Buffalo Chicken Roasted Potato Bake Recipe
If you’re craving a cozy, flavorful meal that feels like a warm hug on a plate, this Buffalo Chicken Roasted Potato Bake Recipe is about to become your new go-to. Combining crispy roasted potatoes with tender, spicy buffalo chicken and two kinds of melty cheese, this dish brings bold flavors and comforting textures together in the most delicious way. It’s perfect for dinner parties, family meals, or any time you want to satisfy that buffalo wing craving with a new twist. Trust me, once you try this bake, you’ll keep coming back for more.
Ingredients You’ll Need
The magic of this Buffalo Chicken Roasted Potato Bake Recipe lies in its simple yet essential ingredients. Each one plays a crucial role, whether it’s delivering rich, tangy flavor or creating a perfect crispy and cheesy texture.
- Buffalo sauce (¼ cup): The star of the dish that gives bold, spicy tang true to the buffalo flavor.
- Extra virgin olive oil (2 tablespoons): Adds a subtle fruitiness and helps everything crisp up beautifully.
- Dry ranch seasoning mix (2 tablespoons): Infuses that classic creamy tang, balancing heat with savory herbs.
- Ground black pepper (2 teaspoons): For a touch of sharpness and depth in every bite.
- Russet potatoes (8 large, about 4 pounds): The hearty base, peeled and diced for perfect roasting.
- Boneless, skinless chicken breasts (2 pounds): Protein-packed and marinated in buffalo goodness.
- Shredded mild cheddar cheese (1 cup): Melts into creamy, comforting pockets throughout the bake.
- Shredded Monterey Jack cheese (1 cup): Adds a lovely creaminess and helps everything melt together.
- Sour cream (for serving): Cools the heat and adds another layer of creaminess at the table.
- Green onions (chopped for garnish): Bring fresh color and a mild onion bite that brightens the dish.
How to Make Buffalo Chicken Roasted Potato Bake Recipe
Step 1: Preheat the Oven
First things first, set your oven to 425°F (220°C). Line a large baking sheet with parchment paper to keep the potatoes from sticking and help them crisp evenly.
Step 2: Prepare the Buffalo Mixture
In a small bowl, whisk together the buffalo sauce, olive oil, ranch seasoning mix, and black pepper until fully combined. This spicy, tangy blend will infuse both the potatoes and the chicken with incredible flavor.
Step 3: Coat the Potatoes
Toss the diced potatoes in half of the buffalo mixture, making sure each cube is well coated. This step is crucial because it gives the potatoes their irresistible crunchy, flavorful crust as they roast.
Step 4: Roast the Potatoes
Spread the coated potatoes in a single layer on your baking sheet. Roast for about 60 to 70 minutes, flipping halfway through, until they’re perfectly golden and crispy. This slow roasting builds the bake’s base with deep, satisfying texture.
Step 5: Marinate the Chicken
While the potatoes are roasting, toss the bite-sized chicken pieces in the remaining buffalo mixture. Let them soak up that sauce so they’ll be juicy and packed with buffalo flavor once baked.
Step 6: Assemble and Bake
When the potatoes are ready, reduce the oven temperature to 400°F (200°C). Transfer the crispy potatoes to a greased 9×13-inch baking dish, then layer the marinated chicken evenly on top. Sprinkle the shredded cheddar and Monterey Jack cheese generously over the entire dish.
Step 7: Final Bake
Bake everything together for 20 to 25 minutes until the chicken is cooked through and the cheese has melted into a bubbly, golden layer that ties all the flavors and textures together perfectly.
Step 8: Serve & Enjoy
Remove from the oven and let the bake rest a few minutes. Garnish with chopped green onions for freshness, and serve with dollops of sour cream and extra buffalo sauce on the side for those who want an extra kick.
How to Serve Buffalo Chicken Roasted Potato Bake Recipe
Garnishes
Freshly chopped green onions provide a crisp, vibrant contrast to the rich, cheesy bake. A little sour cream on the side not only cools the heat but adds a lovely, creamy touch that many will adore.
Side Dishes
This bake pairs wonderfully with a simple green salad or steamed veggies for a bit of brightness. You can also serve it alongside crunchy celery sticks or carrot ribbons to echo the classic buffalo wing accompaniments.
Creative Ways to Present
For a fun twist, serve this dish in individual ramekins or mini cast iron skillets to keep it warm and make the presentation extra special. You can also sprinkle extra cheese or drizzle more buffalo sauce on top just before serving for wow factor.
Make Ahead and Storage
Storing Leftovers
Store any leftovers in an airtight container in the refrigerator. This Buffalo Chicken Roasted Potato Bake Recipe holds its flavor beautifully for up to three days and tastes fantastic the next day once reheated.
