Cheesy Buffalo Chicken Packet

When I’m craving something comforting yet easy to prepare, Cheesy Buffalo Chicken Packet instantly comes to mind. I first discovered this dish during a lively gathering with friends, where we were all looking for something flavorful that wouldn’t take hours to make. The combination of tender chicken, spicy Buckalo Sauce, and gooey cheddar cheese wrapped in foil packets was a hit. Not only is it delicious, but it also brings that exciting kick of flavor that we all appreciate in a satisfying meal. Plus, the fact that it’s all prepared in one go makes it perfect for busy weeknights or any time you’re after something quick yet fabulous. As the packets bake, the aroma fills the kitchen, promising a delightful meal ahead. There’s something so satisfying about tearing open the foil to reveal the perfectly cooked ingredients—it’s like a little surprise at every serving!

What Goes Into Cheesy Buffalo Chicken Packet

The ingredients for Cheesy Buffalo Chicken Packet are simple yet impactful. Each component plays a crucial role in creating layers of flavor and texture. The tender chicken serves as the hearty base, while the vibrant Buckalo Sauce adds that much-needed kick. Fresh vegetables, including broccoli and red potatoes, provide not just flavor but also a nutritious punch. The addition of cheddar cheese and sour cream elevates the dish into a creamy delight, making it irresistible.

• 28 oz. chicken breasts sliced horizontally or 4 pieces pounded to an even thickness: This is the star of the dish, providing the main protein source that absorbs the flavors beautifully.
• 1/4 cup olive oil: A healthy fat to keep the chicken moist and enhance flavors.
• 1/4 cup Frank’s Buffalo Wings Hot Sauce: The key ingredient that brings the spice and makes this dish a standout.
• 1 tablespoon lime juice: Adds a zesty brightness that balances the heat.
• 1 tablespoon brown sugar: This helps to tame the heat and adds depth to the flavor profile.
• 1 teaspoon each of garlic powder, chili powder, and salt: Essential seasonings that build a savory base.
• 1/2 teaspoon each of ground cumin, smoked paprika, and onion powder: These spices deepen the flavor profile, giving it a smoky and aromatic essence.
• 1/4 teaspoon pepper: Adds a touch of heat.
• 2 1/2 cups red potatoes cut into 1/4-1/2 inch cubes: These add substance and soak up the sauce beautifully.
• 3 1/2 cups medium broccoli florets: This veggie adds color, nutrition, and crunch.
• 2 tablespoons water: Helps to steam the veggies and keep everything moist.
• 1 cup sharp cheddar cheese: The melty goodness that ties the dish together.
• 1/2 cup sour cream: Adds creaminess and balances the heat from the sauce.
• 2 tablespoons mayonnaise: For extra creaminess and flavor.
• 1 tablespoon ranch seasoning: A flavor enhancer that complements the Buffalo sauce.
• 2 tablespoons milk: To thin out the sour cream and make it easy to mix.

Making Cheesy Buffalo Chicken Packet

Creating Cheesy Buffalo Chicken Packet is a straightforward yet delightful process. With just a few steps, you’ll have a meal that’s bursting with flavor. Let’s dive into the instructions and get cooking!

