One-Pan Buffalo Chicken Casserole  – A zesty skillet chicken recipe loaded with cheesy rice, buffalo sauce, and blue cheese!

Zesty One Pan Buffalo Chicken and Rice Skillet Recipe - overhead shot

Buffalo Chicken Recipes

Buffalo Chicken.

These are two words that fill my family’s heart with joy.

If I incorporate chicken and buffalo sauce in any kind of recipe, they will come running to the kitchen in a short time.

Today’s recipe, Buffalo Chicken and Rice Skillet, combines our family’s beloved dynamic duo of ingredients with my personal childhood comfort food, chicken and rice.

Chicken and rice is a simple dish my mom made regularly. An old-school one-pot hero!

Mom would slow-cook a whole chicken with onions, celery, and carrots, then add in the rice to cook the last hour or so.

When she pulled out the chicken the meat would be so tender it would fall off the bones, making it easy to fold into the rice.

chicken and rice in skillet with cheese

Spiced Up Chicken and Rice 

In this Buffalo Chicken Casserole, I’ve made a quickie version of my mom’s recipe, adding buffalo sauce to the broth to cook the rice.

Then at the end, I stir in shredded cheddar, blue cheese crumbles, and some chopped green onion.

Simple, right?

Yet you will be amazed at the praise this dish receives… And the battle over the last few scoops of rice in the skillet.

Buffalo Chicken and Rice Casserole not only makes a cozy dinner, but it is also a fabulous leftover to pack in school or work lunch boxes.

Try it with brown rice, or alternative cheeses as well!

Bold One Pan Buffalo Chicken Casserole Recipe - made on the stovetop

Buffalo Chicken Casserole Ingredients 

  • Boneless Chicken Breast
  • Butter
  • Chopped Onions
  • Chopped Celery 
  • Long Grain Rice – (a type of white rice)
  • Frank’s RedHot Sauce
  • Water or Chicken Broth
  • Shredded Cheddar Cheese
  • Crumbled Blue Cheese
  • Chopped Green Onions
How To: One Pan Buffalo Chicken and Rice Skillet Recipe #ASpicyPerspective

How to Make Our Buffalo Chicken and Rice Recipe


  1. Cut the chicken into bite-sized pieces and chop all the vegetables.
  2. Heat butter on the stovetop, in a large skillet, on medium-high heat. Then add in the chopped onions and celery. Saute them for 3 to 5 minutes or until they are soft.
  3. Add in the chicken, rice, hot sauce, chicken broth/water, and a little salt (about a teaspoon salt).
  4. Stir it all together and then put the lid on top and allow it to come to a boil. Then lower the heat and let it simmer for 15 minutes, or until all the broth has been absorbed and you can see air vent holes in the top of the rice.
  5. Fluff the rice with a fork and then stir in the cheddar cheese, blue cheese, and green onions. Add salt and pepper to your flavor preferences.
  6. Garnish and serve in a bowl.
Buffalo Chicken Recipe on the stovetop

See The Recipe Card Below For How To Make Buffalo Chicken and Rice Casserole. Enjoy!

Simple Buffalo Chicken and Rice in a skillet

Frequently Asked Questions 

What could I use to replace the blue cheese?

You can swap the blue cheese with chevre (goat cheese) or simply omit it.

How can I best work brown rice into the recipe in place of the long grain?

Try stirring the chicken pieces in 30 minutes after you start cooking the rice. In most cases, brown rice takes 45 to 60 minutes to cook.

How long does this recipe last?

The leftover chicken casserole should be stored in an airtight container, and can last in your refrigerator for 3 to 5 days. You can reheat the leftovers in the microwave, on the stovetop, or even bake it in the oven for a few minutes. I would not suggest storing this dish in the freezer. The thawing process would change the consistency. 

Why did my rice take so much longer to cook?

There are many types of rice you could use in this recipe and each one has a different cooking time. Regular long-grain rice should only take about 15 minutes to cook. Yet there are other types of rice that could have a longer cooking time.

Spoon full of chicken and rice casserole

More One-Pan Easy Dinner Recipes

Check the printable recipe card below for nutrition information including calories, carbohydrates, protein, cholesterol, sodium, potassium, fiber, vitamin c, and calcium percentages.

Zesty One Pan Buffalo Chicken and Rice Skillet Recipe #ASpicyPerspective
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Buffalo Chicken Casserole (Chicken and Rice Recipe)

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
One Pan Buffalo Chicken and Rice Skillet Recipe – A zesty skillet chicken recipe loaded with cheesy rice, buffalo sauce, and blue cheese!
Servings: 8


  • 1 1/2 pound boneless chicken breast, cut into bite-size pieces
  • 2 tablespoons butter
  • 1 cup chopped onions
  • 1 cup chopped celery
  • 1 1/2 cups long grain rice
  • 1/2 cup Frank’s RedHot Sauce
  • 2 1/2 cups water or chicken broth
  • 1 cup shredded cheddar cheese
  • 1/2 cup crumbled blue cheese
  • 1/4 cup chopped green onions


  • Cut the chicken into 1-inch bite-size pieces. Chop all the vegetables.
  • Place the butter in a large skillet or sauté pan, with a lid. Set over medium heat. Add the chopped onions and celery. Sauté for 3-5 minutes to soften.
  • Add the chicken pieces, rice, hot sauce, broth, and 1/4 teaspoon salt. Stir, then cover the skillet. Bring to a boil. Lower the heat and simmer for 15 minutes, or until the broth has absorbed and there are air vent holes in the top of the rice.
  • Fluff the rice with a fork. Stir in the cheddar, blue cheese, and green onions. Taste, then salt and pepper as needed.



Serving: 1.25cups, Calories: 346kcal, Carbohydrates: 30g, Protein: 26g, Fat: 12g, Saturated Fat: 6g, Cholesterol: 83mg, Sodium: 806mg, Potassium: 460mg, Fiber: 1g, Sugar: 1g, Vitamin A: 405IU, Vitamin C: 3.5mg, Calcium: 175mg, Iron: 0.8mg
Course: Main Course
Cuisine: American
Author: Sommer Collier
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