Quick and Easy Buffalo Chicken Subs

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Sautéed onions and chicken breast are tossed with buffalo sauce and topped with melted cheese in this 15-minute meal, perfect for lunch or dinner.

This is one of our favorite weeknight dinners. We’ve been enjoying these delicious sandwiches for years. It all started with a local sandwich shop that served them. They made them right in front of us. We find ourselves craving them time and time again, so why not make them at home? Sometimes I buy chicken in bulk and knock out a few breasts and freeze them just for this recipe. It’s spicy, it’s warm, and it’s totally satisfying. I hope you enjoy this sandwich as much as we do!

Sautéed onions and chicken breast are tossed with buffalo sauce and topped with melted cheese in this 15-minute meal, perfect for lunch or dinner.

Sautéed onions and chicken breast are tossed with buffalo sauce and topped with melted cheese in this 15-minute meal, perfect for lunch or dinner.

Sautéed onions and chicken breast are tossed with buffalo sauce and topped with melted cheese in this 15-minute meal, perfect for lunch or dinner.

cooking time 15 minute

total time 15 minute

raw material

  • 1 tablespoon olive oil
  • 1 onion Halving and Slicing
  • 2 chicken breast
  • 1/4-1/2 cup buffalo sauce
  • 5 slice Pepper Jack Cheese
  • 4 sandwich bread
  • 1 tomato slice
  • 4 chunks of lettuce
  • 1/4 cup Blue Cheese Sauce

instruct

  • Heat a large, heavy skillet over medium-high heat. Pour in the olive oil. Add onion and sauté until soft and translucent, 5 to 7 minutes.

  • Meanwhile, place chicken breasts between two sheets of parchment or waxed paper. Using a meat tenderizer or rolling pin, pound chicken to 1/4-inch thickness.

  • Remove the sautéed onions from the skillet and place in a bowl. Place the chicken breasts directly into the hot skillet. Cook about 2 minutes, then flip and cook another 2 minutes.

  • Using two spatulas, chop the chicken into bite-sized pieces. If you are using a non-stick pan, remove the chicken and cut it on a cutting board, then return to the pan.

  • Return the onions to the pot with the chicken, then pour the buffalo sauce over the top. Use 1/4 to 1/2 cup of hotness according to personal taste. Stir to combine. Continue cooking until all chicken is cooked.

  • Add cheese slices on top. Cover the pot until the cheese is completely melted.

  • Served with toasted sandwich bread with tomato slices, lettuce and a little blue cheese dressing.

Calories: 565kcal | carbohydrate: 51G | protein: 43G | fat: twenty oneG | Saturated fat: 8G | cholesterol: 103mg | sodium: 1269mg | Potassium: 1246mg | fiber: 8G | sugar: 16G | Vitamin A: 3010unit | Vitamin C: 18.5mg | calcium: 390mg | iron: 13.7mg