Sheet Pan Buffalo Chicken with Ranch Dipping Sauce
Immediately after posting the recipe for our Sheet Pan Sesame Garlic Tofu last week, we received a number of requests for more simple, single pan recipes. Namely, ones without TOFU 😂We listened and got right back into the kitchen to deliver you another quick, no fuss, soy FREE dish: Sheet Pan Buffalo Chicken with Ranch Dipping Sauce.
This dish features classic wing and dip flavors in a seriously lightened up version. Don’t worry though, what it lacks in grease and subsequent urge to pop antacids, it more than makes up for in drool-worthy flavor.
You’ll get a pop of heat from the chicken, caramelized flavor of peppers and onion, and crispy oven fries, all finished off with the cool and creamy goodness of ranch dressing.
Let’s get going. First, we need to prep our oven fries. We will be cooking everything on a single sheet pan, but the potatoes need 10 minutes on their own in the oven before we add the rest of the meal. We are partial to using yukon golds in place of russets, reds, or just about any other “white” potato, but you use your favorite. Slice potatoes into thin slices.
Next, submerge potatoes in cold water (this removes some starch and helps them crisp up when they cook)
While your potatoes soak, prepare your dipping sauce. Combine yogurt, vinegar, and dry herbs.
And whisk until combined.
Cover and place into the fridge until later.
Back over to the potatoes…drain water and pat potatoes dry. Drizzle with olive oil, salt, and pepper, and mix to coat.
Pop potatoes into the oven while you prepare your chicken and veggies.
Next, slice onion and peppers into strips.
Lightly season with olive oil, salt, and pepper.
Lastly, slice chicken into strips, similar in size to your potatoes and peppers. We preferred starting with full chicken breasts and making our own ‘tenders’, but you can use store-bought strips if you prefer.
Toss your chicken strips with a splash of olive oil and Frank’s Red Hot Sauce.
Time to put everything together! Grab the potatoes from the oven.
And move potatoes to one end of the sheet pan. Add chicken and peppers to the sheet pan, careful to avoid excessive overlap.
Pop sheet pan back into the oven for 25 more minutes.
It’s time to eat!
1 lb chicken breast, sliced into 1/4″ strips
3-4 tbsp Frank’s Red Hot Sauce (not be be confused with their Buffalo Wing Sauce)
2 bell peppers, sliced into strips
1 yellow onion, sliced into strips
3-4 medium potatoes, sliced into thin wedges
3 tbsp extra virgin olive oil
1/4 tsp salt and pepper, to be divided amongst potatoes, peppers, and onions
Ranch Dipping Sauce
1 cup plain Greek yogurt
2 tsp dried buttermilk powder (found in the baking aisle of most grocery stores)
1 tsp onion powder
3/4 tsp garlic powder
3/4 tsp dried dill
1/2 tsp dried parsley
1/8 tsp each, salt and pepper
2 tsp powdered buttermilk, optional
2-3 tbsp white vinegar, lemon juice, or a mix of the two
*Note: Ingredients yield 2 sheet pans worth of delicious meals. If you want to stick to 1 pan, simply halve the ingredients.
Preheat oven to 350 degrees.
In a small bowl, whisk together yogurt, herbs, and vinegar. Add additional vinegar/lemon juice to thin and adjust seasonings per preference.
Wash and scrub potatoes. Slice into thin wedges and place in a bowl with cold water to soak. After 5 minutes, drain water and pat to dry. Season with olive oil, salt and pepper and spread evenly onto a sheet pan. Roast potatoes for 10 minutes while you prepare your vegetables and chicken.
Slice onion and peppers; lightly drizzle with olive oil and sprinkle with salt and pepper. Next, slice chicken into thin 1/4″ strips. Toss chicken with 2 tbsp evoo and Frank’s Red Hot Sauce. Remove sheet pan with potatoes from oven and flip potatoes. Move potatoes to one end of the sheet pan. In the middle of the pan, carefully place marinated chicken. On the opposite end of the potatoes, place the peppers and onion. Place sheet pan back into the oven for 20-25 minutes, until chicken is fully cooked and potatoes are golden.
p.s. makes for great leftovers too! 😉