Buffalo Ranch Chicken Potato Bake (Print View)

Creamy buffalo-ranch chicken with roasted baby potatoes creates this satisfying, flavor-packed oven meal.

# 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 mixed 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

# Preparation Steps:

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 powder.
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, and continue baking uncovered for 15 minutes until chicken reaches an internal temperature of 165°F and potatoes are tender.
07 - Allow the casserole to rest for 5 minutes. Garnish with chopped chives or green onions before serving.

# Expert Advice:

01 -
  • Everything cooks in one dish, which means less cleanup and more time enjoying food with people who matter.
  • The buffalo-ranch combo gives you that tangy, creamy, spicy balance that somehow works on chicken, potatoes, and everything in between.
  • It feels special enough to serve to guests but honest enough that you won't stress making it on a Tuesday night.
02 -
  • Don't skip the resting period after the foil comes off—those 5 minutes make the difference between chicken that's moist and chicken that's just okay.
  • If your potatoes aren't getting tender by the end, you cut them too big; the halves need to expose a good amount of surface area to heat so they actually cook through.
03 -
  • Pat your chicken dry before nestling it into the potatoes—any excess moisture on the surface keeps it from browning properly during that final uncovered bake.
  • If your cheddar cheese isn't melting evenly, use a grater to get thinner pieces that'll distribute better and melt faster than chunky shreds.
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