If you’re looking for the ultimate game day snack or a weeknight dinner with a kick, this Buffalo Chicken Ranch Garlic Bread is it. It’s cheesy, spicy, garlicky, and loaded with flavor in every bite. We created it as a fun twist on two of our favorite things—buffalo chicken and buttery garlic bread—and it’s quickly become a family favorite. It’s easy to make, messy in the best way, and perfect for sharing (if you’re willing). Plus, it’s super filling and easy on the food budget.

Garlic Bread with shredded chicken and diced celery on a cutting board

Buffalo Chicken Ranch Garlic Bread

This Buffalo Chicken Ranch Garlic Bread started as a fun weekend kitchen experiment—and now it’s one of our family’s most-requested comfort foods. Spicy, cheesy, and packed with flavor, it’s everything we love wrapped into one delicious bite.

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Course: Main Course

Cuisine: American

Keyword: easy meal

Prep Time: 15

Cook Time: 15

Calories:

Ingredients

1 loaf French Bread
6-10 slices Provolone Cheese
2-3 Chicken Breasts
1 Cup Hot Sauce or Buffalo Sauce for the kiddos you can ease off a little and mix it with liquid ranch if needed.
2 Packets Ranch Mix Powder
1-2 tbsp Butter
½ Cup Blue Cheese Crumbles
Parsley/Green Onions Optional
Slices Celery for some crunch Optional
1 tbsp Garlic Powder
Salt and Pepper to taste

Instructions

In a medium pot, boil the chicken breast until fully cooked, drain, then shred. You can also use shredded rotisserie chicken to speed up the process if you want. Set aside.
In a large skillet on medium heat, mix the hot sauce, liquid ranch, ranch packets, and the shredded chicken. Salt and pepper to taste.
Once a little bubbly and warmed through remove from heat and set aside.
Cut the load of bread in half and then down the middle. It makes 4 pieces.
Next, spread a little butter on all four pieces and sprinkle with a little garlic powder.
Next lay a few slices of cheese on each of the 4 pieces of garlic bread.
Spoon some of the chicken mixture on and spread it to cover the entire top.
You can add the blue cheese crumbles now, or after. We do a little of both.
Place into a 350 oven for about 10-15 minutes, or until nicely toasted and bubbly.
Top with blue cheese crumbles, drizzled liquid ranch, and parsley.

Notes

You can definitely use shredded rotisserie chicken and save yourself the extra step. Add sliced jalapenos if you want extra spice. 😀

For the kiddos you can use more liquid ranch in place of the hot sauce. About 3/4 cup ranch, and 1/4 cup hot sauce if you want to tame it down a little.

Ingredients

1 loaf French Bread

6-10 slices Provolone Cheese

2-3 Chicken Breasts

1 Cup Hot Sauce or Buffalo Sauce (for the kiddos you can ease off a little and mix it with liquid ranch if needed.)

2 Packets Ranch Mix Powder

1-2 tbsp Butter

½ Cup Blue Cheese Crumbles

Parsley/Green Onions (Optional)

Slices Celery for some crunch (Optional)

1 tbsp Garlic Powder

Salt and Pepper to taste

Instructions

In a medium pot, boil the chicken breast until fully cooked, drain, then shred. You can also use shredded rotisserie chicken to speed up the process if you want. Set aside.

In a large skillet on medium heat, mix the hot sauce, liquid ranch, ranch packets, and the shredded chicken. Salt and pepper to taste.

Once a little bubbly and warmed through remove from heat and set aside.

Cut the load of bread in half and then down the middle. It makes 4 pieces.

Next, spread a little butter on all four pieces and sprinkle with a little garlic powder.

Next lay a few slices of cheese on each of the 4 pieces of garlic bread.

Spoon some of the chicken mixture on and spread it to cover the entire top.

You can add the blue cheese crumbles now, or after. We do a little of both.

Place into a 350-degree oven for about 10-15 minutes, or until nicely toasted and bubbly.

Top with blue cheese crumbles, drizzled liquid ranch, and parsley.

One of the best things about this Buffalo Chicken Ranch Garlic Bread—besides how unbelievably good it tastes—is how easy and inexpensive it is to make.

With just a few simple ingredients you probably already have on hand, you can whip this up in under 30 minutes. It’s perfect for any season—game days in the fall, cookouts in the summer, or even a cozy night in during winter. No matter when you make it, it’s always a crowd-pleaser. For our son with down syndrome, we like to make recipes that he can easily eat, or some parts of the meal. He really doesn’t have his eating habits mastered yet, we set a little shredded chicken on the side for him.