Buffalo Chicken Garlic Bread

Want an appetizer for your next party or game day that will be a guaranteed crowd-pleaser? Have them begging you to make this creamy, cheesy, and incredibly indulging Buffalo Chicken Garlic Bread! #garlicbread #easyappetizers #appetizers #gameday #buffalochicken | https://withpeanutbutterontop.com

Super creamy, cheesy, and incredibly indulging Buffalo Chicken Garlic Bread that your guests will be wowed by! Easy to make, minimal cooking required, and out of this world drool-worthy!

Course Appetizer

Cuisine American

Keyword Buffalo Chicken, Buffalo Chicken Garlic Bread, Garlic Bread

Prep Time 10

Cook Time 15

Total Time 25

Servings slices

Calories 138kcal

Author Samantha Buckner

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.

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.

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