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Home » Recipe Index » Chicken and Poultry Recipes

Easy Baked Buffalo Chicken Recipe

Close up photo of Chef Jessica Randhawa of The Forked Spoon in a blue spotted dress, in the sunlight Jessica Randhawa
January 5, 2020
4.84 from 378 votes


Last Updated April 28, 2025 | 18 Comments

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This Buffalo Chicken Recipe is a fun and delicious anytime dinner made with just a handful of simple ingredients including juicy chicken breasts, hot sauce, honey, garlic, and butter. Ready in under 30 minutes, enjoy this low-carb and gluten-free baked buffalo chicken with all your favorite sides or chop it up and add it to this reader-favorite Buffalo Chicken Dip recipe.

Overhead image of four baked chicken breasts covered in buffalo sauce.

The BEST Baked Buffalo Chicken

Bold, healthy, and bursting with delicious buffalo flavor, this buffalo chicken recipe is easily one of my all-time favorite chicken recipes. Made with super simple ingredients like chicken breasts, hot sauce, butter, honey, and garlic, it’s easy to enjoy this chicken plain, tossed in your favorite salad, baked in pasta, thrown on a pizza, or wrapped in a tortilla with crunchy veggies and healthy greens.

And, just like my baked buffalo cauliflower, slow cooker buffalo chicken dip, or buffalo turkey meatballs, these juicy baked buffalo chicken breasts come with all the same incredible flavor as sticky buffalo wings – minus the mess.

Reader Comments

“So yummy and glad I found your recipe! I made a blue cheese sauce to pour over top which helped cut a heat a bit. My husband said “My mouth is happy”. Def a keeper! Thank you.” -Michele

“All 3 kids loved this. That hardly ever happens! Thanks for the great recipe.” -Gretchen

Simple Ingredients

For the full list and amounts of ingredients in this baked buffalo chicken recipe, scroll down to the recipe card at the bottom of the page.

  • Chicken – I love both chicken breasts and chicken thighs but in keeping things on the lighter side, I chose to make this recipe with breast meat. I did not feel the need to sear my chicken breasts before baking. If you decide to use bone-in skin-on chicken thighs, this is a step that I would recommend.
  • Salt, pepper, and other seasonings – Since we’re planning to coat our chicken breasts in buffalo sauce I left the seasoning and spices simple with just salt, pepper, and a little garlic powder.
  • Buffalo Sauce – Prepare your own homemade buffalo sauce recipe or purchase your favorite store-bought sauce. Before I started making my own this Wing-Time Buffalo Wing Sauce was my go-to.

What is the Best Hot Sauce for Homemade Buffalo Sauce?

Frank’s Red Hot Sauce, hands down. Used in all my buffalo sauce recipes, including this Easy Buffalo Cauliflower Recipe and these Buffalo Chicken Salad, Frank’s Red Hot is easy to find in most supermarkets or on Amazon. Affordable, flavorful, and the best tang to spice ratio.

Ingredients needed to make homemade buffalo sauce including butter, garlic, onion powder, olive oil, lime juice, honey, and Frank's Red Hot Sauce.

How to Make Buffalo Chicken

To make this super flavorful chicken you’ll need the following tools and equipment: digital meat thermometer, 9×13 baking dish, mixing bowls and measuring cups, and kitchen tongs.

Step 1. Make your buffalo sauce

Making your own buffalo sauce is easy, requiring just a few ingredients. You can, of course, always buy store-bought buffalo sauce, but I find that it’s easier to make my own.

The main ingredients in this buffalo sauce include,

  • Hot Sauce
  • Melted butter
  • Fresh garlic
  • Honey
  • Onion powder
  • Fresh lime juice

Now, you also need butter. After all, that’s what makes buffalo sauce so finger-licking good! Typically, the hot sauce to butter ratio is 2 to 1. For this recipe, we’re adding a little less since we’re coating our chicken in olive oil and we’re adding honey. Too much butter would be overkill, but feel free to add as much or as little as you like.

All those other ingredients? Technically, they’re optional, but I highly recommend you add them to your sauce. The garlic and onion powder add a greater depth of flavor, the honey helps balance the spice and the lime (or lemon) juice really helps all the flavors POP!

How do you make buffalo sauce?

It’s super easy. Basically, grab a bowl, add all the ingredients, mix it all together, and season to taste. Does it have enough salt? Pepper? Is it sweet enough?

White bowl filled with homemade buffalo sauce.

