If you are looking for a dish that brings bold flavors, comforting textures, and a satisfying kick of spice all in one pan, this Buffalo Chicken Roasted Potato Bake Recipe is going to become your new favorite. Imagine tender chunks of chicken and crispy roasted potatoes tossed in a vibrant buffalo sauce, layered with ooey-gooey melted cheese, and finished off with a cool dollop of sour cream and fresh green onions. It’s the perfect combination of hearty and zesty that comes together effortlessly and makes for a fantastic family dinner or a game-day treat you’ll crave again and again.
Ingredients You’ll Need
These ingredients may look simple, but each one plays a crucial role in building layers of flavor and texture. From the spicy buffalo sauce that wakes up the palate to the creamy cheeses that add richness, every element works together to make this bake irresistible.
- Buffalo sauce (¼ cup): This is the star that brings that signature tang and heat to the chicken and potatoes.
- Extra virgin olive oil (2 tablespoons): Adds a subtle fruity depth and helps the ranch seasoning cling to the protein and potatoes.
- Dry ranch seasoning mix (2 tablespoons): Gives a cool, herby dimension that complements the buffalo spice perfectly.
- Ground black pepper (2 teaspoons): Adds just the right amount of warming spice for balance.
- Russet potatoes (8, peeled and diced): Their fluffy interior crisps up nicely, making the base hearty and satisfying.
- Boneless, skinless chicken breasts (2 pounds, cut into ½-inch pieces): Tender protein that soaks up the sauce and spices wonderfully.
- Mild cheddar cheese (1 cup, shredded): Brings sharpness and melty goodness to every bite.
- Monterey Jack cheese (1 cup, shredded): Adds creaminess and a subtle buttery flavor for richness.
- Sour cream (for serving): Offers a cooling contrast that balances the heat beautifully.
- Additional buffalo sauce (for serving): For those who love an extra kick!
- Green onions (chopped, for garnish): Sprinkle for a fresh, crisp finish and a pop of color.
How to Make Buffalo Chicken Roasted Potato Bake Recipe
Step 1: Prepare the Buffalo Mixture
Start by whisking together the buffalo sauce, olive oil, dry ranch seasoning, and black pepper in a large bowl. This bold, zesty marinade is what gives the dish its iconic flavor, making sure every piece of chicken and potato is coated with a punch of spice and tang.
Step 2: Toss the Potatoes and Chicken
Add the diced Russet potatoes and chicken pieces to the buffalo mixture, stirring well to ensure each cube and chunk is thoroughly coated. The olive oil and seasonings help with roasting and keep everything flavorful and juicy inside once cooked.
Step 3: Arrange and Bake
Transfer the coated chicken and potatoes into a large baking dish, spreading them out evenly. Sprinkle the shredded mild cheddar and Monterey Jack cheeses over the top to create a melty, golden crust as it bakes. Bake in a preheated oven at 375°F (190°C) for about 1 hour and 30 minutes, or until the potatoes are tender and the chicken is cooked through.
Step 4: Final Touches Before Serving
Once out of the oven, let the bake rest for a few minutes so the cheese sets slightly. Then, dollop sour cream over individual servings, drizzle with any additional buffalo sauce you desire, and garnish with fresh chopped green onions to add that vibrant finish.
How to Serve Buffalo Chicken Roasted Potato Bake Recipe
Garnishes
Sour cream and green onions aren’t just for looks—they offer a refreshing, creamy counterpoint to the spicy, cheesy bake. A small drizzle of buffalo sauce on top can amp up the heat if you’re craving more kick.
Side Dishes
This bake pairs wonderfully with crisp, cool sides like a simple garden salad or some steamed green veggies. Celery sticks and carrot crudités bring crunch and freshness that complement the richness and spice of the dish.
Creative Ways to Present
For a fun twist, try serving this dish in individual ramekins for portioned comfort food or alongside warm tortillas to create buffalo chicken potato tacos. You can even top with a fried egg for an indulgent brunch option that will wow your guests!
