Instructions

• Preheat the Oven - Set the oven rack to the middle position. Heat to 400ºF (204ºC).
• Flatten the Chicken - Place the chicken breast in between two sheets of plastic wrap or in a large resealable bag. Use a rolling pin to flatten into an even thickness, about ¾-inch. Repeat with the other piece.
• Season the Surface - In a small bowl, combine 1 teaspoon salt, paprika, garlic powder, and ½ teaspoon black pepper. Season each side of the chicken with ½ teaspoon of the spice mixture.
• Cook the Chicken - Heat a 12-inch skillet over medium heat. Add 2 tablespoons of olive oil. Once hot, add the chicken. Cook for 7 minutes, then flip and cook until no longer pink and the internal temperature reaches 160 to 165ºF (71 to 74ºC), about 5 to 7 minutes. Transfer to a clean plate.
• Shred into Pieces - Once the chicken is cool enough to handle, shred them into bite-sized pieces.
• Make the Buffalo Sauce - In a large bowl, whisk together softened cream cheese, hot sauce, sour cream, mustard, garlic powder, onion powder, black pepper, 2 tablespoons chives, parsley, and dill. It’s okay if a few small lumps remain.
• Add the Chicken and Cheese - Add the shredded chicken, ½ cup of cheddar cheese, ½ cup of mozzarella cheese, and 2 tablespoons of blue cheese. Stir with a spatula until combined.
• Bake - Transfer the mixture to an 8 by 8-inch baking dish or cast iron pan. Sprinkle ¼ cup cheddar cheese and ¼ cup mozzarella cheese on top. Bake until the mixture is hot and bubbly, and the cheese is melted, about 15 to 20 minutes.
• To Serve - Garnish with dollops of sour cream, hot sauce, 2 tablespoons of blue cheese, and 1 tablespoon of chives. Serve hot with tortilla chips, toasted bread slices, celery sticks, or carrots sticks.