Buffalo Chicken Potatoes

I don’t think there is a month that goes by where we don’t have this dish. It has ingredients that you always have on hand. But I am going to warn you, if you don’t like spicy dishes, then you may not like this one. But it really is a delicious recipe. It is perfect for a weeknight meal.


7 Medium Potatoes

2 Pounds or 3 Chicken Breasts

½ Cup Buffalo Sauce

¼ Cup Blue Cheese Dressing

*Note* Blue cheese tends to give the dish a “sweeter” flavor, verses ranch does not, it is your preference.

2 Tsp Garlic and herb chicken rub

1 Cup Shredded cheese

4 Oz Feta Cheese or 1 cup of Feta (depending on how much you like Feta)

2 Tsp Olive Oil


Preheat Oven at 375 – Serves 6

Scrub and peel potatoes. Dice into bite size pieces. Put diced potatoes into a gallon baggie.

Then into the baggie add the buffalo sauce and blue cheese.

Also add in chicken rub. Toss potatoes in a bag until fully coated.

On a cookie sheet with parchment paper, drizzle olive oil onto paper and put potatoes onto a prepared cookie sheet.

SAVE THE BAGGIE the potatoes were in, don’t toss it!!

Take the chicken, and dice into bite size pieces. Put chicken into baggie from the potato mixture, and toss. Let chicken marinate in any leftover buffalo sauce while potatoes cook.

Cook potatoes first for 25 minutes, then put chicken over potatoes for another 25 minutes, or until chicken is done.

Then remove from oven, sprinkle shredded cheese over potatoes and chicken, put back in oven until cheese is melted.

Once melted, remove from oven and sprinkle feta over it and plate.

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