Buffalo Chicken Potato Bake with Ranch Drizzle

Quick Recipe Version (TL;DR)

• Yield: 6 servings
• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 5 minutes

Quick Ingredients

• 2 lb Yukon Gold or russet potatoes, 1-inch cubes
• 3 tbsp olive oil, divided
• 1 1/2 tsp kosher salt, 3/4 tsp black pepper
• 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp smoked paprika
• 1 1/2 lb boneless skinless chicken breasts
• 2/3 cup hot sauce (Buffalo-style), 3 tbsp melted butter
• 1 tbsp honey, 1 tsp white vinegar, pinch garlic powder
• 1 1/2 cups shredded cheddar or Monterey Jack
• 1/4 cup blue cheese crumbles (optional)
• 3 green onions, sliced; 2 tbsp chopped parsley
• 1/2 cup sour cream, 1/4 cup mayonnaise, 2–3 tbsp milk or buttermilk
• 1 tbsp ranch seasoning (or dried herb mix), 1–2 tsp lemon juice

Do This

• 1. Heat oven to 400°F (200°C). Toss potatoes with 2 tbsp oil, 1 tsp salt, 1/2 tsp pepper, garlic powder, onion powder, and smoked paprika. Spread in a greased 9×13-inch pan.
• 2. Roast potatoes 25–30 minutes, stirring once, until browned and tender.
• 3. Meanwhile, season chicken with 1/2 tsp salt and 1/4 tsp pepper. Sear in 1 tbsp oil in a skillet 3–4 minutes per side, then add 1/4 cup water, cover, and simmer 8–10 minutes until cooked through. Shred.
• 4. Whisk hot sauce, melted butter, honey, vinegar, pinch garlic powder. Toss with shredded chicken.
• 5. When potatoes are roasted, top evenly with buffalo chicken, then shredded cheese and blue cheese.
• 6. Bake 10–12 minutes until cheese is melted and bubbly.
• 7. Stir sour cream, mayonnaise, milk, ranch seasoning, and lemon juice until pourable. Drizzle over hot bake, sprinkle green onions and parsley, and serve.

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Why You’ll Love This Recipe

• All the flavors of buffalo wings and loaded fries baked into one hearty, comforting pan.
• Customizable heat level so everyone at the table is happy, from mild to fiery.
• Great for game day, casual company, or an easy weeknight dinner with big flavor.
• Uses simple, budget-friendly ingredients you can find at any grocery store.

Grocery List

• Produce: 2 lb potatoes (Yukon Gold or russet), 3 green onions, 1 lemon (or use bottled juice), fresh parsley or cilantro (optional).
• Dairy: Sour cream, mayonnaise, milk or buttermilk, shredded cheddar or Monterey Jack cheese, blue cheese crumbles (optional), butter.
• Pantry: Olive oil, kosher salt, black pepper, garlic powder, onion powder, smoked paprika, hot sauce (Buffalo-style), honey, white vinegar, Worcestershire sauce (optional), ranch seasoning mix or dried herbs (dill, parsley, chives).

Full Ingredients

For the Roasted Potato Base

• 2 lb Yukon Gold or russet potatoes, scrubbed and cut into 1-inch cubes
• 2 tbsp olive oil
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp smoked paprika (optional, for a subtle smoky flavor)

For the Buffalo Chicken

• 1 1/2 lb boneless skinless chicken breasts (about 3 medium breasts)
• 1 tbsp olive oil
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• 1/4 cup water or low-sodium chicken broth (for simmering)

For the Tangy Spicy Buffalo Sauce

• 2/3 cup Buffalo-style hot sauce
• 3 tbsp unsalted butter, melted
• 1 tbsp honey (add up to 2 tbsp for a sweeter, less spicy sauce)
• 1 tsp white vinegar (or apple cider vinegar)
• 1/4 tsp garlic powder
• 1/4 tsp Worcestershire sauce (optional, for extra depth)

