Buffalo Ranch Chicken Potato Bake (Printable)

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

# Ingredient List:

→ Chicken

01 - 4 boneless, skinless chicken breasts, approximately 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, mild or medium
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

# Steps:

01 - Preheat oven to 400°F. Lightly grease a large baking dish or sheet pan.
02 - In a large mixing 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. Whisk until well blended and uniform.
04 - Add halved baby potatoes, diced red bell pepper, and red onion wedges to the prepared baking dish. Drizzle with half of the buffalo ranch sauce and toss to coat thoroughly.
05 - Nestle seasoned chicken breasts among the potatoes and vegetables. Spoon remaining buffalo ranch sauce evenly over the chicken.
06 - Roast in the preheated 400°F oven for 40 to 45 minutes, until potatoes are tender and chicken reaches an internal temperature of 165°F.
07 - In the final 5 minutes of cooking, sprinkle shredded cheddar cheese evenly over the chicken and potatoes.
08 - Remove from oven and allow to rest for 5 minutes. Garnish with chopped chives or green onions and drizzle with additional ranch dressing if desired. Serve immediately while hot.

# Expert Advice:

01 -
  • One pan magic: Everything roasts together, which means less cleanup and more time for actually enjoying dinner.
  • Bold flavors without fussing: The buffalo and ranch combination tastes like you spent way more time than you actually did.
  • Naturally gluten-free: No special ingredients needed if you grab certified packages, making it easy for friends with restrictions.
  • Works with what you have: Swap the chicken for thighs or pork, use sweet potatoes instead, adjust the heat to your mood.
02 -
  • Don't skip patting the chicken dry: Moisture prevents browning, and those caramelized edges are where the flavor lives.
  • The potatoes need to be halved: I learned this the hard way when whole potatoes were still crunchy after forty-five minutes; halving them ensures they get tender at the same pace as the chicken.
  • Sour cream prevents the sauce from breaking: If you try to use ranch dressing instead, it can separate and look weird during roasting.
03 -
  • Use a meat thermometer: It's the only way to know for sure the chicken is done without cutting into it and letting all the juices escape.
  • Buy pre-made ranch seasoning if you're short on time: It dissolves better than homemade when you mix it into the sauce.
  • Have extra ranch dressing on the side: Some people want more, and it's better to have it there than have someone disappointed.
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