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.

Breana Lai, M.P.H., R.D.
EatingWell.com, March 2020


Recipe Summary

20 mins
20 mins
Nutrition Profile:


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

  • Toss carrots, celery and blue cheese together in a small bowl. Serve chicken topped with the sauce, with the carrot mixture on the side.

Nutrition Facts

270 calories; protein 25.2g 50% DV; carbohydrates 5.7g 2% DV; exchange other carbs 0.5; dietary fiber 1.2g 5% DV; sugars 3g; fat 14.8g 23% DV; saturated fat 8.5g 42% DV; cholesterol 99.7mg 33% DV; vitamin a iu 3528.1IU 71% DV; vitamin c 3.3mg 6% DV; folate 15.7mcg 4% DV; calcium 70.4mg 7% DV; iron 1mg 6% DV; magnesium 31mg 11% DV; potassium 370mg 10% DV; sodium 779.7mg 31% DV.