Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breast
- 1/2 cup Frank's RedHot Buffalo Sauce (or similar hot sauce)
- 1/2 cup plain non-fat Greek yogurt
- 1 cup shredded reduced-fat mozzarella cheese
- 1 tbsp Ranch seasoning mix (or 1 tsp dried dill and 1 tsp dried parsley)
- 1 tsp garlic powder
- 2 tbsp chopped green onion (for garnish)
Instructions
- Step 1: Preheat oven to 375°F (190°C). Cook the chicken breasts either by boiling, baking, or using an Instant Pot until fully cooked through (internal temperature reaches 165°F). Once cooked, allow the chicken to cool slightly, then shred it thoroughly using two forks or a stand mixer.
- Step 2: In a large mixing bowl, combine the shredded chicken, Greek yogurt, buffalo sauce, Ranch seasoning mix, and garlic powder. Stir vigorously until all the chicken is evenly coated and the mixture is creamy.
- Step 3: Transfer the buffalo chicken mixture into an 8×8 inch baking dish or an oven-safe casserole dish, spreading it out into an even layer.
- Step 4: Top the mixture evenly with the shredded mozzarella cheese. Place the dish in the preheated oven and bake for 15 to 20 minutes, or until the cheese is completely melted, bubbly, and slightly golden brown around the edges.
- Step 5: Remove the dish from the oven and allow it to cool for 5 minutes before serving. Garnish the cheesy buffalo chicken with the chopped green onion before serving over rice, with celery sticks, or inside lettuce wraps.
Notes
- Leftovers store beautifully in the refrigerator for up to 4 days; for longer storage, freezing individual cooled portions before adding the cheese topping can work well for easy future meals.
- When reheating large portions, cover the dish tightly with foil and bake at 350°F until warmed through, which helps maintain the creamy moisture and prevents the mozzarella from getting tough.
- Try serving this dish as a satisfying appetizer dip with sturdy tortilla chips or a side of bell pepper strips, or use the mixture to stuff baked potatoes for a complete comfort food meal.
- For maximum creaminess and easier mixing, shred the chicken right after it's cooked while it is still slightly warm, which allows the meat fibers to incorporate seamlessly with the Greek yogurt and buffalo sauce.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup high-protein chicken mixture
- Calories: 455
- Sodium: 980mg
- Fat: 22g
- Saturated Fat: 11g
- Trans Fat: 0g
- Protein: 3g