Favorite thing I’ve been eating lately: these sheet pan chicken pitas.

Er, can we call them pitas? They are part bowl, part salad, part sandwich folded up into any kind of bread you like including but not limited to pitas, and I’m here for it in every form.

Here’s our lineup:

• marinated, spiced, flash-roasted chicken
• roasted bell peppers
• diced fresh cucumber
• kalamata olives
• feta cheese
• olive oil, salt, pepper, lemon juice
• tzatziki (that yogurt dill sauce that crowns the plate)

Pile that on a plate and grab a fork – or grab a piece of warm, soft naan, or pita, or socca (YUM), and get to work. You’ve got the crunchy, and the cool-creamy, and the puckery-briney all happening in one big joyful bite.

I’m all about sheet pan dinners right now. Easy, filling, nutritious, and perfect for my fam. Everyone picks what they want!

How To Serve Sheet Pan Chicken Pitas

Here’s how I like to serve this: family style!

Everything goes on a roasting pan, and you effortlessly carry your gourmet-looking roasting pan to the table, and you let your people feast.

It’s comforting and filling. But it’s also happy and crunchy and fresh, which is exactly what we need right now in the deep winter. Happy, fresh, filling, annnd go.

Check Out Our Video For How To Make Sheet Pan Chicken Pitas:

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Three More Easy Sheet Pan Dinners

Make It A Freezer Meal!

Freeze Together:

• 1 lb. boneless skinless chicken breasts, cut into very thin strips
• 2–3 bell peppers, sliced
• 3 cloves garlic, grated
• 1 tablespoon olive oil
• 1–2 tablespoons lemon juice
• 1 teaspoon each: cumin, smoked paprika, kosher salt
• 1/2 teaspoon curry powder
• black pepper to taste

FREEZE: Spread into a single layer on a parchment-lined baking sheet. Freeze until solid; transfer to a bag or container to store in the freezer. 

To Cook:

BAKE: From frozen, bake at 425 degrees for 20 minutes.

FINAL STEP: Serve with pitas, tzatziki, hummus, cucumbers, tomatoes, feta, olives, red onion… sky’s the limit!

View more healthy freezer meals here!

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This recipe is part of our collection of easy and delicious sheet pan dinners. Check it out!

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My Paprika Chicken Recipe is an easy skillet meal that’s inspired by a famous Hungarian dish, and this is loaded with flavor! And I updated the recipe to make this tasty chicken dish with paprika and sour cream easier and even lower in carbs.

PIN the Paprika Chicken Recipe to try it later!

This favorite Paprika Chicken Recipe is an easy skillet meal that I’ve loved for years! And food blogs are a work in progress, and I love updating a favorite recipe with better photos so current readers will want to try it. Sometimes I like to improve the recipe as well. So for this updated recipe for Paprika Chicken I made a few changes. (You can see the very old original version here if you’d like.)

I updated the recipe for Paprika Chicken to make it easier to make to make and also slightly lower in carbs. This recipe is inspired by Chicken Paprikash, a traditional Hungarian dish that includes a roux made of flour and chicken fat or butter. My version doesn’t have flour, and if you like chicken, onions, red peppers, paprika, and sour cream, I bet you’ll enjoy the lower-carb version of Paprika Chicken!

What ingredients do you need?

(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe with ingredient amounts.)

Is this chicken with paprika an authentic Hungarian Recipe?

I’m not claiming this is an authentic Hungarian recipe! So if this isn’t the way your Hungarian grandmother used to make it, go ahead and make her version if you still have that recipe!

Can you use red peppers from a jar for Paprika Chicken?

For years I did make this Paprika Chicken recipe with roasted red pepper from a jar. But when I decided to update the recipe I tried it with fresh bell peppers, chopped in large pieces and cooked with the onions. Both versions were delicious, so make it the way you prefer.

Please use Hungarian Paprika for this chicken recipe!

I want to emphasize the importance of using real Hungarian paprika for this recipe! You can find it sold in nearly every U.S. grocery store, usually in a tin rather than a glass jar. I’m a fan of Szeged Sweet Paprika (affiliate link) and Szeged Hot Paprika (affiliate link). But any Hungarian paprika will be better than the American version from the grocery store. And real Hungarian Paprika is so flavorful that I bet you’ll want to use it regularly once you try it!

