If you love the bold flavors of Buffalo wings but want an easy meal the whole family can enjoy, these Buffalo Chicken Bowls are about to become a new favorite.
Loaded with tender Buffalo chicken, fluffy rice, crisp celery and red onion, and finished with a creamy homemade ranch drizzle, they deliver the perfect balance of heat, freshness, and comfort in every bite.
Why This Recipe is a Winner!
- Ready in just 30 minutes from start to finish
- Uses simple, easy-to-find ingredients
- Perfect for meal prep and make-ahead lunches
- Can be made with rotisserie chicken to save even more time
Prep Time:
15 minutes
Cook Time:
15 minutes
Yield:
4 servings
Ingredients You’ll Need
- 1 lb chicken fillets
- ½ cup hot sauce (such as Frank’s Red Hot)
- 1 tablespoon olive oil
- For the Ranch Dressing:
- 1 cup sour cream
- 1 tablespoon fresh chopped dill
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 tablespoon lemon juice
- Salt and pepper, to taste
- For the Bowls:
- 3 cups white rice, cooked
- 1 cup diced celery
- 1 red onion, diced
Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.
Be sure to read through the entire post so that you don’t miss out on any important tips and tricks!
Step by Step Instructions
STEP 1:
I prepared some rice and set it aside to keep warm.
STEP 2:
I poured some sour cream, chopped dill, garlic powder, onion powder, lemon juice, salt, and pepper into a mixing bowl.
I whisked the ingredients together until well combined and then placed the bowl in the refrigerator to chill while I prepared the chicken.
STEP 3:
I heated some olive oil in a large skillet over medium heat and then added some chicken fillets to the pan.
I cooked the fillets until they were golden brown on both sides and cooked through.
STEP 4:
I tossed the cooked chicken pieces in hot sauce until evenly coated.
STEP 5:
I divided the warm rice evenly between serving bowls and topped the bowls with the buffalo chicken, diced celery and diced onions.
Then I drizzled the prepared ranch dressing over top.
Every bite of these Buffalo Chicken Bowls delivers the perfect mix of spicy chicken, fluffy rice, crisp vegetables, and cool, creamy ranch dressing.
Whether you’re making them for a quick weeknight dinner, meal prep lunches, or game day eats, this easy recipe is guaranteed to satisfy your Buffalo chicken cravings.
If you are looking for a delicious and healthy weeknight dinner recipe, then you need to try these Buffalo Chicken Bowls!
FREQUENTLY ASKED QUESTIONS
How do I store leftovers?
- Store leftovers in the refrigerator for up to 4 days. Keep the ranch dressing separate for the best texture and freshness.
Can I use rotisserie chicken instead?
- Absolutely. Simply shred cooked rotisserie chicken, toss it with the Buffalo sauce, and warm it in a skillet before assembling the bowls.
What type of hot sauce should I use?
- Frank’s RedHot is a classic choice for Buffalo chicken, but you can use any cayenne pepper-based hot sauce you enjoy.
What can I use instead of white rice?
- Brown rice, cauliflower rice, quinoa, or even lettuce can be used as a substitute depending on your preferences.
Buffalo Chicken Bowls
If you love the bold flavors of Buffalo wings but want an easy meal the whole family can enjoy, these Buffalo Chicken Bowls are about to become a new favorite.
Loaded with tender Buffalo chicken, fluffy rice, crisp celery and red onion, and finished with a creamy homemade ranch drizzle, they deliver the perfect balance of heat, freshness, and comfort in every bite.
Ingredients
- 1 lb chicken fillets
- ½ cup hot sauce (such as Frank’s Red Hot)
- 1 tablespoon olive oil
For the Ranch Dressing:
- 1 cup sour cream
- 1 tablespoon fresh chopped dill
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 tablespoon lemon juice
- Salt and pepper, to taste
For the Bowls:
- 3 cups white rice, cooked
- 1 cup diced celery
- 1 red onion, diced
- fresh dill for garnish
Instructions
- If you don’t already have rice prepared, cook 1½ cups of uncooked white rice according to package instructions to yield about 3 cups. Set aside to keep warm.
- In a small mixing bowl, whisk together sour cream, chopped dill, garlic powder, onion powder, lemon juice, salt, and pepper until smooth. Adjust seasoning to taste. Cover and refrigerate while you prepare the chicken.
- Heat olive oil in a large skillet over medium heat, add the chicken fillets and cook for about 5–6 minutes per side, or until golden brown and cooked through (internal temperature should reach 165°F.
- Add the hot sauce until evenly coated. You can add more or less sauce depending on your heat preference.
- Divide the rice evenly into serving bowls. Top each bowl with Buffalo chicken, diced celery, and red onion.
- Drizzle with the homemade ranch dressing. Garnish with fresh dill before serving.
- Serve and enjoy!
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 624Total Fat: 21gSaturated Fat: 8gUnsaturated Fat: 13gCholesterol: 134mgSodium: 997mgCarbohydrates: 64gFiber: 3gSugar: 5gProtein: 43g
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Hi! My name is Erin and I have been here since 2016 sharing simple family friendly recipes that can be prepared by any home cook. Get ready to whip up delicious meals in no time!