Description
This Baked Buffalo Chicken recipe offers a spicy and tangy twist on classic chicken breasts, marinated in Greek yogurt and buffalo wing sauce, then baked to perfection with a melty Colby Jack cheese topping. Perfect for a flavorful and satisfying meal that’s easy to prepare.
Ingredients
Scale
Chicken and Marinade
- 3 (6-ounce) boneless, skinless chicken breasts
- ¾ cup plain Greek yogurt (not regular yogurt)
- ¼ cup buffalo wing sauce
- 1 tablespoon ranch seasoning mix
- 1 teaspoon garlic powder
Topping
- ½ cup shredded Colby Jack cheese
Instructions
- Marinate Chicken: Combine the chicken breasts, Greek yogurt, buffalo wing sauce, ranch seasoning mix, and garlic powder in a zip-top bag. Seal the bag and shake well to evenly coat the chicken with the marinade. Refrigerate and allow the chicken to marinate for 30 minutes to absorb the flavors.
- Preheat and Prepare Baking Dish: Preheat your oven to 375°F (190°C). Grease a 9×9 inch or 2-quart baking dish to prevent sticking and facilitate easy cleanup.
- Arrange and Top Chicken: Place the marinated chicken breasts into the prepared baking dish. Evenly sprinkle the shredded Colby Jack cheese over the top of the chicken breasts.
- Bake the Chicken: Bake the chicken uncovered in the preheated oven for 35 to 40 minutes, or until the internal temperature reaches 165°F (74°C). Keep an eye on the cheese; if it begins to brown too quickly, tent the dish with aluminum foil for the remainder of the baking time to prevent burning.
- Serve: Remove the chicken from the oven and serve hot. This dish pairs well with roasted vegetables, rice, or your preferred side dishes for a complete meal.
Notes
- Make sure to use plain Greek yogurt for the best texture and tang in the marinade.
- Check the internal temperature of the chicken with a meat thermometer to ensure it is fully cooked.
- For a milder flavor, reduce the amount of buffalo wing sauce or use a mild version.
- You can substitute Colby Jack cheese with mozzarella or cheddar if preferred.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