How low in carbs is this Paprika Chicken Recipe?

This delicious chicken skillet meal with Hungarian flavors only has 7 net carbs and 22 grams of protein per serving!

How to Make the Paprika Chicken Recipe:

(This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)

1. Simmer chicken broth (or homemade chicken stock) in a small pan until it’s reduced to 3/4 cup. 
2. Drain tomatoes into a colander in the sink. 
3. Cut onion and two red bell peppers into pieces.
4. Trim chicken breasts, and cut chicken into cubes about 1  square.
5. When ingredients are ready, toss chicken cubes with 1 tsp. sweet paprika, salt, and fresh-ground black pepper.
6. Heat olive oil and cook chicken over medium-high heat until it’s well browned, about 5 minutes. Remove chicken to a plate.
7. Add more oil and brown onions. Then add the rest of the sweet paprika, hot paprika, and ground caraway seed (if using) and cook about 1 minute more.
8. Add red peppers and cook until they’re starting to get soft when you pierce with a fork, then add drained tomatoes and cook about 2 minutes more.
9. Add the reduced stock and cook 2-3 minutes.
10. Then add browned chicken pieces and any juice that’s on the plate, turn heat to LOW, and simmer about 2-3 minutes more or until the chicken is hot.
11. Turn off the heat and let the dish sit for a couple of minutes (to be sure it’s NOT TOO HOT or the sour cream will curdle).
12. When it’s cooled a little, remove a few tablespoons of liquid from the pan and  and gently stir into sour cream.
13. Then stir that mixture into the chicken and vegetables. (Blogger fail, I forgot to take a photo of that step so I had to use the old picture, which is why it’s a different pan.) 
14. Season with a little more salt and fresh-ground pepper if desired and serve immediately.
15. Paprika Chicken is traditionally served over rice or noodles, but I really enjoyed it served plain as a stew.

Make it a Low-Carb Meal:

I’d love this Paprika Chicken with one of these low-carb side dishes:

More Recipes using Hungarian Paprika:

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
When it’s served as a stew without noodles, this recipe for Paprika Chicken is a great dish for Low-Carb and Keto diets and for all phases of the original South Beach Diet.

Find More Recipes Like This One:
Use Chicken Recipes to find more recipes like this one! Use the Diet Type Index photo index pages to find recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.

Historical Notes for this recipe:
The Paprika Chicken Recipe was updated in 2022 with better photos and an improved easier version of the recipe It was last updated with more information in 2026.

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. As an Amazon Associate, I earn from qualifying purchases.

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Learn how to make shredded chicken on the stovetop in under an hour — tender, juicy, and endlessly versatile for meal prep.

Jump to: Overview | Ingredients | How To Make | Watch The Video | Recipe Tips |  Serving Suggestions | Full Recipe Card | More Chicken Recipes

If you’ve ever ended up with dry, flavorless shredded chicken from a quick boil, this stovetop method fixes that for good. The chicken simmers gently in a broth built with onion, garlic and warm spices, then gets tossed with a splash of that same broth once shredded — which is the step that keeps it juicy through days of reheating. It’s intentionally a base recipe rather than a strongly flavored dish, so it slots straight into buffalo chicken wraps, chicken salad, casseroles, tacos or grain bowls without fighting whatever sauce or seasoning you add next.

I like that it comes together in under an hour with almost no hands-on effort, and that a hand mixer turns the shredding step into a two-minute job once the chicken’s had a few minutes to cool. It’s the kind of recipe worth keeping on hand for busy weeks — cook it once on Sunday, and you’ve got protein sorted for several meals.

You might also like these recipes: shredded chicken in a slow cooker, chicken salad wraps, cheesy garlic chicken wraps, or buffalo chicken dip with cottage cheese. Plus, check out these 50 tasty shredded chicken recipes ideas.

What You’ll Need

How To Make Stovetop Shredded Chicken

Watch The Video

Recipe Tips

• Keep the liquid at a gentle simmer rather than a rolling boil — it makes a real difference to how tender the chicken turns out, and a hard boil tends to toughen it.
• Chicken breasts vary a lot in size, so check for doneness with an instant-read thermometer rather than going by time alone.
• If you’re meal prepping, save a bit of extra cooking liquid in the fridge alongside the chicken — stir it through when reheating to bring the moisture back.
• A hand mixer makes shredding almost effortless if you do it while the chicken is still warm.
• Variations: stir in dried thyme or Italian seasoning for a more herby flavor, use chicken thighs for extra juiciness, add sliced carrot and celery to the broth, or swap part of the broth for salsa for a Tex-Mex spin.

