Description
This flavorful Buffalo Chicken recipe features tender boneless, skinless chicken breasts marinated in a zesty blend of hot sauce, honey, and spices, then pan-seared to juicy perfection. Finished with a tangy honey-lime glaze, this dish brings classic Buffalo wing flavors to the dinner table in a quick and easy skillet-cooked meal perfect for any occasion.
Ingredients
Scale
Chicken and Marinade
- 2–3 boneless, skinless chicken breasts, pounded thin (approximately 1 pound)
- 3 tablespoons olive oil, divided
- 1/4 cup Frank’s Hot Wings Sauce (or Frank’s Original Hot Sauce for less heat)
- 2 tablespoons honey
- 1 tablespoon lime juice
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- 1 teaspoon salt
- ½ teaspoon ground cumin
- ½ teaspoon smoked paprika
- ½ teaspoon onion powder
- ¼ teaspoon black pepper
Buffalo Glaze
- Reserved marinade (from the chicken marinade)
- 1 tablespoon honey
- 1 ½ teaspoons lime juice
Instructions
- Make the Marinade: In a medium bowl, whisk together the buffalo sauce, honey, lime juice, garlic powder, chili powder, salt, cumin, smoked paprika, onion powder, and black pepper. Measure out 1/4 cup of this marinade and combine it with 2 tablespoons of olive oil in a shallow dish or freezer bag for the chicken marinade.
- Marinate the Chicken: Add the thinly pounded chicken breasts to the marinade, ensuring they are evenly coated. Cover and refrigerate for at least 2 hours or up to overnight to let the flavors penetrate the meat.
- Make the Buffalo Glaze: To the remaining marinade, whisk in 1 tablespoon of honey and 1 ½ teaspoons of lime juice. Store this glaze in the refrigerator until ready to use.
- Prepare to Cook: Remove the marinated chicken from the refrigerator and let it sit at room temperature for 15-30 minutes to ensure even cooking.
- Cook the Chicken: Heat a large non-stick skillet over medium-high heat until very hot. Add the chicken pieces to the pan and cook undisturbed for 3-5 minutes until they are nicely browned or slightly blackened on one side. Flip the chicken, cover the skillet, reduce the heat to medium, and cook for an additional 5-7 minutes or until the chicken is cooked through.
- Rest and Slice: Remove the cooked chicken from the skillet and transfer to a cutting board. Let it rest for 5 minutes to allow juices to redistribute before slicing.
- Glaze the Chicken: Brush the chicken with the desired amount of the buffalo glaze. Adjust the amount to your preferred heat level—more glaze for spicier, less for milder flavor.
Notes
- Pounding the chicken breasts thinly ensures even cooking and a tender texture.
- Marinating overnight enhances flavor but a minimum of 2 hours is sufficient.
- Letting the chicken come to room temperature before cooking promotes even cooking throughout.
- Adjust the amount of hot sauce based on your spice preference.
- The glaze can be stored in the refrigerator for up to 3 days.
- Serve with celery sticks and blue cheese or ranch dressing for a classic Buffalo wing experience.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Main Course
- Method: Frying
- Cuisine: American
