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–+ servings

Chicken with Buffalo Cream Sauce and Blue Cheese Slaw

Crispy baked chicken gets smothered in a buffalo-yogurt “cream” sauce, which is basically the adult version of dipping everything in wing sauce. Then the blue cheese slaw rolls in with bacon, cheddar, and sun-dried tomatoes like it owns the place—because it does.
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Prep Time 15 minutes
Cook Time 25 minutes
Course Main Course
Servings 2

EQUIPMENT (PAID LINKS)

Ingredients
  

  • 2 boneless skinless chicken breasts
  • 1 large egg beaten
  • 1 cup breadcrumbs
  • 4 cups coleslaw mix
  • 1/4 cup cooked bacon chopped
  • 1/4 cup julienne-cut sun-dried tomatoes
  • 1/4 cup blue cheese crumbles
  • 1/2 cup shredded cheddar cheese
  • 1/2 cup blue cheese dressing
  • 1/2 cup nonfat Greek yogurt
  • 1/4 cup buffalo sauce
  • 1/2 cup sliced green onions divided

Instructions

  • Heat Oven and Set Up: Heat the oven to 400°F. Line a baking sheet with aluminum foil. Set out two bowls: one with the beaten egg and one with the breadcrumbs.
  • Coat the Chicken: Dip each chicken breast into the egg, letting excess drip off, then press into the breadcrumbs until fully coated. Place on the prepared baking sheet.
  • Bake the Chicken: Bake until the coating is golden and the chicken reaches 165°F in the thickest part, about 20 to 25 minutes.
  • Mix the Slaw: While the chicken bakes, add the coleslaw mix to a large bowl. Stir in the bacon, sun-dried tomatoes, blue cheese crumbles, cheddar cheese, and about 1/3 cup of the green onions. Add the blue cheese dressing and toss until evenly coated.
  • Make Buffalo Cream Sauce: In a small bowl, whisk together the Greek yogurt and buffalo sauce until smooth. Stir in 2 tablespoons of the remaining green onions.
  • Serve It Up: Slice the chicken and plate with the blue cheese slaw. Drizzle the buffalo cream sauce over the chicken and finish with the remaining green onions as garnish.