Why Make This Recipe
Buffalo Chicken and Cheesy Ranch Potatoes is a fantastic dish that combines bold flavors with creamy goodness. It’s hearty, satisfying, and perfect for gatherings or a cozy family dinner. The smoky buffalo chicken pairs wonderfully with cheesy, flavorful potatoes, making it a crowd-pleaser. By using simple ingredients, you can whip up this delicious meal in no time!
How to Make Buffalo Chicken and Cheesy Ranch Potatoes
Ingredients:
- 1 lb chicken breasts
- 5 small to medium potatoes
- Olive oil
- Salt
- Pepper
- Garlic powder
- Smoked paprika
- 1 onion
- 1 green pepper
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 tsp smoked paprika
- 1 tsp cumin
- 1 tsp onion powder
- 1/4 tsp red pepper flakes
- 2 tbsp butter
- 1 tbsp minced garlic
- 1/2 cup Buffalo Wild Wings Southwest Ranch
- 1 cup shredded cheddar cheese
Directions:
- Peel, wash, and cut the potatoes into cubes. Toss them with olive oil, salt, pepper, garlic powder, and smoked paprika. Cook the potatoes in the air fryer at 400 degrees for about 20-25 minutes, shaking them a couple of times during cooking.
- While the potatoes are cooking, cut the chicken into cubes.
- In a skillet over medium-high heat, add 2 tablespoons of butter. Cook the sliced onions and green peppers until they are tender.
- Add the chicken to the skillet and season with salt, pepper, smoked paprika, onion powder, cumin, and red pepper flakes. Cook the chicken until it is done.
- Add minced garlic and about 1/4 to 1/2 cup of Southwest Ranch sauce to the chicken.
- Stir in the cooked potatoes. Top with shredded cheese and broil in the oven for a few minutes to melt the cheese, or cover with a lid on the stove until the cheese melts.
- Drizzle additional Southwest Ranch on top and enjoy.
How to Serve Buffalo Chicken and Cheesy Ranch Potatoes
Serve this dish hot right after cooking. It makes a great main course. You can pair it with a fresh salad or some steamed vegetables for a complete meal. If you have leftovers, they can be a tasty lunch the next day!
How to Store Buffalo Chicken and Cheesy Ranch Potatoes
You can store any leftover Buffalo Chicken and Cheesy Ranch Potatoes in an airtight container in the fridge for up to 3 days. To reheat, pop it in the microwave or on the stovetop until heated through.
Tips to Make Buffalo Chicken and Cheesy Ranch Potatoes
- Ensure the potatoes are cut evenly to cook at the same rate.
- Adjust the seasoning to your taste. If you like it spicy, feel free to add more red pepper flakes!
- You can use precooked rotisserie chicken to make this recipe even faster.
Variation
You can switch it up by using sweet potatoes instead of regular potatoes for a different flavor. Adding some corn or black beans can give it an extra burst of color and flavor too!
FAQs
Can I use frozen chicken?
Yes, you can use frozen chicken, but ensure it is fully thawed and cooked thoroughly before mixing it with the other ingredients.
Is this a good dish for meal prep?
Absolutely! It keeps well and is easy to reheat.
Can I make this dish without an air fryer?
Yes, you can bake the potatoes in the oven at 425 degrees for about 30-35 minutes or until crispy.
Buffalo Chicken and Cheesy Ranch Potatoes
Ingredients
For the Potatoes
- 5 small to medium potatoes peeled and cubed
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
For the Chicken
- 1 lb chicken breasts cubed
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- 1 teaspoon onion powder
- 1/4 teaspoon red pepper flakes
- 2 tablespoons butter
- 1 tablespoon minced garlic
- 1/2 cup Buffalo Wild Wings Southwest Ranch
- 1 cup shredded cheddar cheese
Instructions
Preparation
- Peel, wash, and cut the potatoes into cubes.
- Toss the potatoes with olive oil, salt, pepper, garlic powder, and smoked paprika.
- Cook the potatoes in the air fryer at 400°F for about 20-25 minutes, shaking them a couple of times during cooking.
- While the potatoes are cooking, cut the chicken into cubes.
Cooking
- In a skillet over medium-high heat, add 2 tablespoons of butter.
- Cook the sliced onions and green peppers until they are tender.
- Add the chicken to the skillet and season with salt, pepper, smoked paprika, onion powder, cumin, and red pepper flakes. Cook until the chicken is done.
- Add minced garlic and about 1/4 to 1/2 cup of Southwest Ranch sauce to the chicken.
- Stir in the cooked potatoes.
- Top with shredded cheese and broil in the oven for a few minutes to melt the cheese, or cover with a lid on the stove until the cheese melts.
- Drizzle additional Southwest Ranch on top and enjoy.