Buffalo Chicken and Potatoes
Transform your dinner routine with this bold and zesty Buffalo Chicken and Potatoes recipe—an irresistible combination of tender oven-roasted chicken breasts, golden-crisp baby potatoes, and a rich, buttery buffalo sauce. This one-pan dinner is as easy as it is flavorful, featuring simple prep, minimal cleanup, and a perfectly balanced seasoning blend of garlic, paprika, and black pepper. Tossed together and finished with a drizzle of ranch dressing or a sprinkle of fresh parsley, this dish pairs the comforting heartiness of roasted potatoes with the spicy kick of buffalo sauce for a meal your whole family will love. Perfect for weeknight meals or game-day feasts, this recipe brings restaurant-quality flavor right to your table in just under an hour.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 pieces chicken breast
- 1.5 lbs baby potatoes
- 3 tbsp olive oil
- 2 tsp garlic powder
- 1 tsp paprika
- 1.5 tsp salt
- 1 tsp black pepper
- 0.5 cup buffalo sauce
- 2 tbsp butter
- 2 tbsp fresh parsley (optional, for garnish)
- 0.25 cup ranch dressing (optional, for serving)
Instructions
Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper or lightly grease it with cooking spray.
Cut the baby potatoes in half (or quarters if large) and place them in a large mixing bowl. Add 2 tablespoons of olive oil, 1 teaspoon of garlic powder, 1 teaspoon of paprika, 1 teaspoon of salt, and 1/2 teaspoon of black pepper to the bowl. Toss well to coat the potatoes evenly.
Transfer the seasoned potatoes to one side of the prepared baking sheet, spreading them out in a single layer.
Pat the chicken breasts dry with paper towels. Rub them with the remaining 1 tablespoon of olive oil, then season with 1 teaspoon of garlic powder, 1/2 teaspoon of salt, and 1/2 teaspoon of black pepper.
Place the chicken breasts on the other side of the baking sheet, leaving some space between them and the potatoes.
Bake in the oven for 25 minutes, flipping the chicken halfway through, until the potatoes are crisp and golden brown and the chicken reaches an internal temperature of 165°F (74°C).
Meanwhile, in a small saucepan, melt the butter over low heat. Add the buffalo sauce and stir to combine. Heat gently until warmed through, then remove from heat.
Once the potatoes and chicken are cooked, remove the baking sheet from the oven. Using kitchen tongs, transfer the chicken breasts to a cutting board and cut them into bite-sized pieces or slices.
In a large mixing bowl, combine the chicken pieces and roasted potatoes. Pour the warm buffalo sauce over the top and gently toss until everything is evenly coated.
Transfer the buffalo chicken and potatoes to a serving dish. Garnish with chopped fresh parsley, if desired. Serve with ranch dressing on the side for dipping or drizzling.
Nutrition Facts
Calories |
2115 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 113.0 g | 145% | |
| Saturated Fat | 28.6 g | 143% | |
| Polyunsaturated Fat | 7.5 g | ||
| Cholesterol | 498 mg | 166% | |
| Sodium | 9555 mg | 415% | |
| Total Carbohydrate | 131.7 g | 48% | |
| Dietary Fiber | 11.9 g | 42% | |
| Total Sugars | 7.3 g | ||
| Protein | 153.6 g | 307% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 236 mg | 18% | |
| Iron | 10.6 mg | 59% | |
| Potassium | 4551 mg | 97% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
