Print

Buffalo Chicken English Muffins

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Buffalo Chicken English Muffins are a quick and satisfying open-faced sandwich made with spicy buffalo chicken, creamy ranch, melted cheese, and toasted English muffins. Perfect for an easy lunch, dinner, or game-day snack in under 30 minutes.

Ingredients

  • 3 cups cooked shredded chicken
  • 1/2 cup mild buffalo sauce
  • 1/4 cup ranch dressing
  • 6 English muffins, split in half
  • 1 1/2 cups shredded mozzarella and cheddar cheese blend
  • 1/3 cup chopped green onions

Instructions

  1. Preheat the oven to 450°F (230°C).
  2. In a large mixing bowl, combine the shredded chicken, buffalo sauce, and ranch dressing until evenly coated.
  3. Split the English muffins and arrange them cut-side up on a baking sheet.
  4. Spoon the buffalo chicken mixture evenly over each English muffin half.
  5. Sprinkle the shredded mozzarella and cheddar cheese blend over the chicken.
  6. Top with the chopped green onions.
  7. Bake for 8 to 10 minutes, or until the cheese is melted and lightly browned around the edges.
  8. Serve immediately while hot.

Notes

  • Use rotisserie chicken for a quicker meal.
  • Swap ranch dressing for blue cheese dressing for a classic buffalo flavor.
  • Use hot buffalo sauce or add sliced jalapeños for extra heat.
  • Try pepper jack, Monterey Jack, or provolone cheese for variation.
  • Top with crumbled bacon before baking or diced celery after baking for added texture.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Reheat in a 350°F oven or air fryer for 5 to 7 minutes for the best texture.
  • Freeze assembled, unbaked muffins and bake from frozen, adding a few extra minutes.

Nutrition

Find it online: https://thefamilycooking.com/buffalo-chicken-english-muffins/