Save to Pinterest My sister showed up one Tuesday with a jar of buffalo sauce and a bag of baby potatoes, insisting we needed dinner on the table in under an hour. I was skeptical at first, tossing chicken and potatoes onto one pan while she mixed ranch seasoning into the sauce. The smell that filled the kitchen as it roasted was enough to make us both forget we were supposed to be mad at each other over something ridiculous. By the time we sat down to eat, forks clinking against the edges of our plates, that little argument had completely dissolved.
I made this for a small dinner party last fall, right when the evenings started getting chilly and people craved something warm and hearty. One of my friends, who claimed she didnt like anything with buffalo sauce, went back for seconds and then asked for the recipe before she even left. It became my go-to whenever I wanted to impress without spending hours in the kitchen, and I started keeping ranch seasoning stocked in my pantry just in case.
Ingredients
- Boneless, skinless chicken breasts (about 1.5 lbs): They stay juicy when nestled among the vegetables and sauce, and I learned to pound them slightly if theyre uneven so everything cooks at the same rate.
- Olive oil (1 tablespoon): Just enough to help the seasoning stick to the chicken and give it a little color as it roasts.
- Kosher salt (1 teaspoon): Brings out the flavors in both the chicken and potatoes without making the dish too salty, since the buffalo sauce already has some sodium.
- Black pepper (½ teaspoon): Adds a subtle warmth that complements the tang of the buffalo sauce.
- Baby potatoes (1.5 lbs, halved): These little guys get crispy on the edges and creamy in the center, soaking up all the sauce as they roast.
- Red bell pepper (diced): Adds sweetness and a pop of color that makes the whole dish look more inviting on the table.
- Red onion (cut into wedges): Roasting mellows the sharpness and brings a slight caramelized sweetness that balances the heat.
- Buffalo wing sauce (½ cup): The star of the show, providing that bold, tangy kick that makes you want to lick the pan.
- Ranch seasoning mix (2 tablespoons): I keep a jar of this in my pantry because it adds instant flavor and creaminess without needing fresh herbs.
- Unsalted butter (2 tablespoons, melted): Helps the sauce cling to the chicken and vegetables while adding richness.
- Sour cream (2 tablespoons): Tones down the heat just a touch and makes the sauce silky and smooth.
- Chopped fresh chives or green onions (2 tablespoons, optional): A bright, fresh garnish that cuts through the richness right before serving.
- Shredded cheddar cheese (½ cup, optional): Melts into gooey pockets over the chicken and potatoes if you want an extra layer of indulgence.
- Extra ranch dressing (for drizzling, optional): Some people love an extra drizzle at the end, and I wont argue with them.
Instructions
- Preheat and Prep Your Pan:
- Set your oven to 400°F and lightly grease a large baking dish or sheet pan. This keeps everything from sticking and makes cleanup so much easier.
- Season the Chicken:
- Toss the chicken breasts in a large bowl with olive oil, salt, and pepper until theyre evenly coated. I like to use my hands for this so I can feel that every piece is seasoned.
- Make the Buffalo Ranch Sauce:
- In a separate bowl, whisk together the buffalo sauce, ranch seasoning, melted butter, and sour cream until smooth and creamy. The smell alone will make you hungry.
- Toss the Vegetables:
- Add the halved baby potatoes, diced bell pepper, and red onion wedges to your baking dish, then drizzle with half of the buffalo ranch sauce and toss until everything is well coated. Spread them out in an even layer so they roast evenly.
- Nestle the Chicken:
- Place the seasoned chicken breasts among the vegetables, then spoon the remaining buffalo ranch sauce generously over the top of each piece. Dont be shy with the sauce.
- Roast Until Golden:
- Slide the pan into the oven and roast for 40 to 45 minutes, until the potatoes are fork-tender and the chicken reaches an internal temperature of 165°F. The edges of the potatoes should be crispy and golden.
- Add Cheese if You Like:
- In the last 5 minutes of cooking, sprinkle shredded cheddar over the chicken and potatoes if you want that melty, gooey finish. Its optional, but highly recommended.
- Rest and Garnish:
- Pull the pan from the oven and let everything rest for about 5 minutes so the juices settle. Scatter chopped chives or green onions on top and drizzle with extra ranch dressing if desired, then serve hot.
Save to Pinterest 
Save to Pinterest The first time I brought this to a potluck, someone asked if I had ordered it from a restaurant because it looked too good to be homemade. I laughed and told them it was just chicken, potatoes, and a little bit of sauce magic. That compliment stuck with me, and now every time I make it, I think about how something so simple can feel special when you let the oven do most of the work.
Adjusting the Heat
If youre cooking for people with different spice tolerances, start with a mild or medium buffalo sauce and keep a bottle of hot sauce on the table for those who want to kick it up. I once made the mistake of using extra-hot buffalo sauce for a family dinner, and my nephew spent the entire meal gulping down milk. Now I always ask before I pour, and I keep a bowl of sour cream nearby just in case someone needs to cool things down mid-bite.
Swapping Proteins
Boneless chicken thighs work beautifully in this recipe if you prefer dark meat, and theyре even more forgiving if you accidentally overcook them a little. Ive also used pork chops when I had them on hand, and they soaked up the buffalo ranch sauce just as well. Just make sure whatever protein you choose is roughly the same thickness so it cooks evenly with the potatoes.
Serving Suggestions
This dish is hearty enough to stand on its own, but I love pairing it with a crisp green salad dressed in a light vinaigrette to cut through the richness. A chilled lager or a slightly sweet Riesling complements the tangy, creamy flavors without competing with them. If youre feeding a crowd, set out some extra ranch dressing, hot sauce, and maybe a basket of warm rolls to soak up any leftover sauce on the plates.
- Serve with a simple arugula or mixed greens salad for freshness.
- Offer extra toppings like crumbled blue cheese, sliced jalapeños, or crispy bacon bits on the side.
- Pair with roasted green beans or steamed broccoli if you want another vegetable on the table.
Save to Pinterest 
Save to Pinterest This recipe has become one of those dishes I turn to when I need something reliable, flavorful, and low-effort all at once. I hope it finds a place in your rotation too, because theres something deeply satisfying about pulling a golden, bubbling pan out of the oven and watching everyone dig in.
Common Recipe Questions
- → Can I use chicken thighs instead of breasts?
Yes, boneless skinless chicken thighs work perfectly in this dish. They may cook slightly faster, so check for doneness at 35-40 minutes to ensure they reach 165°F internal temperature.
- → How spicy is this dish?
The heat level depends on your buffalo sauce choice. Using mild buffalo sauce creates a tangy, slightly spicy dish suitable for most palates. For more heat, opt for hot buffalo sauce or add cayenne pepper to taste.
- → Can I prep this ahead of time?
Absolutely! You can toss the vegetables and chicken with the sauce, then cover and refrigerate for up to 4 hours before baking. Add 5-10 minutes to the cooking time if baking straight from the refrigerator.
- → What can I serve with this dish?
This pairs beautifully with a crisp green salad, steamed broccoli, or garlic bread. For beverages, try a chilled lager, dry Riesling, or sparkling water with lemon to balance the rich, tangy flavors.
- → How do I store and reheat leftovers?
Store cooled leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for 15-20 minutes or in the microwave until heated through. Add a splash of water to prevent drying out.
- → Can I make this dairy-free?
Yes, substitute the butter with olive oil or dairy-free butter, use dairy-free sour cream or mayo, and omit the cheese or use a dairy-free alternative. Check that your buffalo sauce and ranch seasoning are dairy-free as well.