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Stuffed Buffalo Chicken Breasts

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Buffalo Chicken Breasts are stuffed with cheese, shredded carrots, and minced celery, and then rolled, breaded, baked, and drizzled with hot sauce. Sound enticing? It should be – this is good stuff!

Stuffed Buffalo Chicken Breasts

Stuffed Buffalo Chicken Breasts

One of my subscribers kindly shared this Stuffed Buffalo Chicken Breast recipe with me over a decade ago. I love it when my fans share their creations with me to share with all of you, especially when it’s something delicious. If you know how much I like stuffed chicken breast, you know I was all over this version! They are so easy to make, and the combinations are endless. A few of my favorites are Jalapeño Popper Stuffed Chicken Breast, and Spinach Stuffed Chicken Alla Parmigiano. And if you want more buffalo chicken ideas, this Buffalo Chicken Dip and Buffalo Chicken Salad are always a hit!

Stuffed Buffalo Chicken Breasts

How To Make Stuffed Buffalo Chicken Breasts

  1. Stuffing: To make the stuffing mixture, mix cheddar cheese, Laughing Cow cheese, blue cheese, celery, green onion, carrot, salt, and pepper. Lay out the cutlets and spread an equal amount of the mixture in the middle. Roll the chicken.
  2. Dredging Station: Put the crushed Ritz crackers in one shallow bowl. In another one, combine mayo, one tablespoon of hot sauce, and lemon juice.
  3. Coat: Cover the chicken in the mayo mixture and then roll it in the crumbs. Place it on a greased baking sheet and continue with the remaining chicken.
  4. Bake: Lightly spray the tops of the chicken with cooking spray and bake for 30 minutes at 400°

What is buffalo sauce made of?

This quick buffalo sauce is made of melted butter, Frank’s hot sauce, and garlic powder.

What to Serve with Stuffed Chicken Breasts

Here’s a few side dish recipe ideas to go with stuffed chicken breasts:

Variations & Tips:

  • Hot Sauce: I love Frank’s hot sauce, but you can use whatever you prefer. If you don’t like spicy food, this recipe probably isn’t for you, but you can always omit the hot sauce or use less for a mild stuffed chicken.
  • Chicken: To save time I like to buy pre-sliced thin chicken breast cutlets. If you can’t find them pre-cut at the supermarket, you can cut boneless, skinless breasts and pound them to make them thinner.
  • Mayo: Swap mayo for an egg or Greek yogurt.
  • Gluten-free: Substitute Ritz crackers for gluten-free panko.
  • Cheese: If you don’t have Laughing Cow, reduced-fat cream cheese will work.
  • Leftovers: If you have leftover stuffed chicken, store it in the refrigerator for up to three days or in the freezer for three months.
drizzling hot sauce over stuffed chicken breast

More Stuffed Chicken Recipes You’ll Love:

Stuffed Buffalo Chicken Breasts

4.85 from 19 votes
Buffalo Chicken breast stuffed with cheese, shredded carrots and minced celery, then rolled, breaded, baked and drizzled with hot sauce. Sound enticing? It should be, this is good stuff!
Course: Dinner
Cuisine: American
drizzling hot sauce over stuffed chicken breast
Prep: 15 mins
Cook: 30 mins
Total: 45 mins
Yield: 5 servings
Serving Size: 1 stuffed breast


  • 1/4 cup shredded 2% cheddar
  • 4 wedges Laughing Cow cheese
  • 1/3 cup celery stalk, minced
  • 1/4 cup green onion, minced
  • 1/4 cup carrot, minced
  • salt and pepper, to taste
  • 5 thin boneless chicken breasts cutlets, 3 oz each
  • 15 reduced fat Ritz Crackers, crushed into crumbs or gluten-free panko
  • 1 tbsp light mayonnaise
  • 6 tbsp Franks hot sauce
  • 1 tbsp lemon juice
  • 2 tsp unsalted butter
  • 1/2 tsp garlic powder
  • olive oil spray,


  • Preheat the oven to 400°F. Lightly spray a baking dish with oil.
  • Mix cheddar, laughing cow cheese, celery, green onion, carrot, salt and pepper in a dish.
  • Lay out the chicken cutlets, placing even amount of mixture in the middle and spread in the center. Roll up each cutlet.
  • In one bowl make a breading station out of crushed ritz crumbs or gluten-free panko.
  • In another bowl combine mayonnaise, 1 tablespoon of hot sauce, and lemon juice as a dredging mixture.
  • Roll chicken breasts in the mayonnaise mixture, then into cracker crumbs, and put on a lightly greased pan, seam side down.
  • Lightly spray top of chicken with oil. Bake 30 minutes.
  • While the chicken cooks, melt butter and mix with the remaining hot sauce and garlic powder.
  • Drizzle buffalo sauce over finished chicken breast and serve.