1. Start by whisking together all the ingredients for the Buffalo marinade in a shallow dish or a freezer bag, depending on how you plan to marinate the chicken. This marinade is the heart of the dish, so be generous with your whisking! Once it’s all combined, set aside a 1/4 cup of the marinade for later use with the vegetables.
2. Next, take your chicken and place it in the bag with the marinade. Remove any excess air and seal it tight. Gently turn the bag to coat the chicken evenly. Let the meat marinate at room temperature for up to 30 minutes while you prepare the veggies, or if you have more time, refrigerate it for 2 to 4 hours to intensify the flavors.
3. While the chicken is marinating, grab a large microwave-safe bowl and add the red potatoes. Pour in a tablespoon of water, cover the bowl, and microwave for about 3 minutes to begin softening them up.
4. After 3 minutes, add the broccoli florets to the bowl and microwave for an additional 2 minutes. Once done, drain off any excess water. There should be a nice steam coming off the veggies, indicating they are just right!
5. Now, take the reserved 1/4 cup of Buffalo marinade and drizzle it over the cooked vegetables, seasoning them with freshly cracked salt and pepper to taste. Toss everything together to ensure an even coating. If you’re not using them immediately, refrigerate the veggies until needed.
6. Prepare your foil by doubling up 4 large pieces on your counter—this will give you a total of 8 pieces, each about 18 inches long. Spray the foil with nonstick cooking spray to prevent sticking.
7. Take one piece of marinated chicken and place it in the center of each foil piece. Evenly divide the cooked vegetables around the chicken. Make sure they’re nestled in nicely!
8. Seal the foil packets tightly, ensuring no steam can escape. Place them on a baking sheet for easy transport to the oven.
9. Preheat your oven to 400 degrees Fahrenheit. Once it’s ready, bake the packets for 20 to 25 minutes. You’ll know they’re done when the chicken reaches an internal temperature of 160 degrees Fahrenheit and the vegetables are tender.
10. Carefully open each foil packet to expose the contents to the air. Sprinkle the cheddar cheese over the chicken and veggies, then leave the foil open and broil for a few minutes until the cheese is perfectly melted and bubbly.
11. Serve your delicious Cheesy Buffalo Chicken Packet with a side of Ranch crema and extra Buckalo sauce for dipping. Enjoy every cheesy, spicy bite!

Tips and Variations

As you dive into making Cheesy Buffalo Chicken Packet, keep these tips in mind to elevate your dish!

• Storage: Leftovers can be stored in an airtight container in the fridge for up to three days. Simply reheat in the oven or microwave.
• Freezing: You can freeze the assembled packets before cooking. Just be sure to thaw them in the fridge overnight before cooking.
• Pairing: Consider serving this dish with a crisp salad or some warm bread to balance the flavors.
• Double the Recipe: This recipe is easy to scale. Just use more foil packets and adjust cooking time if necessary.
• Cheese Variations: Experiment with different cheeses like Monterey Jack or pepper jack for added flavor.

What to Serve With Cheesy Buffalo Chicken Packet

When it comes to serving Cheesy Buffalo Chicken Packet, there are plenty of options to complement the flavors.

• Crisp Green Salad: Pair your meal with a refreshing salad dressed lightly with vinaigrette to cut through the richness.
• Garlic Bread: Serve with warm, buttery garlic bread to soak up any leftover sauce. It adds a great touch to the meal.
• Coleslaw: A crunchy coleslaw can add a nice contrast and freshness alongside the spicy chicken.
• Rice or Quinoa: A side of fluffy rice or quinoa can balance the spices and make the meal more filling.
• Occasions: This dish is perfect for casual dinners, family meals, and even backyard parties.
• Storage Tips: Make sure to store any leftovers in an airtight container and consume within three days to enjoy at its best!

FAQ

Conclusion

Cheesy Buffalo Chicken Packet is a dish that brings excitement to any meal with its blend of spicy and cheesy flavors. It’s not just quick and easy; it’s also customizable and perfect for sharing with family or friends. I encourage you to give it a try—your taste buds will thank you for the adventure!

Cheesy Buffalo Chicken Packet

The ultimate comfort food, Cheesy Buffalo Chicken Packet combines tender chicken, a spicy Buckalo sauce, and gooey cheddar cheese all in one easy meal. Perfect for quick dinners or gatherings, this recipe will excite your taste buds and leave you craving more!

