Buffalo Ranch Chicken Potato Bake (Printable)

Creamy buffalo ranch glazed chicken roasted with baby potatoes 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 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 & Garnish

11 - 1 cup shredded cheddar cheese
12 - 2 tablespoons chopped fresh chives or green onions

# Step-by-Step Guide:

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 and ranch dressing until well combined.
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 - Let rest for 5 minutes. Garnish with chopped chives or green onions before serving.

# Expert Suggestions:

01 -
  • Everything cooks in one dish, which means minimal cleanup after a satisfying meal.
  • The buffalo and ranch combination hits three flavor notes at once: spicy, tangy, and creamy in perfect harmony.
  • You can prep it in under 20 minutes and still have something that tastes like you spent all afternoon cooking.
02 -
  • Don't skip the 5-minute rest—it's the difference between juicy chicken and dry chicken, and it's not negotiable.
  • Check your chicken's internal temperature with a meat thermometer; it's the only way to know for certain it's done without cutting into it and losing those precious juices.
03 -
  • Pat the chicken breasts dry before adding them to the pan, and try to make them roughly the same thickness so they cook at the same rate.
  • Don't open the oven door during that first 30 minutes; the foil is creating a steam bath that keeps everything tender, and opening it interrupts that process.
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