When I first made this Buffalo Chicken Roasted Potato Bake Recipe, I knew it would be an instant hit. The combination of spicy buffalo sauce, crispy roasted potatoes, savory chicken, and melted cheese is just irresistible.

It’s the kind of hearty, comforting meal that disappears from the dish in minutes, much like a slow-cooked favorite such as always brings rich, satisfying flavors to the table. I love how all the flavors come together to create a dish that’s both a crowd-pleaser and a personal favorite. This recipe has quickly become a staple in my kitchen for a reason! You can also enjoy a rich Braised Short Ribs Recipe for a similar hearty meal experience.

Ingredients

Buffalo Chicken Roasted Potato Bake Recipe

Ingredients

This recipe brings together a handful of simple yet powerful ingredients to create a truly memorable dish. Here’s what you’ll need to get started.

¼ cup buffalo sauce: A quality buffalo sauce is the star. I recommend making a homemade version if you have time, as you can control the heat level. Otherwise, a good store-bought brand works perfectly.
2 tablespoons extra virgin olive oil: This helps the potatoes get wonderfully crispy in the oven and adds a bit of richness to the sauce mixture.
1 packet (2 tablespoons) dry ranch seasoning mix: This is the secret weapon for flavor. It adds a cool, herby contrast to the spicy buffalo sauce.
2 teaspoons ground black pepper: For an extra layer of spice.
8 Russet potatoes (about 4 pounds): Russets are the best choice here. Their high starch content means they bake up fluffy on the inside and perfectly crisp on the outside.
2 pounds boneless, skinless chicken breasts: Cut into bite-sized pieces, the chicken will marinate while the potatoes roast, soaking up all that delicious buffalo flavor. This recipe pairs well with a Creamy Chicken Sausage Orzo Skillet Recipe for a comforting dinner rotation.
1 cup mild cheddar cheese, shredded: For that classic cheesy pull. I always suggest grating your own cheese from a block; it melts much more smoothly than pre-shredded varieties.
1 cup Monterey Jack cheese, shredded: This cheese melts beautifully and has a mild, creamy flavor that complements the cheddar perfectly.
8-10 slices thick-cut bacon: Cooking and crumbling your bacon beforehand adds a salty, smoky crunch that takes the dish over the top.
Sour cream, for serving: A cool dollop on top balances the heat.
Buffalo sauce, for serving: For those who like it extra spicy, an extra drizzle at the end is a must.
Green onions, chopped for garnish: Adds a fresh, mild oniony bite and a pop of color.

Note: The quantities provided will yield several servings, perfect for a family meal or gathering.

Variations

One of the great things about this recipe is how easily you can adapt it. Here are a few ideas to customize it to your liking.

Different Cheeses: Feel free to swap the cheddar and Monterey Jack for other cheeses. Provolone, pepper jack for extra heat, or even a smoked gouda would be delicious additions.
Use Cooked Chicken: If you have leftover rotisserie chicken, this recipe is a fantastic way to use it up. Simply toss the cooked, shredded chicken in the buffalo mixture and add it to the potatoes for the last 20-25 minutes of baking, similar to how ingredients come together effortlessly in a creamy chicken sausage orzo skillet recipe for a quick and satisfying meal.
Potato Swaps: While Russets are ideal, Yukon Gold potatoes are a good alternative. They have a slightly waxier texture but will still roast up nicely.
Vegetable Add-ins: Want to add more veggies? Bell peppers, onions, or even corn could be roasted along with the potatoes for extra flavor and nutrients.

Cooking Time

To help you plan, here is a breakdown of the time needed for this recipe.

Prep Time: 15 minutes
Cooking Time: 1 hour 25 minutes
Total Time: 1 hour 40 minutes

Equipment You Need

You won’t need any fancy gadgets for this recipe, just some basic kitchen tools.

Large Baking Sheet: This is for roasting the potatoes to get them nice and crispy.
9×13-inch Baking Dish: You’ll use this to assemble and bake the final layered dish.
Large Mixing Bowl: For tossing the potatoes evenly in the buffalo sauce mixture.
Small Mixing Bowl: To combine the buffalo sauce, olive oil, and seasonings.
Resealable Plastic Bag: This is perfect for marinating the chicken pieces.
Sharp Knife and Cutting Board: For dicing the potatoes and chicken.

How to Make Buffalo Chicken Roasted Potato Bake Recipe

This recipe is surprisingly straightforward to assemble. Just follow these simple steps, and you’ll have a delicious meal ready to go. The key is roasting the potatoes first to ensure they are perfectly crispy before everything is combined.

