Buffalo Stuffed Chicken Breasts are loaded with cheddar, Laughing Cow wedges, a bit of blue cheese, shredded carrot and minced celery, then rolled, coated in crumbs, baked until golden, and finished with a buttery buffalo sauce. It’s a satisfying, flavorful main course that’s easy to prepare and great for weeknights or entertaining.
Stuffed Buffalo Chicken Breasts
This recipe was kindly shared by a subscriber many years ago and quickly became a favorite. If you enjoy stuffed chicken breasts, you’ll love this buffalo-inspired version. The filling combines creaminess and crunch while the buffalo drizzle adds a bright, spicy finish. It’s versatile — swap cheeses or vegetables to suit your tastes — and it pairs well with a variety of sides for a complete meal.
How to Make Stuffed Buffalo Chicken Breasts
- Prepare the stuffing: In a bowl combine shredded 2% cheddar, Laughing Cow cheese wedges, a small amount of blue cheese, minced celery, minced green onion, and finely shredded carrot. Season with salt and pepper and mix until well combined.
- Assemble the chicken: Lay out thin chicken cutlets and divide the stuffing evenly among them. Spread the mixture in the center of each cutlet and roll them up tightly.
- Set up the dredging station: Place crushed reduced-fat Ritz crackers (or gluten-free panko) in one shallow bowl. In another bowl mix light mayonnaise, 1 tablespoon of hot sauce, and lemon juice to make the coating mixture.
- Coat the rolls: Brush or dip each rolled cutlet in the mayo-hot sauce mixture, then roll in the cracker crumbs to coat. Place the chicken seam-side down on a lightly greased baking sheet or baking dish.
- Bake: Lightly spray the tops with olive oil spray and bake in a 400°F oven for about 30 minutes, until the chicken is cooked through and the coating is golden.
- Make the buffalo drizzle: While the chicken bakes, melt unsalted butter and whisk with the remaining hot sauce and a pinch of garlic powder. Drizzle over the finished chicken before serving.
What is buffalo sauce made of?
A simple buffalo sauce for this recipe is made by combining melted butter with Frank’s-style hot sauce and a touch of garlic powder. Adjust the ratio to your heat preference.
What to Serve with Stuffed Chicken Breasts
Side dish ideas that complement these stuffed breasts:
- A crisp green salad with lettuce, cucumber, shredded carrots and celery, tossed with a creamy blue cheese dressing.
- A mixed green salad with a classic buttermilk ranch dressing.
- Roasted rainbow carrots or glazed baby carrots.
- Sautéed shredded Brussels sprouts or green beans.
- Brown rice, wild rice, or a simple rice pilaf.
- Baked sweet potatoes or classic baked russet potatoes.
Variations & Tips
- Hot sauce: Frank’s-style cayenne hot sauce works exceptionally well, but any favorite hot sauce will do. Reduce the amount or omit it if you prefer a milder flavor.
- Chicken: For convenience buy pre-sliced thin chicken breast cutlets. If using whole boneless, skinless breasts, slice and pound them thin to an even thickness.
- Substitutions: Swap light mayonnaise for a beaten egg or plain Greek yogurt for a different coating base. Reduced-fat cream cheese can replace Laughing Cow wedges if needed.
- Gluten-free: Use gluten-free panko or crushed gluten-free crackers in place of Ritz crumbs.
- Storage: Refrigerate leftovers for up to three days or freeze for up to three months. Reheat gently in a moderate oven to retain crispness.
- Make-ahead: Assemble the rolled chicken and refrigerate before coating and baking if you want to prepare part of the dish in advance.
Recipe: Stuffed Buffalo Chicken Breasts
Ingredients
- 1/4 cup shredded 2% cheddar
- 4 wedges Laughing Cow cheese
- 1/3 cup celery, minced
- 1/4 cup green onion, minced
- 1/4 cup carrot, minced
- Salt and pepper, to taste
- 5 thin boneless chicken breast cutlets (about 3 oz each)
- 15 reduced-fat Ritz crackers, crushed into crumbs (or gluten-free panko)
- 1 tablespoon light mayonnaise
- 6 tablespoons Frank’s-style hot sauce (divided)
- 1 tablespoon lemon juice
- 2 teaspoons unsalted butter
- 1/2 teaspoon garlic powder
- Olive oil spray for baking
Instructions
- Preheat the oven to 400°F and lightly grease a baking dish or sheet.
- In a bowl, mix the cheddar, Laughing Cow wedges, a little blue cheese if using, celery, green onion, carrot, salt and pepper.
- Lay out the chicken cutlets and place an even amount of the cheese-vegetable mixture in the center of each. Roll up the cutlets and set seam-side down.
- Put the crushed crackers or panko in a shallow dish for breading. In a separate bowl combine the mayonnaise, 1 tablespoon of hot sauce and lemon juice.
- Brush each rolled cutlet with the mayo-hot sauce mixture, then roll in the cracker crumbs to coat. Arrange seam-side down on the prepared baking dish.
- Lightly spray the top of the chicken with olive oil spray and bake for about 30 minutes, until the chicken reaches a safe internal temperature and is golden.
- While the chicken bakes, melt the butter and whisk in the remaining hot sauce and garlic powder to make the buffalo drizzle.
- When the chicken is done, drizzle with the buffalo sauce and serve immediately.
Yield & Times
- Yield: 5 servings (1 stuffed breast per serving)
- Prep time: about 15 minutes
- Cook time: about 30 minutes
- Total time: about 45 minutes
Nutrition (approx. per stuffed breast)
- Calories: 172 kcal
- Protein: 22 g
- Carbohydrates: 5 g
- Fat: 5 g
- Fiber: 0.6 g
- Sodium and other micronutrients will vary by ingredients used.
Final note
If you try this recipe, consider sharing how you served it and any tweaks you made. It’s a flexible, crowd-pleasing dish that adapts well to different cheeses, coatings and spice levels.