Quick Buffalo Chicken Rice Bowl a spicy, tangy buffalo chicken served over fluffy rice with crisp veggies and a cooling ranch drizzle—this is a perfect meal for when I want something quick, satisfying, and packed with flavor. It’s a great balance of heat from the buffalo sauce, freshness from the veggies, and creaminess from the dressing.
Why I Love This Recipe
Fast and easy – It comes together in just 10 minutes.
Customizable – I can use white, brown, or cauliflower rice, and swap toppings to my liking.
Perfect balance – The spicy buffalo chicken pairs beautifully with the cool, crisp veggies and creamy dressing.
Great for meal prep – I can make the components ahead of time and assemble them when I’m ready to eat.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 cups cooked rice (white, brown, or cauliflower)
2 cups cooked shredded chicken
1/2 cup buffalo sauce
1/2 teaspoon garlic powder
1 tablespoon butter
1/2 teaspoon onion powder
1/2 teaspoon paprika
1/4 teaspoon salt
1/2 cup shredded cheddar cheese (optional)
1/2 cup cherry tomatoes, halved
1/4 cup red onion, finely chopped
1/2 cup diced cucumber
1/4 cup crumbled blue cheese or feta
1/4 cup ranch or blue cheese dressing
1 tablespoon chopped fresh parsley or green onions
Directions
In a skillet over medium heat, I melt the butter and add the shredded chicken, buffalo sauce, garlic powder, onion powder, paprika, and salt. Then I stir and cook for 3-4 minutes until everything is heated through.
I divide the cooked rice into bowls and top it with the buffalo chicken mixture.
I sprinkle on the shredded cheddar cheese, cherry tomatoes, cucumber, red onion, and blue cheese crumbles.
To finish, I drizzle ranch or blue cheese dressing over the top and garnish with parsley or green onions.
I serve it immediately and enjoy!
Servings and Timing
Prep Time: 5 minutes
Cooking Time: 5 minutes
Total Time: 10 minutes
Servings: 2 servings
Calories: 420 kcal per serving
Variations
Make it lighter – I use cauliflower rice instead of regular rice.
Extra crunch – I add shredded carrots or sliced celery.
Protein swap – Instead of chicken, I use shredded turkey or tofu.
Dairy-free option – I skip the cheese and use a dairy-free ranch dressing.
More heat – I add a drizzle of extra buffalo sauce or sprinkle some red pepper flakes.
Storage/Reheating
Storage: I store leftovers in an airtight container in the fridge for up to 3 days.
Reheating: I warm the buffalo chicken and rice in the microwave or on the stove, then add the fresh toppings and dressing just before serving.
Related Recipes:
- Buffalo Chicken Pasta – One Pot!
- Cheesy Buffalo Chicken Lasagna with Ranch Drizzle
- Buffalo Chicken Cheesesteak Stuffed Shells
FAQs
Can I make this ahead of time?
Yes! I can prepare the chicken and rice in advance and store them separately. When I’m ready to eat, I just reheat the chicken and assemble the bowl with fresh toppings.
What’s the best buffalo sauce to use?
Any brand works, but I like using one with a balance of heat and tang. If I want it milder, I mix it with a little extra butter.
Can I use rotisserie chicken?
Absolutely! Using rotisserie chicken saves time and adds great flavor.
Is this recipe gluten-free?
Yes, as long as I use a gluten-free buffalo sauce and dressing.
Can I make this in a wrap instead of a bowl?
Definitely! I wrap the buffalo chicken and toppings in a tortilla for a delicious buffalo chicken wrap.
Conclusion
This Quick Buffalo Chicken Rice Bowl is a simple, flavorful meal that comes together in minutes. It’s spicy, tangy, creamy, and fresh—all in one satisfying bowl. Whether I make it for a busy weeknight dinner or a meal prep lunch, it’s always a winner.
📖 Recipe:
Print
Quick Buffalo Chicken Rice Bowl
- Total Time: 10 minutes
- Yield: 2 servings
- Diet: Gluten Free
Description
This Quick Buffalo Chicken Rice Bowl is the perfect balance of spicy buffalo chicken, fluffy rice, crisp veggies, and creamy dressing. Ready in just 10 minutes, it’s a flavorful, easy-to-make meal ideal for busy weeknights or meal prep. Customizable with different grains, proteins, and toppings, this bowl is a guaranteed crowd-pleaser!
Ingredients
2 cups cooked rice (white, brown, or cauliflower)
2 cups cooked shredded chicken
1/2 cup buffalo sauce
1 tablespoon butter
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon paprika
1/4 teaspoon salt
1/2 cup shredded cheddar cheese (optional)
1/2 cup cherry tomatoes, halved
1/2 cup diced cucumber
1/4 cup red onion, finely chopped
1/4 cup crumbled blue cheese or feta
1/4 cup ranch or blue cheese dressing
1 tablespoon chopped fresh parsley or green onions
Instructions
- Prepare the Buffalo Chicken: In a skillet over medium heat, melt the butter. Add shredded chicken, buffalo sauce, garlic powder, onion powder, paprika, and salt. Stir and cook for 3-4 minutes, until heated through.
- Assemble the Bowls: Divide the cooked rice into serving bowls. Top each bowl with the buffalo chicken mixture.
- Add Toppings: Sprinkle shredded cheddar cheese, cherry tomatoes, cucumber, red onion, and blue cheese crumbles over the chicken.
- Drizzle & Garnish: Finish with a drizzle of ranch or blue cheese dressing and garnish with fresh parsley or green onions.
- Serve & Enjoy!
Notes
Make it lighter: Swap rice for cauliflower rice.
Extra crunch: Add shredded carrots or sliced celery.
Protein alternative: Use shredded turkey or tofu instead of chicken.
Dairy-free option: Skip the cheese and use a dairy-free ranch dressing.
More heat: Drizzle extra buffalo sauce or sprinkle red pepper flakes.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 2 servings
- Calories: 420 kcal per serving
