There are some dinners that just hit the spot every single time, and for me, these Buffalo Chicken Bowls are right at the top of that list. It’s the kind of dish we turn to when we want something truly satisfying, full of bold flavours and interesting textures, but without spending hours in the kitchen. I make this at least once a week – it’s become a family favourite, requested by my husband and son alike. It has that wonderful balance of spicy, tangy chicken, a cool and creamy dressing, crisp vegetables, and a wholesome base of fluffy rice. It’s a complete meal in one bowl.

What makes this particular Buffalo Chicken Bowl recipe so special is the attention to detail in each component. The chicken isn’t just coated; it’s pan-seared first to get a lovely golden crust before being drenched in a rich, buttery hot sauce that clings to every piece. The homemade ranch dressing is a world away from the shop-bought stuff; it’s fresh, herby, and provides the perfect cooling contrast to the heat. We layer everything up so that each spoonful gives you a little bit of everything. The vibrant colours from the carrots, celery, and fresh herbs make it a feast for the eyes, too.

This is a brilliant dish for a busy weeknight dinner when you need something on the table that feels a bit special. It’s also great for a casual weekend lunch or even for meal prepping – the components store beautifully. If you love dishes with a bit of a kick and a satisfying combination of textures, you are going to adore this spicy chicken and rice bowl. It always gets compliments whenever we have friends over for an informal dinner.

Recipe Overview

This recipe brings together all the classic flavours of Buffalo wings into a hearty, balanced bowl. Expect tender, juicy chicken pieces coated in a tangy, spicy sauce with just the right amount of heat. This is all served over a bed of fluffy white rice and topped with crunchy veg and a creamy, cooling homemade ranch dressing. I’ve tested this with several different hot sauces, and find that a vinegar-based one like Frank’s RedHot gives the most authentic flavour.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Servings: 4 people
• Difficulty: Easy

Why You’ll Love This Buffalo Chicken Bowls Recipe

• Genuine Flavour: The homemade Buffalo sauce is the star – it’s a rich, tangy, and buttery coating with a noticeable but not overwhelming level of spice. Paired with the fresh, herby ranch dressing, it’s a truly mouth-watering combination.
• Ready in Under 40 Minutes: From start to finish, this entire meal comes together in about 35 minutes, making it ideal for those evenings when time is short.
• Flexible Recipe: You can easily customise this dish. Swap the white rice for brown rice, quinoa, or even mixed greens for a lower-carb option. Feel free to add other vegetables like sweetcorn, red onion, or diced avocado.
• Great for Midweek Dinners: This dish works beautifully for a satisfying family dinner. It’s substantial enough to be a complete meal, and all the different components mean there’s something for everyone to enjoy. If you’re looking for other great chicken dinners, my Bruschetta Chicken is another fantastic choice.
• Family Tested: My son’s university friends are always asking me for this recipe when they come over. It has a universal appeal that everyone seems to love.

Buffalo Chicken Bowls

⏱️ 15 min prep  •  🍳 30 min cook  •  👥 4 servings

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Ingredients You’ll Need

For this recipe, we’re using simple, fresh ingredients that are easy to find at any supermarket. When it comes to the hot sauce, I really recommend using Frank’s RedHot Original for that classic Buffalo sauce flavour, but feel free to use your personal favourite.

• For the Chicken & Rice:
• 600g skinless, boneless chicken breasts, cut into 2-3cm cubes
• 1 tbsp olive oil
• 300g long-grain white rice
• Salt and freshly ground black pepper
• For the Buffalo Sauce:
• 80ml Frank’s RedHot Original Cayenne Pepper Sauce
• 60g unsalted butter
• 1 tsp garlic powder
• 1/2 tsp onion powder
• 1 tbsp white wine vinegar
• For the Ranch Dressing & Toppings:
• 120g mayonnaise
• 120g soured cream
• 1 tbsp fresh chives, finely chopped
• 1 tbsp fresh dill, finely chopped
• 1 clove garlic, minced
• 1 tsp lemon juice
• A splash of milk (to thin, if needed)
• 2 celery stalks, finely sliced
• 1 large carrot, grated
• 1/2 iceberg or romaine lettuce, shredded
• 60g blue cheese crumbles (optional)

Sara’s Tip: Using soured cream alongside mayonnaise in the ranch dressing gives it a wonderful tangy flavour and a lighter texture than using mayonnaise alone. Full-fat versions of both will yield the creamiest results.

How to Make Buffalo Chicken Bowls

The process for making these bowls is straightforward. We’ll cook the rice, prepare the toppings, cook the chicken, and make the sauce, then assemble everything at the end. It’s all about getting the components ready to build the final, delicious dish.

