Description
These Buffalo Chicken and Potato Foil Packets combine juicy buffalo-marinated chicken, tender potatoes, broccoli, and melted cheddar cheese into an easy all-in-one meal. Finished with a cool Ranch Crema, they offer the perfect balance of spicy, creamy, and comforting flavors.
Ingredients
2 (8-ounce) chicken breasts, sliced horizontally, or 4 (4-ounce) chicken breasts, pounded to an even thickness
1/4 cup olive oil
1/4 cup Frank’s Buffalo Wings Hot Sauce
1 tablespoon lime juice
1 tablespoon brown sugar
1 teaspoon garlic powder
1 teaspoon chili powder
1 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon smoked paprika
1/2 teaspoon onion powder
1/4 teaspoon black pepper
2 1/2 cups red potatoes, cut into 1/4– to 1/2-inch cubes
3 1/2 cups medium broccoli florets
2 tablespoons water
1 cup sharp cheddar cheese, shredded
1/2 cup sour cream or Greek yogurt
2 tablespoons mayonnaise
1 tablespoon ranch seasoning
2 tablespoons milk
Instructions
- Whisk together the olive oil, Buffalo sauce, lime juice, brown sugar, garlic powder, chili powder, salt, cumin, smoked paprika, onion powder, and black pepper. Reserve 1/4 cup of the marinade for the vegetables.
- Coat the chicken with the remaining marinade and marinate for up to 30 minutes at room temperature or 2 to 4 hours in the refrigerator.
- Place the potatoes in a microwave-safe bowl with 1 tablespoon of water, cover, and microwave for 3 minutes.
- Add the broccoli and microwave for another 2 minutes, then drain.
- Toss the potatoes and broccoli with the reserved marinade and season with additional salt and pepper if desired.
- Double-line four large sheets of foil and lightly coat with nonstick cooking spray. Place one piece of chicken on each packet and divide the vegetables evenly around them.
- Seal the foil packets tightly and place them on a baking sheet.
- Bake in a preheated 400°F oven for 20 to 25 minutes, or until the vegetables are tender and the chicken reaches 160°F internally.
- Carefully open the packets, sprinkle with cheddar cheese, and broil briefly until the cheese is melted.
- For the Ranch Crema, mix the sour cream, mayonnaise, ranch seasoning, and milk until smooth.
- Serve each foil packet with Ranch Crema and additional Buffalo sauce if desired.
Notes
Substitute cauliflower, bell peppers, or zucchini for broccoli if desired.
Use Monterey Jack or Pepper Jack cheese for a different flavor profile.
Sweet potatoes make a delicious alternative to red potatoes.
Greek yogurt can replace sour cream in the Ranch Crema for a lighter option.
Assemble the foil packets several hours ahead and refrigerate until ready to cook.
Store leftovers in the refrigerator for up to 4 days and reheat before serving.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 foil packet
- Calories: 560 kcal
- Sugar: 7 g
- Sodium: 980 mg
- Fat: 31 g
- Saturated Fat: 9 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 4 g
- Protein: 42 g
- Cholesterol: 125 mg
