Buffalo Chicken & Potato Skillet

Macros (makes 6 servings):

Protein: 58
Carbs: 64
Fat: 40
Calories: 848

Grocery List:

  • Chicken breast (3 lbs)
  • Golden baby potatoes (3 lbs)
  • Chicken broth (32 oz)
  • Butter (3 TBSP)
  • Buffalo sauce (16 oz)
  • Bacon ranch dressing (16 oz)
  • Blue cheese crumbles (5 oz)
  • Green onion
  • Zucchini
  • Squash
  • Butternut squash
  • Red onion
  • White mushrooms (one package)
  • Red bell pepper (2)
  • Olive oil (3 tbsp)
  • White vinegar (1.5 TBSP)
  • Minced garlic (1 TBSP)
  • Seasonings: salt, pepper, thyme


  • Add the baby potatoes to a 15-inch cast-iron skillet along with the chicken broth. Add enough chicken broth to half of the potato height
  • Bring the chicken broth and potatoes to a boil. Allow the chicken broth to evaporate (10-15 minutes). Stir the potatoes a few times to ensure even cooking throughout
  • Once most of the broth has evaporated, add the butter
  • Smash the potatoes with a mashing tool and allow the bottoms of the potatoes to crisp
  • Remove from heat and set aside
  • To an instant pot, add the chicken breast and chicken broth (1 cup)
  • Cook on manual high-pressure setting for 8 minutes (release the pressure immediately so the chicken is not overcooked)
  • Shred the chicken with bear paws or two forks. Add buffalo sauce and mix thoroughly
  • Add the buffalo chicken on top of the potatoes in the skillet
  • Top the buffalo chicken with bacon ranch dressing, blue cheese crumbles, and green onions
  • Pre-heat oven to 425 ºF
  • Dice all of your veggies [not pictured]
  • Toss the veggies with olive oil, white wine vinegar, minced garlic, and seasonings
  • Cook in the oven at 425 ºF for 15 minutes
0 0 votes
Article Rating

Interested in personalized nutrition coaching?
Click the link down below!

Other Recipes to TRy:


Share this post

Would love your thoughts, please comment.x