Kalyn's Kitchen

Baked Buffalo Chicken with Melted Blue Cheese (Video)

Baked Buffalo Chicken with Melted Blue Cheese features well-trimmed chicken thighs baked in a spicy buffalo sauce and topped with melted blue cheese! And anyone who likes chicken and Frank’s Red Hot Sauce is going to love this for an easy low-carb dinner.

PIN Baked Buffalo Chicken with Melted Blue Cheese.

Baked Buffalo Chicken with Melted Blue Cheese close-up photo of finished chicken in baking pan

Baked Buffalo Chicken Thighs with Melted Blue Cheese is a recipe I created when I realized that Frank’s Red Hot Sauce (affiliate link) had zero carbs, and if you like Buffalo Wings, you’ll love this healthy chicken main dish with the same flavors. This dinner idea is a treat for low-carb or Keto eaters who like buffalo sauce, and I’m recommending it for my Friday Favorites pick for this week! You could skip the blue cheese if you don’t have that in the house, or use another crumbly cheese like Feta or Cotija or even some grated Mozzarella if you have that!  

I’ve become a fan of inexpensive chicken thighs for a quick dinner, and this recipe is a riff on the Sweet and Spicy Baked Sriracha Chicken Thighs that we also absolutely devoured when we tested the recipe. Figuring out how easy it is to use Kitchen Shears (affiliate link) to trim the chicken thighs has made me a lot more interested in cooking them. For this recipe I used the kitchen shears to cut away the skin and most of the fatty parts that are on the underneath side of the thighs.

And there are plenty more recipes using Frank’s Red Hot Sauce on the blog, for anyone else who’s also a fan of this spicy sauce with zero carbs!

What ingredients do you need for this recipe?

  • skin-on-bone-in chicken thighs
  • salt and fresh-ground black pepper
  • Poultry Seasoning (affiliate link)
  • crumbled blue cheese
  • Frank’s Red Hot Sauce (affiliate link)
  • olive oil
  • Worcestershire Sauce, or look for gluten-free Worcestershire if needed
  • garlic powder
  • onion powder
  • Green Tabasco Sauce (affiliate link), probably optional, but good
  • yellow mustard
  • Golden Monkfruit Sweetener (affiliate link), or sweetener of your choice

Low-Carb Baked Buffalo Chicken with Melted Blue Cheese process shots collage

How to make this recipe:

(Scroll down for complete printable recipe, including nutritional information.)

  1. If you use Kitchen Shears to remove the skin and trim away fat (including the pocket of fat on the underneath side) I think bone-in thighs are perfect for a dish like this. Or leave more fat on than I did, your choice.
  2. Sprinkle  thighs with salt, pepper, and a little Poultry Seasoning (affiliate link) and bake skin-side up for 15 minutes at 400F/200C.
  3. While the thighs bake, whisk together Frank’s Red Hot Sauce (affiliate link), olive oil, Worcestershire Sauce, onion powder, garlic powder, Green Tabasco Sauce (affiliate link), yellow mustard, and a tiny bit of sweetener to make the sauce. 
  4. Turn chicken over, brush with half the sauce, and bake 10 minutes more.
  5. Then turn the chicken skin-side-up again, brush with the remaining sauce and bake 10 minutes more. 
  6. Sprinkle with crumbled blue cheese and bake 10 minutes more and you’re done!

square thumbnail photo of Baked Buffalo Chicken with Melted Blue Cheese

More Delicious Baked Chicken Recipes:

Low-Carb Pepperoni Pizza Chicken Bake ~ Kalyn’s Kitchen
Simple Roasted Chicken ~ Give Recipe
Baked Pesto Chicken ~ Kalyn’s Kitchen
Baked Mustard Lime Chicken ~ Elana’s Pantry
Marinate-All Day Greek Lemon Chicken ~ Kalyn’s Kitchen

Baked Buffalo Chicken with Melted Blue Cheese

Baked Buffalo Chicken with Melted Blue Cheese

Yield 4 servings
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes

Baked Buffalo Chicken with Melted Blue Cheese is a great low-carb dinner that features well-trimmed chicken thighs baked in a spicy buffalo sauce and topped with melted blue cheese!


  • 10 skin-on-bone-in chicken thighs (or buy bone-in skinless thighs if you can find them)
  • salt and fresh-ground black pepper to season chicken
  • 1 tsp. dried Poultry Seasoning
  • 1/3 cup crumbled blue cheese (or a little more)

Sauce Ingredients:

  • 1/3 cup Frank’s Red Hot Sauce
  • 1 1/2 T olive oil
  • 1 1/2 T Worcestershire Sauce (Look for gluten-free Worcestershire if needed)
  • 1/2 tsp. garlic powder
  • 1/2 tsp. onion powder
  • 1-2 tsp. Green Tabasco Sauce (probably optional, but this does add another dimension of flavor)
  • 2 tsp. yellow mustard
  • 1 T Golden Monkfruit Sweetener (or sweetener of your choice)


  1. Preheat oven to 400F/200C.  Spray a glass or crockery baking dish with olive oil or non-stick spray.  (I used a dish that was about 9″ x 13″ but any dish that will fit the chicken thighs in a single layer will work.)
  2. Use Kitchen Shears (affiliate link) or a sharp knife to remove the skin and trim away fat from the thighs, paying special attention to the pocket of fat on the underneath side.  (I save the skin and chicken scraps to make homemade chicken stock.)
  3. Put the chicken thighs skin-side up in the baking dish and season with salt, fresh-ground black pepper, and the dried poultry seasoning.
  4. Bake chicken 15 minutes while you whisk together the Frank’s Red Hot Sauce (affiliate link), olive oil, Worcestershire Sauce, onion powder, garlic powder, Green Tabasco Sauce (affiliate link), yellow mustard, and Golden Monkfruit Sweetener (affiliate link) or other sweetener to make the sauce.
  5. After initial 15 minutes, turn the chicken pieces over, and brush with half the sauce mixture, and bake chicken 10 minutes more.
  6. Then turn chicken again (so skin side is up again) and brush with the remaining sauce and bake another 10 minutes.
  7. Remove blue cheese from fridge and crumble apart.   When chicken has baked 10 minutes with the sauce on the top side, sprinkle blue cheese over the chicken and bake 10 minutes more. Serve hot.


