Buffalo Ranch Chicken Potato Bake (Printable)

Flavor-packed chicken and potatoes baked with buffalo ranch sauce.

# What You’ll Need:

→ Proteins

01 - 4 boneless, skinless chicken breasts (about 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
12 - 2 tablespoons chopped fresh chives or green onions for garnish

# How To Make:

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

# Top Tips:

01 -
  • Everything cooks in one dish, which means less cleanup and more time enjoying the meal with people you care about.
  • The buffalo and ranch combination hits that sweet spot between comfort food and something exciting enough to impress without tasting fussy.
  • Boneless chicken breasts stay surprisingly juicy when they're nestled into the potatoes and smothered in sauce, something I used to think was impossible.
02 -
  • Check your chicken's internal temperature with a meat thermometer inserted into the thickest part, not touching bone—165°F is the magic number for food safety, and guessing can lead to either dry chicken or undercooked centers.
  • Don't skip the 5-minute rest at the end because it sounds like a small thing; it genuinely makes a difference in how juicy and tender everything tastes when you bite into it.
03 -
  • Cutting your potatoes in half rather than leaving them whole cuts the cooking time in half and makes plating less awkward since smaller pieces are easier to scoop.
  • If you love spice, drizzle a bit of extra buffalo sauce across the top just before serving so you get fresh heat instead of sauce that's been mellowed by oven time.
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