Ingredients

• 1 cup cooked chicken, shredded or finely chopped
• 5–6 large eggs
• 2–3 green onions, thinly sliced
• 2 tablespoons Buffalo hot sauce, plus more to taste
• 3 tablespoons cream cheese, softened
• 2 tablespoons milk or heavy cream
• 1 tablespoon butter or cooking oil
• ¼ cup shredded cheddar or mozzarella cheese
• 1 small garlic clove, minced
• ¼ teaspoon black pepper
• ¼ teaspoon paprika
• Salt, to taste
• 1 tablespoon chopped fresh parsley or cilantro, optional
• Extra Buffalo sauce for drizzling, optional

Step-by-step

1. Prepare the chicken
If you’re using leftover or rotisserie chicken, remove the skin and shred the meat into bite-sized pieces. Set it aside.

2. Make the creamy Buffalo mixture
In a small bowl, combine the softened cream cheese, milk or heavy cream, and Buffalo sauce. Stir until mostly smooth. A few small lumps of cream cheese are fine—they’ll melt in the skillet.

3. Beat the eggs
Crack the eggs into another bowl. Add black pepper, paprika, and a small pinch of salt. Whisk until the yolks and whites are completely combined.

4. Sauté the green onions
Place a nonstick skillet over medium-low heat. Add the butter or oil.

Add most of the sliced green onions, reserving a little for garnish. Cook for about 1–2 minutes, just until they soften and become fragrant.

5. Add the garlic and chicken
Add the minced garlic and cook for about 20–30 seconds.

Add the shredded chicken and stir everything together. Pour in the Buffalo sauce mixture and cook for 2–3 minutes, stirring occasionally, until the chicken is hot and coated in the creamy sauce.

6. Add the eggs
Reduce the heat to low. Pour the beaten eggs evenly over the chicken mixture.

Let the eggs sit undisturbed for about 20–30 seconds, then gently stir with a spatula, pulling the cooked eggs from the edges toward the center.

Continue cooking slowly. The goal is soft, creamy curds, not dry scrambled eggs.

7. Add the cheese
When the eggs are about 80–90% cooked but still slightly glossy, sprinkle the shredded cheese over the top.

Cover the skillet for 1–2 minutes. The residual heat will melt the cheese and finish cooking the eggs.

8. Finish with green onions and Buffalo sauce
Turn off the heat. Sprinkle the remaining green onions over the skillet.

For extra Buffalo flavor, drizzle a little more Buffalo sauce over the top. Add fresh parsley or cilantro if you like.

🌶️ How to make it extra creamy

For an even richer skillet, use heavy cream instead of milk and increase the cream cheese to 4 tablespoons. You can also add a small handful of shredded cheddar at the end.

🧀 Topping ideas

Try serving it with:

• Extra shredded cheddar
• Crumbled blue cheese
• A drizzle of ranch
• Sliced avocado
• Fresh cilantro or parsley
• Pickled jalapeños
• Extra green onions
• Crispy bacon

⭐ Best cooking tip

Keep the heat low once you add the eggs. High heat can make the eggs rubbery and cause the cream cheese sauce to separate. Slow cooking gives you that soft, creamy texture that makes this skillet especially good.