Buffalo Ranch Chicken Potato Bake (Print View)

Crispy baby potatoes and juicy chicken roasted in tangy buffalo-ranch sauce for an easy one-pan dinner.

# 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 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 - 1/2 cup buffalo wing sauce
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

# Preparation Steps:

01 - Preheat oven to 400°F. Lightly grease a large baking dish or sheet pan.
02 - In a large bowl, toss chicken breasts with olive oil, salt, and pepper until evenly coated.
03 - In a separate bowl, combine buffalo wing sauce, ranch seasoning mix, melted butter, and sour cream. Mix until well blended.
04 - Add halved baby potatoes, bell pepper, and red onion to the prepared baking dish. Drizzle with half of the buffalo ranch sauce and toss to coat evenly.
05 - Nestle seasoned chicken breasts among the potatoes and vegetables. Spoon remaining buffalo ranch sauce over the chicken.
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 last 5 minutes of cooking, sprinkle shredded cheddar cheese over the chicken and potatoes.
08 - Remove from oven and let rest for 5 minutes. Garnish with chopped chives or green onions and drizzle with extra ranch dressing if desired. Serve hot.

# Expert Advice:

01 -
  • Everything cooks in one pan, which means less cleanup and more time enjoying actual dinner.
  • The buffalo-ranch sauce keeps the chicken ridiculously juicy while the potatoes soak up all that flavor.
  • It's naturally gluten-free if you watch your ingredient labels, making it easy to cook for almost anyone.
02 -
  • Don't skip the resting period—those five minutes are when the chicken reabsorbs its moisture instead of leaving it on your plate.
  • If your chicken breasts are particularly thick, pound them to about ¾ inch before cooking so they finish in the same time as the potatoes.
03 -
  • Cut your potatoes to roughly the same size so they finish cooking at the same moment—uneven pieces mean some are done while others are still hard.
  • Don't stir the pan halfway through; letting everything sit undisturbed helps the potatoes develop a slight crust that adds texture and flavor.
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