessary, but it does keep the filling from pouring out as it cooks.

Buffalo Stuffed Chicken

Pour some buffalo sauce into a dish. Using a basting brush, paint the buffalo sauce all over the outsides of the chicken. Place the chicken in a baking dish, with at least an inch of space in between each.

Bake for about 25-30 minutes on 375 degrees F. The final cooking time depends on how thick your chicken pieces were. If they are thin, they’ll need 25 minutes. For thick, they’ll need up to 30 minutes to cook through. 

Buffalo Stuffed Chicken

Check the internal temperature of the chicken to be sure they are done. They should register 165 degrees.

For serving, drizzle the chicken with extra buffalo sauce and blue cheese dressing.

What to Serve With Buffalo Stuffed Chicken

This chicken goes well with a lot of different side dishes. Try it with this parmasan roasted asparagus or delicious pan fried brussels sprouts.

A side salad is also a great accompaniment for this buffalo stuffed chicken. Try a strawberry spinach salad or make a simple garden salad.

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Buffalo Stuffed Chicken

Buffalo Stuffed Chicken

This Buffalo Stuffed Chicken is stuffed with cream cheese and blue cheese, then baked with a buffalo sauce glaze and topped with blue cheese dressing.
5 from 9 votes
Print Rate
Course: Main Course
Cuisine: American
Keyword: Blue Cheese, Chicken
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Servings: 4 Servings
Calories: 422kcal
Author: Laura

Ingredients

  • 4 boneless skinless chicken breasts
  • 4 oz cream cheese at room temperature
  • 1/2 cup crumbled blue cheese
  • 1/2 cup buffalo sauce divided
  • 2 tbsp blue cheese dressing for serving

Instructions

  • Preheat oven to 375 degrees F.
  • Place the chicken breasts flat on a cutting board and use a sharp small-bladed knife to cut a pocket into each piece, being careful not to cut through to the other side. Set chicken aside.
  • Add the cream cheese and blue cheese to a small bowl and stir to combine.
  • Stuff each chicken piece with 1/4 of the cream cheese mixture.
  • Place the chicken in a 9″x13″ baking dish. Pour half of the buffalo sauce into a small dish. Brush it evenly over the chicken.
  • Bake for 25-30 minutes, until the chicken registers 165 degrees.
  • To serve, pour blue cheese dressing and the remaining buffalo sauce over the top of each piece.

Nutrition

Calories: 422kcal | Carbohydrates: 2g | Protein: 54g | Fat: 21g | Saturated Fat: 10g | Cholesterol: 189mg | Sodium: 1579mg | Potassium: 919mg | Sugar: 1g | Vitamin A: 577IU | Vitamin C: 3mg | Calcium: 135mg | Iron: 1mg

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

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Buffalo Stuffed Chicken
Buffalo Stuffed Chicken

14 thoughts on “Buffalo Stuffed Chicken

  1. Sabine says:

    5 stars
    This looks absolutely delicious! I love stuffed chicken, and this recipe with cream cheese and blue cheese sounds divine. It’s on my cooking list 🙂

  2. thisiswholesome says:

    5 stars
    oh my this is not your typical chicken breast recipe. I’d never have thought of putting blue cheese on chicken, yum!

    • Laura says:

      Oh, blue cheese goes really well with chicken! The blue cheese and buffalo sauce is a classic combo that can be used in many different ways.

  3. Annie @ Annie's Noms says:

    5 stars
    I love the look of this! My husband would devour these! We always have chicken in the house and I’ve frozen some fresh chicken breasts to keep since we can’t go out to the shops like normal. I do find myself getting stuck in a dinner rut sometimes though, so I really want to try these, to keep things fresh!

  4. Jen says:

    5 stars
    Yummy gooey goodness. I like that recipe is more of an actual main course rather than an appetizer. Buffalo flavored anything is a weakness of mine.

  5. Colleen says:

    5 stars
    This looks so good. We love buffalo chicken wings so I know this is going to be a huge hit at my house.

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