If you’ve been searching for a simple way to enjoy bold, tender chicken, this buffalo chicken breast recipe hits the spot. It brings together that spicy, tangy buffalo flavor with juicy chicken you actually want to eat again and again.
This recipe tackles dryness and toughness in chicken, offering clear timing, seasoning advice, and steps to maintain juicy buffalo chicken breast with adjustable heat.
I’ve had my share of dry chicken disasters, so I made sure this easy buffalo chicken recipe keeps the breasts moist without losing any punch of flavor. Whether you want it mild for the kids or with a little extra kick, I’ve got you covered and tested plenty of tweaks myself.
This recipe works because it takes the guesswork out of timing and seasoning. You’ll pop it in the oven for about half an hour, then let it rest so the juices settle just right. If you’ve ever rushed and ended up with bland, tough chicken, this method will feel like a breath of fresh air.
If you’re looking for more simple chicken dishes, Honey Garlic Chicken Breast is a tasty option that’s quick and gluten-free too.
Table of contents
Dietary Considerations
- This recipe is gluten-free because it contains no wheat, barley, rye, or gluten-derived ingredients in the buffalo chicken breast.
- This recipe is not dairy-free due to the use of cream cheese, cheddar cheese, and unsalted butter in the buffalo chicken dish.
- This recipe is not vegan or vegetarian as it includes chicken breasts and dairy-based ingredients in the buffalo chicken recipe.
- The recipe suits low-carb and keto diets because it mainly uses protein-rich chicken breasts and fats from butter and cheese.
- The recipe is nut-free as none of the ingredients, including hot sauce and olive oil, contain nuts or nut derivatives.
Why You Will Love This Recipe
- Juicy and Tender Texture Every Time
Using a simple brine with salt and baking soda keeps the chicken breast moist during baking, preventing dryness even at the 165°F safe temperature. This step makes a noticeable difference in softness. - Balanced Buffalo Sauce Made From Basic Ingredients
The sauce mixes classic hot sauce with melted butter, honey, lime, and garlic, creating a mix of spicy, sweet, and tangy that’s easy to adjust for milder or stronger heat preferences. - Creamy Cheese Layer Adds Moisture and Flavor
Adding softened cream cheese and shredded cheddar on top keeps the buffalo chicken breast moist and adds a rich, smooth texture that contrasts nicely with the spicy sauce. - Easy to Prepare Ahead and Store
Marinating the chicken ahead and resting it after baking helps lock in flavor and moisture. Leftovers store well in the fridge or freezer, making this buffalo chicken breast good for quick meals later.
How To Make Buffalo Chicken Breast in The Oven
- Prep Time: 30 minutes
- Cool Time: 0
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: 4 servings 1x
- Category: main course
- Method: baking
- Cuisine: American
- Diet: gluten-free
Description
A simple way to enjoy bold, tender buffalo chicken breast with juicy flavor.
Ingredients
- 4 large boneless skinless chicken breasts
- 4 cups cold water
- 2 tablespoons kosher salt
- ½ teaspoon baking soda
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon freshly ground black pepper
- ½ teaspoon kosher salt (for seasoning after brine)
- 1 cup hot sauce (such as Frank’s Red Hot)
- 3 tablespoons unsalted butter, melted
- 3 tablespoons honey
- ½ lime, juiced
- 3 cloves fresh garlic, minced
- 4 ounces cream cheese, softened
- ½ cup shredded mild cheddar cheese
- 2 to 3 green onions, finely chopped (for garnish)
- 1 tablespoon fresh parsley, chopped (for garnish)
Instructions
- Start by preparing a brine to help your chicken breasts retain moisture through baking. Combine 4 cups cold water, 2 tablespoons kosher salt, and ½ teaspoon baking soda in a large bowl. Stir until salt and baking soda dissolve completely. Add chicken breasts and refrigerate for 30 minutes to 1 hour. When finished, remove the chicken from the brine and pat very dry with paper towels — this is key so the sauce can adhere properly.
*Tip:* Using a brine with baking soda tenderizes the protein slightly and prevents dryness during cooking.
- While the chicken brines, whisk together the buffalo sauce ingredients in a medium bowl: 1 cup hot sauce, 3 tablespoons melted unsalted butter, 3 tablespoons honey, juice of half a lime, and 3 minced garlic cloves. Adjust the heat level by reducing the hot sauce if preferred—for example, using a milder buffalo sauce or halving the amount for children or sensitive eaters.
This mixture balances spicy, sweet, and tangy notes that soak into the chicken for robust flavor.
- Preheat your oven to 400°F. Lightly spray a 9×13-inch baking dish with cooking spray or brush with a little olive oil. Drizzle 1 tablespoon olive oil over each chicken breast. Then sprinkle evenly with 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon freshly ground black pepper, and ½ teaspoon kosher salt.