Freezing
If you want to save some for later, you can freeze the cooled bake in a freezer-safe container for up to two months. Be sure to thaw it overnight in the fridge before reheating for best results.
Reheating
Reheat leftovers in the oven at 350°F (175°C) for about 15-20 minutes until warmed through and the cheese is melty again. Avoid the microwave if you can, so the potatoes stay nicely crisp instead of turning soggy.
FAQs
Can I use other potatoes instead of Russets?
You can, but Russet potatoes are ideal here because of their starchy texture that crisps up beautifully. Yukon Golds or red potatoes will work too but might be creamier and less crispy.
What level of heat does this Buffalo Chicken Roasted Potato Bake Recipe have?
It has a moderate heat level thanks to the buffalo sauce balanced with ranch seasoning and sour cream. You can adjust the buffalo sauce amount up or down to suit your spice tolerance.
Can I make this recipe gluten-free?
Yes! The recipe is naturally gluten-free if you use a gluten-free ranch seasoning mix. Always double-check your buffalo sauce labels, as some brands may contain gluten.
Is this dish suitable for meal prep?
Absolutely! This bake reheats wonderfully and makes great leftovers. Portion it into containers for easy lunches or quick dinners any day of the week.
Can I use pre-cooked or rotisserie chicken?
Yes, you can swap in cooked chicken for a quicker version, but the flavor is best when the raw chicken marinates and bakes with the buffalo sauce during cooking.
Final Thoughts
This Buffalo Chicken Roasted Potato Bake Recipe is the kind of dish that feels like an instant classic — full of comforting, bold flavors with that perfect mix of crispy and creamy. Whether you’re feeding a crowd or treating yourself to a cozy night in, this recipe is a guaranteed winner. I hope you enjoy making it as much as you’ll love devouring it!
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Buffalo Chicken Roasted Potato Bake Recipe
- Total Time: 1 hour 45 minutes
- Yield: 6 servings 1x
Description
This Buffalo Chicken Roasted Potato Bake is a hearty and flavorful dish combining crispy roasted potatoes with tender, buffalo-spiced chicken, topped with melted cheddar and Monterey Jack cheeses. Perfect for a family dinner or game day, it blends spicy buffalo sauce with creamy ranch seasoning, making each bite a deliciously savory experience.
Ingredients
Buffalo Mixture
- ¼ cup buffalo sauce
- 2 tablespoons extra virgin olive oil
- 1 packet (2 tablespoons) dry ranch seasoning mix
- 2 teaspoons ground black pepper
Potatoes and Chicken
- 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 mild cheddar cheese, shredded
- 1 cup Monterey Jack cheese, shredded
- Sour cream, for serving
- Additional buffalo sauce, for serving
- Green onions, chopped for garnish
Instructions
- Preheat the Oven: Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper to prevent sticking and make cleanup easier.
- Prepare the Buffalo Mixture: In a small bowl, whisk together the buffalo sauce, extra virgin olive oil, dry ranch seasoning mix, and ground black pepper until smooth and well combined to create a flavorful marinade.
- Coat the Potatoes: Place the diced potatoes in a large bowl and toss with half of the buffalo mixture, ensuring each piece is evenly coated for maximum flavor.
- Roast the Potatoes: Spread the coated potatoes in a single layer on the prepared baking sheet. Roast in the preheated oven for 60 to 70 minutes, flipping the potatoes halfway through to ensure even crispiness and golden brown color.
- Marinate the Chicken: While the potatoes roast, toss the chicken pieces in the remaining buffalo mixture and allow them to marinate at room temperature or refrigerated briefly to absorb the flavors.
- Assemble and Bake: Once the potatoes are roasted, reduce the oven temperature to 400°F (200°C). Transfer the potatoes to a greased 9×13-inch baking dish, spread the marinated chicken evenly over the top, then sprinkle the shredded cheddar and Monterey Jack cheeses over the chicken.
- Final Bake: Bake the assembled dish in the oven for 20 to 25 minutes, or until the chicken is fully cooked through and the cheese is melted, bubbly, and lightly golden.
- Serve & Enjoy: Remove the bake from the oven and let it rest for a few minutes. Garnish with freshly chopped green onions and serve with sour cream and additional buffalo sauce on the side for dipping or drizzling.
Notes
- For spicier heat, use hot buffalo sauce instead of mild.
- You can prepare the buffalo marinade a day ahead to enhance flavor.
- Make sure to flip the potatoes halfway during roasting to ensure even crispiness.
- Use a meat thermometer to confirm chicken reaches an internal temperature of 165°F (74°C) for safety.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven for best texture.
- Prep Time: 20 minutes
- Cook Time: 1 hour 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