Serving Suggestions

This is the kind of chicken that earns its keep in the fridge. Pile it into tacos or quesadillas for a fast dinner, fold it through a creamy chicken salad for lunches, or stir it into soups and casseroles when you want dinner mostly done already. It also works beautifully in grain bowls, wraps (try my bang bang chicken wrap), piled onto a pinwheel sandwich with whatever toppings you’re in the mood for, or my loaded BBQ shredded nachos with chicken. Find some shredded chicken meal ideas here.

If you’ve tried this stovetop shredded chicken or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on Instagram, Facebook, Pinterest, YouTube, and or sign up to my Newsletter to see more of my delicious food.

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This chicken and white bean soup is rich, smoky, and finished with lemon — the kind of soup that gets better the longer it simmers on the stove.

Jump to: Overview | Ingredients | How To Make | Recipe Tips |  Serving Suggestions | Full Recipe Card | More Soup Recipes

This chicken and white bean soup is the kind of dish that gets better the longer it sits on the stove. Chicken pieces braise right in the broth until fall-apart tender, then shred straight into the soup for a richness that chicken breast just doesn’t deliver. The cannellini beans do double duty — part of them get blended back into the broth, which thickens everything naturally without a drop of cream or flour. Tomato paste, smoked paprika, and a bay leaf build a warm, savory base, and a squeeze of lemon at the end keeps it from tasting heavy. If you want an extra hit of umami, stir in some grated Parmesan right before serving — it’s optional, but worth it.

You might also like these recipes: lemon chicken orzo soup, chicken lentil soup, chicken potato soup, tuna white bean salad, borscht soup, or tomato Florentine soup.

What You’ll Need

How To Make Chicken & White Bean Soup

• Remove the chicken and shred it. Blend 1 cup of the beans and broth until smooth, then stir it back into the pot along with the shredded chicken.
• Stir in the lemon juice, cream (if using), then season with more salt and pepper as needed (taste as you go).
• Stir in the kale or spinach and simmer 3 minutes, until wilted.
• Remove the bay leaf, ladle into bowls, and finish with grated Parmesan if using.

Recipe Tips

• Don’t rush the tomato paste. Two full minutes in the pan, until it goes from bright red to a deep brick color, removes the raw edge and adds concentrated flavor.
• The blending step matters. Blending just one cup of beans and broth and stirring it back in thickens the soup naturally, no flour or cornstarch needed.
• Chicken thighs shred better than breast, but breast is leaner and lower in calories and works just as fine.
• Storage: keeps in the fridge for 4–5 days in an airtight container.
• Freezer-friendly: freeze in portions for up to 3 months. Leave out the cream and kale, then add them fresh when reheating.
• Make it dairy-free: skip the cream and Parmesan — the soup is plenty rich from the beans and blended broth alone.

Serving Suggestions

I like to serve this with a thick slice of crusty sourdough for dipping, or a simple green salad on the side to balance the richness. A sprinkle of extra Parmesan and fresh parsley at the table never hurts either.

If you’ve tried this chicken white bean soup or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on Instagram, Facebook, Pinterest, YouTube, and or sign up to my Newsletter to see more of my delicious food.

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Queso Chicken Chili! Creamy, spicy, and so easy. Made with roasted corn, jalapeño, and creamy Pepper Jack cheese. Super easy dinner!

Howdy hey!

We are in the midst of Deep Winter and I have a load of Queso Crockpot Chicken Chili with Roasted Corn and Jalapeño leftovers waiting for me in the fridge, brought to me by a weekend of relaxing. I think we’ve already talked about the beauty of a good Instant Pot or slow cooker meal in that it pretty much cooks itself, but in case it hasn’t been said enough: my ultimate favorite thing in life is when relaxing = flavorful, delicious, comforting, filling, warm dinner.

This soup is lots of things:

• creamy
• spicy
• full of veggies
• full of protein
• very filling
• queso-y cheesy
• only slightly trashy thanks to a little knob of cream cheese
• better as leftovers
• perfect for chip dippin’.

