Recipe Details
One-Pan Tangy Buffalo Chicken and Rice Skillet
This fuss-free, flavor-packed weeknight dinner comes together in just one pan for minimal cleanup, with the perfect kick of classic Buffalo heat paired with hearty chicken and fluffy rice.
Recipe At A Glance
| Prep Time | Cook Time | Total Time | Servings |
|-----------|-----------|------------|----------|
| 15 minutes | 25 minutes | 40 minutes | 6 |
Ingredients
1 ½ pounds boneless, skinless chicken thighs, chopped into 1-inch cubes
1 ½ teaspoons kosher salt
½ teaspoon freshly ground black pepper
¾ teaspoon garlic powder
¾ teaspoon paprika
1 ½ tablespoons olive oil
4 green onions, thinly sliced, split into two portions
½ cup finely chopped celery
1 tablespoon butter
1 ½ cups long-grain white rice
2 ¾ cups water
⅓ cup cayenne hot sauce or traditional Buffalo-style sauce
¼ cup crumbled blue cheese
Ranch dressing, for drizzling (optional, for serving)
Step-by-Step Instructions
Add all chopped chicken pieces to a large bowl, then toss thoroughly to coat every chunk evenly with salt, pepper, garlic powder, and paprika.
Place a large deep skillet on the stovetop over medium-high heat, pour in the olive oil, and let it heat until it just barely shimmers. Spread the seasoned chicken in an even layer across the pan, and let it cook undisturbed for 4 full minutes. This allows the chicken to develop a golden, crispy sear that will release easily from the pan once ready. Stir the chicken, then cook for 1 additional minute.
Set aside 2 tablespoons of the sliced green onions to use as a fresh finishing topping. Add the remaining green onions and chopped celery to the skillet with the chicken, then cook for 2 minutes, stirring frequently to avoid burning.
Add the butter to the skillet and let it melt completely. Stir in the rice, and cook, stirring nonstop, for about 1 minute to lightly toast the rice grains and bring out a subtle nutty depth of flavor. Pour in the water and hot sauce/Buffalo sauce, stirring well to scrape up all the browned, flavor-packed bits stuck to the bottom of the pan. Bring the entire mixture to a rolling boil, give it one final stir, then cover the skillet and reduce the heat to a low simmer. Let it cook undisturbed for 17 to 20 minutes, until all liquid is absorbed and the rice is fully tender.
Once cooking is complete, give the rice a gentle stir, then sprinkle the crumbled blue cheese evenly over the top. Replace the skillet lid, turn off the heat, and let the dish rest for 3 to 5 minutes to let the cheese soften and the rice fluff up. Before serving, drizzle with optional ranch dressing and extra hot sauce if you want more heat, then finish with a sprinkle of the reserved fresh green onions.