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This Creamy Buffalo Chicken Bake is made with tender chicken breasts, creamy cheese, buffalo sauce, and cheddar cheese. It’s an easy 30-minute dinner with plenty of buffalo flavor and just a few simple ingredients.
I love this buffalo chicken bake because it comes together so quickly and doesn’t require much prep. I usually make it with mild buffalo sauce so my kids can enjoy it too, but you can easily make it as spicy as you like. It’s one of my favorite easy dinners when I want something flavorful without spending much time in the kitchen.
You may also love my baked buffalo chicken breast or these buffalo chicken stuffed peppers.
Creamy Buffalo Chicken Breasts
I personally prefer spicy buffalo sauce, but my kids can’t handle anything spicy, so I always make sure I am using mild. You can have them ready in just 30 minutes and they are high in protein with 53 grams of protein per serving.
Serve them with these garlic-herbed red potatoes or these Boursin mash potatoes, which my kids love.
Recipe Overview
Ingredients Needed
This is just a list of ingredients needed to make this recipe. Full measurements are listed further down below in the recipe card.
Chicken Breasts: Boneless, skinless chicken breasts work well here because they cook quickly and pair nicely with the creamy buffalo sauce. Try to use chicken breasts that are similar in size so they cook evenly.
Cream Cheese: Cream cheese creates the creamy base for the buffalo sauce. You can use regular, light, or reduced-fat cream cheese.
Buffalo Sauce: Use your favorite buffalo sauce and adjust the amount based on how spicy you like your chicken. For a family-friendly version, I recommend using a mild buffalo sauce.
Cheddar Cheese: Shredded cheddar melts over the chicken, adding a delicious cheesy finish. Sharp cheddar works especially well because it adds plenty of flavor.
Green Onions: Green onions add freshness and a mild onion flavor to balance the creamy sauce. I like adding some to the sauce and saving a little for the top.
How to Make Creamy Buffalo Chicken Bake
Preheat the oven to 375 degrees Fahrenheit, then prepare the casserole dish.
Step 1: Season the chicken with salt and pepper in the baking dish. In a bowl, combine the hot sauce with the softened cream cheese and green onions.
Step 2: Pour the cream cheese mixture over the chicken and then mix to coat.
Step 3: Top with the shredded cheese.
Step 4: Bake the chicken in the oven for 20-25 minutes. Garnish with chopped parsley and more green onions.
How to Keep the Chicken Juicy
The thickness of your chicken breasts will affect the cooking time. If your chicken breasts are very thick, you can gently pound them to an even thickness before baking. This helps them cook more evenly and prevents the thinner parts from becoming overcooked while the center finishes cooking.
Most importantly, use an instant-read thermometer and cook the chicken until the thickest part reaches 165°F.
How Spicy Is Buffalo Chicken Bake?
The spice level depends on the buffalo sauce you use. For a milder version, use a mild buffalo sauce and start with the smaller amount the recipe calls for. For more heat, use a hot buffalo sauce or add extra sauce before baking.
If you’re serving this to kids, mild buffalo sauce is usually the safest option.
Tips from my kitchen
- To make this dairy-free, use plant-based cheeses.
- Make sure the chicken is cooked until the internal temperature reaches 165 degrees Fahrenheit. You can check the temperature with a meat thermometer.
- Serve with blue cheese crumbs or even ranch dressing on the side for extra flavors.
- You may use light fat or fat-free cream cheese.
Common Questions
Yes. Boneless, skinless chicken thighs work well in this recipe and stay tender when baked. Keep in mind that the cooking time may vary depending on the size and thickness of the thighs.
Yes. I suggest using silicone air fryer bowls or parchment paper to prevent sticking, since it has lots of sauce. I suggest holding off on adding the shredded cheese just yet. Air fry at 400°F for 10 minutes. Open the air fryer, flip, top with the shredded cheese, and air fry again for 6-8 minutes or until it reaches an internal temperature of 165°F. The timing will depend on the thickness of the chicken breasts.
You can, although the texture will be different. Greek yogurt will create a lighter sauce, while cream cheese gives the recipe a thick, creamy texture.
You can prepare the chicken and buffalo cream cheese mixture ahead of time, cover it, and refrigerate until you’re ready to bake. Add a few extra minutes to the cooking time if you put the dish in the oven cold.
Chicken can release some liquid as it cooks, especially if it has been previously frozen. The chicken’s thickness and the amount of sauce can also affect the texture. Make sure your cream cheese is softened and mix the sauce well before adding it to the chicken.
What to serve it with
Here are some suggestions you can serve these buffalo chicken with. You can always browse my side dishes for more inspiration.
How to Store and Reheat
Store leftover buffalo chicken in an airtight container in the refrigerator for up to 4 days.
Reheat individual portions in the microwave until warmed through, or gently reheat them in the oven. If the chicken seems dry after refrigerating, add a small spoonful of buffalo sauce or a little ranch dressing before reheating.
Ways to Use Leftovers
Leftover buffalo chicken is great chopped up and added to:
- Wraps, Lettuce wraps, and Sandwiches
- Salads like this spring mix salad
- Rice bowls
- Baked potatoes
- Quesadillas
Common Mistakes to Avoid
Using Very Thick Chicken Breasts: Very thick chicken breasts can take much longer to cook than the recipe’s estimated time. Pound them to an even thickness or allow additional cooking time.
Using Cold Cream Cheese: Cold cream cheese can be hard to mix with the buffalo sauce and may leave lumps. Let it soften before mixing.
