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Spicy Buffalo Chicken Breast

This spicy Buffalo chicken breast is juicy, bold, and loaded with classic Buffalo flavor. Tender chicken breasts are seasoned, pan-seared until golden, then coated in a buttery Buffalo sauce for the perfect balance of heat and richness. Ready in just 30 minutes, this easy recipe is perfect for weeknight dinners, meal prep, sandwiches, wraps, or salads.
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Prep Time 10 minutes
Cook Time 19 minutes
Servings: 2 people
Course: dinner, lounch
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 2 boneless skinless chicken breasts
  • 2 tablespoons olive oil
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon cayenne pepper optional, for extra heat
  • ¼ cup Buffalo sauce
  • 2 tablespoons unsalted butter
  • 1 teaspoon Worcestershire sauce optional
  • 1 tablespoon chopped fresh parsley or green onions optional, for garnish

Method
 

  1. Pat the chicken breasts dry with paper towels. If they are thick, pound them to an even thickness.
  2. In a small bowl, combine the paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper.
  3. Rub the chicken breasts with olive oil, then coat both sides evenly with the seasoning mixture.
  4. Heat a large skillet over medium-high heat.
  5. Add the chicken breasts and cook for 5 to 6 minutes per side until golden brown.
  6. Reduce the heat to medium. Add the butter to the skillet and let it melt.
  7. Stir in the Buffalo sauce and Worcestershire sauce, if using, until well combined.
  8. Spoon the Buffalo sauce over the chicken for 2 to 3 minutes, turning once to coat both sides.
  9. Continue cooking until the chicken reaches an internal temperature of 165°F (74°C).
  10. Remove the chicken from the skillet and let it rest for 5 minutes before serving.
  11. Garnish with chopped parsley or green onions and drizzle any remaining Buffalo sauce over the top.

Notes

  • Adjust the heat by using mild or hot Buffalo sauce.
  • Add extra cayenne pepper or crushed red pepper flakes if you like it spicier.
  • Let the chicken rest before slicing to keep it juicy.
  • Store leftovers in an airtight container in the refrigerator for up to 4 days.
  • Serve with ranch or blue cheese dressing, celery sticks, roasted potatoes, rice, salads, or wraps.