Buffalo Chicken & Potato Skillet
Servings Prep Time
6servings 10minutes
Cook Time
Servings Prep Time
6servings 10minutes
Cook Time
  • 2lb tiny baby potatoes(the smallest you can find)
  • 1-2cups reduced-sodium chicken stock or broth
  • 3tbs unsalted butter
  • 1 rotisserie chicken meat shredded and the rest discarded
  • 1packet buffalo wing sauce seasoning(we used McCormick’s brand)
  • 3/4cup ranch
  • 1/4cup mayonnaise
  • crumbled blue cheese(optional)
  • 1 celery stalk, diced
  • ranch dressing
  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 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 mayonnaise, packet of buffalo wing seasoning, and ranch 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 (optional), diced celery and drizzle with ranch dressing. Serve immediately.
Recipe Notes

Adapted From: The Wicked Noodle