Make Ahead and Storage
Storing Leftovers
Leftover Buffalo Chicken Roasted Potato Bake Recipe keeps beautifully in an airtight container in the refrigerator for up to 3 days. The flavors actually meld even more, making for an even tastier next-day meal.
Freezing
You can freeze the bake before adding sour cream or fresh green onions. Wrap tightly in foil and plastic wrap, then freeze for up to 2 months. Thaw overnight in the fridge before reheating for best results.
Reheating
Reheat leftovers in the oven at 350°F (175°C) for about 20 minutes until warmed through and the cheese is melty again. For a quicker fix, the microwave works too—just be sure to cover to retain moisture and stir halfway.
FAQs
Can I use other types of potatoes in this recipe?
Absolutely! While Russet potatoes are perfect for roasting due to their starchy nature, Yukon Gold or red potatoes can also work well and add a slightly different texture and flavor.
Is it possible to make this dish spicier?
Definitely. You can increase the amount of buffalo sauce or add a pinch of cayenne pepper to the buffalo mixture to turn up the heat to your liking.
Can I substitute chicken breasts for another protein?
Yes! Boneless, skinless chicken thighs are a great option if you prefer a juicier, richer meat. Just adjust the cooking time slightly if needed.
Is this recipe gluten-free?
Most ingredients here are naturally gluten-free, but double-check the ranch seasoning mix and buffalo sauce labels to be sure, as some brands may contain gluten.
Can I make this recipe vegetarian?
To keep the spirit of the recipe without chicken, swap in hearty vegetables like cauliflower florets or mushrooms and use a suitable buffalo sauce that fits your diet. The cheese and potatoes will still make it deliciously satisfying.
Final Thoughts
This Buffalo Chicken Roasted Potato Bake Recipe is proof that combining familiar ingredients with bold flavors creates comfort food magic. It’s simple enough for a busy weeknight but special enough to impress guests. Give it a try, and I promise it will quickly become a beloved staple in your kitchen rotations!
Print
Buffalo Chicken Roasted Potato Bake Recipe
- Prep Time: 15 minutes
- Cook Time: 1 hour 30 minutes
- Total Time: 1 hour 45 minutes
- Yield: 6 to 6 servings
- Category: Casserole
- Method: Baking
- Cuisine: American
Description
This Buffalo Chicken Roasted Potato Bake combines tender chicken, crispy roasted potatoes, and a spicy buffalo sauce blend, all topped with melty cheddar and Monterey Jack cheeses. It’s a hearty, flavorful casserole perfect for game day or a comforting family dinner, served with cool sour cream and green onions for garnish.
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
- Prepare the Buffalo Mixture: In a medium bowl, whisk together the buffalo sauce, extra virgin olive oil, dry ranch seasoning mix, and ground black pepper until well combined to create the flavorful buffalo mixture.
- Combine Potatoes and Chicken: In a large mixing bowl, add the peeled and diced Russet potatoes and the cut chicken breasts. Pour the buffalo mixture over them and toss until all pieces are evenly coated.
- Preheat the Oven and Assemble: Preheat your oven to 375°F (190°C). Transfer the buffalo-coated potatoes and chicken into a large baking dish, spreading them out evenly.
- Add Cheese Topping: Sprinkle the shredded mild cheddar cheese and Monterey Jack cheese evenly over the top of the potato and chicken mixture.
- Bake the Casserole: Place the baking dish in the oven and bake for 1 hour and 30 minutes, or until the potatoes are tender and the chicken is cooked through. The cheese should be melted and bubbly.
- Garnish and Serve: Remove the casserole from the oven and let it cool slightly. Garnish with chopped green onions. Serve with sour cream and additional buffalo sauce on the side for dipping or drizzling.
Notes
- You can adjust the amount of buffalo sauce to make the dish milder or spicier according to your taste.
- Using Russet potatoes ensures a crisp texture but you can substitute with Yukon Gold potatoes for a creamier bite.
- Make sure to cut the chicken and potatoes into similar sizes for even cooking.
- If you want a thicker sauce coating, toss the buffalo mixture with the chicken and potatoes shortly before baking to avoid sogginess.
- Leftovers can be refrigerated and reheated in the oven for best texture retention.
