Textual Chef Textual Chef

Sheet Pan Buffalo Chicken and Potatoes

Chicken breast pieces and baby potatoes toss in a buttery buffalo sauce and roast together on one pan until the chicken is juicy, the potatoes are crispy-edged, and the whole dish has that signature tangy heat.

53 minEasyServes 4520 cal/serving

AmericanDinnerOvenHigh ProteinHigh FiberNut-FreeEgg-FreeSoy-FreePork-FreeAlcohol-FreeCorn-Free

Cook this free in the appFree. No download, no account. The screen stays awake and each step can run its own timer.

Ingredients

  • 1.5 lbs boneless, skinless chicken breasts, 1.5-inch chunks
  • 1.5 lbs baby potatoes, halved
  • 1/3 cup Frank's RedHot or similar buffalo wing sauce
  • 3 tbsp unsalted butter, melted
  • 2 tbsp olive oil
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp smoked paprika
  • 1 tsp kosher salt
  • 1/2 tsp black pepper, freshly ground
  • 2 celery stalks, sliced
  • 1/4 cup blue cheese crumbles (or ranch dressing)
  • 2 green onions, thinly sliced

Instructions

  1. 1

    Preheat oven to 425°F (220°C). Line a large sheet pan with foil and spray with cooking spray.

  2. 2

    In a small bowl, stir together 1/3 cup Frank's RedHot or similar buffalo wing sauce and 3 tbsp melted unsalted butter to make the buffalo butter.

  3. 3

    Toss 1.5 lbs halved baby potatoes with 2 tbsp olive oil, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp smoked paprika, 1 tsp kosher salt, and 1/2 tsp freshly ground black pepper. Spread cut-side down on the sheet pan.

  4. 4

    Roast potatoes for 15 minutes. Meanwhile, toss 1.5 lbs 1.5-inch chunks boneless, skinless chicken breasts with about two-thirds of the buffalo butter mixture and a pinch of salt.

  5. 5

    Push potatoes to the edges of the pan and add chicken to the center in a single layer.

  6. 6

    Roast for another 18-20 minutes, until the chicken reaches an internal temperature of 165°F (74°C) and the potatoes are fork-tender and golden.

  7. 7

    Drizzle the remaining buffalo butter over the pan. Top with 2 sliced celery stalks, 2 thinly sliced green onions, and 1/4 cup blue cheese crumbles (or ranch dressing). Serve immediately.

Cook this free in the appCooking it now? The app keeps the screen awake and times each step. Free, nothing to install.

Keep this recipe

Prints the ingredients and method only.

The American Kitchen 30 recipes from this kitchen in one printable PDF. $5, no account.

Questions

How much time should I plan for Sheet Pan Buffalo Chicken and Potatoes?

As written, 53 minutes: 18 of prep and 35 of cooking. The longest single stretch is step 6 (20 minutes): "Roast for another 18-20 minutes, until the chicken reaches an internal temperature of 165°F (74°C) and the potatoes are fork-tender and golden."

What temperature do I cook Sheet Pan Buffalo Chicken and Potatoes at?

For Sheet Pan Buffalo Chicken and Potatoes, the oven is set to 425 F (about 220 C) in step 1. The longest stretch at that heat is 20 minutes, in step 6. The target internal temperature is 165 F (about 75 C), given in step 6. A probe thermometer removes the guesswork.

What can I use instead of smoked paprika in Sheet Pan Buffalo Chicken and Potatoes?

The entry for Sheet Pan Buffalo Chicken and Potatoes calls for 1/2 tsp smoked paprika. In its place: Sweet paprika with a small pinch of cumin, or a few drops of liquid smoke. Chipotle powder works if you want heat as well.

Can I use chicken thighs instead of chicken breasts in Sheet Pan Buffalo Chicken and Potatoes?

Yes. Boneless thighs at the same weight are more forgiving and stay juicier. Give them two to four minutes longer; they are at their best around 175 F rather than 165 F. As written, the entry for Sheet Pan Buffalo Chicken and Potatoes uses 1.5 lbs boneless, skinless chicken breasts, 1.5-inch chunks.

Can I make Sheet Pan Buffalo Chicken and Potatoes dairy-free?

Yes. The dairy in Sheet Pan Buffalo Chicken and Potatoes is 3 tbsp unsalted butter, melted, 1/4 cup blue cheese crumbles (or ranch dressing). Swap the butter for olive oil where it melts, or a plant-based block butter where it is creamed; the cheese for a plant-based melting cheese (expect a milder flavor). The richness shifts slightly, but the method does not change.

How much protein is in Sheet Pan Buffalo Chicken and Potatoes?

One serving (the recipe makes 4) has 61 g of protein in about 520 calories, alongside 37 g carbohydrate and 28 g fat, plus 5 g fiber and 837 mg sodium. The figures are estimates computed from the ingredient list. More like it: the high-protein dinner collection.

Serve it with

Cook this free in the app

Textual Chef is 4,544 plain-text recipes, free to read and free to cook from. No account, no paywall, no ads, no life stories. Open this one in the app and each quantity sits inside the step that uses it, so you read once and cook.

Every recipe is curated or public-domain sourced, written to one template and checked before it publishes. Nothing here is a scraped blog post.

Cook this free in the appNo download needed. It opens in your browser. The kitchen tools (planner, shopping list, pantry, import) are $5.33 a month billed annually; the first 30 days are free.

More American entries

All American recipes · All Dinner recipes · All Chicken Breast recipes