Buffalo Parmesan Chicken
Looking for a recipe that fits your cooking vibe? These Buffalo Parmesan Chicken Thighs have you covered! Whether you’re all about the speed of the Instant Pot, love prepping ahead with Once-A-Month Cooking (OAMC), or prefer the classic crispy goodness of oven-baked, this recipe brings the perfect mix of spicy buffalo flavor and cheesy Parmesan in every bite. Pick your favorite method and dig in!
Buffalo Parmesan Chicken
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3 Pounds Chicken Thighs
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1/2 teaspoon cayenne pepper (adjust to your preferred level of spiciness)
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1/2 teaspoon garlic powder
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1/2 teaspoon paprika
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1/2 teaspoon pepper
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1 teaspoon Salt to taste (optional)
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1 Cup Ranch Dressing
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1 Cup shredded Parmesan Cheese (more if desired)
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Sandwich Recipes
Instant Pot Buffalo Chicken Directions
Instructions:
Season the chicken:
Pat the chicken thighs dry with paper towels.
Season both sides of the chicken thighs with salt and pepper.
Brown the chicken:
Set the Instant Pot to "Sauté" mode and let it heat up.
Add the chicken thighs to the Instant Pot and brown each side for about 3 minutes, or until golden. This step enhances the flavor.
Turn off "Sauté" mode once done.
Prepare the sauce:
Add the melted butter, hot sauce, cayenne pepper, garlic powder, and paprika directly into the Instant Pot with the chicken.
Stir gently to coat the chicken in the buffalo sauce.
Add ranch:
Pour the ranch dressing over the chicken. Stir lightly to mix it with the buffalo sauce, ensuring the chicken is fully coated.
Pressure cook:
Close the Instant Pot lid and set the vent to "Sealing."
Select "Manual" or "Pressure Cook" mode and set the timer for 10-12 minutes (depending on the size of the chicken thighs).
Once the timer is up, perform a quick release of pressure by carefully moving the vent to "Venting."
Add cheese:
Open the lid and sprinkle shredded Parmesan cheese evenly over the chicken.
Optional broil for golden cheese:
Option 1: If your Instant Pot has a broil function, broil the chicken directly in the Instant Pot for 2–3 minutes until the cheese is golden and bubbly.
Option 2: Alternatively, transfer the chicken to a casserole dish, sprinkle with Parmesan, and broil in the oven for 3–6 minutes until golden brown.
Serve:
Garnish with fresh parsley or extra cheese if desired.
Serve hot with your favorite sides like mashed potatoes, roasted vegetables, or a fresh salad.
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Oven Baked Buffalo Chicken Directions
Instructions:
Preheat the oven:
Preheat your oven to 375°F (190°C).
Prepare the chicken:
Pat the chicken thighs dry with paper towels.
Season both sides of the chicken thighs with salt and black pepper.
Sear the chicken (optional):
For extra flavor, heat a skillet over medium-high heat. Sear the chicken thighs for 2–3 minutes per side until lightly browned.
Transfer the chicken to a 9x13-inch baking dish.
Prepare the buffalo sauce:
In a bowl, mix together the melted butter, hot sauce, cayenne pepper, garlic powder, and paprika.
Pour the sauce evenly over the chicken thighs in the baking dish, making sure each piece is well-coated.
Bake the chicken:
Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes.
Add ranch dressing and Parmesan:
Remove the baking dish from the oven and uncover it.
Spoon the ranch dressing over the chicken thighs.
Sprinkle shredded Parmesan cheese generously over the ranch.
Bake uncovered:
Return the dish to the oven and bake uncovered for an additional 15–20 minutes, or until the chicken is fully cooked (internal temperature reaches 165°F/74°C) and the cheese is melted and bubbly.
Optional broil:
For a golden, crispy cheese topping, broil the dish on high for 2–3 minutes. Watch closely to avoid burning.
Serve:
Let the chicken rest for a few minutes before serving.
Garnish with fresh parsley or extra Parmesan cheese, if desired.
Oamc Buffalo Chicken Directions
Instructions:
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Season both sides of the chicken thighs with salt and pepper.
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In a large mixing bowl, combine melted butter, hot sauce, cayenne pepper, garlic powder, and paprika to create the buffalo sauce.
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Add the seasoned chicken thighs to the bowl, coating them thoroughly with the buffalo sauce.
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Add the ranch dressing to the bowl, ensuring the chicken is well coated with the buffalo and ranch mixture.
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Allow the chicken to cool completely.
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Once cooled, transfer the chicken and sauce mixture to a freezer-safe container or bag. Seal tightly, removing as much air as possible.
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Label the container with the name of the dish and the date. Store it in the freezer.
To Cook:
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Thaw the frozen mixture in the refrigerator overnight.
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Preheat the oven to 375°F (190°C).
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Transfer the thawed chicken and sauce mixture to a casserole dish.
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Sprinkle shredded Parmesan cheese over the top.
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Bake in the preheated oven for 35-40 minutes or until the chicken reaches a safe internal temperature and the cheese is golden brown.
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Serve your Buffalo Parmesan Chicken Thighs with your favorite side dishes. Enjoy the bold flavors!
This OAMC (Freezer Meal) allows you to freeze the chicken and sauce mixture for later use in the oven. Ensure proper thawing before baking, and adjust the cooking time as needed based on your oven and the size of the chicken thighs.
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