One-Pan Buffalo Chicken Potato Bake

 

 

Do you love tasty food?

Do you love having fewer dishes?

Do you love meals that you can make in under 30 minutes?

One Pan Buffalo Chicken Potato Bake

You guys. You have to try this recipe. If you only try ONE recipe from this blog, make it this one. (Unless of course you are vegetarian or allergic to potatoes or whatever.)

This dish was inspired by one of my favorite blogs Don’t Waste the Crumbs, but upon Googling I found oodles of variations! You can use any vegetable your heart desires, change up the type of hot sauce, and add as much or as little of any type of cheese that you want. And the best part is that I nearly always have all the ingredients in the house already, so no extra trips to the store.

One Pan Buffalo Chicken Potato Bake

Combined with the fact that the ingredients are all pretty darn frugal, that makes this dish an instant hit with me. Using on-sale potatoes, frozen on sale mixed veggies, and even with all the fixings, a 9×13 pan costs me under $10. It is now on my “mental rotation of last-minute meal ideas” along with stir fry, chili, and tortilla soup.

The crispy roasted potatoes, the tasty shredded chicken, spice from the hot sauce with the cooling sour cream, added health boost from the carrots and veggies… mmmm now I want some!

Pan of Baked Potato Wedges

As for the additional vegetables, I’d recommend things that you or your family like of course, and things that are quick cooking. Try spinach, peas, or thawed frozen veggies.

I used okra because I had some and I love the flavor, but go wild with mushrooms, peppers, zucchini, cauliflower, or broccoli. The more veggies you sneak in and slather in hot sauce the better!

Cup of Shredded Carrots

Ingredients:

  • 6-7 medium potatoes
  • 1 cup shredded carrots
  • 2 cooked chicken breasts
  • 2 cups vegetable of choice
  • 1/4 – 1/2 cup hot sauce
  • Optional: 1/4 – 1/2 cup sour cream or Ranch
  • Optional: 1/2 – 1 cup shredded cheddar

Frying Chicken Breasts

Step 1: Dice the potatoes to about 1-inch cubes, and spread them in an oven-safe pan sprayed with cooking oil. Bake at 350 for 30-40 minutes, until soft inside and crispy outside.

While the potatoes bake, cook your chicken breasts by baking, broiling, boiling, or sauteing. Or you could start with already-cooked chicken to be ahead of the game.

Layered Baked Potato Shredded Carrots and Cooked Chicken

Step 2: Shred the cooked chicken and spread it over the baked crispy potatoes.  Add the shredded carrots and other veggies.

One Pan Buffalo Chicken Potato Bake with Sour Cream

Step 3: Layer on the hot sauce and sour cream or Ranch, if using.

One Pan Buffalo Chicken Potato Bake

Step 4: Add the cheddar (or other cheese) if using. Bake at 350 for another 10-15 minutes.

One Pan Buffalo Chicken Potato Bake

Step 5: Try to stop yourself from devouring the whole ooey-gooey pan all at once.

 

You are welcome.

 

One-Pan Buffalo Chicken Potato Bake

One-Pan Buffalo Chicken Potato Bake

Ingredients

  • 6-7 medium potatoes
  • 1 cup shredded carrots
  • 2 cooked chicken breasts
  • 2 cups vegetable of choice
  • 1/4 - 1/2 cup hot sauce
  • Optional: 1/4 - 1/2 cup sour cream
  • Optional: 1/2 - 1 cup shredded cheddar

Instructions

  1. Cook your chicken breasts by baking, broiling, boiling, or sauteeing. Dice the potatoes and spread them in an oven-safe pan sprayed with cooking oil. Bake at 350 for 30-40 minutes, until soft inside and crispy outside.
  2. Shred the cooked chicken and spread it over the baked crispy potatoes. Add the shredded carrots and other veggies.
  3. Layer on the hot sauce and sour cream if using.
  4. Add the cheddar (or other cheese) if using. Bake at 350 for another 10-15 minutes.
  5. Try to stop yourself from devouring the whole ooey-gooey pan all at once.
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11 thoughts on “One-Pan Buffalo Chicken Potato Bake”

  1. Not sure how you get the potatoes cooked on 350 in 10-15 minutes:( I am making this recipe for the first time and I have cooked them for a half an hour already and they are still hard:(

    1. Hi Cathy, I’m sorry that they potatoes are not cooking! You could try cutting them into smaller pieces, or you could microwave or boil them for 15-20 minutes first before putting it all in the oven. I like them a little more firm, but the longer you cook it the softer they will become inside. Let me know if that helps!

  2. Yeah my potatoes were cut up a medium size but a bit thin and they took 40 odd minutes >.< they looked smaller than your potatoes but still took a while longer. Ah well!

    1. Oh dear… well, I would recommend the microwaving first trick, and will increase the recommended cooking time accordingly. You can also heat to higher temp (about 400) but cover with foil so they don’t burn.

  3. Funny how I read these comments and everyone that is complaining shows they didn’t obviously read. It’s not 10-15 minutes for the potatoes, it’s 30-40. So as for the person who also speratlet companies about the right time being a long time. Your an idiot.

    Thank you to the one who made this recipe. Came out perfect. Just the way you said to do it. I added ranch style beans as well.

    1. Still not enough time. They should be specific ion the size of the dice. They also should tell you to start with the potatoes

      1. Thanks for the comment James!

        The recipes does actually say to dice and bake the potatoes alone first, at 350, for 20-30 minutes, before you add the chicken and other toppings. But I’ve added the size of dice and changed up the steps to hopefully make it more clear!

  4. Turned out great with following the directions! My guys as well as myself really enjoyed it. I added small gulf shrimp for extra heartiness!!!

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