Sheet Pan Buffalo Ranch Chicken with Greek Yogurt Ranch

Why You’ll Love This Recipe

This recipe delivers the perfect mix of spicy, tangy, and creamy flavors. The buffalo sauce gives the chicken a bold kick, while the ranch adds a refreshing contrast. It’s quick to prepare, uses simple ingredients, and everything cooks on one pan for easy cleanup. Plus, the Greek yogurt ranch adds a lighter, protein-rich twist to a classic favorite.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the chicken:
chicken thighs or breasts
buffalo sauce
olive oil
garlic powder
paprika
salt
black pepper

For the vegetables:
potatoes or baby potatoes
broccoli or carrots
olive oil
salt
black pepper

For the Greek yogurt ranch:
Greek yogurt
garlic
lemon juice
dried herbs (dill, parsley, or chives)
olive oil
salt
black pepper

Directions

Preheat your oven and line a sheet pan.

Cut the potatoes into bite-sized pieces and toss them with olive oil, salt, and pepper.

Spread the potatoes on the sheet pan and roast until they begin to soften.

While the potatoes cook, toss the chicken with buffalo sauce, olive oil, garlic powder, paprika, salt, and pepper.

Remove the pan from the oven and add the chicken and vegetables like broccoli or carrots.

Return the pan to the oven and roast until the chicken is fully cooked and the vegetables are tender.

In a bowl, mix Greek yogurt, minced garlic, lemon juice, herbs, olive oil, salt, and pepper to create the ranch sauce.

Serve the chicken and vegetables warm with the Greek yogurt ranch drizzled on top or on the side.

Servings and timing

This recipe serves about 4 people.

Prep time: 15 minutes
Cook time: 35 to 45 minutes
Total time: about 50 to 60 minutes

Variations

You can use cauliflower instead of potatoes for a lower-carb option. Add more vegetables like bell peppers or green beans for variety. Adjust the spice level by using mild or extra-hot buffalo sauce. You can also use store-bought ranch if you prefer convenience.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheat in the oven or microwave until warmed through.

Store the ranch sauce separately and add after reheating.

FAQs

Can I use chicken breasts instead of thighs?

Yes, both work well, but thighs tend to be juicier.

How do I make it less spicy?

Use a milder buffalo sauce or reduce the amount.

Can I make this ahead of time?

Yes, you can prep ingredients in advance and cook when ready.

Can I use store-bought ranch?

Yes, but homemade Greek yogurt ranch is lighter and fresher.

What vegetables work best?

Potatoes, broccoli, carrots, and cauliflower are great options.

Can I make this dairy-free?

Yes, use a dairy-free yogurt alternative.

How do I know when the chicken is done?

It should be fully cooked and reach a safe internal temperature.

Can I add cheese?

Yes, a sprinkle of cheese can add extra flavor.

Is this good for meal prep?

Yes, it stores and reheats well.

Can I make it in an air fryer?

Yes, adjust cooking times and cook in batches if needed.

Conclusion

Sheet pan buffalo ranch chicken with Greek yogurt ranch is a flavorful, easy, and satisfying meal that combines spicy and creamy elements in one dish. Perfect for busy weeknights, it’s a recipe that’s both convenient and packed with bold taste.

Sheet Pan Buffalo Ranch Chicken with Greek Yogurt Ranch

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This sheet pan buffalo ranch chicken with Greek yogurt ranch is a bold, easy one-pan meal with juicy buffalo-coated chicken, roasted vegetables, and a cool creamy ranch sauce. It is packed with spicy, tangy, and savory flavor while still being simple enough for a busy weeknight dinner.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 60 minutes
• Yield: 4 servings
• Category: Main Course
• Method: Sheet Pan
• Cuisine: American
• Diet: Low Fat

Ingredients

• 1 1/2 pounds chicken thighs or chicken breasts
• 1/2 cup buffalo sauce
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 1/2 pounds baby potatoes, halved or cut into bite-sized pieces
• 3 cups broccoli florets or sliced carrots
• 2 tablespoons olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup plain Greek yogurt
• 1 clove garlic, minced
• 1 tablespoon lemon juice
• 1 tablespoon chopped fresh dill, parsley, or chives, or 1 teaspoon dried herbs
• 1 teaspoon olive oil
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

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Instructions

1. Preheat the oven to 425°F (220°C) and line a large sheet pan with parchment paper.
2. Toss the potatoes with 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper, then spread them on the sheet pan in an even layer.
3. Roast the potatoes for 15 to 20 minutes, until they begin to soften.
4. While the potatoes roast, combine the chicken with buffalo sauce, 1 tablespoon olive oil, garlic powder, paprika, 1/2 teaspoon salt, and 1/4 teaspoon black pepper in a bowl and toss to coat.
5. Remove the pan from the oven and add the chicken and broccoli or carrots to the sheet pan. Toss the vegetables with the remaining 1 tablespoon olive oil if needed.
6. Return the pan to the oven and roast for 20 to 25 minutes, or until the chicken is fully cooked and the vegetables are tender.
7. In a small bowl, stir together the Greek yogurt, garlic, lemon juice, herbs, 1 teaspoon olive oil, 1/4 teaspoon salt, and 1/4 teaspoon black pepper until smooth.
8. Serve the chicken and vegetables warm with the Greek yogurt ranch drizzled over the top or on the side.

Notes

• Chicken thighs are especially juicy, but chicken breasts also work well.
• Use mild buffalo sauce for a less spicy version or extra-hot sauce for more heat.
• Cauliflower, bell peppers, or green beans can be added for more vegetable variety.
• Store-bought ranch can be used if needed, but Greek yogurt ranch is lighter and fresher.
• For a lower-carb option, swap the potatoes for cauliflower.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Keep the ranch separate and add it after reheating for the best texture.
• Reheat in the oven for the best texture or in the microwave for convenience.

Nutrition

• Serving Size: 1 serving
• Calories: 430 kcal
• Sugar: 4 g
• Sodium: 910 mg
• Fat: 18 g
• Saturated Fat: 4 g
• Unsaturated Fat: 12 g
• Trans Fat: 0 g
• Carbohydrates: 24 g
• Fiber: 4 g
• Protein: 42 g
• Cholesterol: 120 mg