Next Post
This post may contain affiliate links, please see our privacy policy for details.
Sheet Pan Buffalo Ranch Chicken with Greek Yogurt Ranch – crispy, ranch chicken baked to perfection, then tossed in homemade buffalo sauce with creamy Greek yogurt ranch. This almost effortless sheet pan dinner is perfect for any night of the week! Serve it as a salad, over rice, or with crispy homemade fries for a meal that’s as fun as it is delicious. Restaurant-quality flavors, made right at home!
The idea to share this recipe came from the many requests I’ve received for my Greek yogurt ranch dressing! A few weeks ago, I shared how I make it on my Instagram stories—but not the actual recipe! That got me thinking… how could I use this ranch dressing in a brand-new dish?
Of course, buffalo chicken came right to mind. Hands down, this is my classic, most made, and most requested buffalo chicken.
I discovered this sheet-pan method a little over a year ago and now use the recipe all the time. It’s perfect because it’s super easy but also delicious!
For this recipe, I like to use a homemade herb blend of ranch seasoning—dried parsley, chives, dill, onion, and garlic. Then, I toss the crispy sheet pan chicken in my bold buffalo sauce, letting all those delicious flavors meld together.
The herb mix adds just the right touch of ranch flavor without being overpowering.
My family and I adore this recipe!
The Details
Ingredients
- Smoked paprika
- Dried parsley
- Dried chives
- Dried dill
- Onion powder
- Garlic powder
- Chicken breast or thighs
- Flour
- Extra virgin olive oil
- Hot sauce
- Salted butter
- Seasoned salt
- Chipotle chili powder
Ingredients – for the ranch
- Plain Greek yogurt
- Mayo
- Buttermilk
- Worcestershire sauce
- Dried parsley
- Dried chives
- Dried dill
- Onion powder
- Garlic powder
- Black pepper
Steps
Step 1: the chicken
You want to start with the cubed raw chicken. You can use breasts or thighs, or a mix of the two, as I do. Toss the cubed chicken with a mix of seasonings. I call this my homemade Ranch Herb Blend: smoked paprika, dried parsley, dried chives, dried dill, onion powder, garlic powder, salt, and pepper.
Next, add flour, then toss again.
The flour helps the chicken get crispy in the oven. It’s just a light coating—enough to add the perfect crunch without making it fully breaded, just enough so the sauce clings beautifully to every bite.
Step 2: the buffalo sauce
I’ve made this sauce a million times—it’s one of our absolute favorites! Here’s how I do it: Mix together the hot sauce (Franks is my go-to), melted butter, a couple of teaspoons of seasoned salt, chipotle chili powder, and a pinch of black pepper. Melt everything together on the stove until just combined.
The chipotle chili powder is what makes this buffalo sauce special. Sometimes, I’ll add smoked paprika too. But I usually let the chipotle shine with its perfect balance of smoke and spice. It’s so delicious! If you’re sensitive to heat, simply leave out the chipotle.
Step 3: finish the chicken
Once the chicken is crispy, pour the buffalo sauce over it, sprinkle on the remaining herb blend, and let it cook a little longer. The coating will soak up all that delicious sauce, making every bite extra flavorful!
It is so delish!
Step 4: mix the ranch
This is so good! I use plain whole milk Greek yogurt; Straus is my favorite brand right now.
To balance the tang, I mix in just a couple of spoonfuls of mayo, which also adds that classic ranch flavor. Then, I stir in buttermilk, Worcestershire sauce, dried parsley, chives, dill, onion powder, and garlic powder, seasoning it all with salt and pepper.
You’d never guess this has a Greek yogurt base—it’s better than anything from the store! Sometimes, I like to spice it up by adding a jalapeño.
This chicken is so delicious with homemade French fries or sweet potato fries. You can also serve it over rice with a side salad or toss it into a salad—so many options! Just be sure to use lots of ranch!
It’s the perfect dinner for the whole family and also works great for meal prep. Store it in the fridge or freezer for an easy, flavorful meal anytime!
Looking for other busy weeknight recipes? Try these!