1. Cook the Rice: Rinse the rice under cold water until the water runs clear. Add the rice and 600ml of cold water to a medium saucepan with a pinch of salt. Bring to a boil, then reduce the heat to your lowest setting, cover with a tight-fitting lid, and simmer for 12-15 minutes, or until all the water has been absorbed. Remove from the heat and let it stand, covered, for 10 minutes. Fluff with a fork before serving.
2. Prepare the Toppings & Dressing: While the rice is cooking, prepare your vegetables. Finely slice the celery, grate the carrot, and shred the lettuce. To make the ranch dressing, combine the mayonnaise, soured cream, chives, dill, minced garlic, and lemon juice in a small bowl. Whisk until smooth. If it’s too thick, add a small splash of milk to reach your desired consistency. Season with salt and pepper to taste and set aside.
3. Cook the Chicken: Pat the chicken cubes dry with a paper towel and season generously with salt and pepper. Heat the olive oil in a large frying pan or skillet over a medium-high heat. Add the chicken to the hot pan in a single layer, being careful not to overcrowd it. Cook for 5-7 minutes, turning occasionally, until golden brown on all sides and cooked through. Remove the chicken from the pan and set aside on a plate. For more tips on getting a great colour, check out this guide on how to get a good sear on chicken.
4. Make the Buffalo Sauce: Reduce the heat under the frying pan to low. Add the butter and let it melt completely. What works best for me is keeping the heat very gentle here to prevent the butter from browning too quickly. Once melted, add the hot sauce, garlic powder, onion powder, and white wine vinegar. Whisk together until the sauce is smooth and gently simmering.
5. Coat the Chicken: Return the cooked chicken pieces to the pan with the sauce. Stir and toss gently for 1-2 minutes until every piece is thoroughly coated in the glossy Buffalo sauce.
6. Assemble the Bowls: To serve, divide the fluffed rice among four bowls. Top with a generous portion of the saucy Buffalo chicken. Arrange the shredded lettuce, sliced celery, and grated carrot around the chicken. Drizzle generously with the homemade ranch dressing and sprinkle over the blue cheese crumbles, if using. Serve immediately.

Tips From My Kitchen

• Temperature Control: When cooking the chicken, ensure your pan is properly hot before you add the meat. This helps to create a beautiful golden-brown crust. However, when making the sauce, lower the heat significantly to prevent the butter from burning, which can make the sauce taste bitter.
• The Secret Step: Don’t skip the splash of white wine vinegar in the Buffalo sauce. I learned that this small amount of acid really brightens the flavour and cuts through the richness of the butter, making the sauce taste much more vibrant.
• Make-Ahead: This dish is great for prepping ahead. You can chop all the vegetables and make the ranch dressing up to 2 days in advance; just store them in airtight containers in the fridge. The rice can also be cooked ahead and reheated.
• Storage: Store any leftovers by keeping the components separate. The chicken, rice, and vegetables should be stored in individual airtight containers in the refrigerator for up to 3 days. The ranch dressing will keep for up to 5 days. Reheat the chicken and rice before assembling.

Common Mistakes to Avoid

• Overcrowding the pan: When searing the chicken, it’s vital to give each piece space in the pan. If you add too much chicken at once, the pan’s temperature will drop, and the chicken will steam instead of browning. Cook in two batches if your pan isn’t large enough.
• Wrong temperature: For the sauce, avoid high heat. If the butter and hot sauce mixture gets too hot, it can separate or “split,” resulting in a greasy texture. A gentle simmer is all you need to bring the flavours together.
• Skipping the rest time: While it’s tempting to throw the chicken straight from the cooking pan into the sauce, letting it rest on a plate for just a minute or two allows the juices to redistribute. This small step helps ensure your chicken is as tender and juicy as possible.

Delicious Variations to Try

One of the best things about this Buffalo Chicken Bowl is how easily you can adapt it. Here are a few of my favourite ways to change things up. For another versatile bowl, check out my Sticky Chicken Rice Bowls.

• Spicy Version: If you like things extra hot, add 1/4 teaspoon of cayenne pepper to the Buffalo sauce or a few dashes of an even hotter hot sauce along with the Frank’s. You could also top the bowls with some finely sliced fresh red chillies.
• Vegetarian/Vegan Option: This works wonderfully with cauliflower. Cut a head of cauliflower into bite-sized florets, toss with a little oil, salt, and pepper, and roast at 200°C (180°C fan) for 20-25 minutes until tender and slightly browned. Toss with the sauce and serve as you would the chicken. For a vegan ranch, use a plant-based mayonnaise and yoghurt.
• Different Protein: Try this recipe with prawns! They cook very quickly; just pan-fry for a couple of minutes until pink, then toss in the sauce. Pulled pork is another fantastic substitute for the chicken.

