Buffalo Ranch Chicken Potato Bake (Printable)

Tender chicken and baby potatoes roasted in spicy buffalo sauce with creamy ranch for an easy one-pan meal.

# Ingredient List:

→ Chicken

01 - 4 boneless, skinless chicken breasts (about 1.5 lbs)
02 - 1 tablespoon olive oil
03 - 1 teaspoon kosher salt
04 - ½ teaspoon black pepper

→ Potatoes & Vegetables

05 - 1.5 lbs baby potatoes, halved
06 - 1 red bell pepper, diced
07 - 1 small red onion, cut into wedges

→ Buffalo Ranch Sauce

08 - ½ cup buffalo wing sauce (mild or medium)
09 - 2 tablespoons ranch seasoning mix
10 - 2 tablespoons unsalted butter, melted
11 - 2 tablespoons sour cream

→ Toppings

12 - 2 tablespoons chopped fresh chives or green onions
13 - ½ cup shredded cheddar cheese
14 - Extra ranch dressing for drizzling

# Steps:

01 - Preheat oven to 400°F. Lightly grease a large baking dish or sheet pan with cooking spray or oil.
02 - In a large bowl, toss chicken breasts with olive oil, kosher salt, and black pepper until evenly coated.
03 - In a separate bowl, combine buffalo wing sauce, ranch seasoning mix, melted butter, and sour cream. Mix until well blended and smooth.
04 - Add halved baby potatoes, diced bell pepper, and red onion wedges to the prepared baking dish. Drizzle with half of the buffalo ranch sauce and toss to coat evenly.
05 - Nestle seasoned chicken breasts among the potatoes and vegetables in the dish. Spoon remaining buffalo ranch sauce over the chicken.
06 - Place dish in preheated oven and roast for 40 to 45 minutes, or until potatoes are tender and chicken reaches an internal temperature of 165°F.
07 - During the last 5 minutes of cooking, sprinkle shredded cheddar cheese over the chicken and potatoes if desired.
08 - Remove from oven and let rest for 5 minutes. Garnish with fresh chives or green onions and drizzle with additional ranch dressing if desired. Serve hot.

# Tips from the Pros:

01 -
  • Everything cooks in one pan, which means minimal cleanup and more time enjoying the meal with people you actually want to talk to.
  • The buffalo and ranch work together in a way that feels indulgent without being heavy, and somehow that balance keeps people coming back for seconds.
  • Boneless chicken breasts actually stay juicy when nestled with vegetables and sauce, a discovery that changed my weeknight cooking forever.
02 -
  • Don't skip the sour cream in the sauce, it's what transforms buffalo from mouth-burning to mouth-watering, and the difference is genuinely life-changing.
  • Halving the potatoes is non-negotiable if you want them done in 45 minutes instead of an hour and a half, a lesson I learned the hard way when I served half-raw potatoes to people I actually liked.
03 -
  • Pat your chicken dry before seasoning it so the sauce clings instead of sliding off, and make sure all your pieces are roughly the same size for even cooking.
  • If you want extra crispy potatoes, cut them a little smaller and increase the oven time by ten minutes, or toss them halfway through cooking for more even browning.
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