Cheesy Buffalo Chicken Garlic Bread with Ranch

Preparation Instructions

1. Make the Buffalo Sauce

• Melt 2 tbsp unsalted butter in a small saucepan over low heat.
• Whisk in 3 tbsp hot sauce, 1 tbsp honey, and 1 tsp lemon juice until smooth. Set aside.

2. Prepare the Chicken

• Toss 1 lb boneless chicken breast strips with 1 tbsp olive oil, 1 tsp garlic powder, 1 tsp smoked paprika, 1/2 tsp onion powder, 1/2 tsp chili powder, 1/2 tsp black pepper, and salt to taste.
• Marinate for 20–30 minutes.
• Cook in a skillet over medium-high heat for 6–8 minutes, stirring occasionally, until golden and fully cooked (165°F/74°C).
• Reduce heat to low, add 2 tbsp of the prepared buffalo sauce and 1 tbsp sour cream, and mix until evenly coated.

3. Assemble the Garlic Bread

• Preheat oven to 400°F (200°C).
• In a small bowl, mix 4 tbsp softened salted butter, 1 tbsp minced garlic, 1 tsp garlic powder, 1 tbsp chopped parsley, and 1/4 cup freshly grated Parmesan cheese until combined.
• Slice 1 large French bread loaf lengthwise into two halves.
• Spread the garlic butter mixture evenly over both bread halves.
• Add the prepared buffalo chicken and top with 2 cups shredded mozzarella cheese.
• Bake for 10–15 minutes until the cheese is melted and bubbly.
• Broil for 1–2 minutes until golden, watching carefully.

4. Prepare the Ranch Dressing

• Whisk together 1/2 cup mayonnaise, 1/4 cup sour cream, 2–3 tbsp milk or buttermilk, 1 tsp garlic powder, 1/2 tsp onion powder, 1 tsp dried parsley, 1/2 tsp dried dill, 1 tsp lemon juice, 1/4 tsp black pepper, and salt to taste until smooth. Add more milk if needed for drizzling.

5. Serving

• Drizzle ranch over the hot garlic bread, garnish with fresh parsley, slice, and serve immediately. Reserve any remaining buffalo sauce for extra drizzling or dipping.