Buffalo Ranch Chicken Potato Bake (Print)

Oven-roasted chicken and potatoes tossed with buffalo sauce and ranch for a savory, easy crowd-pleaser.

# Components:

→ 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 and Seasonings

05 - 1/2 cup buffalo wing sauce
06 - 1/2 cup ranch dressing or 1 packet dry ranch seasoning with 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 and Garnish

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

# Directions:

01 - Preheat oven to 400°F. Lightly grease a 9x13-inch baking dish.
02 - In a large bowl, combine halved baby potatoes, sliced red onion, and minced garlic. Drizzle with olive oil and season with smoked paprika, salt, and black pepper. Toss until evenly coated. Transfer mixture to the prepared baking dish and spread in an even layer.
03 - In a small bowl, whisk together buffalo sauce and ranch dressing until fully combined. If using dry ranch seasoning, mix with sour cream before combining with buffalo sauce.
04 - Nestle chicken breasts among the potatoes in the baking dish. Pour the buffalo ranch sauce mixture evenly over the chicken and vegetables, ensuring all components are moistened.
05 - Cover the baking dish tightly with aluminum foil. Bake for 30 minutes.
06 - Carefully remove foil and sprinkle shredded cheddar cheese over the chicken and potatoes. Return to oven uncovered and bake for 15 minutes, or until chicken reaches an internal temperature of 165°F and potatoes are tender.
07 - Remove from oven and allow the casserole to rest for 5 minutes. Garnish with chopped fresh chives or green onions before serving.

# Expert Advice:

01 -
  • It's genuinely impossible to mess up—everything roasts together while you do literally anything else.
  • That tangy-spicy-creamy combination hits different when it's all melted and caramelized on potatoes.
  • Leftovers taste even better the next day, which never happens with my cooking.
02 -
  • Don't skip the foil step—I learned this the hard way when I got impatient and baked everything uncovered, and the chicken turned into a sad, dry puck.
  • Always check your chicken's internal temperature with a meat thermometer because oven temperatures are liars and it's better to be sure than sorry.
03 -
  • Cut your potatoes into similar-sized pieces so everything finishes cooking at exactly the same time—uneven chunks will leave you with some mushy and some still firm.
  • If your buffalo sauce is particularly thin, mix it with sour cream or cream cheese before combining with ranch so the sauce actually coats things instead of running off.
Back