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!
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!
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
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!
Ingredients
- 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
- ½ cup crumbled blue cheese
- 1 celery stalk (diced)
- ½ cup ranch dressing (can also use blue cheese dressing or thinned sour cream)
Instructions
- 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.
- 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.
- 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).
- 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: 1Amount 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.
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Sue Anna says
Thanks for a quick one skillet meal idea. I tweaked it a bit to taylor my families pallette and it was a big hit!!
Britt says
Instead of celery, try chives on top!!!
Kristy Bernardo says
ohhh...love that suggestion!
Cathy says
Can I use feta cheese or another cheese? My family doesn't like blue cheese
Kristy Bernardo says
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?
Neli says
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 says
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!
Megan says
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 says
Hi Megan! You can make your own if you have those ingredients available. Here's one I found on allrecipes.com that looks good: http://allrecipes.com/recipe/buffalo-chicken-wing-sauce/ 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!
Cinthya says
As soon as I saw this I had to make it and I loved it! Thanks for coming up with this!
Kristy Bernardo says
I'm so glad you loved it, Cinthya!! Thanks so much for letting me know 🙂
Lynna says
Um, I don`t know what you`re talking about, I`ll love to see more potato dishes!!! & Who doesn`t loveee a one-skillet dish!
the wicked noodle says
That's great! Thanks, Lynna 🙂
Nikki @Seeded at the Table says
Ok, seriously the best one skillet dish I've seen!!!
the wicked noodle says
Thanks so much, Nikki! xoxo
Cate @ Chez CateyLou says
So much saucy goodness in this dish!! I love buffalo chicken anything, so this is pretty much the perfect dinner for me! Can't wait to try it!
the wicked noodle says
Thanks so much, Cate!
Maureen | Orgasmic Chef says
Thanks for being strong - I needed this dish today. It looks SO good and those potatoes, omg those potatoes. I must have this today.
the wicked noodle says
haha, you're so welcome, Maureen! You'll love those potatoes, they're so addictive!
Sarah says
Hi, when you say buffalo sauce, do you mean just Red Hot? Or do you have to add something to that to make it buffalo sauce?
the wicked noodle says
Hi Sarah, Red Hot will work great! No need to do anything to it, just toss it in. Sorry for the confusion!
minnie@thelady8home says
Kristy, this is delicious, no beyond delicious. Just wow, no words. Bookmarked.
the wicked noodle says
Thank you so much, Minnie!
Jenny @ BAKE says
This looks so good!I'm not sure I could share this with 5 other people!
the wicked noodle says
haha, I barely can myself, Jenny!
Michelle @ Healthy Recipe Ecstasy says
This looks so amazing! I'm love buffalo sauce but I don't get to eat it very often because it gives me heartburn. But, I am totally breaking out a bottle of Tums and making this as soon as possible!
the wicked noodle says
That me and red wine (but I drink it anyway)! Thanks, Michelle 🙂
Juliana says
This skillet is packed with flavors...looks delicious!
Have a great weekend Kristy 😀
the wicked noodle says
Thanks so much, Juliana! I hope you have a great weekend, too 🙂
John@Kitchen Riffs says
Buffalo sauce -- lots of it! -- for me, please. 😉 This is wonderful -- love the idea. thanks.
the wicked noodle says
Thanks so much, John!
Kimberly says
Umm ... yum, yum, yum, yum, yum!
I'm going to leave out the celery because it's the one food I abhor ... but otherwise, I am so on board with this!
the wicked noodle says
Awesome, thanks Kimberly!
Alyssa says
@Kimberly, use green onions instead!
Julia says
Love this easy skillet! Buffalo flavors are my favorite
the wicked noodle says
Thanks, Julia!
Nicole, RD says
My hubby doesn't think you've lost your mind (me either, in fact!)...but he's going to be ALL OVER this one! Pinned and on the menu! Thanks 🙂
the wicked noodle says
That's fantastic, Nicole! Both that you don't think I've gone mad AND that you're going to give it a try 🙂
Beth @ The First Year says
Kristy, I LOVE that second picture with everything mixing - amazing!!
the wicked noodle says
Thanks so much, Beth!
Matt Robinson says
I'm so glad you've gone mad, cause this looks awesome! Ridiculously easy too.
the wicked noodle says
You're all kinds of awesome, Matt 🙂