Some Tips For Making This Chili Awesome

• Skillet-roast the corn. With the jalapeño.
• Skillet-roast the peppers, too.
• If you don’t want to stand at a skillet – I GET IT! The whole point of this is easy-button cooking. In that case, roast the corn and peppers! Instructions for both are below, in the recipe. (The reason we aren’t adding them to the crockpot or Instant Pot is because they just kinda disappear. We want the good flavor and the non-disappearing.)
• The flavor just develops into something amazing the longer you let it hang out together in the crockpot or Instant Pot. What I’m saying is the leftovers will be amazing.
• Add or subtract whatever you want here. Like many-a-good crockpot or Instant Pot recipes, this is one where you can kind of do whatever you want. I mean, if you want it in there, just… throw it in there. You can follow the recipe and/or you can blaze your own trail.
• BLUE CORN TORTILLA CHIPS.

I love you, Mexican food. Or Tex-Mexican. Or Tex-Mex appliance cooking.

Only 27 days until spring. WE GOT THIS.

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Description

Queso Chicken Chili! Creamy, spicy, and so easy. Made with roasted corn, jalapeño, and creamy Pepper Jack cheese. Super easy dinner!

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1. Place the chicken breasts, 1 1/2 cups salsa, water, cumin, chili powder and salt in the bowl of a slow cooker or Instant Pot. Cover and cook on high for 3-4 hours, or low for 6-7 hours (or in the Instant Pot for 20 minutes on high pressure). 

2. Preheat oven to 450. Pat the peppers and corn dry with a paper towel. Place on a baking sheet with a little bit of oil. Roast for 10-15 minutes, until browned and… well, roasty-looking.

3. When the chicken is done, shred the meat directly in the pot using two forks. Add the roasted peppers, roasted corn and jalapeño, black beans, remaining salsa, and cream cheese to the crockpot. Stir and replace cover, allowing the cream cheese to melt. Adjust the consistency of the soup by adding another 1/2 cup of water if needed. Let the soup simmer for another 15-30 minutes until everything is smooth and melted. Just before serving, stir in the Pepper Jack cheese.

4. Spoon chicken chili into a bowl, top with avocado, scoop everything up with tortilla chips. REPEAT!

Notes

If you’d rather cook your peppers and corn over a skillet: Place the bell peppers in a large nonstick skillet over high heat without oil. Cook for 4-5 minutes WITHOUT stirring. This creates the browned, roasted look out on the outside of the peppers. Stir once and repeat until the peppers are nice and browned. Set aside. Repeat this process with the corn and jalapeño together.

• Prep Time: 15 mins
• Cook Time: 8 hours
• Category: Dinner
• Method: Instant Pot
• Cuisine: Tex Mex

Keywords: chicken chili, queso chicken chili, instant pot chicken chili, crockpot chicken chili

Other Yummy Chili Goodness

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This recipe is part of our flavor-packed jalapeño recipes page. Check it out!

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Trader Joe’s Chicken Shawarma + Lemon Rice Is a Thing To Behold

Do you guys know Naf Naf grill? This is a Naf Naf bowl, made at home! Using TJ’s chicken shawarma! Lots going on here!

This bowl is a power combo. It’s loaded with:

• Lemon rice (lightly scented, fluffy, and gorgeous)
• Crisped, golden chicken shawarma
• Cabbage slaw that’s almost pickled
• A tangy, creamy feta cucumber sauce

I am a huge fan of shortcuts cheesy smile so I am regularly using the chicken shawarma from Trader Joe’s for these bowls.

If you’re looking for the fastest possible path to a meal, just make the chicken and lemon rice, and pile on some store-bought tzatziki and/or fresh cucumbers! The chicken and lemon rice make such a solid base.

And if you’ve got it in you to make the cabbage and feta cucumbers, you’re in for a big big treat.

The first time I made this, I knew it would end up as a recipe on the blog. And then when I made it for a final test with my friend Amanda, we were just losing our minds. This combo is just SO GOOD.

Amanda actually pointed out that the leftovers would also be amazing in a wrap?! and now I can’t get that out of my mind. Can someone make that happen?

Hope you guys love it. Cheers to shortcuts! And feel-good food!

If you want to make the chicken shawarma from scratch – this is my go-to marinade for chicken breasts for recipes like this!

