Buffalo Ranch Chicken Potato Bake (Print Version)

Tender chicken and baby potatoes baked in a creamy buffalo-ranch sauce for a hearty, crowd-pleasing dinner.

# 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

# How to Make It:

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, whisk together buffalo sauce and ranch dressing, or combine sour cream with dry ranch seasoning if using.
04 - Nestle chicken breasts among the potatoes. 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, sprinkle cheddar cheese over the chicken and potatoes if desired, and continue baking uncovered for 15 minutes, or until chicken reaches internal temperature of 165°F and potatoes are tender.
07 - Allow casserole to rest for 5 minutes. Garnish with chopped chives or green onions before serving.

# Additional Tips::

01 -
  • Everything cooks in one dish, which means less cleanup and more time actually enjoying the meal.
  • The buffalo and ranch flavors somehow make the chicken stay juicy instead of drying out in the oven.
  • You can have it ready faster than ordering takeout, and it feeds a whole group without fussing.
02 -
  • Don't skip checking the chicken temperature with a thermometer because undercooked chicken tastes rubbery, and overcooked chicken gets dry—165°F is the sweet spot.
  • If your potatoes are looking tender before the 45 minutes are up, your oven might run hot, so keep an eye on them instead of walking away.
03 -
  • Halve your potatoes so they actually get tender in 45 minutes instead of staying crunchy in the middle.
  • Mix your sauce before adding it so the flavors blend instead of hitting different parts of the dish separately.
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