Adding Too Much Buffalo Sauce: More sauce doesn’t always mean more flavor. Too much can make the dish overly spicy or watery. Start with the recommended amount and add more to taste.
Overcooking the Chicken: The easiest way to avoid dry chicken is to check the internal temperature rather than relying only on the clock. The chicken is done when the thickest part reaches 165°F.
Not Letting the Chicken Rest: Let the chicken rest for a few minutes after baking. This gives the juices time to settle before you slice and serve.
Easy Variations
- Make It Spicier: Use hot buffalo sauce or add a pinch of cayenne pepper to the sauce.
- Use Chicken Thighs: Swap the chicken breasts for boneless, skinless chicken thighs.
- Add Blue Cheese: Sprinkle crumbled blue cheese over the chicken before serving for even more classic buffalo flavor.
- Add Ranch: Drizzle ranch dressing over the finished chicken or serve it on the side.
- Add Vegetables: Add thinly sliced bell peppers, broccoli, or cauliflower to the baking dish for an easy one-pan meal.
You may also like
- Easy Buffalo Chicken Dip
- Pasta Salad with Buffalo Chicken
- Mac and Cheese with Buffalo Chicken
- Chicken Meatloaf
- Air Fryer Cauliflower Bites
- Caprese Salad Recipe
- Slow Cooker Pulled Chicken Burger
Thank you so much for being here and for cooking along with me. If you try this recipe, I’d love to hear how it turned out. Leave a comment and ⭐️ rating below.
Creamy Buffalo Chicken Bake
Video
Ingredients
- 4 Chicken breasts, boneless, skinless
- Kosher salt and pepper , to taste
- ¼ cup buffalo sauce, or 2 tablespoons hot sauce
- 4 ounces Cream cheese, softened
- ½ cup Cheddar cheese, shredded
- 2-3 Green onions, chopped
- 1 tablespoon Parsley, freshly chopped
Instructions
- First, preheat the oven to 375 degrees Fahrenheit and lightly spray a casserole dish with cooking oil spray.
- Place 4 Chicken breasts into the casserole dish and season with Kosher salt and pepper on both sides.
- In a small bowl, combine the ¼ cup buffalo sauce with the 4 ounces Cream cheese and 2-3 Green onions. Add it over the chicken in the dish and mix.
- Coat the chicken well and then top with ½ cup Cheddar cheese.
- Bake at 375 degrees Fahrenheit for 20-25 minutes until chicken is cooked through and cheese is melted. Garnish with 1 tablespoon Parsley and more sliced green onions if you like.
- Test the doneness by inserting a meat thermometer into the center of each chicken breast, the temperature should read 165 degrees Fahrenheit.
Notes
- Use mild buffalo sauce for a family-friendly version or hot buffalo sauce for more heat.
- Very thick chicken breasts may need additional cooking time.
- For even cooking, pound thick chicken breasts to an even thickness.
- Light or reduced-fat cream cheese can be used.
- Boneless, skinless chicken thighs can be substituted for chicken breasts.
- Check the thickest part of the chicken with a meat thermometer and cook to 165°F.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I think the chicken I used was too thick because it’s been an hour and it’s still pink! My oven is only a year old so – not sure why!
Thats odd. ovens vary for sure and the thickness will determine how long it will take. The best way to check is with a food thermometer.
Delicious! The only changes I made were that I used Chicken tenders because that’s what I had and I’m only cooking for one. Also, I added more of the Frank’s Hot Sauce than what it called for in the recipe. Very easy and delicious!
Absolutely LOVED this. Made it exactly as written. Softened the cream cheese in the microwave for 30 seconds. Spread over chicken with a spatula. Served with saffron rice and salad. Sooooo good. This is going into the rotation!
Very tasty! Made it for friends and it was a hit. Served with broccoli and rice. I’m going to try yogurt next time instead of cream cheese. A few modifications I did:
– broil for 5 to 10 mins for a little crisp on the top
– doubled the hot sauce based on another reco 🙂
Great idea. Thanks for the feeback. I am sure it is very helpful for others.
I have baked it for 30 minutes but the chicken seems not cooked and looked watery even I sliced the breast thinly.
Hi MJ. Every oven is different. The best way to check for doneness is to check the internal temperature. Or just eyeball it and let it cook more.
Hubby gave this an 8 outta 10. Pretty good and easy!
What can we substitute cream cheese with? Butter??
Yes. Or some plain yogurt.
Can I substitute in Parmesan cheese instead for this recipe ?
Yes you can
I have just copied this recipe but not sure what the Hot Sauce is please
Hi Brenda. Any hot sauce
WOW! My husband thought he’d died and gone to heaven! I enjoyed this dinner but he loved it! I doubled the sauce and was glad I did. I used full fat cream cheese, put in extra onions because I had them and used low salt. I also used Frank’s hotsauce. This is a keeper for sure. My husband’s new favourite. Easy to make too.
So glad hubby loved it so much!
Can’t wait to try this! What do you think would be a good side dish? I’m thinking mashed potatoes but having a hard time with the veggie. Carrots?
Brittany, try the Normandy style frozen vegetable blend steamed and then seasoned with the buttery steakhouse seasoning. That’s what I had the chicken bake with yesterday and it was amazing.
I love the taste of this, but I’m not sure how soft I should be making the cream cheese. I can’t get a decent spread and it ends up being more like globs than anything spreadable (or something I can pour over the chicken).