As an Amazon Associate I earn from qualifying purchases. This post may contain affiliate links. Click here to read my affiliate disclosure.

We are heading off tomorrow for a birthday trip to Vegas with the kiddo turning 13! I can hardly believe that I’ll have a teenager when I get home! With packing and planning for this trip I’ve been on easy mode when it comes to meals lately and this Stuffed Buffalo Chicken is one of those super easy dinners that you can throw together and have ready in no time.

I made this dish a little better-for-you by swapping in reduced fat alternatives to cheese and also using a salt-free ranch seasoning. I also stuck with boneless skinless chicken breast. Outside of that? This recipe is pretty simple with just a handful of ingredients.

I topped mine off with a drizzle of light blue cheese dressing and served it with a side of a loaded ranch salad for a perfectly rounded and fulling meal. I’ll definitely keep this recipe in my back pocket to use again on nights when I really need something that’s quick and easy.

While I used blue cheese dressing, you could also use ranch here. Whichever one you prefer!

Stuffed Buffalo Chicken

Yield: 2

Author: The Skinny Fork (Amanda Plott)

Prep time: 5 MinCook time: 20 MinTotal time: 25 Min

Chicken breast stuffed with a rich and spicy cheesy buffalo mixture. Quick and easy main part of dinner for any weeknight!

Ingredients

1 Large Chicken Breast
2 Oz. Neufchatel Cream Cheese
1/4 C. Grated Reduced Fat Cheddar Cheese
1/4 C. Buffalo Sauce (I used Frank's.)
1 Tbsp. Salt-Free Ranch Seasoning
1 Tbsp. Fresh Chopped Parsley
Light Ranch or Bleu Cheese Dressing

Instructions

Preheat the oven to 375 degrees F. and lightly coat a baking dish or tray with non-stick spray, set aside.
Cut the chicken breast in half lengthwise and then slit in the middle to create a pocket; set aside as well.
In a medium bowl, mix together the 2 Oz. Neufchatel Cream Cheese, 1/4 C. Grated Reduced Fat Cheddar Cheese, 1/4 C. Buffalo Sauce, 1 Tbsp. Salt-Free Ranch Seasoning, and 1 Tbsp. Fresh Chopped Parsley.
Stuff the cream cheese mixture into the chicken breast pockets.
Brush the outer edges with a bit more buffalo sauce if desired.
Place the dish into the oven and bake for 20-25 minutes or until chicken is cooked through to temperature.
Once done, remove from the oven and drizzle with ranch or bleu cheese dressing and serve right way to enjoy.

Recommended Products:

Frank's RedHot Original Hot Sauce

Nutrition Facts

Calories

307.2

Fat (grams)

17.48 g

Sat. Fat (grams)

9.08 g

Carbs (grams)

6.2 g

Fiber (grams)

0.07 g

Net carbs

6.14 g

Sugar (grams)

1.11 g

Protein (grams)

29.07 g

Sodium (milligrams)

1795.85 mg

Cholesterol (grams)

115.08 mg

Nutritional Claims: Sugar Conscious • Keto Friendly • Mediterranean • Gluten Free • Wheat Free • Egg Free • Peanut Free • Tree Nut Free • Soy Free • Fish Free • Shellfish Free •Pork Free • Crustacean Free • Celery Free • Mustard Free • Sesame Free • Lupine Free • Mollusk Free • Alcohol Free • No Oil Added • No Sugar Added • Sulphite Free