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Make this quick and easy honey garlic chicken recipe using everyday pantry staples. The incredible honey garlic sauce takes less than five minutes to prepare.

We are always looking for more easy chicken dinners to add to our weekly rotation, and this honey garlic chicken absolutely makes the list. The honey garlic sauce is incredibly simple. The chicken turns out perfectly juicy inside and so flavorful on the outside thanks to that sauce.

Cutting the chicken into smaller pieces—just like in our honey teriyaki chicken recipe—keeps the cooking time for this recipe low. Add just a few more minutes to build the sauce right in the pan, and dinner is ready.

Key Ingredients

• Chicken: While our photos show boneless, skinless chicken breasts, this easy honey garlic chicken is equally delicious made with chicken thighs.
• Cornstarch: Lightly coating the chicken in cornstarch before pan-frying keeps it incredibly tender and juicy. That coating also helps the sauce cling to the chicken.
• Garlic and Green Onion: You’ll use 4 cloves of garlic, and then for serving, 2 green onions. The onions add color and bring out the garlicky flavor in the sauce.
• Honey: We didn’t want this sauce to be too sweet, but you should still taste the honey. Use a honey you enjoy (some are lighter in flavor, while others are more potent).
• Soy Sauce: Regular soy sauce (the red-capped bottle) is great here. You can use low-sodium (green cap) if you’d like, or try tamari or shoyu.
• Vinegar: Unseasoned rice vinegar cuts through the sweetness of our honey. Apple cider vinegar or white wine vinegar work well as substitutes, though they do change the flavor of our sauce a bit.
• Broth: This is the base of our honey garlic sauce. Use a low-sodium chicken broth, then adjust the seasoning to taste at the end.
• Butter: Right as this sauce finishes up, you will swirl a few tablespoons of butter into it. Since you do this on low heat, the butter stays creamy and makes the sauce glossy and rich. We use the same trick when making scallops and these cilantro lime butter shrimp.

Find the full recipe with measurements below.

How to Make Honey Garlic Chicken

1. Cut your chicken into bite-sized pieces, season with salt and pepper, and toss in cornstarch until lightly coated.
2. Pan-fry the chicken pieces until light brown on all sides and cooked through, about 8 minutes.
3. Transfer the chicken to a plate, then prepare the quick honey garlic chicken sauce right in the same skillet.
4. Return the chicken to the pan, toss to coat with the sauce and sliced green onions, and serve.

Our Secrets for Making It Best

Tip 1: Toss the chicken in cornstarch. We use this same trick for the chicken in our broccoli chicken stir fry and when making baked tofu. The cornstarch creates a light coating that traps juiciness inside and helps the sauce stick. It is an easy, quick step that makes the dish feel a bit more special. To forgo the cornstarch, simply cook the chicken seasoned with salt and pepper.

Tip 2: Reduce the heat before making the sauce. Garlic can burn quickly, so lower the heat after removing the chicken from the pan and before adding the garlic. Stir the garlic around the skillet for 30 seconds to toast it slightly before pouring in the remaining sauce ingredients.

Tip 3: Swirl the butter in at the end. The butter in this recipe creates a glossy, rich, and seriously flavorful sauce (similar to the pan sauce in our skillet pork chop recipe). Add the butter over low—or even no—heat, swirling it in slowly. Doing this gently over lower heat keeps the sauce creamy. Once melted into the sauce, return the chicken to the skillet and finish with sliced green onions.

What to Serve with Honey Garlic Chicken

Since this garlic honey chicken is a quicker meal, serve it with something easy like plain rice, cilantro lime rice, or roasted potatoes. For some green, try quick sautéed broccoli, steamed cabbage, or the bok choy shown in our photos. And for some crunch, try this Asian slaw, our napa cabbage salad, or greens with our carrot ginger dressing.

More Easy Chicken Dinners

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Harissa Chicken is bold, smoky, and tender, thanks to a simple marinade made with harissa paste. It’s easy enough for a weeknight, versatile enough for meal prep, and you can cook it however you like, whether it’s on the grill, in the oven, or in the air fryer.

Harissa will take your chicken game to the next level!

Harissa is spicy, but not necessarily hot.

Buy a mild version and it brings layers of roasted peppers, garlic, warm spices, subtle smokiness, and a little heat. (And if you do like it hot, opt for the spicy version.)