One Skillet Saucy Chicken Tortilla Enchilada Rice Bake
Crockpot Crispy Chicken Tinga Tacos with Avocado Jalapeño Crema
Sheet Pan Honey Mustard Salmon with Caesar Roasted Potatoes
One Skillet Cheesy Green Chile Chicken
Lastly, if you make this Sheet Pan Buffalo Ranch Chicken, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Sheet Pan Buffalo Ranch Chicken with Greek Yogurt Ranch
Servings: 6
Calories Per Serving: 482 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 1 tablespoon smoked paprika
- 2 tablespoons dried parsley
- 2 tablespoons dried chives
- 1 tablespoon dried dill
- 2 teaspoons onion powder
- 2 teaspoons garlic powder
- salt and black pepper
- 2 pounds chicken breasts or thighs, cut into cubes
- 1/4 cup flour or all-purpose gluten-free flour
- 4 tablespoons extra virgin olive oil
- 1/2 cup hot sauce
- 6 tablespoons salted butter
- 1-2 teaspoons seasoned salt
- 1/2 teaspoon chipotle chili powder
Greek Yogurt Ranch
- 3/4 cup plain greek yogurt
- 1/3 cup buttermilk
- 1/4 cup mayo
- 2 teaspoons worcestershire sauce
- 1 tablespoon dried parsley
- 1 tablespoon dried chives
- 2 teaspoons dried dill
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- salt and black pepper
Instructions
- 1. Preheat the oven to 450° F. Line a baking sheet with parchment paper or rub with oil.2. To make the herb blend: In a bowl, mix the paprika, dried parsley, dried chives, dill, onion, and garlic powder. 3. On the sheet pan, toss together the chicken, half of the herb blend, salt, and pepper. Add the flour and toss again. Add olive oil, tossing to coat. Bake 15-20 minutes until the chicken is cooked through.4. Meanwhile, make the buffalo sauce. In a saucepan set over medium heat, melt together the hot sauce, butter, seasoned salt, and chipotle. Stir until melted and combined. 5. Pour the buffalo sauce over the chicken, toss the chicken in the sauce, and add the remaining herb blend. Bake for another 5 minutes, until the buffalo sauce is baked onto the chicken.6. To make the Greek Yogurt Ranch. Mix all ingredients together and season with salt and pepper.7. Serve the chicken with the ranch dressing. I love this over rice, in a salad, and, of course, it's great with French fries too!
This post was originally published on April 3, 2025
The chicken was very spicy and everything else was lackluster.
Hi Scottie,
Thanks for trying this recipe, sorry to hear you did not enjoy the flavors. Please let me know if there is anything that I can help with!
I always make your other buffalo sheet chicken recipe but tried this as a change. I’m so glad I did as it was utterly delicious. The chicken is just so herby. Definitely my new go to buffalo chicken recipe. Thanks!
Hey Lors,
Love to hear this! Thanks for giving this recipe a try, I’m so glad it was such a hit! Have a great day! xx
I followed the recipe exactly. It was way too spicy. Would be much better if I would have used a quarter of the spice in the recipe. If I make it again, the spice will be much less. The chicken was very tender. Thanks though for all of work you put in it!!!
Hi Barbara,
Thanks for trying this recipe and sharing your feedback, sorry to hear it was too spicy! Let me know if you try it again:)
This chicken was so good!! All the spices went together so well! It was a little spicy, but a good spice. And the yogurt ranch dressing was delicious!!! Loved the dill in it!! Served with some white rice and grilled zucchini! I will definitely make this chicken again!!!
Hey Patti,
Fantastic! Thanks a bunch for trying this recipe and your feedback, love to hear it turned out well!
I don’t usually make buffalo chicken, but I wanted to make something different tonight. It was delicious! The chicken was tender, and the sauce had heat but wasn’t too spicy. It was also easy to make.
Thanks so much, Jen!! Love to hear you enjoyed this chicken, I appreciate you giving it a try!
I followed the recipe exactly, cutting into cubes and they came out very overdone. Disappointing.
Hi Joan,
Thanks for trying this recipe and sharing your feedback, sorry to hear you had issues with the chicken.
This dish sounds delicious! Is there a way to tone down the heat from the hot sauce and chipotle? I would love to try this. I don’t see what the big deal is over cubed or small tenders. They cook the same way! Thanks for your help!
Hi Susan,
Sure, you could totally reduce those to your liking for less spice:) and be sure to use a mild hot sauce. I hope this helps!