I originally made this with a small amount of brown sugar, but now I'd use Golden Monkfruit Sweetener (affiliate link). Recipe created by Kalyn and Jake with inspiration from Sweet and Spicy Baked Sriracha Chicken Thighs.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 215Total Fat: 16gSaturated Fat: 5gUnsaturated Fat: 10gCholesterol: 70mgSodium: 995mgCarbohydrates: 4gFiber: 0gSugar: 1gProtein: 15g

Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

If you make this recipe I'd love to hear how it turns out. Leave a star rating or share on social media with the hashtag #KALYNSKITCHEN, thanks!

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
This recipe is perfect for low-carb or Keto eating plans if you use an approved sweetener, since Franks Red Hot Sauce has zero carbs. The South Beach Diet doesn’t recommend chicken thighs because of the fat content, but since I realized that you really can trim them well using kitchen shears I’ve been considering them an acceptable choice for an occasional treat for South Beach, and they cook perfectly in a recipe like this where boneless skinless breast meat might get dried out.

Find More Recipes Like This One:
Use Oven Dinners to find more recipes like this one. Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.

Historical Notes for this Recipe:
This recipe was first posted March 2015. Recipe was updated with nutritional information and other improvements in March 2020.

Pinterest image of Baked Buffalo Chicken with Melted Blue Cheese

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    29 Comments on “Baked Buffalo Chicken with Melted Blue Cheese (Video)”

  1. Has anyone tried this with boneless skinless chicken breast? It’s all I have available….

    • I think you can make it with those, but chicken breasts tend to dry out more in the oven. Breasts also sometimes release liquid that you’d have to spoon out of the dish.

      I haven’t made it with chicken breasts, but I’d probably only cook 6-7 minutes before I turn the chicken over and put the sauce on, and then I’d start checking every few minutes after about 25 minutes. If you have an instant-read cooking thermometer, take them out as soon as it reaches 165F.

      I’d love to hear how this goes. Maybe read comments to see if anyone else has tried it too.

  2. Would this be okay to make with the skin on? Thank you!

  3. This was really great. My husband ate blue cheese for the first time on this chicken….he loved it. Good recipe!

    • Thanks Sherry; so glad to hear you enjoyed it! And I love that I was able to get your husband to enjoy blue cheese!

  4. Love this, especially the leftovers. I serve it with greens and it reheats well.

  5. Hi can you use chicken breasts instead? I love thighs but my husband is not a fan of them. Thanks

    • I haven't made this with breasts, and I chose thighs because they stay moist better when they're baked like this. You can probably make it with breasts if you pound to an even thickness and take care not to overcook. Love to hear how that works for you!

  6. If using boneless chicken thighs how would you adjust cook time?

    • The cooking time will be a bit shorter with boneless thighs, but without trying it I couldn't say exactly how much shorter, sorry!

  7. I am a novice and want to make this but I am confused. You said to take shears or knife and remove skin and fat. Then on at least two occasions you referred to the skin side?

    • The top of the chicken where there is the most skin is what I am referring to when I say "skin side up." Sorry that was confusing.

      • This is still confusing. If you remove the skin prior to baking there is no “skin-side” to reference in placing the chicken in the baking dish. I think you mean to place the meatier portion of the thigh up in the dish for the initial baking, but using skin as a reference point after instructing that the skin be removed is just confusing. 

      • The recipe has a photo of every step, including what I am calling “skin side up” so I’m not sure why it’s so confusing.

  8. I'm new to low-carb eating and a more experienced friend shared this recipe with me. I know this might be a ridiculous question, but could you tell me how you would rate this on the heat scale? I can't tolerate overly spicy foods and I'm thinking with two sources of heat this recipe might be more than I can handle. 🙂

    • I would rate it only slightly hot, but everyone has a different tolerance for hot foods. You can definitely leave out the Green Tabasco Sauce, maybe taste the sauce without it and see what you think. When it's cooked the Frank's sauce is milder than if you taste it right out of the bottle. Hope that helps.

    • And Grace, there are no ridiculous questions; no worries!

  9. Thank you for posting!! I used this as the launching pad for dinner last night. I had a bottle of Sweet Baby Ray's Wing Sauce in the fridge and used that over the chicken. When serving (since I didn't have Blue Cheese) topped with some of the sauce and a little Ranch dressing. SO good!! 🙂

  10. Thanks for sharing all of your great ideas and information. Your site is a regular "go to" for me.

  11. This is a dish I could totally go for, I love buffalo style chicken. Frank's Red Hot Sauce is my favorite hot sauce too!

  12. Any recipe that calls for two kinds of hot sauce wins my heart!

  13. Yum! Can't wait to try this! My boyfriend loves Frank's