This seasoning step builds mild, aromatic layers that enhance the buffalo flavor without overpowering.
- Place the seasoned chicken breasts into the baking dish and pour the buffalo sauce over them, turning the chicken to coat well. Cover the dish firmly with foil. Baking covered traps steam to cook the chicken evenly while keeping the breasts tender and juicy.
Bake for 20 minutes at 400°F.
- Carefully remove the foil. Distribute softened cream cheese evenly over each chicken breast in small dollops, then sprinkle shredded cheddar cheese on top.
Return the dish to the oven uncovered. The cheese melts into the sauce, adding moisture and richness, which complements the spicy buffalo flavor and prevents dryness.
- Continue baking uncovered for another 10 to 15 minutes. Use an instant-read meat thermometer and check the thickest part of the chicken; it should register 165°F, the USDA recommended safe temperature. Avoid guessing to prevent overcooking.
When done, remove the chicken from the oven and rest it for 5 to 7 minutes. Resting allows the juices to settle back into the meat for a tender final bite.
- Finish by scattering the chopped green onions and fresh parsley over the chicken. These fresh herbs add a light contrast to the spicy, creamy layers and brighten the presentation.
This dish pairs well with steamed or roasted vegetables and is satisfying on its own or alongside baked sweet potatoes or cauliflower rice for a low-carb meal.
Notes
- The brine’s baking soda gently softens the chicken fibers, making for juicier meat without compromising texture.
- Honey adds a natural sweetness to balance the spicy heat, but you can omit or reduce it for a more diabetic-friendly version.
- Fresh minced garlic in the sauce sharpens the flavor, offering an aromatic boost beyond garlic powder used in seasoning.
- Using unsalted butter allows precise control over salt level in the sauce.
- For a milder taste appropriate for children, reduce hot sauce quantity or substitute with a mild buffalo sauce.
- To adapt this recipe for dairy-free diets, replace cream cheese and cheddar with plant-based alternatives, though melting and texture may vary.
- A digital meat thermometer is essential to avoid dry chicken. Cook until 165°F is reached but don’t wait longer.
- Resting chicken post-bake locks in moisture and flavor—avoid skipping this step for best results.
- Leftovers keep well for up to 4 days in a sealed container in the refrigerator, or freeze for up to 2 months. Reheat gently in the oven or microwave.
- Leftover buffalo chicken breast can be repurposed in salads, wraps, or dips to avoid any waste.
Nutrition
- Serving Size: 1 chicken breast
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 0g
- Protein: 30g
- Cholesterol: 90mg
Ingredient Notes
- Chicken breasts: Choose fresh, boneless skinless chicken breasts with a pale pink color and firm texture. Look for even thickness so they cook evenly and don’t dry out. Pat them dry before seasoning to help the sauce stick better.
- Olive oil: Use a light olive oil to coat the chicken before seasoning. It helps the spices stick and keeps the meat moist during baking. Extra virgin works, but avoid too strong a flavor that could overpower the buffalo sauce.
- Garlic powder: Opt for store-bought garlic powder with a fine texture and no clumps. It adds a gentle garlic note without moisture, helping balance the boldness of the hot sauce without overpowering the dish.
- Onion powder: Pick a mild onion powder to add a subtle depth without adding raw onion sharpness. It blends easily with the garlic and hot sauce, enhancing the overall flavor without extra moisture.
- Black pepper: Freshly ground black pepper works best for noticeable warmth and a slight bite. Avoid pre-ground pepper that’s been sitting too long, as it loses potency and can taste stale.
- Kosher salt: Choose kosher salt for the brine and seasoning. Its larger flakes dissolve well and help the chicken retain moisture, keeping the breast juicy as it bakes. Don’t confuse this with fine table salt for consistent results.
- Hot sauce: Frank’s Red Hot is a common choice for an authentic buffalo chicken flavor. It delivers a balanced heat and tang without being overly spicy. You can swap mild buffalo sauce for less heat if cooking for kids or sensitive eaters.
- Unsalted butter: Use unsalted butter melted into the buffalo sauce to add richness and smooth the heat of the hot sauce. It gives a silky texture to the sauce that clings to the chicken. Avoid salted butter here, since salt is measured separately.
- Honey: This helps balance the heat with a touch of sweetness. Use raw or mild honey, and adjust amounts depending on your spice tolerance or for a diabetic-friendly option by skipping or reducing it.
- Lime juice: Freshly squeezed lime juice brightens the buffalo sauce with acidity, cutting through richness and spicy heat. Avoid bottled lime juice as it tends to be harsher and less fresh.