Prepare the Buffalo Mixture and Potatoes

First, preheat your oven to 425°F and line a large baking sheet with parchment paper. In a small bowl, whisk together the buffalo sauce, olive oil, ranch seasoning, and black pepper. Next, place your diced potatoes in a large bowl and pour half of this buffalo mixture over them, tossing well to ensure every piece is evenly coated.

Roast the Potatoes

Spread the coated potatoes in a single, even layer on the prepared baking sheet. Roasting them in a single layer is crucial for achieving that desired crispiness. Bake for 60-70 minutes, flipping them about halfway through, until they are golden brown and crispy on the outside.

Marinate the Chicken

While your potatoes are in the oven, it’s time to get the chicken ready. Place the bite-sized chicken pieces into a resealable plastic bag. Pour the remaining half of the buffalo mixture over the chicken, seal the bag, and give it a good shake to coat the chicken completely. Let it marinate in the refrigerator for at least 30 minutes.

Assemble and Bake the Dish

Once the potatoes are perfectly roasted, spray a 9×13-inch baking dish with cooking spray. Transfer the hot, crispy potatoes to the dish and spread them out. Top the potatoes with the marinated chicken. Bake for 18-20 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F.

Add the Toppings and Final Bake

Remove the dish from the oven. Sprinkle the shredded cheddar cheese, Monterey Jack cheese, and crumbled bacon evenly over the chicken and potatoes. Return the dish to the oven for another 5-10 minutes, just until the cheese is melted, bubbly, and slightly golden. Let it rest for a few minutes before serving.

Additional Tips for Making this Recipe Better

After making this dish a few times, I’ve picked up some tricks that really elevate the final result.

Don’t Crowd the Pan: When you’re roasting the potatoes, I can’t stress enough how important it is to give them space. If you overcrowd the baking sheet, the potatoes will steam instead of roast, and you’ll miss out on that amazing crispy texture. Use two baking sheets if you need to.
Thick-Cut Bacon is Key: I’ve tried this with regular bacon, and it just gets lost among the other robust flavors and textures. Thick-cut bacon holds its own and provides a much more satisfying chew and smoky flavor in every bite.
Marinate Longer for More Flavor: If you have the time, letting the chicken marinate for an hour or even a bit longer will infuse it with even more buffalo ranch goodness. I find it makes the chicken extra tender and flavorful.
Broil for a Crispy Top: For an extra golden and bubbly cheese topping, I switch the oven to broil for the last 1-2 minutes of cooking. Just watch it very closely to make sure it doesn’t burn!

How to Serve Buffalo Chicken Roasted Potato Bake

This dish is a hearty meal on its own, but a few simple additions can complete the experience. Present it straight from the baking dish for a rustic, family-style feel. Garnish generously with freshly chopped green onions for a pop of color and freshness. Offer bowls of sour cream and extra buffalo sauce on the side so everyone can customize their own serving. For a full meal, serve it alongside a crisp wedge salad, simple cornbread, or some roasted vegetables like Brussels sprouts or broccoli.

Buffalo Chicken Roasted Potato Recipe — Credit [Pinterest]

Nutritional Information

Here is an approximate nutritional overview for a single serving of this dish.

Calories: 615
Protein: 45g
Carbohydrates: 50g
Fat: 28g

Make Ahead and Storage

This recipe is great for planning ahead, and leftovers are just as delicious.

You can prepare the components in advance to save time. The buffalo sauce mixture can be made and stored in an airtight container in the fridge for up to a week. You can also dice the potatoes and chop the chicken a day ahead.

To store leftovers, allow the bake to cool completely before transferring it to an airtight container. It will stay fresh in the refrigerator for up to 3-4 days. To reheat, you can use the microwave for a quick option or place it in an oven-safe dish and bake at 350°F until heated through, which helps crisp the potatoes back up.

Why You’ll Love This Recipe

There are so many reasons to fall in love with this buffalo chicken potato bake.

Packed with Flavor: The combination of spicy buffalo sauce, zesty ranch, smoky bacon, and savory chicken creates a multi-layered flavor experience that is incredibly satisfying. Every bite is a perfect balance of tastes and textures.
A True Crowd-Pleaser: This is the ultimate comfort food dish that appeals to almost everyone. It’s perfect for game days, family dinners, or potlucks and is guaranteed to be a hit.
Customizable Heat and Ingredients: You have complete control over how spicy you want to make it by choosing your buffalo sauce wisely. Plus, you can easily swap cheeses or add vegetables to make it your own.
Hearty and Filling: This is not a light meal. The combination of potatoes, chicken, and cheese makes for a substantial dish that will leave everyone at the table feeling full and happy.

Ash Tyrrell