Do Share Recipe

Buffalo Chicken Roasted Potato Bake Recipe | Spicy & Cheesy

I recently made this buffalo chicken roasted potato bake recipe, and I can honestly say it’s a game-changer for weeknight dinners. The crispy potatoes coated in zesty buffalo sauce, paired with tender chicken and gooey melted cheese, were devoured in minutes at my house.

I loved how simple the prep was and how all the flavors came together beautifully. If you love bold, comforting flavors without spending hours in the kitchen, this recipe is for you. Let me walk you through everything you need to know to make this irresistible dish. If you enjoy hearty comfort meals, you might also like Chili Mac.

Ingredients

Here’s what I used to make this buffalo chicken roasted potato bake. I’ll share why each ingredient works best for this dish.

¼ cup buffalo sauce – I prefer a store-bought or homemade sauce; you can adjust the heat to your taste.
2 tablespoons extra virgin olive oil – helps coat the potatoes and adds a subtle richness.
2 tablespoons dry ranch seasoning mix – adds a creamy, tangy flavor that complements the buffalo sauce.
2 teaspoons ground black pepper – enhances all the other flavors.
8 Russet potatoes (about 4 pounds), peeled and diced into ½-inch cubes – their high starch content makes them crispy outside and fluffy inside. You can leave the skins on if you prefer.
2 pounds boneless, skinless chicken breasts, cut into ½-inch pieces – perfect for marinating and baking evenly. If you love chicken recipes, you may also enjoy Teriyaki Chicken Rice Bowl.
1 cup mild cheddar cheese, shredded – grating fresh cheese makes it melt beautifully.
1 cup Monterey Jack cheese, shredded – pairs well with cheddar for a creamy, gooey topping.
8-10 slices thick-cut bacon, cooked and crumbled – thick-cut bacon holds up well in this hearty bake.
Sour cream, for serving – adds a cooling balance to the spicy buffalo flavor.
Extra buffalo sauce, for serving – for those who love an extra kick.
Green onions, chopped for garnish – adds a fresh pop of color and flavor.

Note: This recipe serves about 8 people.

Variations

You can easily tweak this recipe to suit your dietary needs or flavor preferences:

For dairy-free: use vegan cheese and omit sour cream or swap with a plant-based yogurt.
For a spicier dish: add extra buffalo sauce or sprinkle in cayenne pepper.
For a lower-carb version: replace potatoes with cauliflower florets.
Add-ins: roasted bell peppers, sautéed onions, or even mushrooms make this dish extra hearty.

Cooking Time

Here’s a quick breakdown of the time you’ll spend:

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

Equipment You Need

Here’s the gear that makes this recipe easy:

Large sheet pan – for roasting potatoes evenly.
Large mixing bowl – to toss potatoes with buffalo sauce.
Resealable plastic bag – for marinating chicken quickly.
9×13-inch baking dish – to assemble and bake everything together.
Aluminum foil – helps with easy clean-up, especially for bacon.
Oven – of course, for roasting and baking.

How to Make Buffalo Chicken Roasted Potato Bake

Preparing the Buffalo Mixture

Start by combining the buffalo sauce, olive oil, ranch seasoning, and black pepper in a small bowl. Mix it well until smooth. This sauce will coat both the potatoes and chicken, infusing them with bold flavor.

Roasting the Potatoes

Toss the diced potatoes with half of the buffalo mixture. Spread them evenly on a lined baking sheet and roast at 425°F for 60-70 minutes. Flip them halfway through so they get crispy on all sides.

Marinating the Chicken

Place the chicken pieces in a resealable bag and pour the remaining buffalo mixture over them. Seal and refrigerate for 30 minutes while the potatoes roast. This step ensures the chicken absorbs all that spicy, tangy flavor.

Assembling the Bake

Spray your baking dish with cooking spray, then layer the roasted potatoes first. Add the marinated chicken on top. Bake for 18-20 minutes, stirring halfway through, until the chicken reaches an internal temperature of 165°F.

Adding Cheese and Bacon

Sprinkle shredded cheddar, Monterey Jack cheese, and crumbled bacon over the top. Return to the oven for 5-10 minutes, just until the cheese melts and bubbles. Finish with chopped green onions, a dollop of sour cream, and extra buffalo sauce.

Additional Tips for Making this Recipe Better

From my experience, these tweaks elevate the dish:

I like to let the potatoes crisp up extra by roasting them a few minutes longer.
Marinating the chicken overnight gives it an even deeper flavor.
Using freshly shredded cheese creates a creamier, more melted topping.
Thick-cut bacon holds up better than regular slices when mixed with the other ingredients.
I drizzle a bit more buffalo sauce at the end for an extra punch that my family loves.

How to Serve Buffalo Chicken Roasted Potato Bake

I like to serve this dish straight from the oven while it’s still hot. It pairs beautifully with:

Wedge salad or coleslaw for freshness.
Garlic breadsticks or cornbread for a comforting side.
Roasted vegetables like Brussels sprouts for extra nutrition.
For presentation, I sprinkle green onions on top and add a small swirl of sour cream. It looks vibrant and inviting.

Nutritional Information

Here’s a quick glance at the nutrition per serving:

Calories: 615 – a filling, hearty meal for dinner.
Protein: 38g – thanks to the chicken and cheese.
Carbohydrates: 42g – from the potatoes.
Fat: 32g – from the cheese, bacon, and olive oil.

Make Ahead and Storage

Storing: Let the bake cool completely, then place it in an airtight container in the fridge. It stays fresh for 3-4 days.

Freezing: You can freeze this dish for up to 2 months. Just cover tightly with foil or freezer-safe wrap and thaw overnight before reheating.

Reheating: Warm leftovers in the oven at 350°F until heated through, about 15-20 minutes, or use the microwave for a quicker option.

Why You’ll Love This Recipe

Here’s why this buffalo chicken roasted potato bake has become a favorite:

Quick and easy prep – I love that it’s mostly hands-off once in the oven.
Family-friendly – the cheesy, spicy flavors appeal to both kids and adults.
Versatile – you can swap ingredients or add veggies to customize it.
Bold, comforting flavors – the buffalo sauce, cheese, and bacon combination is irresistible.
Perfect for meal prep – leftovers are easy to store and reheat without losing flavor.

This buffalo chicken roasted potato bake is my go-to when I want a hearty, flavorful meal that’s simple to make but feels indulgent. Crispy potatoes, juicy buffalo chicken, melty cheese, and bacon – what’s not to love? Try it, and I promise it will disappear fast at your dinner table!

Ben Carraoli