Description
This Buffalo Ranch Chicken Potato Bake is a flavorful and comforting one-dish meal perfect for weeknights. Tender chicken breasts are nestled among seasoned baby potatoes and red onions, then smothered in a tangy buffalo sauce mixed with creamy ranch dressing. Baked until juicy and topped with melted cheddar cheese and fresh chives, this casserole delivers a spicy, cheesy, and hearty dinner all in one pan.
Ingredients
Scale
Chicken and Vegetables
- 4 boneless, skinless chicken breasts (approximately 1.5 lbs)
- 1.5 lbs baby potatoes, halved
- 1 medium red onion, sliced
- 2 cloves garlic, minced
Sauce and Seasoning
- 1/2 cup buffalo wing sauce
- 1/2 cup ranch dressing or 1 packet dry ranch seasoning plus 1/3 cup sour cream
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
Optional Toppings
- 1 cup shredded cheddar cheese
- 2 tablespoons chopped fresh chives or green onions for garnish
Instructions
- Prepare Baking Dish: Preheat your oven to 400°F (200°C). Lightly grease a 9×13-inch baking dish to prevent sticking.
- Season Vegetables: In a large bowl, toss the halved baby potatoes, sliced red onion, and minced garlic with olive oil, smoked paprika, salt, and black pepper. Spread this vegetable mixture evenly in the prepared baking dish.
- Combine Sauces: In a small bowl, whisk together the buffalo wing sauce and ranch dressing until smooth. If using dry ranch seasoning, mix it with sour cream instead.
- Assemble Casserole: Nestle the chicken breasts among the seasoned potatoes and onions in the baking dish. Pour the buffalo ranch mixture evenly over the chicken and vegetables, ensuring everything is well coated.
- Initial Bake: Cover the baking dish tightly with aluminum foil to lock in moisture. Bake in the preheated oven for 30 minutes to allow the chicken and potatoes to cook through.
- Final Bake: Remove the foil and sprinkle shredded cheddar cheese over the top if desired. Continue baking uncovered for an additional 15 minutes, or until the chicken reaches an internal temperature of 165°F and the potatoes are tender and golden.
- Rest and Garnish: Take the dish out of the oven and let it rest for 5 minutes to allow juices to settle. Garnish with chopped fresh chives or green onions before serving for a fresh flavor boost.
Notes
- If you prefer less spicy, reduce the amount of buffalo wing sauce or substitute with a milder wing sauce.
- You can use regular ranch dressing or the dry ranch seasoning with sour cream according to your taste preference.
- Baby potatoes can be swapped with fingerlings or small red potatoes.
- Ensure chicken breasts are evenly sized for uniform cooking.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