Step 2. Preheat oven and prepare the chicken

Preheat your oven to 400°F and spray a large 9×13-inch baking dish with non-stick cooking spray. Add the chicken breasts to your baking dish and drizzle with olive oil. Sprinkle both sides with salt, pepper, and garlic powder, to season.

Pour your prepared buffalo sauce (or store-bought buffalo sauce) over the top of the chicken breasts. Thoroughly coat each chicken breast in sauce (I like to use kitchen tongs to rotate each chicken breast 1-2 times).

Step 3. Bake 

Tent your baking dish with foil and transfer it to the oven. Bake, covered, for 20 minutes. Then uncover and continue to bake for an additional 5-15 minutes, or until internal temperature registers 160°F as measured with a digital meat thermometer.

Remove from the oven and allow your chicken to rest for 5 minutes before serving.

Baked buffalo chicken collage

What to Serve with Buffalo Chicken

For starchy sides, I love to serve this recipe with creamy cheesy Instant Pot mac and cheese, garlic roasted potatoes, or (my personal favorite) baked sweet potatoes.

Cut the carbs and serve it with cauliflower mashed potatoes, cauliflower rice, or zucchini noodles, instead.

But what about vegetables? Fortunately, buffalo sauce (especially when a little ranch dressing is served with it on the side) pairs well with all kinds of veggies. Try roasted carrots, cauliflower, or roasted Brussels sprouts. Of course, you can never go wrong with a simple house salad.

Tips and Tricks

  • This recipe makes approx. 1.5 cups of buffalo sauce. You may pour it all onto your chicken and bake OR reserve approximately 1/2 cup for serving (careful not to cross-contaminate with raw chicken).
  • Prepare ahead: You can also prepare this recipe ahead of time and allow your chicken to marinate overnight. Combine the chicken breasts, olive oil, salt, pepper, and prepared buffalo sauce in a gallon size zip-lock bag and refrigerate until ready to bake.
  • To make keto-friendly: Omit the honey. Top with mozzarella cheese, instead.
  • How do I know when my chicken is cooked? Poultry should be cooked to an internal temperature of 160 degrees F as read by a digital meat thermometer and allowed to rest for 5 minutes before serving. Cooking times will vary depending on the size and thickness of your chicken breasts.
Baked buffalo chicken breast sliced and plated on a white serving plate and served with mini roasted potatoes and fresh greens.

RECIPE CARD

Overhead image of four baked chicken breasts covered in buffalo sauce.

Buffalo Chicken Recipe

4.84 from 378 votes
AuthorAuthor: Close up photo of Chef Jessica Randhawa of The Forked Spoon in a blue spotted dress, in the sunlightJessica Randhawa
This Buffalo Chicken Recipe is a fun and delicious anytime dinner made with just a handful of simple ingredients including juicy chicken breasts, hot sauce, honey, garlic, and butter. Ready in under 30 minutes, enjoy this low-carb and gluten-free baked buffalo chicken with all your favorite sides or chop it up and add it to this reader-favorite Buffalo Chicken Dip recipe.
Print Recipe Pin Recipe Rate Recipe Save Saved!
Prep Time 5 minutes mins
Cook Time 25 minutes mins
Total Time 30 minutes mins
Course Chicken, Dinner, Main Course
Cuisine American
Servings 4 servings
Calories 420 kcal

Ingredients
 
 

  • 4 large boneless skinless chicken breasts
  • 1 tablespoon olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 cup Frank's Red Hot Sauce
  • 3 tablespoon butter - melted
  • 3 tablespoon honey - plus more to taste
  • ½ lime - juiced
  • 3 cloves garlic - minced
  • ½ teaspoon onion powder
  • Feta cheese - for serving (optional)
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Instructions
 

  • Preheat oven to 400°F and spray a large 11 x 8-inch baking dish with non-stick cooking spray.
  • Add the chicken breasts to your baking dish and drizzle with olive oil. Sprinkle both sides with salt, pepper, and garlic powder, to season.
  • Prepare your homemade buffalo sauce. In a small mixing bowl whisk together the Frank's Red Hot Sauce, melted butter, honey, lime juice, minced garlic, and onion powder. Season with additional salt, pepper, or honey, to taste.
  • Pour your prepared buffalo sauce over the top of the chicken breasts. Thoroughly coat each chicken breast in sauce (I like to use kitchen tongs to rotate each chicken breast 1-2 times).
  • Tent your baking dish with foil and transfer it to the oven. Bake, covered, for 20 minutes. Then uncover and continue to bake for an additional 5-15 minutes, or until internal temperature registers 160°F as measured with a digital meat thermometer.
  • Remove from the oven and allow your chicken to rest for 5 minutes before serving.

