Buffalo Chicken Breasts have that classic American favorite that never fails to tantalize the taste buds. Succulent and juicy, this recipe takes tender chicken breasts to a new level with a mouthwatering combination of tangy heat and sweet honey.
If you're a fan of all things buffalo, then this dish is for you! It is packed full of flavor but is so easy to make! The chicken fillets are marinated in hot sauce, honey, and some spices to flavor it before it is quickly pan-fried. But the star of this dish is the fiery buffalo glaze, a zesty blend of hot sauce, honey, and lime. It gives the cooked chicken the balance of heat, sweetness, and tang.
Finish the dish with crumbled blue cheese for a creamy mellowness that compliments the heat. The perfect meal that is great served with some wedges, corn, and slaw.
Ingredient Notes
These notes are here to help make this recipe a success; they cover some but not all ingredients; for a complete ingredient list, check out the recipe card below.
Chicken: The recipe uses two chicken breasts and cuts them into fillets. (see how to do this below)
Hot Sauce: Use your favorite brand, and go as hot as you like.
Lime: Grab fresh limes as you want the zest for the marinade and the juice for the final glaze.
Blue Cheese: I pick a creamy blue cheese like Gorgonzola, Saint Agur, or Dolcelatte. But you can choose any blue cheese you enjoy.
How to cut chicken breasts into fillets
Start by placing one of the breasts flat on your cutting board. Pat it dry with kitchen paper to ensure it isn't slipping about. Take a large sharp knife and cut horizontally through the breast, creating two halves. Keep your knife parallel to the board as you slice through, ensuring an even and consistent thickness.
Use a meat mallet or the base of a heavy based skillet to bash the chicken breast to an even thickness.
Repeat the process with the second breast.
Recipe Tips
We've tested this recipe at least 3 times to ensure it works well for you, have a look at our tips for getting the best dish you can!
- Cutting the chicken into fillets means it cooks quickly and evenly. Make sure you don't overcook it, as it can dry out. The fillets will need 3 minutes on each side.
- When measuring honey, if you lightly coat the measuring spoon with oil first, it will make it much easier to remove the honey from the spoon.
- The marinade needs as little as 30 minutes on the chicken, but it will sit for 24 hours with no problems.
- Save the lime after you add the zest to the marinade. You'll want the juice for the glaze. Just wrap it tightly in Gladwrap and pop it in the refrigerator until needed.
- Don't have the heat too high; you can easily burn the honey and leave the chicken tasting bitter. Medium heat is best.
Why You'll Love These Buffalo Chicken Breasts
- The spicy and sweet flavors are always a hit.
- So easy to make!
- It goes with so many different sides.
- Leftovers are great in sandwiches or on wraps.
Recipe Adaptions/Substitutions
These are all just suggestions and things that have worked in our test kitchen, but it is your dinner, so adapt it to suit your family. That is the beauty of cooking; we can all create our own delicious meals.
- I don't suggest chicken thighs for this recipe as they take longer to cook, and the honey starts to burn. But you can swap the chicken breasts for some salmon fillets or thin pork chops.
- Instead of honey, you can use maple syrup or your favorite sweetener.
- Swap the lime for a lemon to keep the tart flavor or orange for a sweeter note.
- Swap the blue cheese for other crumbly cheeses like feta, ricotta salata, asiago, or goat cheese.
- Swap the blue cheese for dollops of sour cream.
Serving Suggestions
Sides for buffalo chicken: This goes perfectly with wedges, slaw, and grilled corn. But also try it with loaded potato skins, green beans, sweet potato fries, grilled veggies, or a simple salad. It also goes well with some creamy, cheesy pasta or a simple red sauce pasta.
Wine for buffalo chicken: Balance the spice with a Riesling or a bottle of Gewürztraminer. Moscato D'asti could be a great choice too. A fruity Pinot Noir can mellow out the spices, but if you want to boost that fire, then a spicy Zinfandel will bring out the heat in the glaze.
Enjoy x
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Any questions about the recipe? Use the comments section below.
Get the Recipe
Buffalo Chicken Breasts
Ingredients
- 2 chicken breasts , skinless and boneless
For the marinade
- ½ cup hot sauce (see note 1)
- 2 tablespoons honey (see note 2)
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon lime zest (see note 3)
- ½ teaspoon smoked paprika
For the glaze
- 2 tablespoons hot sauce (see note 1)
- 1 tablespoon honey (see note 2)
- 1 tablespoon lime juice (see note 3)
To finish
- ½ cup blue cheese crumbles (see note 4)
Instructions
Fillet the chicken
- Lay your chicken breast flat on the board.2 chicken breasts
- Pat them dry with kitchen paper.
- Use a large sharp knife to cut sideways through the breast.
- Continue to cut through the chicken breast, keeping the blade flat and parallel to the chopping board.
- Carefully cut through until you have two plump fillets.
- Repeat with the second chicken breast.
Make the marinade
- Combine the hot sauce, honey, salt, garlic powder, onion powder, lime zest, and smoked paprika in a non-reactive bowl. Add the chicken fillets and turn to coat. Cover and marinate for at least 30 minutes and up to 24 hours.½ cup hot sauce2 tablespoons honey1 teaspoon salt1 teaspoon garlic powder1 teaspoon onion powder1 teaspoon lime zest½ teaspoon smoked paprika
Make the glaze
- Combine the hot sauce, honey, and lime juice in a small dish.2 tablespoons hot sauce1 tablespoon honey1 tablespoon lime juice
To cook the chicken
- Place a large heavy-based frying pan over medium heat. Once hot at the chicken. Cook for 2 minutes on each side.
- Brush the glaze over the chicken and cook for 2 minutes more on each side.
To serve
- Scatter the blue cheese crumbles over the chicken and serve with lime wedges.½ cup blue cheese crumbles
Notes
- Use your favorite brand of hot sauce, and go as hot as you like.
- When measuring honey, if you lightly coat the measuring spoon with oil first, it will make it much easier to remove the honey from the spoon.
- Grab a fresh lime, as you want the zest for the marinade and the juice for the final glaze.
- I pick a creamy blue cheese like Gorgonzola, Saint Agur, or Dolcelatte. But you can choose any blue cheese you enjoy.
Nutrition
Nutrition is per serving
Hannah says
I made these Buffalo chicken breasts tonight for dinner, and they were a big hit with my husband and me! The chicken was so tender and juicy, and those blue cheese crumbles made for the perfect topping. Wonderful recipe!
Claire | Sprinkles and Sprouts says
Oh that makes me so happy 🙂
So pleased you enjoyed them.
Thank you for taking the time to come back and comment.
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