Buffalo Chicken Rice Bowls Recipe

Hey there! So I made these buffalo chicken rice bowls last week and man oh man, they were gooooood. Like, I almost didn’t wanna share because I wanted ‘em all for myself. But here we are.

They’re spicy, creamy, crunchy, and packed full of flavor. Plus, they come together quick — like in about half an hour. No joke.

Let me walk ya through it step by step. Don’t worry, no fancy chef skills needed. Just grab your pan, some basic ingredients, and let’s get cookin’.

What Makes This Recipe Great

Okay, so why should you care about this bowl?

Well, it’s got everything: juicy chicken, that classic buffalo kick, cool herby ranch, fresh veggies, and warm rice. All in one bowl. Sounds good, right?

It’s also:

• Quick to make
• Loaded with protein
• Super customizable
• Perfect for meal prep
• And honestly? Kinda addictive

No need for complicated steps or weird ingredients either. Just stuff you probably already have in your fridge or can pick up at the store real easy.

Ingredients You’ll Need

Alright, let’s talk what ya need for this bad boy.

For the Chicken:

• 1 lb boneless chicken breast (or thighs if ya prefer)
• Garlic powder (½ tsp)
• Dried basil (½ tsp)
• Salt & pepper (each about ½ tsp)
• Olive oil (½ tsp)
• Butter (1 Tbsp)
• Buffalo sauce (⅓ cup) – Franks RedHot works great

For the Herby Ranch:

• Sour cream (½ cup)
• 2 garlic cloves (minced)
• Apple cider vinegar (¼ tsp)
• Fresh chives (3–4 Tbsp chopped)
• Cilantro (1 Tbsp chopped)
• Onion powder (½ tsp)
• Salt (¼ tsp + more if needed)

For the Bowl:

• Uncooked long grain rice (½ cup)
• Green onions (4 Tbsp chopped)
• Red onion (¼ cup chopped)
• Red bell pepper (chopped small)
• Banana peppers (¼ cup chopped)
• Cucumber (¼, sliced thin)
• Monterey Jack cheese (optional)
• Chopped cilantro (for garnish)

That’s it! Most of these are pantry staples or easy finds at the store.

How to Make Buffalo Chicken Rice Bowls Recipe?

Alright, now let’s roll up our sleeves and get into the steps.

Step 1: Cook the Rice

Start by cooking your rice according to package instructions. Usually takes about 20 minutes. While that’s doin’ its thing, chop up your veggies.

Set ‘em aside. Gettin’ everything prepped before you start cookin’ makes life way easier.

Step 2: Season and Cook the Chicken

Cut the chicken into bite-sized pieces. Doesn’t matter if it’s breasts or thighs — both work fine.

Season it with garlic powder, dried basil, salt, and pepper. Toss it in a skillet with a lil olive oil. Cook it on medium-high heat for about 12 minutes, stirrin’ occasionally, until it hits 165°F inside.

Make sure it’s fully cooked. No pink in the middle!

Step 3: Make the Ranch

While the chicken is sizzlin’, whip up the ranch real quick.

Toss all the ranch ingredients into a blender or food processor — sour cream, garlic, apple cider vinegar, herbs, seasonings.

Blend it till smooth. Taste it, maybe add a lil more salt or herbs if you think it needs it. Set aside.

Step 4: Add Buffalo Sauce

Once the chicken is done, turn the heat way down. Add butter and buffalo sauce to the pan. Stir it in with the chicken so it gets coated real good.

Let it simmer for a few minutes, just enough to warm up the sauce and melt the butter. Keep it low so it doesn’t burn.

Step 5: Build the Bowls

Now time to build the bowls. Grab four bowls or containers.

Start with a scoop of rice in each. Top with the saucy chicken. Then pile on the veggies — red onion, bell pepper, banana peppers, cucumber, green onions.

Add cheese if you’re feelin’ it. Drizzle a lil extra buffalo sauce on top for that extra kick.

Step 6: Add Ranch and Serve

Finally, add a dollop of that herby ranch on top. Garnish with fresh cilantro if you got it.

Serve it up while it’s still warm. Or chill it and make it a cold lunch later — either way works.

Want to Use the Instant Pot?

You betcha. Here’s how:

1. Add chicken, garlic powder, basil, salt, pepper, and a splash of water to the pot.
2. Close lid, set valve to sealing. Cook on high pressure for 10 minutes.
3. Quick release, then shred the chicken with two forks.
4. Add butter and buffalo sauce, mix well.
5. Cook on sauté mode for 2–3 minutes to thicken the sauce.

Boom, done. Now build your bowls same as above.

Tips, Tricks & Variations

Okay, here’s where things get fun. You can tweak this recipe to fit your tastes or what’s in the fridge.