Made this with cubed chicken breasts and baked them at 450 for 15 minutes plus the 5 minutes with the sauce. They unfortunately came out very overdone.
Hi Ann,
So sorry to hear this, thanks for giving the recipe a try. Please let me know if there is anything that I can help with!
Loved it! I usually make the barbecue chicken ranch salad but decided to do the buffalo instead and I was not disappointed! Love the extra flavor the spices give to the chicken. Super easy to make, too!
Thanks so much, Linda! Love to hear this recipe was hit! Have a great weekend!
I know breasts take longer than thighs, and it’s all I have on hand – what would you recommend as the cook time for breasts? Thanks!
Hi Susan,
I would cut your chicken breasts into tenders and cook for 15-20 minutes, until the chicken is cooked through. Please let me know if you have any other questions! x
This was amazing! Served my husband’s like a rice bowl. Rice on the bottom and chopped romaine lettuce on top the rice. Top that with ranch then the chicken and more ranch. I skipped the rice for me. I will definitely make this again.
Hey Paulette,
Happy Friday!! Thank you so much for trying this recipe and your comment, love to hear it was a winner!!
Wow! This was delicious. We actually made this on the Traeger since the weather is so nice. Flavor was incredible. Will 100% be making this again and again!
Hey Jess,
Fantastic!! I am so glad to hear this recipe was a winner, thanks for making it and your comment! x
Wait- but if you recommend baking until it’s crisp, how would this recipe translate to being grilled?
Hi Kathryn,
I’m sure they were just as great and crispy on the grill as in the oven:) Happy Friday!
Hi a couple questions: you say to use “cubed” chicken, but the chicken in your pictures is definitely not cubed. The cook time would vary based on the size of the chicken pieces so can you include an approximate size that you used when you tested this recipe?
Also, thighs and breasts don’t cook at the same speed, can you specify how long it should be cooked with thighs vs breasts? Thanks!
Hey Ann!!
You can cube the chicken or cut it into strips. Either way is great!! I switch it up depending on the size of my chicken so that I can have a consistent cook time. Let me know if you have other questions. Hope you love the recipe!! And happy Friday!!
The recipe says cubed chicken, but the pictures are chicken strips? Are these supposed to be cubes so they are more like nuggets?
Hey there Josie!! You can cube the chicken or cut it into strips. Either way is great!! I switch it up depending on the size of my chicken. Let me know if you have other questions. Hope you love the recipe!! And happy Friday!!
Well, you didn’t exactly answer my questions, you just said that you switch it up. I’ll ask a different way- If I’m going to use chicken thighs and cut them into 3 inch strips that are about an inch wide, what would you recommend for the cooking time? Thanks!
You can bake at 450F for 15-20 minutes. I hope this helps!
And if I’m cooking breasts cut into cubes how long should they cook?
15-20 minutes:)
You said this is a new dish, but then you said: “ Of course, buffalo chicken came right to mind. Hands down, this is my classic, most made, and most requested buffalo chicken.”
I am confused! How is it most requested but a new recipe?
Hey Joanne,
I just mean most requested by my family:) I hope you love this recipe, please let me know if you give it a try! xx
Very nice recipe chef 👍👌👏. Thank you for your effort 🌞😎.
Excited to try!! You mention cubed chicken multiple times throughout the recipe. Should we be cubing the chicken or should it be in “tender” form to get the end result of chicken tenders? Would the cubed turn out more like popcorn chicken? Thank you!!
Hey Molly,
Thanks so much!! Yes, you will want these to be more tender style, but you could also do smaller chunks if you wanted. I hope you love this! xx
This recipe sounds so yummy, but please try to make your recipe instructions more intentional. There is an entire step in the text telling us to cube the chicken, and it specifies cubed in the ingredients list. But here you say it should be tenders? Plus the photos don’t seem to be cubed. Surely you can understand the confusion!
Hi Kacey,
You can cube the chicken or cut it into strips. Either way is great!! I switch it up depending on the size of my chicken. Let me know if you have other questions. Hope you love the recipe!! And happy Friday!!
Thanks for all of your FREE recipes. I appreciate the work you pit into them. I will try this one this week.
Thanks so much, Mary! I hope you love this recipe!