Last Step:

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Serving: 1 stuffed breast, Calories: 172 kcal, Carbohydrates: 5 g, Protein: 22 g, Fat: 5 g, Saturated Fat: 2 g, Cholesterol: 58.5 mg, Sodium: 799 mg, Fiber: 0.6 g, Sugar: 1.7 g


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250 comments on “Stuffed Buffalo Chicken Breasts”

  1. Delicious. I just added some blue cheese crumbles to the mix with the regular laughing cow. I tried both the Ritz and panko and both were fantastic. Another winner, Gina!

  2. Made this tonight and both my husband and I loved it! I did add a tiny bit more cheddar to the mix and when making again will probably double the butter wing sauce since we loved the extra flavor 🙂 Definitely adding to the weeknight dinner rotation!

  3. Truly excellent! Served it with zucchini and some roasted baby potatoes. Far tastier (and healthier) than our old go-to Buffalo chicken recipe.

  4. Just recently found this recipe, made it tonight. It was amazing. Used exact ingredients except used seasoned panko bread crumbs rather than ritz crackers Baked in oven. Will definitely make it again!

  5. I made this over the weekend, but noticed that the cheese filling sort of dissolved into the chicken. I used the air fryer to cook them. Would that have made a difference? how can I avoid this next time?

  6. I am confused do you roll the chicken breast cutlets once you spread the mixture on the chicken? Directions are a little confusing to me!

  7. Made in the air fryer, and was absolutely amazing! Of course I didn’t follow the directions exactly because I didn’t have all the ingredients on hand, but the technique was spot on. I used real crumbled blue cheese with a little bit of low fat cream cheese, didn’t have ritz crackers so I used seasoned whole wheat bread crumbs. Baked about 17 minutes in 400 degree air fryer.

  8. I’ve made this many times over the years, always a hit. For low carb/keto friends, subbing crushed pork rinds for breadcrumbs works well here!

  9. Just wanted to say, again, this is my all time favorite recipe from you in the MANY years I’ve been making your delicious recipes!  – – LAUGHING COW ISSUES: The original and original light, and my favorite, creamy garlic herb work beautifully in this recipe since it seems the bleu cheese was discontinued. Also don’t sub the ritz crackers and Franks hot sauce if possible. They contribute hugely to the awesomeness of this recipe. 

  10. Hi Gina. I wanted to make this but Can’t find the laughing cow bleu cheese. I checked their website and it seems like they don’t make it anymore. Do you have any ideas for a replacement?

    1. I mash blue cheese crumbles into any unflavored Laughing Cow type cheese, tasting as I go. I’ve always had to make my own blue cheese flavor because I never could find the Laughing Cow. Nonetheless, the recipe is always a winner!

  11. Oh my, this recipe is delicious.  I couldn’t find the Laughing Cow Blue Cheese wedges, so I used one less wedge of the Laughing Cow classic light and added about a TBSP light blue cheese dressing.  I used Panko instead of Ritz crackers.  Definitely a keeper!

  12. Tried last night, this was delicious! We used a mix of 1/3 light cream cheese with blue cheese crumbles in place of the laughing cow. (each laughing cow wedge is 21g, so weighed out on the food scale) Omitted the crumbles prior to rolling for those who don’t like blue cheese.  I may try a center split and stuffing the chicken breast sandwich style vs. rolling for next time as it was a messy roll for me. Loved the sauce for topping. Really really enjoyed, thanks for another great recipe.

  13. How much cheese is 4 wedges of blue cheese? The blue cheese I buy does not come in wedges. I am making this recipe right now so I just winged the amount of blue cheese needed. I can’t really give this recipe an honest rating, as it is still baking in the oven.

  14. Hi Gina,

    Just bought an air fryer and would like to know how to adapt this recipe to cook in it!


  15. This was so unbelievably delicious!! My husband who is the pickiest eater ever cleaned his entire plate. We are not blue cheese fans so the only change I made was I used 1/3 less fat cream cheese in place of the blue cheese. I also used my mini food processor to chop up the veggies. I will definitely be making this again!! 

  16. We made these last night and they were delicious! They dontvsell the blue cheese laughing cow anywhere near me so I substituted with 4 tbsp of light whipped cream cheese and 2 tbsp of Blue cheese.  Mine came out as 5 points but they were so gooey and cheesy it was worth the extra point! My husband also loved it, I feel like this will be added to the regular rotation. 

  17. Have you made this in the air fryer? I want to try it, but I don’t know what temp and time to use. Maybe I will look at a different stuffed chicken recipe for ideas. 🙂

  18. Made this using feta instead of blue cheese and regular breadcrumbs – super delicious! Much appreciated Gina 🙂

  19. Unsure of the point/calorie difference, but I started using 1/2 a wheel of Cambazola and it has the same consistence that the Laughing Cow did. 

  20. Have made this many times and it’s my husband’s favorite! Has this been updated to show new Freestyle points? 

  21. As other comments have mentioned, the laughing cow bleu cheese has been discontinued! You should consider updating this recipe, I’d really like to make it!

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