Buffalo Chicken Breast Recipe (With Video)

Prep Time:

30 mins

Total Time:

55 mins

Servings:

4

Yield:

4 Serves

Everything you love about buffalo wings, but in a weeknight entrée, that's this buffalo chicken breast recipe. There’s even more to love because this is a one-pan dinner made on a sheet pan, so it cooks hands-off in the oven. Boneless, skinless chicken breasts are dipped in a mayo-hot sauce mixture and coated in panko bread crumbs before being baked alongside carrot sticks. The finishing touch is a celery-blue cheese salad. It’s a lighter, less messy take on everyone’s favorite wings—and a recipe you'll be adding to your regular rotation. In fact, we'd say it's a total touchdown.

Buffalo Chicken Breasts recipe — Chris Simpson

Directions

Preheat oven and season chicken:

Preheat oven to 425°F. Season chicken with salt and pepper; brush with 2 tablespoons hot sauce. Let stand 15 minutes.
Toast panko:

Spread panko in a single layer on a rimmed baking sheet; toast, stirring once, until golden, 3 to 4 minutes. Transfer to a plate.
Roast carrots:

Toss carrots with 1 tablespoon oil; season. Spread on sheet and roast until beginning to brown, 12 to 15 minutes.
Coat chicken in panko:

Meanwhile, in a shallow bowl, whisk together mayonnaise and remaining 2 tablespoons hot sauce. Dip chicken in mayo mixture, then coat in panko, patting to adhere.
Add chicken to sheet pan and roast:

Add to sheet with carrots; continue roasting until both are cooked through, 10 to 15 minutes more, depending on thickness of chicken.
Make salad:

Combine celery and leaves, cheese, remaining 1 tablespoon oil, and vinegar; season. Serve salad with chicken and carrots.