Buffalo Chicken Roasted Potato Bake is crispy potatoes coated in seasoned buffalo sauce, topped with marinated chicken, melted cheeses, and bacon. Enjoy it garnished with green onions, a dollop of sour cream, and as much buffalo sauce as you like! Seriously, this dish was devoured in a matter of minutes, it is that good! Don’t miss my Buffalo Chicken Soup if you love incorporating that flavor into your meals!
Ingredients & Substitutions
Buffalo Sauce: For the most flavor, make homemade buffalo sauce to use. Then, you can make it as hot (or not) as you want! Your favorite store brand of buffalo sauce would also work. Add olive oil, dry ranch seasoning mix, and pepper to the buffalo sauce. This will coat the potatoes and marinate the chicken.
Potatoes: Russet potatoes are recommended for this recipe. Their high starch content helps them become wonderfully crispy on the outside while remaining fluffy on the inside when baked. I peeled the potatoes, but you could leave the skins on if preferred. You could try Yukon gold potatoes, but the texture and flavor may vary slightly.
Chicken: Cut boneless, skinless chicken breasts into bite-sized pieces. They will marinate in the seasoned buffalo sauce as the potatoes are roasted in the oven.
Cheese: I added mild cheddar cheese and Monterey Jack cheese to the top of the potato bake. Feel free to mix and match different cheeses or use your favorite combination.
Bacon: I prefer thick-cut bacon so it doesn’t get ‘lost’ in all the other ingredients. But, you could use regular bacon if that is what you have. Cook and crumble it ahead of time, before adding it to the potato bake. For easy clean-up, bake the bacon on an aluminum foil-lined baking sheet for 18-20 minutes at 415°F.
Can I Use Cooked Chicken (Like Rotisserie Chicken)?
Yes, you can use cooked chicken for this recipe, which is a delicious way to use leftover chicken! If using chicken already cooked (like rotisserie chicken), toss it in the buffalo sauce mixture and add it to the baking dish with the potatoes (no marinating needed). Stir to combine, then proceed with the recipe, baking until everything is heated through and the cheese is melted and bubbly. Using cooked chicken will reduce the overall cooking time of the dish.
What To Serve With Buffalo Chicken Roasted Potato Bake
Serve this hearty and flavorful dish with one or two of these sides for a complete meal:
- Wedge Salad
- Cornbread (or Cornbread Muffins)
- Garlic Breadsticks
- Garlic Knots
- Coleslaw
- Roasted Brussels Sprouts
How To Store Buffalo Chicken Roasted Potato Bake
To store the potato bake, first, let it cool to room temperature. Next, store it in an airtight container in the refrigerator. It will last up to 3-4 days. Reheat it in the microwave or oven.
Buffalo Chicken Roasted Potato Bake
Ingredients
- ¼ cup (64 g) buffalo sauce
- 2 tablespoons extra virgin olive oil
- 1 packet (2 tablespoons) dry ranch seasoning mix
- 2 teaspoons ground black pepper
- 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 (113 g) mild cheddar cheese, shredded
- 1 cup (113 g) Monterey Jack cheese, shredded
- 8-10 slices thick-cut bacon, cooked, crumbled
- sour cream, for serving
- buffalo sauce, for serving
- green onions, chopped for garnish
Instructions
- Preheat oven to 425°F. Line a large sheet pan with parchment paper. Set aside.
Buffalo Mixture
- In a small bowl, combine buffalo sauce, oil, ranch seasoning, and pepper. Mix well and set aside.
Potatoes
- In a large bowl, add the diced potatoes and half of the prepared buffalo mixture. Toss to coat evenly.
- Spread the potatoes out in an even layer on the prepared baking sheet. Bake for 60-70 minutes, or until the potatoes are crispy, flipping them halfway through baking.
Chicken
- While the potatoes are baking, place the chicken pieces in a resealable plastic bag. Pour the remaining buffalo mixture over the chicken, ensuring all pieces are well coated. Seal the bag and refrigerate for 30 minutes, or until the potatoes are done baking.
Assembly
- Spray a 9×13-inch baking dish with cooking spray.
- Once the potatoes are cooked, transfer them to the prepared baking dish. Top with the marinated chicken.
- Bake for 18-20 minutes, stirring the potatoes and chicken halfway through, or until the chicken is cooked to an internal temperature of 165°F.
- Remove the baking 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 and bake for an additional 5-10 minutes, or until the cheese is melted and bubbly.
- Garnish with green onions, a drizzle of sour cream, and buffalo sauce.
Did you make this recipe?
You can tag me at @iamhomesteader.
What the Test Kitchen had to say about this recipe:
Autumn
Delish! Everything was cooked to perfection and the buffalo flavor found its way into every single bite. This would be great for a weeknight meal. The whole family will love it!
Elizabeth
This might be my favorite main dish I have tried, and I have tested a lot of recipes! The chicken, potatoes, bacon, and cheese balance is perfect. And, if there is not enough buffalo sauce for you, it can be easily added. So good!!!
Rachael
Oh, this was delicious. I added extra buffalo sauce and sour cream, but it was fantastic!
Bella
Oh, wow. Everything about this is perfection and so satisfying. Every single ingredient in this creates the best balance of flavors. The only thing I would do is add more buffalo sauce!
Selena
This is amazing. Great flavor all around. The buffalo is subtle, so it doesn't overwhelm all the other flavors. You just get a really balanced bite every time!
Annabelle
I loved this! It's flavorful, filling, and delicious!
