In a large pot, bring water to a rolling boil. Add boneless, skinless chicken breasts and let them cook for 15-20 minutes until fully cooked and no longer pink inside. Once cooked, remove from the pot, let it cool slightly, and shred the chicken using two forks.

In a mixing bowl, combine the shredded chicken with softened cream cheese, ranch dressing, hot sauce, freshly ground black pepper, garlic powder, and chopped green onions. Use a hand mixer or a spatula to blend everything together until the mixture is smooth and creamy.

Next, fold in 1 cup each of shredded mozzarella and cheddar cheese into the mixture, ensuring that the cheese is evenly distributed throughout the dip.

Preheat your oven to 350°F (175°C). Pour the Buffalo Chicken Dip mixture into a greased baking dish, spreading it out evenly. Sprinkle any remaining cheese from the previous step over the top.

Place the baking dish in the preheated oven and let it bake for 20-25 minutes. Once the dip is bubbly and the cheese is golden and slightly crisp on top, it’s ready to delight your guests!