One-Skillet Buffalo Chicken and Rice

This one-skillet Buffalo chicken and rice is a must-try! Inspired by my most popular recipe, lemony chicken thighs and rice, this version takes a bold twist with spicy buffalo sauce for a dish that’s packed with flavor. It’s a crowd-pleaser that requires minimal cleanup—perfect for busy weeknights or Sunday dinners. With tender chicken, perfectly cooked rice, and just the right amount of heat, this recipe will quickly become a favorite in your meal rotation.

Ingredient Notes:

• Olive or Avocado Oil: Both oils work well here for sautéing, but avocado oil has a higher smoke point if you prefer a more robust cooking option.
• Chicken Breast: Boneless, skinless chicken breast is ideal for this recipe, but you could substitute chicken thighs for a juicier result. Adjust cooking time accordingly.
• Smoked Paprika and Oregano: These spices enhance the smoky, savory flavors of the dish. Regular paprika can be substituted if smoked paprika isn’t available, though you’ll lose the smoky undertone.
• White Rice: Use long-grain white rice like jasmine or basmati for the best texture. Avoid short-grain or instant rice as they may become mushy.
• Buffalo Sauce: Choose a high-quality buffalo sauce for the best flavor. Adjust the quantity to your spice tolerance.
• Coconut Milk: Full-fat coconut milk adds creaminess and balances the heat. Light coconut milk can be used, but the dish may be less rich.
• Chicken Broth: Opt for low-sodium chicken broth to control salt levels. Vegetable broth can be used as a substitute if needed.

ONE-Skillet BUFFALO CHICKEN AND RICE

Recipe by Jenn Lueke

4.5 from 53 votes

Servings

Adjust servings

+

–

4

servings

Prep time

20

minutes

Cooking time

40

minutes

This one-skillet Buffalo chicken and rice is a must-try! Inspired by my most popular recipe, lemony chicken thighs and rice, this version takes a bold twist with spicy buffalo sauce for a dish that’s packed with flavor. It’s a crowd-pleaser that requires minimal cleanup—perfect for busy weeknights or Sunday dinners. With tender chicken, perfectly cooked rice, and just the right amount of heat, this recipe will quickly become a favorite in your meal rotation.

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Ingredients

• 2 teaspoons smoked paprika

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• 1 teaspoons dried oregano

• kosher salt

• 1/2 teaspoon ground black pepper

• 1 1/2 pounds boneless skinless chicken breast, butterflied or pounded to 1/2-inch thick pieces

• 2 tablespoons olive oil

• 1 red bell pepper, small-diced (about 1 cup)

• 3/4 yellow onion, small-diced (about 3/4 cup)

• 1 cup uncooked jasmine rice

• 2 cups low-sodium chicken or vegetable broth

• 3/4 cup full-fat coconut milk (about half a well-shaken 13.5-ounce can)

• 1/3 cup buffalo hot sauce, plus more for topping if desired

• thinly sliced green onions, to garnish

• 1 lime, quartered, for serving

Directions

• In a small bowl, combine the paprika, garlic powder, onion powder, oregano, 1 teaspoon salt, and black pepper. Pat the chicken dry with a paper towel, then season on both sides with the spice mixture.
• Heat the oil in a large, lidded skillet or saute pan over medium heat. Add the chicken and cook until golden brown, about 5 minutes per side. Transfer to a plate and set aside. (Note: the chicken may not be fully cooked at this point, which is okay but it should be just about done!)
• In the same pan, add the pepper and onion and cook over medium heat, stirring occasionally, until softened, about 5 minutes.
• Add the rice and a pinch of salt and toast, stirring frequently, until golden brown, 1 to 2 minutes. Stir in the broth, coconut milk, and buffalo sauce and bring to a gentle boil. Once boiling, stir again and reduce the heat to medium-low.
• Place the chicken on top of the rice, cover the skillet, and simmer until the rice has cooked, most of the liquid has been absorbed, and the chicken is at an internal temperature of 165ºF, 18 to 22 minutes. (Note: you may want to carefully stir halfway through to prevent sticking if you aren’t using a non-stick pan.)
• Remove from heat and let the skillet rest for 5 to 10 minutes for the liquid to finish absorbing. Top with an additional drizzle of buffalo sauce (if desired) and sliced green onions. Divide between four plates and serve with a lime wedge.

Notes

• Rice Cooking Tip: Stir the rice occasionally during the first few minutes of simmering to ensure even cooking and prevent it from sticking to the skillet.
• Chicken Sear: Make sure the skillet and oil are hot before adding the chicken. This creates a nice crust that locks in moisture.
• Buffalo Sauce Balance: Taste the buffalo sauce before adding it to ensure it isn’t too salty or acidic. Adjust the amount to your spice preference.
• Meat Thermometer: Use a thermometer to check that the chicken reaches an internal temperature of 165°F to ensure it’s fully cooked.
• Optional Add-Ons: For extra flavor and texture, top with crumbled blue cheese, shredded cheddar, or a drizzle of ranch dressing.

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