Loaded Buffalo Chicken and Potatoes
I think Loaded Buffalo Chicken and Potatoes is more of a “cool mom” meal, and not so much a boring, healthy weeknight dinner recipe.
It’s alright to splurge once in awhile though, right?!
And this meal brought huge smiles, LOTS of compliments, and more importantly ZERO complaints at dinner.
It’s a one pan/ sheet pan meal for easy cleanup making it even better in my book!
How to make loaded buffalo chicken and potatoes
Just a few simple ingredients such as potatoes, chicken thighs, cheese, bacon, and of course your favorite Buffalo sauce is all you need.
First dice a pound of red potatoes into bite size pieces.
Place them on a large baking sheet and season with olive oil, kosher salt, pepper, and crushed red pepper flakes.
Toss the potatoes until evenly coated and place in a 425 degree oven for 15 to 20 minutes.
While the potatoes were cooking in the oven, I prepared the bacon and chicken thighs.
Simply cut the boneless, skinless chicken thighs into bite sized pieces and trim off any extra fat if needed.
Then set a skillet over medium heat and use kitchen scissors to cut a few slices of bacon into bite sized pieces.
Cook the bacon for 4 to 5 minutes, then remove it and place on a plate lined with paper towels.
Carefully remove the baking sheet from the oven with the potatoes and add in the 2 pounds of bite size chicken pieces.
Sprinkle in a packet of dry ranch seasoning, more kosher salt and pepper, and a bit more olive oil if needed.
Use tongs to mix the potatoes, chicken, and seasonings together on the baking sheet.
Place the baking sheet back into the 425 degree oven for another 25 to 30 minutes.
Once the chicken and potatoes are cooked, add 1/2 cup of Buffalo sauce and toss until evenly mixed.
Next sprinkle 2 cups of shredded cheese and the cooked bacon over top.
Place the baking sheet back into the oven for another 5 minutes or until the cheese gets nice and melty.
Add toppings of choice like ranch dressing and green onions to loaded buffalo chicken and potatoes!
Sour cream and maybe even some sliced jalapenos would also be great toppings.
It was quite the treat enjoying this fabulous one pan week night meal.
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If you like loaded Buffalo Chicken and potatoes, you might also like these recipes…
Air Fryer Buffalo Chicken Loaded Tots
Lemon Chicken and Potatoes
One Pan Hoisin Chicken and Veggies
Jalapeno Popper Baked Chicken
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And join my Grilling and Smoking Facebook Group!
Loaded Buffalo Chicken and Potatoes
Loaded Buffalo Chicken and Potatoes is a fabulous one pan meal with everyone's favorite toppings like cheese, bacon, and ranch!
Ingredients
- 1 1/2 pounds red potatoes
- olive oil, kosher salt, pepper
- 2 pounds boneless, skinless chicken thighs (or breasts)
- 1 packet dry ranch seasoning
- 1/2 cup buffalo wing sauce
- 2 cups shredded cheese (I used Mexican blend)
- 6 to 8 slices bacon cooked and crumbled
- Optional toppings: green onions, sour cream, ranch dressing, jalapeno slices
Instructions
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Cut the potatoes into bite size pieces and place them on a large baking sheet. Drizzle the potatoes with olive oil, season with kosher salt and pepper, and toss until evenly mixed.
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Bake the potatoes in a 425 degree oven for 15 to 20 minutes. While the potatoes are baking cut the chicken thighs or breasts into bite sized pieces.
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Remove the baking sheet with the potatoes and carefully add the chicken, dry ranch seasoning, kosher salt and pepper, and more olive oil if needed. Use tongs to toss everything together until it's evenly mixed.
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Place the chicken and potatoes back into the 425 degree oven for 25 to 30 minutes, use tongs to toss them once or twice.
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Once the chicken and potatoes are cooked, toss with the buffalo sauce and sprinkle the cheese and bacon over top and place back into the oven for 5 more minutes or until the cheese is melted.
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Serve with optional toppings such as green onions, sour cream, ranch dressing, and/or jalapeno slices.
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