Chicken Entrée

Baked and Stuffed Buffalo Chicken

I really love to utilize my oven in the fall and winter.  It warms the kitchen up and fills it with scrumptious aromas.  I also love doing a little prep, popping the dish into the oven, and forgetting about it for a while.  (It’s great to get other stuff, like dishes, done during that time!)

I also (as you all know by now) really love buffalo anything.  That’s why this dish was perfect for me.  I swapped out the ranch dressing for some creamy blue cheese and opted for whole wheat instead of panko breadcrumbs.  I was quite happy with the results.  My only complaint was that I wanted more buffalo!  I would recommend adding more sauce to the chicken breasts before adding the cheese on top.  (You’ll see what I mean in my pictures.)

I marinated the chicken overnight, so you’ll need to plan ahead for this one.  I also stuffed each chicken breast with some blue cheese crumbles, so make sure you buy some nice sized breasts (unlike the thin cut ones I tend to go with).  I ended up buying two pretty large ones.  (Even though it was only two breasts, it was over a pound of chicken.)  I would try to shoot for 3-4 though.  This way, everyone can get their own.

Start with the marinade…

  • Place the chicken in a large dish.

  • Pour about ½ cup buffalo into a small bowl.

  • Add ¾ cup blue cheese dressing.

  • Stir to combine.

  • Pour the sauce over the chicken.

  • Turn to coat.

  • Cover and refrigerate overnight.

The next day, your oven preheat your oven to 375° and coat a baking dish with nonstick cooking spray…

  • Take out your chicken and pour some whole wheat (or regular or panko) breadcrumbs into a shallow dish.

  • Cut a slit into the side of each chicken breast.
  • Stuff the chicken with blue cheese crumbles.

  • Press each piece of chicken into the breadcrumbs, coating all sides.

  • Place the chicken breasts in the baking dish.

  • Bake for 35 minutes, until the chicken is cooked through.
  • This is where I would add more buffalo sauce.

  • Sprinkle some more blue cheese crumbles on top.

  • Add some shredded Colby Jack cheese.

  • Place the chicken back into the oven until the cheese is melted, about 5 more minutes.

Serve alongside your favorite side dish.  (I went with Parmesan Roasted Tomatoes…recipe coming soon!)  Enjoy!

One Year Ago: Baked Chicken with Tomatoes and Artichokes

Baked and Stuffed Buffalo Chicken (serves 4)



  • 1 pound boneless, skinless chicken breasts
  • ½ cup plus 4 tablespoons buffalo sauce, divided
  • ¾ cup blue cheese dressing
  • ½ cup blue cheese crumbles, divided
  • nonstick cooking spray
  • ½ cup whole wheat breadcrumbs
  • ½ cup shredded Colby jack cheese



  • Place the chicken breasts in a dish.
  • Combine the ½ cup of buffalo sauce and blue cheese dressing.
  • Pour the buffalo mixture over the chicken.
  • Turn to coat.
  • Cover and refrigerate overnight.
  • The next night, preheat your oven to 375°.
  • Cut a slit into each chicken breast.
  • Fill each slit with the blue cheese crumbles.
  • Coat a baking dish with the cooking spray.
  • Spread the breadcrumbs out on a shallow dish.
  • Press each chicken breast into the breadcrumbs until fully coated.
  • Place the chicken in the baking dish.
  • Bake for 35 minutes, or until the chicken is cooked through.
  • Top with some more buffalo sauce, the remaining blue cheese crumbles, and the Colby cheese.
  • Bake for 5 more minutes, until the cheese is melted.

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I'm a middle school math teacher by day and a total food enthusiast by night.

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