For the Cheesy Topping & Garnish

• 1 1/2 cups shredded cheddar, Monterey Jack, or a blend
• 1/4 cup blue cheese crumbles (optional but delicious with buffalo flavors)
• 3 green onions, thinly sliced
• 2 tbsp chopped fresh parsley or cilantro (optional, for freshness and color)

For the Ranch Drizzle

• 1/2 cup sour cream
• 1/4 cup mayonnaise
• 2–3 tbsp milk or buttermilk (to thin to drizzle consistency)
• 1 tbsp ranch seasoning mix or:
  • 1/2 tsp dried dill
  • 1/2 tsp dried parsley
  • 1/2 tsp dried chives
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • Pinch of salt and black pepper, to taste
• 1–2 tsp fresh lemon juice or white vinegar (to taste)

Step-by-Step Instructions

Step 1: Preheat the Oven and Prepare the Pan

Preheat your oven to 400°F (200°C). Lightly grease a 9×13-inch baking dish with a little olive oil or nonstick spray. This will help prevent the potatoes from sticking and make cleanup easier.

While the oven heats, scrub the potatoes well (no need to peel unless you prefer them peeled). Cut them into roughly 1-inch cubes so they roast evenly and cook in about the same amount of time as the chicken.

Step 2: Season and Roast the Potatoes

In a large bowl, toss the potato cubes with 2 tbsp olive oil, 1 tsp kosher salt, 1/2 tsp black pepper, 1 tsp garlic powder, 1 tsp onion powder, and 1/2 tsp smoked paprika (if using). Make sure every piece is lightly coated in oil and seasoning.

Spread the potatoes out in an even layer in the prepared baking dish. Try not to crowd them too much; a little space between pieces helps them crisp instead of steam.

Roast in the preheated oven for 25–30 minutes, stirring once around the 15-minute mark, until the potatoes are golden-brown on the edges and fork-tender. While they roast, prepare the chicken and sauces.

Step 3: Cook and Shred the Chicken

Pat the chicken breasts dry with paper towels. Season both sides with 1/2 tsp kosher salt and 1/4 tsp black pepper.

Heat a large skillet over medium-high heat and add 1 tbsp olive oil. When the oil is hot and shimmering, add the chicken breasts. Sear for 3–4 minutes per side until nicely browned.

Reduce the heat to low, add 1/4 cup water or chicken broth to the skillet, and cover with a lid. Let the chicken gently simmer for 8–10 minutes, or until the thickest part reaches an internal temperature of 165°F (74°C).

Transfer the chicken to a cutting board and let it rest for about 5 minutes, then shred it using two forks (or chop into small bite-size pieces, if you prefer). Return the shredded chicken to the warm skillet and keep it off the heat while you make the buffalo sauce.

Step 4: Make the Tangy Spicy Buffalo Sauce

In a medium bowl or large measuring cup, whisk together 2/3 cup Buffalo-style hot sauce, 3 tbsp melted butter, 1 tbsp honey, 1 tsp white vinegar, 1/4 tsp garlic powder, and 1/4 tsp Worcestershire sauce (if using).

Taste the sauce. If you want it spicier, add a little more hot sauce. For a sweeter, milder buffalo flavor, whisk in up to 1 extra tbsp honey. Adjust salt and pepper if needed (many hot sauces are already salty enough, so you may not need more).

Step 5: Toss the Chicken in Buffalo Sauce

Pour the buffalo sauce over the warm shredded chicken in the skillet. Toss thoroughly until every piece of chicken is generously coated and saucy. The warmth of the chicken will help the sauce soak in and cling nicely.

If you like your buffalo chicken extra saucy, you can stir in an additional 2–3 tbsp hot sauce at this stage, or reserve a few spoonfuls of sauce to drizzle on top of the finished bake along with the ranch.

Step 6: Layer the Bake and Melt the Cheese

When the potatoes are roasted and tender, remove the baking dish from the oven but keep the oven on at 400°F (200°C).