What to Serve With Buffalo Chicken Bowls

While this is a complete meal in itself, sometimes it’s nice to have a little something extra on the side, especially if you’re serving it to guests.

• Grilled Corn on the Cob: The sweetness of the corn is a lovely counterpoint to the spicy chicken. A little butter and salt is all it needs.
• A Simple Green Salad: A handful of mixed greens with a light vinaigrette adds a fresh, crisp element that complements the rich flavours of the bowl.
• Drink Pairing: A cold, crisp lager or a pale ale works beautifully here, as the carbonation helps cleanse the palate from the spice. For a non-alcoholic option, a sharp, cloudy lemonade is very refreshing.

Frequently Asked Questions

Buffalo Chicken Bowls

Spicy Buffalo chicken and fluffy rice are served with crisp celery, carrots, and lettuce, then finished with a creamy homemade ranch dressing and blue cheese crumbles for a classic flavour combination.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 4 servings

Course: Main Course

Cuisine: American

Calories: 985

Ingredients Method Notes

Ingredients

  

For the Chicken & Rice

• 600 g skinless boneless chicken breasts, cut into 2-3cm cubes
• 1 tbsp olive oil
• 300 g long-grain white rice
• Salt and freshly ground black pepper

For the Buffalo Sauce

• 80 ml Frank's RedHot Original Cayenne Pepper Sauce
• 60 g unsalted butter
• 1 tsp garlic powder
• 1/2 tsp onion powder
• 1 tbsp white wine vinegar

For the Ranch Dressing & Toppings

• 120 g mayonnaise
• 120 g soured cream
• 1 tbsp fresh chives finely chopped
• 1 tbsp fresh dill finely chopped
• 1 clove garlic minced
• 1 tsp lemon juice
• A splash of milk to thin, if needed
• 2 celery stalks finely sliced
• 1 large carrot grated
• 1/2 iceberg or romaine lettuce shredded
• 60 g blue cheese crumbles optional

Method

 

1. Cook the Rice: Rinse the rice under cold water until the water runs clear. Add the rice and 600ml of cold water to a medium saucepan with a pinch of salt. Bring to a boil, then reduce the heat to your lowest setting, cover with a tight-fitting lid, and simmer for 12-15 minutes, or until all the water has been absorbed. Remove from the heat and let it stand, covered, for 10 minutes. Fluff with a fork before serving.
2. Prepare the Toppings & Dressing: While the rice is cooking, prepare your vegetables. Finely slice the celery, grate the carrot, and shred the lettuce. To make the ranch dressing, combine the mayonnaise, soured cream, chives, dill, minced garlic, and lemon juice in a small bowl. Whisk until smooth. If it’s too thick, add a small splash of milk to reach your desired consistency. Season with salt and pepper to taste and set aside.
3. Cook the Chicken: Pat the chicken cubes dry with a paper towel and season generously with salt and pepper. Heat the olive oil in a large frying pan or skillet over a medium-high heat. Add the chicken to the hot pan in a single layer, being careful not to overcrowd it. Cook for 5-7 minutes, turning occasionally, until golden brown on all sides and cooked through. Remove the chicken from the pan and set aside on a plate. For more tips on getting a great colour, check out this guide on how to get a good sear on chicken.
4. Make the Buffalo Sauce: Reduce the heat under the frying pan to low. Add the butter and let it melt completely. What works best for me is keeping the heat very gentle here to prevent the butter from browning too quickly. Once melted, add the hot sauce, garlic powder, onion powder, and white wine vinegar. Whisk together until the sauce is smooth and gently simmering.
5. Coat the Chicken: Return the cooked chicken pieces to the pan with the sauce. Stir and toss gently for 1-2 minutes until every piece is thoroughly coated in the glossy Buffalo sauce.
6. Assemble the Bowls: To serve, divide the fluffed rice among four bowls. Top with a generous portion of the saucy Buffalo chicken. Arrange the shredded lettuce, sliced celery, and grated carrot around the chicken. Drizzle generously with the homemade ranch dressing and sprinkle over the blue cheese crumbles, if using. Serve immediately.

Notes

Store leftover components separately in airtight containers in the refrigerator for up to 3 days. Reheat the chicken and rice before assembling for the best texture.

I really hope you enjoy making and eating these Buffalo Chicken Bowls as much as my family and I do. They are such a satisfying, vibrant, and flavour-packed dinner. Once you’ve tried them, please do come back and leave me a comment below to let me know how you got on. I love hearing about your kitchen adventures! Happy cooking, Sara Gomez.