Description
This Buffalo Chicken Roasted Potato Bake is a hearty, flavorful dish combining tender roasted potatoes and juicy chicken breasts tossed in a zesty buffalo sauce and ranch seasoning blend. Topped with melted cheddar and Monterey Jack cheeses, it makes for a perfect comfort food meal with a spicy kick. Served with sour cream, extra buffalo sauce, and fresh chopped green onions, this recipe is ideal for family dinners or gatherings.
Ingredients
Scale
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
For Serving
- Sour cream
- Additional buffalo sauce
- Green onions, chopped for garnish
Instructions
- Prepare the Buffalo Mixture: In a large mixing bowl, combine the buffalo sauce, extra virgin olive oil, dry ranch seasoning mix, and ground black pepper. Whisk thoroughly until all ingredients are well incorporated to create a flavorful buffalo sauce mixture.
- Toss Potatoes and Chicken: Add the peeled and diced Russet potatoes and the cut chicken breast pieces into the buffalo mixture. Stir well to evenly coat both the potatoes and chicken in the mixture, ensuring every piece is flavorful.
- Arrange in Baking Dish: Preheat your oven to 375°F (190°C). Transfer the coated potatoes and chicken into a large baking dish, spreading them out evenly for uniform roasting.
- Roast the Bake: Place the baking dish in the preheated oven and roast for about 1 hour and 15 minutes, stirring halfway through to promote even cooking. The potatoes should be tender and the chicken thoroughly cooked by the end of this roasting time.
- Add Cheese and Final Bake: Remove the dish from the oven and sprinkle the shredded mild cheddar and Monterey Jack cheeses evenly over the top. Return the bake to the oven and continue roasting for an additional 15 minutes, or until the cheese is fully melted, bubbly, and slightly golden.
- Serve with Toppings: Once baked, allow the dish to cool for a few minutes. Serve warm with a dollop of sour cream on the side, extra buffalo sauce for added spice, and sprinkle with chopped green onions for a fresh finish.
Notes
- Russet potatoes are ideal for roasting due to their starchy texture that crisps nicely and softens inside.
- Adjust the buffalo sauce quantity to control the spice level according to your preference.
- For an extra crispy texture, you can broil the dish for 2-3 minutes after adding the cheese, but watch closely to avoid burning.
- Ensure chicken is cooked to an internal temperature of 165°F (74°C) for food safety.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