• Use leftover chicken: Rotisserie chicken works perfect here. Skip the cookin’ part and jump straight to saucing it up.
• Change the veggies: Avocado slices, corn, cherry tomatoes, carrots — all great options.
• Swap the cheese: Pepper jack or cheddar would give it more flavor. Or skip cheese if you’re dairy-free.
• Make it spicier: Add hot sauce to the ranch or double up on buffalo sauce.
• Rice alternatives: Quinoa, cauliflower rice, or even noodles work instead of regular rice.
• Prep ahead: Make the chicken and veggies the night before, store separately. Assemble when ready to eat.

And hey, if you mess up a step? Ain’t nobody gonna notice. It’s all good.

Final Thoughts

So yeah, this Buffalo Chicken Rice Bowl? Total winner. Easy, fast, flavorful, and totally customizable.

It’s the kinda dish you can throw together after a long day and still feel proud of. Plus, everyone in the fam tends to love it — even the picky eaters, once you dial back the heat a bit.

Don’t stress over gettin’ everything exact. Mess up a step? Who cares. It’ll still taste good. That’s the beauty of a bowl — it’s forgiving.

Go ahead, make it your own. Mix in your fav veggies, try a new sauce, or switch up the grains. There’s no wrong way to enjoy this one.

Print Recipe

buffalo chicken

Buffalo Chicken Rice Bowls Recipe

Author: Kelsey Perez Cooking Method: Stovetop Cooking Cuisine: American Courses: Dinner, Lunch

Servings: 4 Calories: 422

Best Season: Fall, Suitable throughout the year

Description

Spicy, creamy, and totally crave-worthy — these Buffalo Chicken Rice Bowls are a quick and easy meal that hits all the right notes. Tender bite-sized chicken tossed in zesty buffalo sauce, fluffy rice, fresh veggies, and a cool herby ranch drizzle come together in one big bowl of flavor.

Ingredients

Servings

For the Chicken

• 1 lb boneless chicken breast or thighs (your pick)
• ½ tsp garlic powder
• ½ tsp dried basil
• ½ tsp salt
• ½ tsp black pepper
• ½ tsp olive oil
• 1 Tbsp butter
• ⅓ cup buffalo sauce

For the Herby Ranch:

• ½ cup ½ cup sour cream (or Greek yogurt if you wanna keep it lighter)
• 2 cloves garlic, minced
• ¼ tsp apple cider vinegar
• 3 fresh chives, chopped
• 1 tbsp fresh cilantro, chopped
• ½ tsp onion powder
• ¼ tsp salt (plus more to taste)

For the Bowl:

• ½ cup uncooked long grain rice (use more if you like rice-heavy bowls)
• 4 Tbsp green onions, chopped
• ¹⁄₄ cup red onion, chopped
• 1 small red bell pepper, chopped
• ¹⁄₄ cup banana peppers, chopped
• ¹⁄₄ cucumber, sliced thin
• ¹⁄₃ xcup shredded Monterey Jack cheese (optional)
• Fresh chopped cilantro, for garnish (also optional but tasty)

Instructions

1. tart by cooking the rice according to package instructions. Usually takes about 20 minutes.
2. While rice is cookin’, chop up all your veggies: green onions, red onion, bell pepper, banana peppers, and thin slices of cucumber. Set ‘em aside.
3. Cut chicken into bite-sized pieces — doesn’t matter if it’s breast or thigh meat.
4. Season chicken with garlic powder, dried basil, salt, and pepper.
5. Heat up a lil olive oil (about ½ tsp) in a large skillet over medium-high heat.
6. Add chicken and cook for about 12 minutes, stirring occasionally, until fully cooked through (internal temp of 165°F).
7. While chicken cooks, make the herby ranch: toss sour cream, garlic, apple cider vinegar, chives, cilantro, onion powder, and salt into a blender or food processor. Blend till smooth. Taste and adjust seasoning if needed.
8. Once chicken is done, lower the heat to low. Add butter and buffalo sauce to the pan. Stir well so chicken gets coated in that saucy goodness. Let it simmer a few minutes to thicken slightly.

9. Now start building your bowls:

   • Scoop rice into each bowl.
   • Top with buffalo chicken.
   • Pile on the chopped veggies.
   • Add cheese if you're using it.
   • Drizzle extra buffalo sauce on top if you want more spice.
10. Finish with a big dollop of herby ranch and a sprinkle of fresh cilantro if you like.
11. Serve warm or chill and eat later — either way works great!

12. Instant Pot Option:

    • Add raw chicken, garlic powder, basil, salt, pepper, and a splash of water to the Instant Pot.
    • Close lid, set valve to sealing. Cook on high pressure for 10 minutes.
    • Quick release, then shred chicken with two forks.
    • Add butter and buffalo sauce to the pot. Stir well.
    • Switch to sauté mode and let sauce thicken for 2–3 minutes.
    • Build your bowls as usual.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 422kcal

% Daily Value *

Total Fat 23g36%

Saturated Fat 10g50%

Cholesterol 105mg35%

Sodium 1192mg50%

Potassium 463mg14%

Total Carbohydrate 24g8%

Dietary Fiber 2g8%

Protein 29g58%

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* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: Buffalo chicken, rice bowl, easy dinner, meal prep, quick lunch