OK, so I know that recipe title is obnoxiously long, but I promise every word is necessary.
I feel it is my duty to stress the awesomeness that is going on here. It is a 30-minute meal AND a one-pot wonder. The title had to capture this!
I have been on a one-pot/one-skillet roll lately. I’m totally in love with this method of cooking a meal, for obvious reasons (the fewer dishes I have to do, the happier I am). I have been making them weekly, and we’re just obsessed. I first did this cheesy beef pasta, which is TO-DIE-FOR delicious. It’s sooo easy to throw together, too. Total comfort food.
Then, I did a take on broccoli mac and cheese and spicy chorizo tortellini. All done in one pot or skillet! I’ve received a ton of feedback on these recipes, and it turns out, you guys are big fans of these easy, one-pot/pan/skillet meals too.
[Side bar: I have two more one-pot recipes coming your way soon. They’re swoon worthy!]
Today’s recipe is just as good as those one-pot reader faves, I promise. Your family, as long as they are on board with the spicy and tangy flavors of buffalo chicken, will love this dish. Not only is it waaaaaay easier than making chicken wings, but it tastes like a million bucks.
Tender bites of chicken are coated in the most delicious and creamy buffalo/ranch sauce and finished off with some melty cheese and crispy, golden breadcrumbs. I mean, what’s not to love?! It tastes like a chicken wing, buffalo chicken dip, and a creamy, comforting casserole all in one. All you need with this meal is a light side salad or some steamed veggies to round things out. All the other goodness is happening right here.
I know I say this all the time, and only half of you believe me, but this recipe is incredibly easy. You sear some chicken in a pan, whisk together the sauce in a bowl, add said sauce to the pan and then top everything with cheese and breadcrumbs. The oven does the rest! Within a half hour, you have dinner ready to go…and just because it’s a quickie doesn’t mean it is lacking on flavor. This chicken bake definitely delivers on that front.
Dan is always up for trying new recipes, and I made this a couple weeks ago and tasted it well before he got home from work. I knew it was up his alley at the first bite but was careful not to oversell it when I served up dinner that night.
Turns out, I know my husband pretty darn well. He inhaled his serving of this, declared it “awesome,” and asked for seconds in record time. He was shocked when I told him how easy it was to make, and he put in a request to have this chicken bake in our regular meal rotation.
Consider it done, dear.
1 tablespoon canola oil
1 lb boneless, skinless chicken breasts, cut into 1-inch cubes
Salt and pepper
4 oz cream cheese, softened
3 tablespoons ranch dressing
2 tablespoons crumbled blue cheese (optional – you can skip if you’re not a blue cheese fan)
2 tablespoons buffalo hot sauce
¼ cup milk
2 scallions, finely chopped
1 cup shredded Monterey Jack cheese
1 cup panko breadcrumbs
Additional ranch dressing, blue cheese dressing, and/or hot sauce, for serving
Preheat the oven to 350°F.
Heat a cast-iron (or other ovenproof) skillet over medium-high heat. Add the canola oil.
Meanwhile, season the cubed chicken with salt and pepper. Add the chicken to the hot skillet and sear on all sides, about 2 minutes per side. Don’t worry if the chicken is completely cooked through at this point; it still has to bake in the oven.
Meanwhile, mix together the cream cheese, dressing, blue cheese, buffalo sauce, milk, and scallions until well combined.
Pour the cream cheese mixture into the skillet with the chicken and stir until everything is melted and creamy.
Remove the skillet from the heat and stir in the shredded cheese until melted. Top the skillet with the breadcrumbs. Lightly drizzle the breadcrumbs with oil.
Place the skillet in the oven and bake for 15 minutes or until the mixture is bubbly and the breadcrumbs are golden brown.
Allow the chicken to cool slightly before serving. Serve with desired additional sauces on the side.