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 20 minutes mins

Total Time 50 minutes mins

Servings: 4 servings

Course: Dinner

Cuisine: American

Calories: 550

Ingredients Equipment Method Notes

Ingredients

  

• 28 oz chicken breasts sliced horizontally or 4 pieces pounded to an even thickness
• 1/4 cup olive oil
• 1/4 cup Frank’s Buffalo Wings Hot Sauce not original
• 1 tablespoon lime juice
• 1 tablespoon brown sugar
• 1 tsp garlic powder EACH
• 1 tsp chili powder EACH
• 1 tsp salt EACH
• 1/2 tsp ground cumin EACH
• 1/2 tsp smoked paprika EACH
• 1/2 tsp onion powder EACH
• 1/4 teaspoon pepper
• 2 1/2 cups red potatoes cut into 1/4-1/2 inch cubes
• 3 1/2 cups medium broccoli florets uniform size
• 2 tablespoons water
• 1 cup sharp cheddar cheese
• 1/2 cup sour cream may sub Greek yogurt
• 2 tablespoons mayonnaise
• 1 tablespoon ranch seasoning
• 2 tablespoons milk

Equipment

• Baking Sheet
• Whisk
• Oven
• Chef's Knife

Method

 

1. Start by whisking together all the ingredients for the Buffalo marinade in a shallow dish or a freezer bag, depending on how you plan to marinate the chicken. This marinade is the heart of the dish, so be generous with your whisking! Once it’s all combined, set aside a 1/4 cup of the marinade for later use with the vegetables.
2. Next, take your chicken and place it in the bag with the marinade. Remove any excess air and seal it tight. Gently turn the bag to coat the chicken evenly. Let the meat marinate at room temperature for up to 30 minutes while you prepare the veggies, or if you have more time, refrigerate it for 2 to 4 hours to intensify the flavors.
3. While the chicken is marinating, grab a large microwave-safe bowl and add the red potatoes. Pour in a tablespoon of water, cover the bowl, and microwave for about 3 minutes to begin softening them up.
4. After 3 minutes, add the broccoli florets to the bowl and microwave for an additional 2 minutes. Once done, drain off any excess water. There should be a nice steam coming off the veggies, indicating they are just right!
5. Now, take the reserved 1/4 cup of Buffalo marinade and drizzle it over the cooked vegetables, seasoning them with freshly cracked salt and pepper to taste. Toss everything together to ensure an even coating. If you’re not using them immediately, refrigerate the veggies until needed.
6. Prepare your foil by doubling up 4 large pieces on your counter—this will give you a total of 8 pieces, each about 18 inches long. Spray the foil with nonstick cooking spray to prevent sticking.
7. Take one piece of marinated chicken and place it in the center of each foil piece. Evenly divide the cooked vegetables around the chicken. Make sure they’re nestled in nicely!
8. Seal the foil packets tightly, ensuring no steam can escape. Place them on a baking sheet for easy transport to the oven.
9. Preheat your oven to 400 degrees Fahrenheit. Once it's ready, bake the packets for 20 to 25 minutes. You’ll know they’re done when the chicken reaches an internal temperature of 160 degrees Fahrenheit and the vegetables are tender.
10. Carefully open each foil packet to expose the contents to the air. Sprinkle the cheddar cheese over the chicken and veggies, then leave the foil open and broil for a few minutes until the cheese is perfectly melted and bubbly.
11. Serve your delicious Cheesy Buffalo Chicken Packet with a side of Ranch crema and extra Buffalo sauce for dipping. Enjoy every cheesy, spicy bite!

Notes

• Storage: Leftovers can be stored in an airtight container in the fridge for up to three days. Simply reheat in the oven or microwave.
• Freezing: You can freeze the assembled packets before cooking. Just be sure to thaw them in the fridge overnight before cooking.
• Pairing: Consider serving this dish with a crisp salad or some warm bread to balance the flavors.
• Double the Recipe: This recipe is easy to scale. Just use more foil packets and adjust cooking time if necessary.
• Cheese Variations: Experiment with different cheeses like Monterey Jack or pepper jack for added flavor.

Previous PostChicken Caesar Wraps

Next Post Chicken Enchiladas

Meet Maya Warren

Our main recipe developer and resident forager. My passion is cooking with what the season gives us, whether it’s wild mushrooms from the woods or fresh berries from the garden. I work with Chloe to create our main dishes and with Tessa on new flavor ideas for her bakes. I love the challenge of turning a fresh, raw ingredient into something magical.