I’ve found that chicken thighs (and Juicy Lamb Meatballs!) are the perfect match for harissa. Their richness stands up well to the bold flavor. If you get bored of the same chicken recipes again and again, harissa chicken is here to help you shake things up!

Since harissa already contains plenty of complexity, you don’t need to add all that much to complete the marinade—just olive oil to help the marinade soak into the meat, garlic (because ALWAYS garlic), salt, pepper, and cumin for some warm, earthy flavor.

Ingredients and Substitutions

You’ll find the full list of ingredients in the recipe card below, but here are some notes to keep in mind.

• Boneless, Skinless Chicken Thighs. Chicken thighs stay juicier than chicken breasts and are more forgiving if they cook a minute or two longer than planned. Trim away any large pieces of excess fat before marinating.
• Harissa Paste. Mild harissa delivers warm, smoky flavor with gentle heat, while spicy versions can be significantly hotter. I tested this recipe with mild harissa because it lets the other flavors come through while still providing plenty of personality.
• Olive Oil. No need for fancy extra-virgin olive oil here. A good cooking olive oil will do!
• Garlic. After mincing, measure the garlic; you should have about a tablespoon. Large or small cloves will yield different amounts, so it’s best to go by measurement rather than number!
• Seasonings. Kosher salt, ground cumin, and black pepper.
• Fresh Herbs. Cilantro, parsley, or dill all work well. 
• Greek Yogurt. A dollop of plain Greek yogurt cools the heat from the harissa.

Step-By-Step Instructions

Prepare the Chicken. Pat the chicken dry with paper towels. Dry chicken browns better than wet chicken, so don’t skip this step.

Marinate the Chicken. In a large bowl, stir together all the marinade ingredients (photo 1). Add the chicken and toss until every piece is evenly covered. Marinate for at least 30 minutes or refrigerate for up to 24 hours (photo 2).

Cook the Chicken (photo 3). Choose your preferred cooking method: grilling, baking in the oven, or air frying.

Rest (photo 4). Let the chicken rest for 5 to 10 minutes before slicing, then ENJOY!

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This delicious Instant Pot Buffalo Chicken Soup is topped with crumbled blue cheese, and this soup will warm up your tastebuds! And I’m guessing anyone who likes spicy Buffalo Chicken is also going to enjoy the this tasty soup!

PIN Instant Pot Buffalo Chicken Soup to try it later!

Instant Pot Buffalo Chicken Soup is one of my favorite soup recipes, and this is warm and comforting if it’s cold where you are! This is a soup  for people who love the strong flavors of Frank’s Red Hot Sauce and crumbled blue cheese!

If you like hot spicy Buffalo Wings dipped into blue cheese, or any other variation of those Buffalo Chicken flavors, you’re probably going to love this creamy Buffalo Chicken Soup. It did take me a couple of tries testing variations with Jake and Kara to come up with a version of this soup we thought was a total winner. But we loved the final version!

And then after I uploaded the photos, I wished we had ground up the thyme when we added it to the soup. But I decided the flecks of thyme add character to the soup (and the thyme does add wonderful flavor!) So for all the fellow Buffalo Chicken fans, hope you enjoy this soup!

What ingredients do you need for this recipe?

(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)

How spicy is this Buffalo Chicken Soup?

I would say this soup is moderately spicy. But here is my advice: You can always add more Frank’s Red Hot Sauce to the finished soup, but you can’t take it out. The amount we ended up with for the recipe made a tasty soup that we thought was just spicy enough, but feel free to use less Frank’s Red Hot Sauce if you’re not sure how much heat you’ll want.

What if you’re not a fan of blue cheese?

If you enjoy Buffalo Chicken flavors but aren’t so big on blue cheese, just top the soup with Parmesan or any grated or crumbled white cheese that you prefer.

What size Instant Pot did I use for this recipe?

I use a 6 Quart Instant Pot (affiliate link) for all my Instant Pot Recipes. Check out my growing collection of Instant Pot Recipes!

How low in carbs is the Buffalo Chicken Soup?

This slightly spicy tasty soup has only 4 net carbs per serving, with 33 grams of protein!

