Super flavorful Buffalo Chicken Garlic Bread is about to become your new favorite creamy, cheesy, and incredibly indulgent appetizer!
This recipe is very easy to make and comes together quickly! Perfect for any party or game day gathering! Better make two, because this is the ultimate crowd-pleaser!
THE PERFECT APPETIZER
If you’re looking to truly wow your guests for your next party, game day, or perhaps even a girls night in – pop that wine and preheat the oven! Because this Buffalo Chicken Garlic Bread is guaranteed to be a huge hit.
This recipe uses pre-baked Italian bread (or French) and pre-cooked chicken, making it effortless on top of delicious. What I love about this appetizer is that it brings together two of my favorite things: Garlic Bread + Buffalo Chicken.
Start with a layer of garlic butter mix, followed by layers of super creamy and tender buffalo chicken, mozzarella cheese, and garnish with buffalo sauce, your favorite ranch dressing, and scallions.
YUM!
So if you loved my Easy and Quick Garlic Cheese Bread and my Creamy Buffalo Chicken Spaghetti Squash recipes, then imagine those two combined! Minus the spaghetti squash that is. Heaven, I tell you. Heaven.
INGREDIENTS NEEDED FOR THIS BUFFALO CHICKEN GARLIC BREAD
Full recipe with directions can be found via the printable recipe card below. Scroll down! 🙂
- Loaf of French or Italian Bread
- Unsalted butter
- Minced garlic
- Fresh or lightly dried parsley
- Freshly grated mozzarella cheese
- Pre-cooked chicken
- Cream cheese
- Greek yogurt
- Buffalo sauce
- Garnish: ranch/blue cheese dressing, blue cheese crumbles, scallions, and buffalo sauce
Not too many ingredients, many traditional staple items, and two ingredients of which are already cooked!
Now, if you don’t have pre-cooked chicken, you can also use rotisserie chicken or toss a few breasts into the Instant Pot! Here is my quick and simple shredded chicken recipe that isn’t seasoned, so it can be used for various recipes. Which makes it great to meal prep or simply have on hand for salads, wraps, or recipes like this Buffalo Chicken Garlic Bread!
QUICK AND EASY INSTANT POT CHICKEN
As mentioned above, this chicken is plain. I do not season it, as I prefer to have chicken to use for various recipes. If I season it, then I limit what I feel I can use it for. Feel free to season the chicken per your taste preferences.
- Add 1 cup of broth or stock (vegetable or chicken) to your Instant Pot.
- Place thinly-sliced, boneless, skinless chicken breasts in the pot.
- Seal the valve and lid.
- Set to HIGH PRESSURE for 10 minutes.
- Internal temperature should read 165 degrees F using a meat thermometer. If not quite met, add back to the pot, reseal and cook for 2-3 additional minutes. Time will be dependent on the thickness of your breasts.
- Do a quick release, remove chicken and allow to cool slightly before handling.
- Shred with 2 forks.
See? Easy peasy. If you prefer to season, I recommend seasoning the breasts before adding them to the pot. Sometimes I season with salt, pepper, and garlic powder.
TOOLS USED TO MAKE THIS BUFFALO CHICKEN GARLIC BREAD
- Instant Pot Duo 6 Qt 7-in-1 – this works great for a family of 4-6. Or, if you’re like me and my husband and you like to cook extra for meal prepping or lunches for the week!
- Herb Scissors – truly a game changer when it comes to chopping herbs. I mention these in almost any recipe that I use fresh herbs, because they are just that handy! I will never use a cutting board and knife to chop again.
- Wilton Perfect Results Baking Sheets – the only pan you’ll need to make this recipe!
- Baking Parchment Sheets – for easy cleanup and fuss-free measuring, utilize pre-cut parchment sheets! Simply pull out of the box and add to the sheet pan.
MORE BUFFALO STYLE RECIPES YOU WILL LOVE!
- Instant Pot Buffalo Chicken Meal Prep
- Creamy Buffalo Chicken Spaghetti Squash
- Five Ingredient Buffalo Chicken Stuffed Zucchini Boats
- Buffalo Chicken Lasagna Rolls
- Crispy Firecracker Cauliflower Bites
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Buffalo Chicken Garlic Bread
Ingredients:
- 6 oz freshly grated mozzarella cheese
Garlic Bread:
- 1 lb loaf Italian/French bread, (sliced in half, lengthwise)
- 1/3 cup unsalted butter, (softened to room temperature)
- 6 cloves garlic, (minced)
- 2 tbsp lightly dried parsley
- salt, (to taste)
Buffalo Chicken:
- 1 lb pre-cooked chicken breast, (shredded)
- 1/4 cup cream cheese, (softened to room temperature)
- 1/2 cup 2% plain Greek yogurt
- 1/2 cup buffalo wing sauce
Garnishment:
- ranch or blue cheese dressing
- buffalo sauce
- blue cheese crumbles
- chopped scallions
- 1 tbsp chopped parsley
Instructions:
- Preheat oven to 400 degrees F. For easy cleanup, line a baking sheet with parchment paper.
- Begin by slicing bread in half, lengthwise. You want to create two even "boats".Place both, cut-side up, onto prepared baking sheet.
- In a small bowl, combine the softened butter, minced garlic, parsley, and salt (if desired and to taste- skip if using salted butter).
- Spread the butter mixture over both slices of bread, covering as much area as you can.
- To a medium bowl, combine shredded chicken, buffalo sauce, cream cheese and greek yogurt.
- Spread the buffalo chicken over the garlic bread and smooth it out from edge to edge using the back of a spoon.
- Top with freshly shredded mozzarella cheese and parsley.
- Bake for 15-20 minutes, checking at 15 minutes. The cheese should be melted and the bread crispy. Set the broil to LOW for 1-2 minutes, or until the cheese has just started to brown.
- Remove and allow to cool slightly before handling. Slice each loaf into 9 equal slices. Garnish with additional parsley (if desired), chopped scallions, and a drizzle of both buffalo sauce and ranch (or blue cheese) dressing.
Notes:
QUICK AND EASY INSTANT POT CHICKEN
As mentioned above, this chicken is plain. I do not season it, as I prefer to have chicken to use for various recipes. If I season it, then I limit what I feel I can use it for. Feel free to season the chicken per your taste preferences.- Add 1 cup of broth or stock (vegetable or chicken) to your Instant Pot.
- Place thinly-sliced, boneless, skinless chicken breasts in the pot.
- Seal the valve and lid.
- Set to HIGH PRESSURE for 10 minutes.
- Internal temperature should read 165 degrees F using a meat thermometer. If not quite met, add back to the pot, reseal and cook for 2-3 additional minutes. Time will be dependent on the thickness of your breasts.
- Do a quick release, remove chicken and allow to cool slightly before handling.
- Shred with 2 forks.
