Buffalo Ranch Chicken Potato Bake (Printable version)

Flavor-packed chicken and potatoes baked in zesty buffalo ranch sauce for a satisfying meal.

# 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 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 & Garnish

11 - 1 cup shredded cheddar cheese (optional)
12 - 2 tablespoons chopped fresh chives or green onions for garnish

# Directions:

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, or combine sour cream with dry ranch seasoning if using dry mix.
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 and sprinkle cheddar cheese over the chicken and potatoes if using. Continue baking uncovered for 15 minutes until chicken reaches 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 Advice:

01 -
  • Everything cooks in one dish, which means way less cleanup and more time doing literally anything else.
  • Your chicken stays impossibly juicy because it steams in that tangy buffalo ranch sauce while the potatoes soak up all the flavor.
  • It's the kind of meal that looks fancy enough to serve guests but humble enough for a random Tuesday night.
02 -
  • Don't skip the five-minute rest; I once cut into chicken straight from the oven and all the juices ran onto the plate instead of staying in the meat.
  • Use an instant-read thermometer to check the thickest part of the chicken—this is the only way to guarantee it's done without guessing.
03 -
  • Pat your chicken dry before nestling it into the potatoes—this helps it brown slightly instead of steaming through.
  • If your oven runs hot, tent the foil loosely rather than sealing it tightly so the chicken doesn't cook faster than the potatoes.
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