Skillet Buffalo Chicken

Caregory : Dinner Ideas

If you like Buffalo wings, you'll love this quick skillet Buffalo chicken recipe. Chicken cutlets are sautéed, then smothered in a creamy-spicy sauce. A side-salad garnish of carrots, celery and blue cheese pulls it all together.


    • 1 pound chicken cutlets

    • ¼ teaspoon salt, divided

    • ¼ teaspoon ground pepper, divided

    • 1 tablespoon extra-virgin olive oil

    • ½ cup finely chopped onion

    • ¼ cup white wine or low-sodium chicken broth

    • ¼ cup hot sauce, such as Frank's RedHot

    • ½ cup heavy cream

    • ½ cup finely diced carrots

    • ⅓ cup finely diced celery

    • 2 tablespoons crumbled blue cheese


    1. Sprinkle chicken with 1/8 teaspoon salt and 1/8 teaspoon pepper. Heat oil in a large skillet over medium heat. Add the chicken and cook, turning once, until browned and an instant-read thermometer inserted into the thickest part registers 165 degrees F, about 6 minutes. Transfer to a plate.

    2. Add onion to the pan. Cook, stirring, for 1 minute. Add wine (or broth) and hot sauce; cook, scraping up any browned bits, until the liquid has reduced by half, about 2 minutes. Stir in cream, any accumulated juices from the chicken and the remaining 1/8 teaspoon each salt and pepper; simmer for 2 minutes. Return the chicken to the pan and turn to coat with the sauce.

    3. Toss carrots, celery and blue cheese together in a small bowl. Serve chicken topped with the sauce, with the carrot mixture on the side.


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