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Chicken

Skillet Buffalo Chicken

If you like Buffalo wings, you'll love this quick skillet Buffalo chicken recipe. Chicken cutlets are sautéed, then smothered in a creamy-spicy sauce. A side-salad garnish of carrots, celery and blue cheese pulls it all together.

Prep Time:

10 mins

Cook Time:

10 mins

Total Time:

20 mins

Servings:

4

Ingredients

  • 1 pound chicken cutlets
  • ¼ teaspoon salt, divided
  • ¼ teaspoon ground pepper, divided
  • 1 tablespoon extra-virgin olive oil
  • ½ cup finely chopped onion
  • ¼ cup white wine or low-sodium chicken broth
  • ¼ cup hot sauce, such as frank's redhot
  • ½ cup heavy cream
  • ½ cup finely diced carrots
  • ⅓ cup finely diced celery
  • 2 tablespoons crumbled blue cheese

Directions

  1. Sprinkle chicken with 1/8 teaspoon salt and 1/8 teaspoon pepper. Heat oil in a large skillet over medium heat. Add the chicken and cook, turning once, until browned and an instant-read thermometer inserted into the thickest part registers 165 degrees F, about 6 minutes. Transfer to a plate.
  2. Add onion to the pan. Cook, stirring, for 1 minute. Add wine (or broth) and hot sauce; cook, scraping up any browned bits, until the liquid has reduced by half, about 2 minutes. Stir in cream, any accumulated juices from the chicken and the remaining 1/8 teaspoon each salt and pepper; simmer for 2 minutes. Return the chicken to the pan and turn to coat with the sauce.
  3. Toss carrots, celery and blue cheese together in a small bowl. Serve chicken topped with the sauce, with the carrot mixture on the side.