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Buffalo Chicken & Potato Skillet

This Buffalo Chicken & Potato Skillet is a fun variation to buffalo wings or even a buffalo wing dip. Crispy potatoes topped with shredded chicken, wing sauce, blue cheese, celery & a drizzle of dressing – perfect for an easy dinner or a Super Bowl appetizer!

buffalo chicken & potato skillet - a one-pan dish!

I already know what’s going on inside your head. You saw the picture of yet another one-pan potato skillet dish and you’re now wondering if I’ve lost my freaking mind. To which, of course, the answer is obviously “yes“.

But I’m not sorry and there’s nothing I can do about it. I’ve gotten on the cook-my-potatoes-Jacques-Pepin-style train and add lots of awesome ingredients to them to make one yummy, cohesive dish. Bacon, Egg & Potato Breakfast Skillet, Steak & Potato Chimichurri with Fresh Summer Vegetables and now this Buffalo Chicken & Potato Skillet.

I’ve gone cast iron skillet meal mad.

I’m just having such fun with the method and it’s so easy to add loads of great toppings and see where it goes. In this case, it’s shredded chicken tossed with a flavorful buffalo wing sauce, creamy blue cheese, chopped celery for a little crunch (and heat relief) as well as a drizzle of sour cream.

Sour cream is just what I had on hand but ranch or blue cheese dressing would be awesome, too. It’s just one big pan of buffalo-wing-goodness…only with crispy potatoes, too!

buffalo chicken & potato skillet - a one-pan dish!

This method of cooking potatoes – where the potatoes are allowed time to cook in the pan until all the liquid evaporates then to brown and crisp in a little fat (such as butter) is just so tasty and easy and perfect.

The funny thing is that I’ve been making these potatoes for a few years now but only recently started adding more ingredients.

You can see in that second photo that I doused it in buffalo sauce – that’s how I like it and how I suggest you serve yours, too. But you can also just toss the shredded chicken in the sauce and have everyone decide how much extra sauce they want themselves.

This Buffalo Chicken & Potato Skillet dish is AWESOME though – seriously, we were all devouring it while making little grunts and nods. You can imagine how it might taste, I’m sure, as there aren’t any ingredients in there that you haven’t tasted a zillion times before.

But you’ve never tasted it with crispy little nuggets of potatoes, have you? If not, then today is the absolute perfect time to start!

Buffalo Chicken & Potato Skillet

Buffalo Chicken & Potato Skillet

Yield: 8 servings
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Crispy potatoes topped with shredded chicken, wing sauce, blue cheese, celery & a drizzle of dressing – perfect for an easy dinner or a Super Bowl appetizer!


  • 2 pounds baby potatoes (the tiniest you can find)
  • 1-2 cups reduced-sodium chicken stock or broth
  • 3 T unsalted butter
  • 1 rotisserie chicken (meat shredded and the rest discarded)
  • 1 16- ounce bottle buffalo wing sauce
  • 1/2 cup crumbled blue cheese
  • 1 celery stalk (diced)
  • 1/2 cup ranch dressing (can also use blue cheese dressing or thinned sour cream)


  1. Place one layer of baby potatoes in a 12-inch cast-iron skillet, fitting slightly snugly. Pour chicken stock over potatoes just until halfway up their sides. Bring to a boil over medium-high heat. Reduce heat to medium, cover skillet and cook for 5 minutes.
  2. Remove the cover from skillet and cook another 5 minutes. Cut butter into three pieces and lay each piece of butter in a different spot over the potatoes, allowing to melt. DO NOT STIR. Keep cooking until all liquid has evaporated and you hear a sizzling sound – that sound means that the potatoes are now starting to brown. Using something flat-bottomed (I use a tamper but anything flat-bottomed will do), gently press down on each potato to flatten gently (it’s okay if they split, you want to gently “pop” them). Now just leave them alone to brown – no stirring – for another 5 minutes or so, checking the bottoms occasionally.
  3. Meanwhile, add enough buffalo wing sauce to thoroughly coat chicken, then gently heat in microwave until just hot (don’t heat chicken until coated with sauce or it will become dry).
  4. Place chicken mixture on top of potatoes in skillet. Top with blue cheese crumbles, diced celery, and drizzle with ranch dressing. Serve immediately.
Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 329Total Fat: 17gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 58mgSodium: 2058mgCarbohydrates: 28gNet Carbohydrates: 25gFiber: 3gSugar: 4gProtein: 17g

This data was provided and calculated by Nutritionix.

Kristy Bernardo
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Sue Anna

Tuesday 15th of August 2023

Thanks for a quick one skillet meal idea. I tweaked it a bit to taylor my families pallette and it was a big hit!!


Thursday 1st of December 2016

Instead of celery, try chives on top!!!

Kristy Bernardo

Friday 2nd of December 2016 that suggestion!


Tuesday 8th of March 2016

Can I use feta cheese or another cheese? My family doesn't like blue cheese

Kristy Bernardo

Monday 14th of March 2016

Hi Cathy, Blue cheese is the only one I would recommend since it goes so well with buffalo wings! You could skip it though, or use a mild cheese such as queso fresco?


Thursday 15th of October 2015

This looks wonderful! If I prefer to season and shred my own chicken breasts at home, about how many cups of shredded chicken would you say an average rotisserie chicken yields?

Thanks again for sharing this yummy looking recipe! I can't wait to try it.

Kristy Bernardo

Thursday 15th of October 2015

Hi Neli! I would say about 5-6 cups, depending on the size of the chicken. If it were me, I'd just use a package of 4 chicken breasts. I'm excited to hear what you think! I could eat this EVERY DAY :) Cheers!


Saturday 1st of August 2015

Omg!!!! This looks absolutely fabulous!!!! I love blue cheese over my own crunchy potatos but this takes comfort food to a whole amazing new level!!! I'm just wondering though, where I might find buffalo sauce??? I'm from Australia and no one has been kind or smart enough to put that on our shelves here!!!! Is there any substitute??? I really need to try this ?

Kristy Bernardo

Monday 3rd of August 2015

Hi Megan! You can make your own if you have those ingredients available. Here's one I found on that looks good: You can do a Google search for more if that one doesn't work for you. Let me know how it works out for you!

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