Buffalo Ranch Chicken Potato Bake (Print Version)

Roasted chicken and baby potatoes with buffalo sauce and ranch for an easy one-pan meal.

# What You'll Need:

→ Chicken

01 - 4 boneless, skinless chicken breasts, approximately 1.5 lbs
02 - 1 tablespoon olive oil
03 - 1 teaspoon kosher salt
04 - ½ teaspoon black pepper

→ Potatoes and 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 - ½ cup buffalo wing sauce, mild or medium
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, optional
13 - ½ cup shredded cheddar cheese, optional
14 - Extra ranch dressing for drizzling, optional

# How to Make It:

01 - Preheat oven to 400°F. Lightly grease a large baking dish or sheet pan with cooking spray or butter.
02 - In a large bowl, toss chicken breasts with olive oil, kosher salt, and black pepper until evenly coated.
03 - In a separate bowl, combine buffalo wing sauce, ranch seasoning mix, melted butter, and sour cream. Whisk until well blended and smooth.
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 until vegetables are evenly coated.
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 potatoes are tender and chicken reaches an internal temperature of 165°F.
07 - In the final 5 minutes of cooking, sprinkle shredded cheddar cheese over the chicken and potatoes if desired.
08 - Remove from oven and let rest for 5 minutes. Garnish with fresh chopped chives or green onions and drizzle with additional ranch dressing if desired. Serve hot.

# Additional Tips::

01 -
  • It comes together in one pan with barely any cleanup, which means more time eating and less time scrubbing.
  • The sauce clings to everything perfectly, from tender chicken to golden potatoes, so every bite tastes intentional.
  • It feels indulgent but actually comes together faster than ordering takeout.
02 -
  • Don't skip halving those potatoes; whole ones will still be hard when the chicken is done, and that's a disappointing moment at the table.
  • The internal temperature of the chicken matters more than the clock; a meat thermometer takes the guesswork out and keeps you from either undercooking or drying things out.
03 -
  • If you want extra heat, use hot buffalo sauce instead of mild, or stir in a pinch of cayenne pepper into the sauce mixture.
  • Pat the chicken dry before seasoning; any excess moisture will steam the chicken instead of letting it roast, and you'll miss out on those golden edges.
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