There’s something so satisfying about the tangy kick of buffalo sauce combined with a hearty bed of rice and fresh greens. This Buffalo Chicken Rice Bowl Recipe hits all the right notes—spicy, creamy, and packed with texture—making it a perfect meal any night of the week.

The image shows a silver frying pan on a white marbled surface filled with small, evenly cut orange pieces of cooked chicken in a thick, reddish-orange sauce with visible green herbs scattered around. The pieces are mostly grouped to one side, with the other side showing sauce marks on the pan. A pair of black and silver tongs is resting inside the pan, holding some of the chicken pieces. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Buffalo Chicken Rice Bowl Recipe
Top Tip
How to Serve Buffalo Chicken Rice Bowl Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Buffalo Chicken Rice Bowl Recipe

Why You'll Love This Recipe

I’m genuinely excited to share this one because it’s surprisingly quick but delivers big on flavor and satisfaction. The mix of crunchy veggies, spicy buffalo sauce, and creamy blue cheese feels indulgent without being heavy—perfectly balanced!

Speedy prep: Ready in under 20 minutes, this is a fantastic go-to when you want something delicious but don’t want to spend forever in the kitchen.
Layered textures: I love how the crisp spring mix and broccoli slaw add crunch alongside soft rice and tender chicken.
Customizable heat: You control the spiciness—add more buffalo sauce if you want that extra blaze!
Meal prep friendly: It holds up well in the fridge, making it perfect to pack for lunches or easy dinners later in the week.

Ingredients & Why They Work

Each ingredient in this Buffalo Chicken Rice Bowl Recipe brings its own magic. From the spices seasoning the chicken to the crunchy slaw and creamy blue cheese, these flavors and textures play off each other so beautifully. Plus, using frozen cooked rice makes things even easier.

Flat lay of thinly sliced raw boneless skinless chicken breasts, a small white bowl of olive oil, a small white bowl with paprika, another with chili powder, and a third with garlic powder, a handful of fresh spring mix leaves, a small pile of fresh broccoli slaw mix, a small white bowl of cooked white rice, a small white bowl filled with blue cheese crumbles, a small white bowl containing bright orange buffalo sauce, and a few thinly sliced scallions scattered neatly — all arranged in perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Chicken breast: Thinly sliced for quick cooking and tenderness—plus it soaks up that buffalo flavor perfectly.
Paprika, chili powder, garlic powder: These spices add warmth and a subtle smokiness to the chicken without overpowering the buffalo sauce.
Olive oil: Keeps the chicken juicy and adds a nice sautéed flavor.
Spring mix: Adds freshness and a bit of peppery bite, balancing the spicy buffalo sauce.
Broccoli slaw mix: I love this crunch and its mild sweetness–it makes the bowl feel more vibrant.
Cooked rice (white, brown, or cauliflower): Using frozen cooked rice saves time and absorbs the flavors well.
Blue cheese crumbles: These deliver tangy creaminess that contrasts beautifully with the heat.
Buffalo sauce: The star of the show! I use Primal Kitchen’s version for a clean ingredient list, but any good buffalo sauce will do.
Sliced scallions: A mild onion note that adds a fresh pop.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

This Buffalo Chicken Rice Bowl Recipe is super forgiving, so tweak it however you like! I often switch up the rice or toss in extra veggies depending on what I have on hand.

Variation: Sometimes I swap cauliflower rice for a low-carb twist, and it keeps that satisfying texture without the carbs.
Spice it up: Add more buffalo sauce or sprinkle red pepper flakes if you’re feeling bold.
Make it creamy: Drizzle ranch or blue cheese dressing on top for an extra indulgent finish.
Add extras: Try avocado slices or roasted corn for an extra layer of deliciousness.

Step-by-Step: How I Make Buffalo Chicken Rice Bowl Recipe

A white bowl on a white marbled surface holds a dish with three main layers. The bottom layer is a mix of fresh green and purple leafy lettuce spread across the bowl. On top of the greens, there is a neat pile of white rice placed mainly on the left side. Next to the rice, on the right side, are several pieces of cooked chicken sliced into strips with a light brown, slightly crispy texture. The dish is topped with small crumbles of white cheese and chopped green onions scattered evenly. Bright orange sauce is drizzled in thin lines across the chicken, rice, and greens, adding color and shine. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Spice and Massage the Chicken

Start by placing those thin-sliced chicken breasts in a bowl. Add half the olive oil plus paprika, chili powder, garlic powder, salt, and pepper. I like to massage the spices into the chicken with my hands so every bite is flavorful. This little extra step really makes a difference!

