Why Make This Recipe

Buffalo Chicken Roasted Potato Bake is a delicious and satisfying dish perfect for any family meal or gathering. It combines hearty potatoes, tender chicken, and plenty of flavor from buffalo sauce and ranch seasoning. This recipe is not only easy to make, but it also brings everyone together around a hearty and creamy baked dish. Plus, who can resist the combination of buffalo chicken and savory potatoes?

How to Make Buffalo Chicken Roasted Potato Bake

Ingredients:

¼ cup (64 g) buffalo sauce
2 tablespoons extra virgin olive oil
1 packet (2 tablespoons) dry ranch seasoning mix
2 teaspoons ground black pepper
8 Russet potatoes (about 4 pounds, peeled and diced into ½-inch cubes)
2 pounds boneless, skinless chicken breasts (cut into ½-inch pieces)
1 cup (113 g) mild cheddar cheese (shredded)
1 cup (113 g) Monterey Jack cheese (shredded)
8-10 slices thick-cut bacon (cooked, crumbled)
Sour cream (for serving)
Buffalo sauce (for serving)
Green onions (chopped for garnish)

Directions:

Preheat the oven to 425°F (220°C). Line a large sheet pan with parchment paper and set aside.
In a large bowl, mix the buffalo sauce, olive oil, ranch seasoning, and black pepper.
Add the diced potatoes to the bowl and toss them until they are fully coated with the buffalo mixture.
Spread the potatoes on the lined sheet pan in an even layer. Bake for 20 minutes.
While the potatoes are baking, prepare the chicken. In another bowl, combine the chicken pieces with the remaining buffalo mixture until well coated.
After 20 minutes, remove the potatoes from the oven and stir them. Then, add the seasoned chicken on top.
Bake for another 20-25 minutes, or until the chicken is cooked through and the potatoes are tender.
Remove the pan from the oven and sprinkle the cheese and crumbled bacon over the top. Return to the oven for an additional 5 minutes to melt the cheese.
Once done, let it cool for a few minutes before serving. Top with sour cream, additional buffalo sauce, and chopped green onions.

How to Serve Buffalo Chicken Roasted Potato Bake

Serve this dish hot out of the oven. It is perfect as a main course and can be paired with a side salad or some steamed vegetables for balance. A dollop of sour cream and a drizzle of extra buffalo sauce on top adds that extra layer of flavor!

How to Store Buffalo Chicken Roasted Potato Bake

Store any leftovers in an airtight container in the refrigerator. It will stay fresh for about 3-5 days. Reheat in the oven or microwave until warmed through before serving again.

Tips to Make Buffalo Chicken Roasted Potato Bake

For even more flavor, marinate the chicken in the buffalo sauce mixture for a few hours before cooking.
Feel free to add vegetables like bell peppers or broccoli to the bake for added nutrition.
Use sweet potatoes instead of Russet potatoes for a different twist on flavor.

Variation

If you want a healthier version, you can substitute grilled chicken or turkey for the chicken breasts. You can also use low-fat cheese and skip the bacon to make it lighter.

FAQs

Can I use frozen potatoes instead of fresh?
Yes, you can use frozen diced potatoes. Just adjust cooking time as they may take a bit longer to cook through.

Is this recipe spicy?
The level of spiciness can vary depending on the buffalo sauce you use. If you prefer a milder version, opt for a less spicy sauce or add less.

Can I make this dish ahead of time?
Yes, you can prepare the potatoes and chicken mixture ahead of time and store it in the refrigerator. Just bake it when you’re ready to serve!

Buffalo Chicken Roasted Potato Bake

A hearty and creamy baked dish that combines buffalo chicken and savory potatoes, perfect for family meals or gatherings.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 45

Total Time 1

Course Main Course

Cuisine American

Servings 8 servings

Calories 580 kcal

Ingredients

For the sauce

¼ cup buffalo sauce
2 tablespoons extra virgin olive oil
1 packet dry ranch seasoning mix or about 2 tablespoons
2 teaspoons ground black pepper

Main ingredients

8 pieces Russet potatoes (about 4 pounds, peeled and diced into ½-inch cubes)
2 pounds boneless, skinless chicken breasts (cut into ½-inch pieces)
1 cup mild cheddar cheese (shredded)
1 cup Monterey Jack cheese (shredded)
8-10 slices thick-cut bacon (cooked, crumbled)

For Serving

Sour cream for serving
Buffalo sauce for serving
Green onions chopped for garnish

Instructions

Preparation

Preheat the oven to 425°F (220°C). Line a large sheet pan with parchment paper and set aside.
In a large bowl, mix the buffalo sauce, olive oil, ranch seasoning, and black pepper.
Add the diced potatoes to the bowl and toss them until they are fully coated with the buffalo mixture.

Baking

Spread the potatoes on the lined sheet pan in an even layer. Bake for 20 minutes.
While the potatoes are baking, prepare the chicken. In another bowl, combine the chicken pieces with the remaining buffalo mixture until well coated.
After 20 minutes, remove the potatoes from the oven and stir them. Then, add the seasoned chicken on top.
Bake for another 20-25 minutes, or until the chicken is cooked through and the potatoes are tender.
Remove the pan from the oven and sprinkle the cheese and crumbled bacon over the top. Return to the oven for an additional 5 minutes to melt the cheese.

Serving

Once done, let it cool for a few minutes before serving. Top with sour cream, additional buffalo sauce, and chopped green onions.

Notes

For even more flavor, marinate the chicken in the buffalo sauce mixture for a few hours before cooking. Feel free to add vegetables like bell peppers or broccoli to the bake for added nutrition. You can also use sweet potatoes instead of Russet potatoes for a different twist on flavor. Store leftovers in the refrigerator in an airtight container for 3-5 days. Reheat in the oven or microwave before serving again.

Keyword Baked Dish, Buffalo Chicken, comfort food, family meal, Roasted Potatoes