This buffalo chicken stuffed garlic bread is the ultimate gourmet sandwich: creamy, spicy buffalo chicken with peppers and onion, tucked into a buttery garlic baguette. I often keep a garlic baguette in the freezer, so this is a great, filling dinner when you want something special without fresh bread.
Dinner doesn’t always need to be formal. Sometimes you want something quick, sometimes breakfast-for-dinner appeals, and sometimes a stuffed garlic baguette hits the spot.
- Quick, satisfying midweek dinner
- Great when you don’t have fresh bread
- Comforting, tasty and family-friendly
My kids loved this so much they behaved as if they’d won the lottery!
Table of Contents
- 📋 Ingredients
- 📺 Watch how to make it
- Pro Tip
- 🍽️ What to serve it with
- 🌶️ More Spicy Buffalo Inspired Dishes
- ? Frequently Asked Questions
- Buffalo Chicken Stuffed Garlic Bread Recipe
📋 Ingredients
- Hot pepper sauce (vinegar-based) — this is essential for that classic buffalo tang. Frank’s or a similar brand works well. Avoid sweet chilli sauce.
- Worcestershire sauce and cider vinegar add depth and bright acidity.
- Optional chicken stock cube for extra savoury boost.
- Store-bought garlic baguettes make this recipe fast and easy — fresh or frozen.
📺 Watch how to make it
Full recipe with detailed steps in the recipe card at the end of this post.
- Preheat and cook the garlic baguettes according to the pack instructions (if fresh, slice lengthways first; if frozen, cook then slice).
- While the bread cooks, make the buffalo chicken in a spicy, creamy sauce.
- Open each cooked baguette, spoon in half the buffalo chicken mixture and top with grated cheese.
- Return to the oven until the cheese melts.
- Slice, finish with extra sliced jalapeños and chopped spring onions, and serve hot.
Pro Tip
If you prefer milder heat, swap the Cajun spice for a mild fajita mix, halve the hot pepper sauce, and omit the jalapeños. You’ll keep flavour with much less burn.
That creamy, tangy buffalo chicken pairs perfectly with crispy, buttery garlic bread.
🍽️ What to serve it with
- Serve it alone for a hearty sandwich-style meal, or alongside a light salad such as butter lettuce or a simple green salad.
- A bowl of homemade ranch or blue cheese dressing makes a great dip for extra cooling contrast.
🌶️ More Spicy Buffalo Inspired Dishes
If you love buffalo flavours, try these other recipes for inspiration.
Appetizers
Crispy Baked Buffalo Wings
Appetizers
Buffalo Chicken Spring Rolls
Pasta
Buffalo Chicken Pasta
Sauces and Dips
Buffalo Ranch Dressing
Dinner
Buffalo Chicken Burger
Pasta
Buffalo Minced Beef Spaghetti
? Frequently Asked Questions
I don’t recommend assembling the stuffed baguettes ahead, as reheating can make the bread soggy. You can, however, prepare the buffalo chicken in advance: cool, store in an airtight container in the fridge for up to 3 days, then reheat gently in a pan. Add a splash of water or stock if the sauce has thickened.
Replace the chicken with tofu or quorn pieces and use a vegetarian Worcestershire sauce to keep the same flavour profile.
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Buffalo Chicken Stuffed Garlic Bread Recipe
Ingredients
- 2 fresh or frozen shop-bought garlic baguettes (approx. 200g/7oz each)
- 2 tablespoons oil
- 2 chicken breasts, chopped into small bite-size pieces (about 350g/12.3oz)
- 1 tablespoon Cajun spice mix
- ½ teaspoon black pepper
- 1 chicken stock cube, crumbled (optional)
- 1 onion, peeled and sliced
- 1 red bell pepper, deseeded and sliced
- 1 yellow bell pepper, deseeded and sliced
- 2 cloves garlic, peeled and minced
- 2 jalapeños, sliced (or medium-heat green chillies)
- 60 ml (4 tablespoons) hot pepper sauce (such as Frank’s)
- 1 tablespoon Worcestershire sauce
- 1 tablespoon cider vinegar
- 100 ml (⅓ cup + 1 tablespoon) double (heavy) cream
- 50 g (½ packed cup) cheddar cheese, grated
- 3 spring onions (scallions), roughly chopped
Instructions
- Preheat the oven to 180°C/350°F (fan) or follow the garlic baguette packet instructions.
- If using fresh garlic baguettes, slice carefully halfway through lengthways; if frozen, cook first and then slice.
- Place the garlic baguettes on a baking tray and cook as per pack directions.
- While the bread cooks, heat the oil in a large frying pan over medium-high heat.
- Add the chicken, sprinkle with the Cajun spice and black pepper, and cook for about 5 minutes until sealed and nearly cooked through.
- Stir in the crumbled stock cube if using.
- Add the onion, red and yellow peppers, garlic and half the sliced jalapeños. Cook for 5 minutes until the onion softens.
- Pour in the hot pepper sauce, Worcestershire sauce, cider vinegar and cream. Stir, bring to a simmer and cook 4–5 minutes until the chicken is fully cooked. Turn off the heat.
- Open the cooked garlic baguettes along the lengthwise cut and spoon in the buffalo chicken mixture. Sprinkle with the grated cheddar.
- Return to the oven for 2–3 minutes until the cheese melts.
- Remove, slice each baguette in half (half a baguette per person), top with the remaining sliced jalapeño and chopped spring onions, and serve immediately.
Notes
Tip: Don’t like it too hot?
Use mild fajita spice instead of Cajun, halve the hot pepper sauce and omit jalapeños for a gentler heat.
Make it vegetarian
Replace chicken with tofu or quorn and use a vegetarian Worcestershire sauce.
Can I make it ahead?
Avoid assembling ahead to prevent soggy bread. Cook and refrigerate the buffalo chicken (up to 3 days), then reheat in a pan before stuffing the baguettes. Add a splash of water or stock if needed.
Nutrition
Carbohydrates: 47 g |
Protein: 30 g |
Fat: 36 g |
Saturated Fat: 14 g |
Sodium: 1102 mg
Nutrition information is approximate and should be used as a guide only.
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