Buffalo Ranch Chicken Potato Bake (Print Version)

Tender chicken and potatoes baked with buffalo sauce and ranch for a zesty, creamy one-dish meal.

# What You'll Need:

→ Proteins

01 - 4 boneless, skinless chicken breasts (approximately 1.5 lbs)

→ Vegetables

02 - 1.5 lbs baby potatoes, halved
03 - 1 medium red onion, sliced
04 - 2 cloves garlic, minced

→ Sauces & Seasonings

05 - 1/2 cup buffalo wing sauce
06 - 1/2 cup ranch dressing or 1 packet dry ranch seasoning plus 1/3 cup sour cream
07 - 2 tablespoons olive oil
08 - 1 teaspoon smoked paprika
09 - 1/2 teaspoon black pepper
10 - 1/2 teaspoon salt

→ Cheese & Garnish

11 - 1 cup shredded cheddar cheese, optional
12 - 2 tablespoons chopped fresh chives or green onions for garnish

# Steps to Follow:

01 - Preheat oven to 400°F. Lightly grease a 9x13-inch baking dish.
02 - In a large bowl, toss halved baby potatoes, sliced red onion, and minced garlic with olive oil, smoked paprika, salt, and black pepper. Spread the mixture evenly in the prepared baking dish.
03 - In a small bowl, whisk together buffalo sauce and ranch dressing until well combined, or mix sour cream with dry ranch seasoning if using packets.
04 - Nestle chicken breasts among the potatoes in the baking dish. Pour the buffalo ranch mixture evenly over the chicken and potatoes.
05 - Cover the dish tightly with aluminum foil and bake for 30 minutes.
06 - Remove foil and sprinkle shredded cheddar cheese over the chicken and potatoes if desired. Continue baking uncovered for 15 minutes, or until chicken reaches an internal temperature of 165°F and potatoes are tender.
07 - Remove from oven and let rest for 5 minutes. Garnish with chopped fresh chives or green onions before serving.

# Additional Tips::

01 -
  • Everything roasts together in one dish, so you're not stuck at the stove babysitting multiple pans.
  • The buffalo ranch combo gives you that bold, craveable flavor without any complicated steps or fancy ingredients.
  • It's filling enough to satisfy a crowd but light enough that you won't feel weighed down after dinner.
  • You can prep it ahead, pop it in the oven when you get home, and have dinner ready in under an hour.
02 -
  • Don't skip the foil in the first baking step or your chicken will dry out and the potatoes won't cook evenly.
  • Check the internal temp of the chicken with a thermometer because oven times vary and nobody wants undercooked poultry.
  • If your potatoes are on the larger side, quarter them instead of halving so they finish at the same time as the chicken.
  • Let the dish rest before serving so the sauce thickens up a bit and doesn't run all over the plate.
03 -
  • Use a meat thermometer to check doneness instead of guessing, it's the only way to guarantee perfectly cooked chicken every time.
  • If your potatoes aren't browning enough, pop the dish under the broiler for 2 to 3 minutes at the end, watching closely so the cheese doesn't burn.
  • For meal prep, portion everything into individual containers and reheat throughout the week for easy lunches that actually taste good.
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