Buffalo Ranch Chicken Potato Bake (Print)

Tender chicken and potatoes coated in spicy buffalo ranch sauce, roasted to perfection in one pan.

# Components:

→ Chicken

01 - 4 boneless, skinless chicken breasts, approximately 1.5 lbs
02 - 1 tablespoon olive oil
03 - 1 teaspoon kosher salt
04 - 1/2 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 - 1/2 cup buffalo wing sauce, mild or medium heat
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 - 1/2 cup shredded cheddar cheese
14 - Extra ranch dressing for drizzling

# Directions:

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, whisk together buffalo wing sauce, ranch seasoning mix, melted butter, and sour cream until smooth and well combined.
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 vegetables evenly.
05 - Nestle seasoned chicken breasts among the potatoes and vegetables. Spoon remaining buffalo ranch sauce over the chicken pieces.
06 - Roast in the preheated oven for 40 to 45 minutes, or until baby potatoes are tender and chicken reaches an internal temperature of 165°F when measured at the thickest point.
07 - In the final 5 minutes of cooking, sprinkle shredded cheddar cheese over the chicken and potatoes. Return to oven to melt the cheese.
08 - Remove from oven and allow to rest for 5 minutes. Garnish with chopped chives or green onions and drizzle with additional ranch dressing. Serve immediately while hot.

# Expert Advice:

01 -
  • Everything cooks in one pan, which means you're basically done with cleanup before dinner even hits the table.
  • The chicken stays impossibly juicy while the potatoes get crispy-edged and tender, all seasoned with that tangy, creamy buffalo ranch magic.
  • It tastes like you fussed over it for hours, but you'll have it ready in about an hour total.
02 -
  • Don't skip the resting period after roasting; it makes a real difference in how juicy the chicken stays, and five minutes is genuinely all you need.
  • If your ranch seasoning mix is the salty kind, cut back on the added salt when seasoning the chicken, or you'll end up with something too salty to enjoy.
  • Halving the potatoes matters more than you'd think—whole baby potatoes will stay firm while the chicken is perfectly cooked, but halved ones cook at the same pace as everything else.
03 -
  • If your baking dish is shallow, keep an eye on things around the 35-minute mark because potatoes and chicken might finish faster than the recipe suggests—ovens vary, and it's better to check early than end up with dry chicken.
  • Leftover sauce is incredible as a dipping sauce for celery sticks or as a marinade base for next week's grilled chicken, so don't feel like you have to use every drop during cooking.
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