How to Make Instant Pot Buffalo Chicken Soup:

(This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)

1. Heat olive oil in the Instant Pot on the Saute/Medium setting, add onions and celery and cook until they’re starting to soften.
2. Add thyme (preferably ground thyme) and Garlic Powder and cook a minute or two longer. (If you have ground thyme, use a slightly smaller amount.)
3. While veggies cook, trim the chicken and cut into lengthwise strips.
4. Add chicken, Frank’s Red Hot Sauce (affiliate link), and chicken broth to Instant Pot.
5. Lock the lid and set Instant Pot to MANUAL/HIGH PRESSURE for 15 minutes.
6. After 15 minutes, use NATURAL PRESSURE RELEASE for 10 minutes, then quick release the remaining pressure.
7. While the soup cooks, cut cream cheese into chunks and crumble the blue cheese.
8. Use a slotted spoon (affiliate link) to remove the chicken to a cutting board and shred apart (or cut if you prefer chunks.)
9. After you remove the chicken from the Instant Pot, add the two types of cheese to the hot soup and let it melt while you’re shredding the chicken.
10. When cheeses have melted, whisk soup together, then add the shredded chicken back into the soup.
11. Serve the Buffalo Chicken Soup soup hot with plenty of crumbled blue cheese and Frank’s Red Hot Sauce to add at the table!

Make it a Low-Carb Meal:

This creamy spicy chicken soup would be delicious with any of these low-carb breads or muffins:

Want more Buffalo Chicken flavor in your life?

I have a great round-up of Frank’s Red Hot Sauce Recipes that will appeal to people who love the flavor of that spicy Buffalo Sauce that has zero carbs!

Weekend Food Prep:

This recipe has been added to a category called Weekend Food Prep where you’ll find recipes you can prep or cook on the weekend and eat during the week!

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Buffalo Chicken Soup is a good choice for any low-carb or Keto diet. It’s too high in fat to be officially approved for the original South Beach Diet, but if you used reduced fat cream cheese and go easy on the blue cheese it wouldn’t be bad for a treat.

Find More Recipes Like This One:
Use Instant Pot Recipes to find more recipes like this one! Use the Diet Type Index to find recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.

Historical Notes for this Recipe:
This recipe for a creamy soup with Buffalo Chicken flavors was first posted in 2018. It was last updated with more information in 2026.

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. As an Amazon Associate, I earn from qualifying purchases.

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This chicken hummus bowl comes together in 20 minutes — juicy seasoned chicken, creamy hummus and crunchy veg. Quick lunch or lazy dinner, sorted. High in protein and fibre, under 500 calories!

Jump to: Overview | Ingredients | How To Make | Watch The Video | Recipe Tips |  Serving Suggestions | Full Recipe Card | More Tasty Chicken Recipes

Some bowls are complicated. This one is just good hummus, quick herby lemony chicken and whatever crunchy veg is in the fridge, and somehow that’s exactly enough.

The whole thing lives or dies on the hummus, honestly. I use a store-bought one from a little place here in Sydney called Erciyes (properly garlicky, velvety, and so smooth ), but use whichever brand you genuinely love, or make your own.

It’s naturally high in protein between the chicken and the hummus, and just as good with leftover rotisserie chicken or sliced turkey if you want a completely no-cook version. I like to pair it with some Lebanese flatbread or pita bread for extra carbs, but you can go without.

Per serving: under 500 calories, 45 grams of protein and 13 grams of fibre.

You might also like these meal bowls: Greek chicken bowl, chicken and rice bowl, steak and rice bowl, ground beef and sweet potato bowl, Mediterranean salmon bowl, tofu rice bowl, or any of these best chicken bowls.

What You’ll Need

How To Make Chicken Hummus Bowl

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Recipe Tips

• Good hummus makes or breaks this bowl — every brand tastes different, so use one you actually love.
• No time to cook? Use leftover rotisserie chicken or turkey slices for a completely no-cook meal.
• Warm the flatbread briefly in a frying pan, air fryer or oven before serving — it makes a real difference.
• Store cooked chicken separately from the veg and hummus for up to 4 days; assemble bowls fresh.

Serving Suggestions

Keep it simple with warm pita, olives, pickles or fermented radish on the side — they all add a nice contrast to the creamy hummus. This is an easy one to pack for lunch too: just keep the chicken, veg and hummus in separate containers and assemble at the table.

If you’ve tried this chicken hummus bowl or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on Instagram, Facebook, Pinterest, YouTube, and or sign up to my Newsletter to see more of my delicious food.

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