Buffalo Ranch Chicken Potato Bake (Printer View)

Flavor-packed casserole with juicy chicken, creamy ranch seasoning, zesty buffalo sauce, and tender baby potatoes—all oven-roasted to perfection.

# 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 (optional)
12 - 2 tablespoons chopped fresh chives or green onions for garnish

# Method:

01 - Preheat oven to 400°F. Lightly grease a 9x13-inch baking dish with cooking spray or oil.
02 - In a large bowl, toss halved baby potatoes, sliced red onion, and minced garlic with olive oil, smoked paprika, salt, and pepper. Spread evenly in the prepared baking dish.
03 - In a small bowl, combine buffalo sauce with ranch dressing. If using dry ranch seasoning, mix with sour cream first, then combine with buffalo sauce.
04 - Nestle chicken breasts among the potatoes in the baking dish. 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 if desired, and continue baking uncovered for 15 minutes until chicken reaches an internal temperature of 165°F and potatoes are tender.
07 - Let the casserole 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 when you're already tired from work.
  • The chicken stays incredibly juicy because it steams in that creamy buffalo ranch mixture while the potatoes get crispy edges.
  • It's the kind of meal that makes people think you spent hours in the kitchen when you actually spent twenty minutes prepping.
02 -
  • Don't skip the foil cover in the first half of cooking—without it, the chicken dries out before the potatoes finish softening.
  • If your chicken breasts are on the thicker side, they might still be slightly undercooked when you uncover the dish; give them those full 15 minutes uncovered and check with a meat thermometer rather than guessing.
03 -
  • Use smoked paprika, not regular—it adds a subtle depth that regular paprika just doesn't deliver, and it costs the same.
  • If your ranch dressing is on the thick side, thin it slightly with a tablespoon or two of milk so it coats everything evenly rather than sitting in clumps.
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