Give the potatoes a quick stir to loosen any that may be sticking. Evenly spread the buffalo chicken over the roasted potatoes, making sure it covers them from edge to edge.

Sprinkle the top with 1 1/2 cups shredded cheddar or Monterey Jack and 1/4 cup blue cheese crumbles (if using), distributing the cheese evenly so every bite gets some gooey, melty goodness.

Return the dish to the oven and bake for 10–12 minutes, until the cheese is melted, bubbly, and just starting to brown in spots. If you like a more browned top, you can broil for an additional 1–2 minutes, watching closely so it does not burn.

Step 7: Make the Ranch Drizzle and Serve

While the bake finishes in the oven, prepare the ranch drizzle. In a small bowl, combine 1/2 cup sour cream, 1/4 cup mayonnaise, and 2 tbsp milk or buttermilk to start. Stir until smooth.

Add 1 tbsp ranch seasoning mix (or the dried herbs and spices listed above) and 1–2 tsp lemon juice. Mix well, then adjust the consistency with more milk or buttermilk, 1 teaspoon at a time, until it is thin enough to drizzle but still creamy. Taste and adjust salt, pepper, and lemon juice to your liking.

Remove the buffalo chicken potato bake from the oven. Let it sit for 5 minutes to settle. Drizzle the ranch sauce generously over the top (you may not need all of it; serve extra on the side for dipping). Finish with a shower of thinly sliced green onions and chopped fresh parsley or cilantro.

Scoop into bowls or onto plates, making sure to get a good mix of crispy potatoes, saucy chicken, melted cheese, and cool ranch in every serving.

Pro Tips

• Cut potatoes evenly: Aim for uniform 1-inch cubes so they roast at the same rate and you do not end up with some undercooked pieces.
• Dry chicken for better sear: Patting the chicken dry helps it brown nicely before simmering, which adds flavor to the finished dish.
• Adjust the heat: Use a mild buffalo sauce for less spice, or mix half hot sauce with half regular tomato-based wing sauce to tone it down.
• Use pre-cooked chicken to save time: Rotisserie chicken or leftover cooked chicken works great. You will need about 4–4 1/2 cups shredded.
• Ranch consistency matters: For a nice drizzle, the ranch should be just thinner than sour cream. If it is too thick, it will blob instead of streaming over the top.

Variations

• Extra loaded version: After baking with cheese, top with crispy bacon bits, diced tomatoes, and more green onions before adding the ranch drizzle, for a fully loaded potato-bake vibe.
• Buffalo chicken sweet potato bake: Swap the white potatoes for the same amount of peeled, cubed sweet potatoes. The natural sweetness is great with spicy buffalo sauce.
• Blue cheese ranch twist: Stir a tablespoon or two of crumbled blue cheese directly into the ranch drizzle for an extra tangy, steakhouse-style finish.

Storage & Make-Ahead

Let leftovers cool to room temperature, then cover the baking dish tightly or transfer to airtight containers. Store in the refrigerator for up to 3–4 days. Reheat individual portions in the microwave until hot, or rewarm the whole dish in a 350°F (175°C) oven for 15–20 minutes, covered with foil.

You can also prepare components ahead: roast the potatoes and cook/shred the chicken up to 1 day in advance. Keep them refrigerated separately. Shortly before serving, assemble with the buffalo sauce and cheese, then bake until hot and bubbly. The ranch drizzle can be made up to 3 days ahead; store it in a jar in the fridge and thin with a little extra milk if it thickens.

Nutrition (per serving)

Estimated for 1 of 6 servings, using chicken breasts, cheddar cheese, and including ranch drizzle: approximately 600 calories, 38 g protein, 34 g carbohydrates, 33 g fat, 5 g fiber, 1,600 mg sodium. Actual values will vary based on brands used, exact portion sizes, and any variations or extra toppings.