Jessica’s Notes

  • Buffalo Sauce: This recipes makes approx. 1.5 cups of buffalo sauce. You may pour it all onto your baking dish and bake with the chicken OR reserve approximately 1/2 cup for serving (careful not to cross-contaminate with raw chicken).
  • Prepare ahead: You can also prepare this recipe ahead of time and allow your chicken to marinate overnight. Combine the chicken breasts, olive oil, salt, pepper, and prepared buffalo sauce in a gallon size zip-lock bag and refrigerate until ready to bake.
  • Should you sear your chicken before baking? I did not feel the need to sear my chicken breasts before baking. However, if you decide to use bone-in skin-on chicken thighs, this is a step that I would recommend.
  • What temperature should I cook chicken to? Poultry should be cooked to an internal temperature of 160 degrees F and allowed to rest for 5 minutes before serving. Cooking times will vary depending on the size and thickness of your chicken breasts.
  • To make keto-friendly– Omit the honey. Top with mozzarella cheese, instead.
  • Storage and Freezing: Allow the chicken breasts to cool completely to room temperature. Transfer them to an airtight container and store in the refrigerator for up to 3–4 days. To freeze: place the cooled breasts in a freezer-safe bag or container, removing as much air as possible, and freeze for up to 2 months. When ready to enjoy, thaw overnight in the refrigerator and reheat gently in the oven or microwave until warmed through.

Nutritional Information

Calories: 420kcal | Carbohydrates: 15g | Protein: 48g | Fat: 18g | Saturated Fat: 7g | Cholesterol: 167mg | Sodium: 2760mg | Potassium: 854mg | Fiber: 1g | Sugar: 13g | Vitamin A: 330IU | Vitamin C: 3mg | Calcium: 18mg | Iron: 1mg

(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)

Did You Make This Recipe? Tag it Today!Mention @theforkedspoon or tag #theforkedspoon and please leave your star rating in the comment section below.

About Jessica

Close up photo of Chef Jessica Randhawa of The Forked Spoon in a blue spotted dress, in the sunlight

Chef Jessica Randhawa leads The Forked Spoon. A world traveler, Jessica developed her passion for culinary arts while adventuring. With her recipes making their way onto renowned platforms such as Women's Health, Daily Mail, Al Jazeera, and Fox News, she's marked her presence in the culinary world. Jessica's academic credentials include a Bachelor of Science from the University of California.

3.2K shares
Close up photo of Chef Jessica Randhawa of The Forked Spoon in a blue spotted dress, in the sunlight

About Jessica Randhawa

Chef Jessica Randhawa leads The Forked Spoon. A world traveler, Jessica developed her passion for culinary arts while adventuring. With her recipes making their way onto renowned platforms such as Women's Health, Daily Mail, Al Jazeera, and Fox News, she's marked her presence in the culinary world. Jessica's academic credentials include a Bachelor of Science from the University of California.

Comments

  1. Michelle M says

    February 11, 2025 at 2:53 pm

    5 stars
    Oh my gosh !!
    Simple easy peezy receipe!!
    I used boneless chicken breasts… cooking time was perfect… I served it with fresh sliced avocado and sprinkled blue cheese crumbs on it.
    Its delicious !!
    I found my new fav chicken dish …
    I cant wait to make it for my family and friends…
    I dont mind sharing my email but please dont inundate me. Thanks for the receipe!

    Reply
    • Close up photo of Chef Jessica Randhawa of The Forked Spoon in a blue spotted dress, in the sunlightJessica Randhawa says

      February 11, 2025 at 3:29 pm

      I appreciate the feedback and rating, Michelle 🙂

      Reply
  2. Michele Goergen says

    January 6, 2024 at 4:25 pm

    5 stars
    So yummy and glad I found your recipe! I made a blue cheese sauce to pour over top which helped cut a heat a bit. My husband said “My mouth is happy”. Def a keeper! Thank you

    Reply
    • Close up photo of Chef Jessica Randhawa of The Forked Spoon in a blue spotted dress, in the sunlightJessica Randhawa says

      January 7, 2024 at 9:27 am

      I love helping to make mouths happy – thanks for the review Michele 😀

      Reply
  3. Dot says

    July 17, 2023 at 8:16 am

    5 stars
    This was absolutely delicious. Thank you for the recipe.

