Buffalo Chicken Dip

Combine salt, black pepper, garlic powder, cayenne pepper, smoked paprika, and smoked chipotle chili powder in a small bowl. Season the chicken breast and thighs generously on all sides.

Heat vegetable oil in a large, oven-safe skillet over medium-high heat. Add the seasoned chicken and sear until a golden-brown crust forms and the chicken is cooked through, about 4-5 minutes per side.

Remove the chicken from the skillet and let it cool slightly. Once cool enough to handle, finely chop the chicken.

In a large mixing bowl, combine the chopped chicken, buffalo sauce, and ranch dressing.

Add approximately two-thirds of the shredded colby jack, sharp cheddar, and mozzarella cheeses to the bowl. Reserve the remaining one-third for topping.

Add the finely chopped chives and the softened cream cheese to the mixture.

Mix all ingredients thoroughly until everything is well combined and the mixture is creamy.

Preheat your oven to 375°F (190°C).

Transfer the dip mixture into the oven-safe skillet or a baking dish and spread it into an even layer.

Top the dip with the reserved shredded cheeses.

Bake for 20-30 minutes, or until the dip is hot, bubbly, and the cheese on top is melted and lightly golden.

Garnish with fresh chopped parsley if desired, and serve immediately with tortilla chips or other dippers.