This Buffalo Chicken Skillet is a satisfying one-pan meal featuring crispy panko-coated chicken tenderloins, spicy Buffalo wing sauce, and melted mozzarella cheese.
Ready in just 40 minutes, it brings the familiar flavors of Buffalo chicken wings to the dinner table without the need for deep frying.
With 10 minutes of preparation and 30 minutes of cooking, this recipe makes eight servings, each containing 48 grams of protein.
The chicken is seasoned, dipped in egg, coated with breadcrumbs, and pan-fried until golden.
A generous layer of tangy wing sauce and melted cheese finishes the dish, making it suitable for busy weeknight dinners, family meals, or casual gatherings.
Recipe Overview
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Servings: 8
- Cooking Method: Stovetop
- Main Ingredients: Chicken tenderloins, panko breadcrumbs, Buffalo sauce, and mozzarella cheese
Ingredients
The recipe uses everyday ingredients that come together to create a crispy coating and a flavorful, cheesy finish.
- 3 pounds chicken breast tenderloins
- ¾ teaspoon salt
- ¾ teaspoon ground black pepper
- 6 large eggs
- 1½ cups panko breadcrumbs
- 9 tablespoons canola oil, divided
- ¾ cup Buffalo wing sauce, such as Frank’s®
- 1½ cups shredded mozzarella cheese
Ingredient Substitutions
- Chicken: Boneless, skinless chicken breasts can replace tenderloins. Slice them into evenly sized strips or pound them to a uniform thickness to promote even cooking. Larger or thicker pieces may require additional cooking time.
- Breadcrumbs: Regular or seasoned breadcrumbs work as alternatives to panko. Panko typically creates a lighter, crispier coating, while traditional breadcrumbs produce a finer crust.
- Cheese: Shredded provolone can be substituted for mozzarella. It melts smoothly and offers a slightly different flavor.
- Cooking oil: Canola oil is suitable for pan-frying, but another neutral oil with a high smoke point can also be used.
How to Make Buffalo Chicken Skillet
Step 1: Prepare and Season the Chicken
Pat the chicken tenderloins dry with paper towels to remove excess moisture. Arrange them on a plate and season both sides evenly with salt and black pepper.
Preparing the chicken before breading helps the seasoning distribute throughout the pieces.
Step 2: Set Up the Breading Station
Crack the eggs into a shallow bowl and whisk until the yolks and whites are thoroughly combined. Pour the panko breadcrumbs into a second shallow dish.
Working with one piece of chicken at a time, dip each tenderloin into the egg mixture, allowing excess egg to drip off.
Transfer it to the breadcrumbs and press gently so the coating adheres to all sides. Place the coated pieces on a clean plate or tray until ready to fry.
Step 3: Pan-Fry the Chicken
Heat 3 tablespoons of canola oil in a large skillet over medium heat. Once the oil is hot, arrange approximately one-third of the breaded chicken in a single layer, leaving space between the pieces.
Cook for about 4 minutes on each side, or until the coating is golden brown and the chicken is cooked through. The internal temperature should reach 165°F (74°C), measured with a food thermometer at the thickest point.
Transfer the cooked chicken to a paper towel-lined plate to drain excess oil. Repeat the process with the remaining chicken in two more batches, adding 3 tablespoons of fresh oil for each batch as needed.
Avoid overcrowding the skillet. Cooking in batches helps maintain the oil temperature and allows the breadcrumbs to brown instead of becoming soggy.
Step 4: Add the Buffalo Sauce
Once all the chicken is cooked, return the tenderloins to the skillet. Arrange them evenly across the pan and pour the Buffalo wing sauce over the top.
Turn the pieces gently or spoon the sauce over them to ensure an even coating. Keep the heat at a moderate level while distributing the sauce, then reduce it to low before adding the cheese.
Step 5: Melt the Mozzarella
Sprinkle the shredded mozzarella evenly over the sauced chicken. Cover the skillet with a lid and cook over low heat for approximately 5 minutes, or until the cheese has melted.
Check that the cheese is fully melted and the chicken remains hot throughout. Remove the skillet from the heat and serve immediately while the coating is still crisp and the cheese is soft.
Tips for the Best Results
- Keep the chicken pieces uniform: Similar-sized tenderloins cook at approximately the same rate, helping prevent some pieces from drying out while others finish cooking.
- Use separate hands for breading: Dedicate one hand to handling the egg mixture and the other to the dry breadcrumbs. This reduces the amount of coating that sticks to your fingers.
- Maintain medium heat: Excessively high heat can burn the breadcrumbs before the chicken cooks through. Adjust the temperature as needed between batches.
- Avoid overcrowding: Leave room around each piece while frying so the coating browns evenly.
- Use a thermometer: Check the thickest part of the chicken to confirm it has reached a safe internal temperature of 165°F (74°C).
- Add the cheese at the end: Covering the skillet after adding mozzarella allows it to melt without unnecessarily cooking the chicken for too long.
What to Serve with Buffalo Chicken Skillet
This skillet meal pairs well with simple side dishes that balance its spicy, tangy flavor. Fresh celery sticks provide a cool, crunchy contrast, while carrot sticks offer a touch of natural sweetness.
For a more substantial dinner, serve the chicken with steamed rice, roasted potatoes, or a crisp green salad.
Ranch or blue cheese dressing can also be offered as a dipping sauce for anyone who prefers a creamy accompaniment to the Buffalo seasoning.
Nutrition Facts
The following values are approximate and based on eight servings. Actual nutrition may vary depending on the specific brands of Buffalo sauce, breadcrumbs, cheese, and cooking oil used.
| Nutrient | Per Serving | % Daily Value |
|---|---|---|
| Calories | 509 | — |
| Total Fat | 28g | 36% |
| Saturated Fat | 6g | 29% |
| Cholesterol | 250mg | 83% |
| Sodium | 1,208mg | 53% |
| Total Carbohydrates | 19g | 7% |
| Dietary Fiber | 0g | 0% |
| Total Sugars | 1g | — |
| Protein | 48g | 96% |
| Calcium | 204mg | 16% |
| Iron | 2mg | 11% |
| Potassium | 362mg | 8% |
Percent Daily Values are based on a 2,000-calorie diet.
Final Thoughts
Buffalo Chicken Skillet combines the bold flavor of Buffalo wings with the convenience of a simple stovetop dinner. The panko coating adds crunch, while the tangy sauce and melted mozzarella create a flavorful finish.
With straightforward preparation and familiar ingredients, this recipe makes a practical option for family dinners, game-day meals, or evenings when you want a hearty chicken dish without complicated cooking steps.