    Reply
    • Close up photo of Chef Jessica Randhawa of The Forked Spoon in a blue spotted dress, in the sunlightJessica Randhawa says

      July 17, 2023 at 10:38 am

      Thanks for the absolutely delicious feedback, Dot 😀

      Reply
  4. Jess says

    February 25, 2023 at 6:28 pm

    5 stars
    This is so moist, and delicious, and adds so much more flavor!

    After trying this recipe tonight, we voted…and it is officially this is our new favorite buffalo chicken recipe!
    There was so much more flavor in this recipe my son actually passed on the blue cheese all together…the flavor also beats the premade big brand frozen stuff we would normally buy, which also would have included the extra breading -that’s already fried.

    When I would make this from scratch, I always used the “lazy” way of making this with only butter and hot sauce (I like Frank’s RedHot) and used breaded chicken.
    I’ve tried baking with no bread crumbs before, winging it myself, and it was over dried and boring. Safe to say this one is not boring!

    **The only thing I did different was after following your recipe was when it was all cooked and had rested about five minutes, I took all the spice and juces from the bottom of the pan and added it to the reserved sauce I had set aside. After mixing them together, I pored it over the chicken I had sliced up on each plate and survey with a side of baked zucchini with olive oil and Tuscan Spicy Garlic to taste and a tossed salad of romaine lettuce, cucumber, mixed sweet peppers, with some added chopped kale.

    I have been making healthier options when cooking for health benefits (and my diabetic needs) while trying hard to find things my family will also enjoy. There are some dishes that I love I knew I would miss…like buffalo chicken. Thanks to a recipe like this, that wont be the case anymore.

    *Also, I love that your site has the option to change the servings by taping on the serving size button and the measurements adjust automatically in the recipe. That’s a really nice feature which takes the extra fuss of measuring out of the equation when making larger batches.

    I just subscribed to your site and will be checking out your other recipes too…Thank you!

    Reply
    • Jess says

      February 25, 2023 at 7:03 pm

      5 stars
      *PS…. I also left out the honey.

      Reply
    • Close up photo of Chef Jessica Randhawa of The Forked Spoon in a blue spotted dress, in the sunlightJessica Randhawa says

      February 26, 2023 at 12:01 pm

      Thank you for the detailed feedback Jess 😀

      Reply
  5. Gretchen says

    August 24, 2022 at 6:16 pm

    5 stars
    All 3 kids loved this. That hardly ever happens! Thanks for the great recipe

    Reply
    • Close up photo of Chef Jessica Randhawa of The Forked Spoon in a blue spotted dress, in the sunlightJessica Randhawa says

      August 25, 2022 at 7:13 am

      I am happy to hear your kids all loved it 🙂

      Reply
  6. Jennifer C Ward says

    April 21, 2022 at 2:57 pm

    5 stars
    This dish is amazing!!! I double all ingredients except oil & chicken, put them in a baggie and marinate 3hrs. Dump all into a baking dish, add some crumbled blue cheese when done and oh soooooooo delicious! My husband’s favorite ❤

    Reply
  7. Eric says

    March 17, 2022 at 4:24 am

    4 stars
    A good BBQ / Chicken sauce! Was easy.

    Reply
  8. lindsey harris says

    February 1, 2021 at 3:09 pm

    5 stars
    turned out great! loved it

    Reply
    • Close up photo of Chef Jessica Randhawa of The Forked Spoon in a blue spotted dress, in the sunlightJessica Randhawa says

      February 1, 2021 at 6:59 pm

      Thanks Lindsey 🙂

      Reply
  9. Michelle says

    June 24, 2020 at 9:14 pm

    5 stars
    Delicious!

    Reply
  10. Rob says

    April 2, 2020 at 4:21 pm

    Is the nutrition for one serving or the whole meal

    Reply
    • Close up photo of Chef Jessica Randhawa of The Forked Spoon in a blue spotted dress, in the sunlightJessica Randhawa says

      April 2, 2020 at 4:26 pm

      Hi Rob, the Nutritional information is for one serving, which is one full chicken breast in this case 🙂

      Reply

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Recipe Rating




4.84 from 378 votes (368 ratings without comment)

Close up photo of Chef Jessica Randhawa of The Forked Spoon in a blue spotted dress, in the sunlight

Welcome to The Forked Spoon! I’m Chef Jessica Randhawa, and for over 14 years, I’ve been crafting and sharing more than 1200 recipes, blending delicious flavors with practical kitchen tips and expert culinary advice to elevate your everyday cooking. Learn more about me→

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