Buffalo Ranch Chicken Potato Bake (Printable version)

Tender chicken and baby potatoes roasted in tangy buffalo ranch sauce for an easy one-pan meal.

# What You'll Need:

→ Chicken

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

→ Potatoes & 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
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 - ½ cup shredded cheddar cheese
14 - Extra ranch dressing for drizzling

# Directions:

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, 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. Mix until well blended.
04 - Add halved baby potatoes, diced bell pepper, and red onion to the 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 fewer dishes at the end and more time enjoying what you've made.
  • The sauce coats the potatoes so perfectly they crisp at the edges while staying tender inside, which is harder to achieve than it sounds.
  • Ranch and buffalo are a flavor combination that just works, bringing tangy heat and creamy comfort to the same plate.
02 -
  • Don't skip preheating the oven; rushing this step means your potatoes stay undercooked while the sauce reduces too much.
  • The buffalo sauce will seem thin before cooking, but it thickens slightly in the oven and clings to everything as it cools, so resist the urge to add more.
03 -
  • Don't crowd the pan; if your baking dish is small, use a sheet pan instead so the potatoes can brown properly instead of steaming.
  • Check the chicken's internal temperature with a thermometer rather than relying on color alone, because the sauce darkens things faster than you might expect.
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