Buffalo Chicken and Potatoes
If your family is anything like mine, you need to have a variety of quick and easy meals on hand to make in a pinch. It also doesn’t hurt that this meal produces a minimal amount of dishes. The worst part of cooking is “the clean up” and this recipe makes that chore a breeze (especially if you use a cast iron skillet…more on that later).
This Buffalo Chicken and Potato Skillet meal is hearty and delicious and will not disappoint. Let’s start by talking about the ingredients you will need. There are not any fancy ingredients here, in fact, you will probably have most…if not all of these ingredients on hand. You will need two chicken breasts, you can buy fresh, but if you are like me then you always have a bag of frozen breasts in the freezer…just thaw and trim. You will need four or five small to medium potatoes. Yukon gold potatoes are a great choice for many recipes, especially those that require a creamy texture and mild flavor and my personal favorite, but the choice is yours. You will need one diced red onion and some minced garlic. For seasoning, you will salt, pepper, paprika, and ranch. Finally, some of your favorite buffalo sauce and shredded mozzarella cheese.
You won’t need any special kitchenware to make this meal, but there are two things that if you have will make your life so much easier with this and many other meals, an air fryer and a cast iron skillet. I absolutely love my air fryer! It has completely transformed the way I cook and eat. Not only is it a healthier alternative to fat frying methods, but it also cooks food quickly and evenly. I love that I can make crispy french fries, juicy chicken, and even baked goods like donuts and muffins, all with a fraction of the oil and calories. It’s also incredibly easy to use and clean. As far as my cast iron skillet is concerned, it is one of the most versatile and durable tools in my kitchen. Not only does it distribute heat evenly and retain heat well, but it also adds a delicious flavor to everything I cook in it. I love that I can use it to sear meat, sauté vegetables, bake cornbread, and even make pizza. Plus, it’s virtually indestructible and will last a lifetime if properly cared for. I also appreciate that it’s a healthier option than non-stick cookware, as it doesn’t contain any harmful chemicals or coatings. A well-seasoned cast iron cleanup is one of the most satisfying parts of using cast iron. All you have to do is scrape, rinse, and dry. If there is stubborn food on the pan, no worries, throw on some kosher salt and give it a scrub.
The first step in this recipe is to get your potatoes cooking, they take the longest. Wash the potatoes and cut them into small cubes. Give them a toss in a little bit of olive oil and sprinkle with salt, pepper, and garlic (I love Kinder’s The Blend and always have it on hand, it really makes seasoning simple). Put the potatoes in the air fryer for around 20 minutes at 400 degrees. Give them a couple shakes throughout the cooking to insure they evenly cook and all the pieces get crispy.
As the potatoes cook, cube up the chicken. Cook the chicken on medium to medium-high heat with a little bit of olive oil. While the chicken is cooking, season it with: ½ teaspoon salt, ½ teaspoon pepper, 1 teaspoon paprika, and 1 teaspoon of ranch seasoning. Add the diced onion and finish cooking.
Stir in ⅓ cup of buffalo sauce and minced garlic. Add the cooked potatoes to the skillet and top it all with 1 cup of shredded mozzarella cheese. Place in the skillet in the oven (another benefit of cast iron) and put the oven on broil to melt the cheese. If you don’t have a cast iron or oven-safe skillet, you can cover the skillet on the stove until the cheese melts. Serve and enjoy!
This recipe can also be customized to suit your preferences. For example, if you prefer a milder version of the dish, you can use less buffalo sauce or substitute it with barbecue sauce. You can also add additional toppings to the skillet, such as chopped green onions, diced tomatoes, or even drizzle with ranch. You can serve it as a main dish with a side of vegetables or a salad, or you can serve it as an appetizer or a snack for game days or parties. This recipe can also be made ahead of time and reheated for a quick and easy meal later in the week.
Helpful Tips and Frequently Asked Questions
Depending on the size of your potatoes, they may need additional time in the air fryer. Just cook them until they are tender when you stick a fork through them.
Use freshly minced garlic or jarred minced garlic for this recipe.
When seasoning your potatoes, I just eyeball this part. You may add as much as you would like.
Grate a block of mozzarella yourself for a creamier melted cheese.
If you don’t have an air fryer, the potatoes can be cooked in an oven at 400-425º for about 30 minutes, making sure to stir halfway through.
Onions can be added to this dish for extra flavor and a bit of crunch.
Cook chicken until it reaches 165 degrees.
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- 2 chicken breasts
- 4 - 5 small/medium-sized potatoes
- olive oil + salt pepper, garlic (for potatoes)
- 1 red onion diced
- 1/2 tsp each of salt and pepper
- 1 tsp each of paprika and ranch seasoning
- 2 TBSP minced garlic
- 1/3 cup of Buffalo sauce
- 1 cup of shredded mozzarella cheese
- wash potatoes and cut them up into small cubes
- toss with olive oil, salt, pepper, and garlic (I don’t use exact measurements for this part)
- cook potatoes in the air fryer at 400 degrees for about 20 minutes shaking them around at least a couple of times while they cook
- once the potatoes are cooking, cut the chicken into cubes
- cook chicken in a skillet on medium-high heat with a little olive oil
- season chicken with 1/2 tsp each of salt and pepper, 1 tsp each of paprika, and ranch seasoning
- add the diced red onion
- once chicken and onions are finished cooking add minced garlic and about 1/3 cup of Buffalo sauce
- add cooked potatoes to the skillet and stir everything together
- top with shredded mozzarella cheese
- broil in the oven for just a few minutes to melt the cheese (you could also cover it with a lid and let this sit on the stove until the cheese melts)