Once upon a time my husband and I lived in New York City and we had these amazing couple friends, Jim and Gina. Gina made the most epic buffalo chicken dip (so epic my husband asked for it for his birthday one year). We always looked forward to the dip at our gatherings. Since moving to Charleston we’ve missed this dip, and Jim and Gina too, but right around Super Bowl Sunday we go into serious withdrawals. We never missed an opportunity to spend this football holiday together and without the dip, I mean them, it just hasn’t been the same!
Naturally, I’ve asked Gina for the recipe and have yet to make it knowing it just won’t measure up. Instead, I’ve sought out other buffalo chicken ways of filling the void in our lives. There’s always room for new favorites too. Don’t they say “make new friends, but keep the old?” Well, this of this Buffalo Chicken and Rice Skillet as your new dinner friend. Weird, probably…
The biggest issue I found with this dinner is sticking to one portion, which is why I call it “healthy-ish.” I commend those of you who can push this skillet away, I was not in your camp. However, I don’t feel too terribly guilty (and honestly I don’t think you should ever guilt yourself when eating) because this recipe is not only gluten-free but low carb. The worst offenders are the cheese and the buffalo sauce because I have yet to find a super clean version.
Hot Sauce or Buffalo Sauce?
Now, I’m not one to get controversial and this dish can be used with either sauce, but my preference is buffalo. Gina makes her dip using the Frank’s Hot Sauce so see really either will work. I understand depending on where you may live in the country (world?) this could be a serious debate and I wouldn’t argue with you. You do what feels right here!
The key ingredients in ANY buffalo chicken dip are as follows:
- the sauce, whether it be buffalo or hot sauce
- cheddar cheese
- chicken, obviously
I’m not opposed to you tossing some cream cheese in this dish either, which would give you a much creamier version. Also if you’re using the hot sauce a cream cheese will help quiet that flavor kick.
With this being a skillet meal comprised of chicken and rice you’ll be dining on a complete meal, however, if you’re like me you may want to add some additional vegetables in your life. I highly recommend some crispy roasted broccoli or roasted celery. If you need to sneak the veggies in then toss in some riced cauliflower and you won’t even notice the healthy addition.
To Jim and Gina, we miss you so and would love nothing more than a gathering centered around some amazing buffalo chicken dip!
- Large Skillet
- 1 lb Boneless, Skinless, Chicken Breast cut into small cubes
- 1 Yellow Onion diced
- 6 ounce Can Diced Green Chilies
- 1½ cups Long Grain Rice
- 1/2 cup Buffalo Sauce
- 2½ cups Chicken Broth
- 1 cup Shredded Cheddar Cheese
- 1/2 cup Crumbled Blue Cheese
- 4 Green Onions green parts only, chopped
- In a large skillet (with a lid) melt the butter over medium-high heat and stir in the onions, cook for 3 to 5 minutes or until onions become translucent.
- Add the cut chicken (see notes below on when to add the chicken depending on the rice), diced green chilies, rice, buffalo sauce, and chicken broth. Stir the ingredients together and bring to a boil.
- Reduce heat to low and cover with the lid. Cook for 25 to 45 minutes (this depends on the type of rice you use) or until all the broth is absorbed by the rice.
- Stir in the cheddar cheese and sprinkle blue cheese and green onions on top.