Step 2: Sear Until Perfect

Heat a skillet over medium heat and pour in the remaining olive oil. Add the chicken and cook 4 minutes per side until golden and cooked through—make sure it hits 165°F internally for safe and juicy chicken. Don’t rush this part; a good sear locks in moisture.

Step 3: Assemble Your Bowls

While the chicken rests, grab two bowls. Layer spring mix first, followed by the broccoli slaw. Slice the chicken and add it on top. Then spoon on the rice, scatter blue cheese crumbles, and drizzle buffalo sauce over everything. I like to finish with scallions for a fresh pop.

Step 4: Optional, Add Ranch

If you want to cool things down a bit between those spicy bites, drizzle your favorite ranch dressing over the top. I swear by Primal Kitchen’s ranch for this. It’s creamy, flavorful, and keeps the dish balanced.

Top Tip

From the many times I’ve made this Buffalo Chicken Rice Bowl Recipe, I've learned a few key tricks that keep it tasting fresh and delicious every time.

Prep ingredients first: Have your greens washed, rice warmed, and chicken seasoned before you start cooking to streamline the process.
Don’t overcrowd the pan: Give the chicken room so it sears nicely instead of steaming—this gives you better flavor and texture.
Use thin slices: Thinly slicing the chicken means it cooks quickly and stays tender—thicker pieces tend to dry out.
Buffalo sauce on top: Adding the buffalo sauce as the last step keeps its bold flavor intact and prevents soggy ingredients beneath.

How to Serve Buffalo Chicken Rice Bowl Recipe

buffalo chicken bowl - Serving Suggestion

Garnishes

I usually finish mine off with a sprinkle of scallions and blue cheese crumbles. Sometimes I toss on some chopped celery or a few fresh herbs like parsley to brighten things up. A squeeze of fresh lemon can also wake up the whole bowl wonderfully.

Side Dishes

This bowl feels complete on its own, but I like pairing it with crispy sweet potato fries or a simple cucumber salad when I want something extra. Even some crunchy pickles on the side complement the flavors nicely.

Creative Ways to Present

For a fun twist at dinner parties, I’ve served this bowl in small mason jars or layered in clear parfait glasses—everyone loves how colorful and inviting it looks. Plus, it’s great for portion control and easy serving.

Make Ahead and Storage

Storing Leftovers

I store leftover bowls in airtight containers, keeping the buffalo sauce separate to avoid sogginess. The chicken and rice hold up well for up to 3-4 days in the fridge, so it’s perfect for quick lunches.

Freezing

You can freeze the cooked chicken and rice separately, but the fresh greens won’t freeze well. Just defrost the chicken and rice in the fridge the night before and assemble fresh when ready to eat.

Reheating

Reheat the chicken and rice gently in a skillet or microwave until warm, then toss fresh greens and slaw on top. Adding buffalo sauce after reheating keeps that bright flavor intact.

Frequently Asked Questions:

Can I use chicken thighs instead of breasts in this Buffalo Chicken Rice Bowl Recipe?

Absolutely! Chicken thighs offer a bit more fat and flavor, and they stay juicy. Just adjust cooking time to ensure they’re cooked through. Thinly slice them for consistent cooking.

What’s the best type of rice to use?

I like using frozen cooked rice—white, brown, or even cauliflower rice depending on your preference. Frozen rice saves time and still tastes great. Just make sure to warm it thoroughly before adding to the bowl.

Can this Buffalo Chicken Rice Bowl Recipe be made vegan?

Definitely! Swap the chicken for a plant-based protein like tofu or tempeh, use vegan buffalo sauce, and either omit the blue cheese or substitute with a vegan cheese alternative. Use cauliflower rice or brown rice for a wholesome base.

How spicy is the dish?

It has a moderate heat thanks to the buffalo sauce. You can always dial it up or down by adding more or less sauce, or serve with a cooling ranch dressing to balance the spice.

Final Thoughts

This Buffalo Chicken Rice Bowl Recipe has become one of my absolute favorites because it’s so easy to make and always hits the spot. Whether you’re cooking for yourself or feeding a friend, it brings warmth and zest to your table effortlessly. Give it a try—I know you’ll enjoy it as much as I do!