Pan-Seared Chicken with Buffalo Blue Cheese Sauce

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Juicy pan-seared chicken breasts topped with a tangy and creamy blue cheese sauce inspired by Buffalo's famous flavors. This American-inspired chicken recipe, ready in about 25 minutes, pairs boneless skinless chicken breasts, salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 15 min Serves 2 American cuisine 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat dry 2 boneless skinless chicken breasts (about 6 oz each) and season both sides with 1 tsp salt and 1/2 tsp black pepper.
  2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add the chicken breasts and cook for 5-6 minutes per side until golden brown and internal temperature reaches 165°F. Remove chicken and set aside, keeping warm.
  3. Step 3: Reduce heat to medium and add 1 tbsp butter to the skillet. Once melted, pour in 1/2 cup heavy cream and 2 tbsp hot sauce, stirring to combine.
  4. Step 4: Add 1/3 cup crumbled blue cheese to the sauce and stir continuously for 2-3 minutes until the cheese melts and the sauce thickens slightly, coating the back of a spoon.
  5. Step 5: Return the chicken to the skillet and spoon the sauce over the top. Garnish with 1 tbsp chopped fresh chives before serving.

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