- Fresh garlic: Mince fresh garlic cloves finely for the sauce to add a vibrant aroma and sharper garlic flavor than powder. Since it’s raw, it gives the sauce a fresh punch without overpowering the chicken.
- Cream cheese: Softened cream cheese adds moisture and a creamy layer to the buffalo chicken dish. Use full-fat for the best texture. It helps keep the breast tender and provides mild richness against spice.
- Cheddar cheese: A mild cheddar shredded finely melts nicely on top, adding a savory, gooey finish. Opt for a good-quality young cheddar for smooth melting and mild flavor that won’t overshadow the buffalo sauce.
- Green onions: Fresh green onions chopped finely offer a crisp, mild onion flavor garnish. Use bright green stalks without browning to add color and light flavor contrast at serving.
- Fresh parsley: Pick parsley with bright green leaves and no yellowing for garnish. It adds a clean, fresh herbal note that lifts the dish visually and flavor-wise without competing with buffalo sauce.
Recipe Baking Tips
- If chicken breasts feel dry after baking, try brining them in 4 cups cold water with 2 tablespoons kosher salt and ½ teaspoon baking soda for 30 minutes before cooking.
- For milder buffalo chicken, reduce hot sauce to ½ cup and use less garlic in the sauce to lower spice without losing flavor before baking.
- If the chicken’s internal temperature reads under 165°F at 20 minutes into baking, extend uncovered cooking by 5-minute increments until it reaches 165°F for safety.
- If creamy texture is desired, add 4 ounces softened cream cheese and ½ cup shredded cheddar on the chicken breasts 20 minutes into baking, then bake uncovered.
- When reheating leftovers, heat gently in the oven at 325°F for 10-15 minutes to keep buffalo chicken breast moist and flavorful without drying out.
Serving Suggestions
Serve buffalo chicken breast with roasted sweet potatoes or steamed green beans. Pair with cauliflower rice or a simple garden salad.
Add sautéed kale or grilled asparagus to complete the meal alongside this buffalo chicken dish.
Use buffalo chicken breast to make lettuce wraps or quesadillas. Add shredded buffalo chicken to baked potatoes or pasta dishes.
Mix leftovers into a spinach salad or blend into a creamy buffalo chicken dip.
Top buffalo chicken breast with blue cheese dressing or ranch dip. Add sliced green onions or chopped fresh parsley as a garnish.
Serve with a squeeze of fresh lime juice or drizzle with extra buffalo sauce to adjust flavor.
Recipe variations
- You can use chicken thighs instead of buffalo chicken breast for a juicier, more flavorful buffalo chicken dish. Season with one teaspoon garlic powder and one teaspoon salt per pound.
- Add cream cheese and shredded cheddar cheese over the coated chicken breasts to create a creamy buffalo chicken bake. Either softened cream cheese or dairy-free alternatives can be used for variation.
- Either Frank’s Red Hot Sauce or a mild buffalo sauce works well to adjust heat levels, with three tablespoons honey balancing the spice for diabetic-friendly or kid-friendly options.
- If using larger portions, double the ingredients by baking eight chicken breasts at 400°F for 25-30 minutes until the internal temperature reaches 165°F. This pairs nicely with my BBQ Chicken Breast recipe.
Save This Recipe!
How to Store?
To keep your buffalo chicken breast fresh and delicious, follow these storage tips:
Room Temperature: Place buffalo chicken breast in an airtight container at room temperature for up to 2 days. Avoid heat and direct sunlight.
Refrigeration: Store in an airtight container in the refrigerator up to 4 days. Reheat gently to maintain moisture and flavor.
Freezing: Wrap buffalo chicken breast in plastic wrap, place in a freezer bag or container, and freeze up to 2 months. Thaw overnight in refrigerator.
Other Recipes You’ll Love
Buffalo chicken should bake uncovered for 25 minutes after browning each side for 4 minutes.
Bake chicken at 400°F for juicier results and shorter cooking time.
Toss wings in buffalo sauce immediately after cooking while hot to help the sauce stick.
Chicken breast cooks in 16–22 minutes, depending on size like 150–200g breasts needing 16–18 minutes.
Yes. Baking chicken uncovered for 25 minutes at 200°C is enough for chicken breast.
Cook chicken breast for 20–25 minutes at 200°C until juices run clear, then rest 5 minutes.
You can bake chicken uncovered; covering is not necessary during baking.
Yes. Marinate chicken in buffalo sauce for 30 minutes to 3 hours before grilling.
Vinegar adds acidity and tanginess to buffalo sauce, balancing flavors like Worcestershire and cayenne pepper.
If you enjoyed this How To Make Buffalo Chicken Breast in The Oven or any other recipe on my blog, please leave a ⭐ star rating and let me know how it went in the comments below. I appreciate taking time to read about this recipe, thank you!
