# Ingredient List:
→ Proteins
01 - 4 boneless, skinless chicken breasts (about 1.5 lbs)
→ Vegetables
02 - 1.5 lbs baby potatoes, halved
03 - 1 medium red onion, sliced
04 - 2 cloves garlic, minced
→ Sauces & Seasonings
05 - 1/2 cup buffalo wing sauce
06 - 1/2 cup ranch dressing or 1 packet dry ranch seasoning plus 1/3 cup sour cream
07 - 2 tablespoons olive oil
08 - 1 teaspoon smoked paprika
09 - 1/2 teaspoon black pepper
10 - 1/2 teaspoon salt
→ Cheese & Garnish
11 - 1 cup shredded cheddar cheese
12 - 2 tablespoons chopped fresh chives or green onions for garnish
# Steps:
01 - Preheat oven to 400°F. Lightly grease a 9x13-inch baking dish with cooking spray or oil.
02 - In a large bowl, combine halved baby potatoes, sliced red onion, and minced garlic. Drizzle with olive oil and toss with smoked paprika, salt, and black pepper until evenly coated. Spread mixture evenly in the prepared baking dish.
03 - In a small bowl, whisk together buffalo sauce and ranch dressing until well combined. If using dry ranch seasoning, mix it with sour cream first, then combine with buffalo sauce.
04 - Nestle chicken breasts among the potatoes and vegetables in the baking dish. Pour buffalo ranch sauce evenly over the chicken and potato mixture, ensuring even coverage.
05 - Cover the baking dish tightly with aluminum foil and bake for 30 minutes at 400°F.
06 - Remove foil carefully. Sprinkle shredded cheddar cheese evenly over the chicken and potatoes. Continue baking uncovered for 15 minutes or until chicken reaches an internal temperature of 165°F and potatoes are fork-tender.
07 - Remove from oven and let rest for 5 minutes. Garnish generously with chopped fresh chives or green onions before serving.
