Buffalo Chicken Sheet Pan with Greek-Yogurt Ranch
This easy Buffalo Chicken Sheet Pan is a high-protein, weeknight lifesaver: juicy chicken, cauliflower and peppers, a quick buffalo glaze, and a creamy Greek-yogurt ranch drizzle. Includes veggie swaps (no sweet potatoes needed), tips for extra crisp, and meal-prep storage.
Creator: Leslie Stokes
A 30-Minute Buffalo Sheet Pan You’ll Actually Put on Repeat
Weeknights need dinner that moves: quick to prep, fast to cook, and big on flavor so no one asks for takeout. This Buffalo Chicken Sheet Pan is exactly that—savory little chicken bites with crisp edges, charred-sweet peppers and cauliflower, and a cool ranch drizzle that makes it feel fun and a little indulgent (without going off the rails).
I build this on one big sheet pan so cleanup is a five-minute situation. While the oven heats, I toss the veggies with oil and spices right on the pan. Chicken gets its own quick toss (add cornstarch if you want that light crispy shell), then everything roasts together until the edges caramelize. The buffalo glaze—just hot sauce whisked with a touch of melted butter (and honey if you want sweet heat)—gets tossed on at the end so it stays glossy, not baked off.
Why it works
High heat = crisp edges. 425°F keeps the veg snappy and browns the chicken fast.
Cornstarch option = texture. It gives those tiny craggy edges that catch the glaze.
Finish with sauce. Tossing buffalo on after roasting gives you that “wing night” shine and prevents soggy veg.
Protein + fiber. Chicken + veg fills you up without the heavy.
Not a sweet potato person?
Same—sometimes I want buffalo without the sweetness. Try baby golds, butternut, or go all-veg with cauliflower, broccoli, and green beans. Zucchini and asparagus love a short roast—just add them in the last 10 minutes so they don’t overcook.
Make-ahead & meal prep
Prep in the morning: cube chicken and veg; refrigerate separately.
After cooking: cool, then portion into containers with ranch on the side.
Reheat: air fryer or oven at 375°F for 4–6 minutes to re-crisp.
Serve ideas: over rice or quinoa, in a warm pita with lettuce, or as buffalo “nachos” over baked potato rounds.
Ranch options
Greek-yogurt ranch keeps things light and adds protein. If you’re team blue cheese, crumble it over the top or whisk some into the ranch for a steakhouse vibe.
Troubleshooting
Buffalo Chicken Sheet Pan with Greek-Yogurt Ranch
Ingredients
For the sheet pan:
- 2 lb chicken breasts or thighs cut into 1-inch cubes
- 3 cups cauliflower florets or broccoli
- 2 bell peppers sliced
- 2-3 sweet potatoes chopped into cubes
- 3 tbsp olive oil divided
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- Kosher salt & black pepper to taste
- ½ cup buffalo sauce Frank’s RedHot or Primal Kitchen
- 2 tbsp butter melted (or swap 1 tbsp olive oil for lighter)
- 2 tbsp honey optional, for sweet heat
- Optional crisp boost: 2 tbsp cornstarch to toss with chicken
- Optional topping: ½ cup shredded mozzarella or Colby Jack
- 2 green onions sliced
Greek-Yogurt Ranch Drizzle:
- ½ cup Greek yogurt nonfat or 2%
- 2 tbsp ranch seasoning store-bought or homemade
- 1 –2 tbsp water or milk to thin
Let's Make It
- Heat the oven: 425°F. Line a large sheet pan with parchment for easy cleanup.
- Add the sweet potatoes to the pan, season with salt and pepper, drizzle with 1 tbsp olive oil. Bake for 10 minutes while you follow the next steps.
- Prep the chicken: Pat dry. (Optional) Toss with 2 tbsp cornstarch for extra crisp edges. Add remaining 1½ tbsp oil and remaining spices; season with salt & pepper.
- Take the potatoes out of the oven, move to one side.
- Season the veg: On the pan, toss cauliflower and peppers with 1½ tbsp oil, half the garlic/onion/paprika, salt & pepper .
- Bake: Arrange chicken over the veggies (don’t crowd). Roast 18–22 minutes, stirring once at 12 minutes, until chicken hits 165°F and edges are browned.
- Buffalo glaze: In a small bowl, whisk buffalo sauce with melted butter (and honey, if using).
- Sauce & finish: Drizzle half the buffalo glaze over the hot pan and toss to coat. (If using cheese, sprinkle now and return to oven 2–3 minutes to melt.)
- Ranch drizzle: Stir yogurt + ranch seasoning; thin to drizzleable.
- Serve: Top with green onions. Plate with extra buffalo sauce and ranch on the side.
Nutrition Facts
Yield: 6 servings
Assumptions:
2 lb raw chicken breast
3 medium sweet potatoes (~600 g)
3 cups cauliflower (300 g)
2 bell peppers (200 g)
3 tbsp olive oil
2 tbsp butter
½ cup buffalo sauce (Frank’s RedHot style)
Ranch drizzle (½ cup nonfat Greek yogurt + 2 tbsp dry ranch seasoning)
Optional honey/cheese listed separately
Per Serving (base recipe, with sweet potatoes,
no honey, no cheese):
Calories: ~515
Protein: ~52 g
Carbohydrates: ~41 g
Fat: ~17 g
Fiber: ~7 g
Per Serving (with 2 tbsp honey + ½ cup shredded cheese total):
Calories: ~565
Protein: ~54 g
Carbohydrates: ~47 g
Fat: ~19 g
Fiber: ~7 g
