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Buffalo Parmesan Chicken

Buffalo Parmesan Chicken Thighs in three ways: Instant Pot ,Once-A-Month Cooking (OAMC), or Oven Baked. Whichever method you choose, we got you covered!

Buffalo Parmesan Chicken Recipe

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Ingredients

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Instant Pot Buffalo Chicken Directions

Instructions:

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  • Season both sides of the chicken thighs with salt and pepper.

  • In the Instant Pot, set it to "Sauté" mode.

  • Add the seasoned chicken thighs to the Instant Pot and brown each side for about 3 minutes.

  • Turn off the "Sauté" mode. Add melted butter, hot sauce, cayenne pepper, garlic powder, and paprika to the Instant Pot with the chicken. Stir to create the buffalo sauce.

  • Add the ranch dressing to the Instant Pot, coating the chicken with the buffalo and ranch sauce.

  • Close the Instant Pot lid, set the vent to "Sealing," and cook on "Manual" or "Pressure Cook" mode for 10-12 minutes, depending on the size of the chicken thighs.

  • Once the cooking cycle is complete, perform a quick release of pressure.

  • Carefully open the lid and sprinkle shredded Parmesan cheese over the top of the chicken.

  • Optionally, broil the chicken in the Instant Pot for a few minutes until the cheese is golden brown. Alternatively, transfer the chicken to a casserole dish and broil in the oven for 3 to 6 minutes until the cheese is golden brown.

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Oven Baked Buffalo Chicken Directions

Instructions:

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  • Preheat your oven to 350°F (175°C).

  • Season both sides of the chicken thighs with salt and pepper.

  • In a large sauce pan over medium heat, melt the butter. Add hot sauce, cayenne pepper, garlic powder, and paprika. Stir to create the buffalo sauce.

  • In a skillet add season chicken and fry each side for approximately 6 minutes or until golden brown.

  • Transfer the seared chicken thighs to a casserole dish.

  • Combine the ranch dressing with the previously prepared buffalo sauce, mixing well.

  • Pour the combined buffalo and ranch sauce over the chicken thighs in the casserole dish, ensuring they are evenly coated.

  • Sprinkle shredded Parmesan cheese over the top of the buffalo chicken.

  • Cover the casserole dish with foil and bake in the preheated oven for 45 minutes.

  • After 45 minutes, remove the foil and continue baking for an additional 15 minutes or until the chicken is fully cooked and the cheese is melted and golden brown.

  • Remove from the oven, let it rest for a few minutes, and then serve your deliciously bold Buffalo Parmesan Chicken Thighs with your favorite side dishes. Enjoy!

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OAMC- (Freezer Meals) Buffalo Parmesan Chicken Thighs

Instructions:
 

  • Season both sides of the chicken thighs with salt and pepper.

  • In a large mixing bowl, combine melted butter, hot sauce, cayenne pepper, garlic powder, and paprika to create the buffalo sauce.

  • Add the seasoned chicken thighs to the bowl, coating them thoroughly with the buffalo sauce.

  • Add the ranch dressing to the bowl, ensuring the chicken is well coated with the buffalo and ranch mixture.

  • Allow the chicken to cool completely.

  • Once cooled, transfer the chicken and sauce mixture to a freezer-safe container or bag. Seal tightly, removing as much air as possible.

  • 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.

  • Preheat the oven to 375°F (190°C).

  • Transfer the thawed chicken and sauce mixture to a casserole dish.

  • Sprinkle shredded Parmesan cheese over the top.

  • Bake in the preheated oven for 35-40 minutes or until the chicken reaches a safe internal temperature and the cheese is golden brown.

  • 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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