Sheet Pan Buffalo Ranch Chicken with Greek Yogurt Ranch – Crispy ranch-seasoned chicken baked just right, then coated in homemade buffalo sauce and paired with creamy Greek yogurt ranch. This super simple sheet pan dinner is ideal for any weeknight! Enjoy it as a salad, over rice, or with crispy homemade fries for a meal that’s both fun and totally delicious. Restaurant-worthy flavor, straight from your kitchen!
The inspiration behind sharing this recipe came from all the requests I’ve gotten for my Greek yogurt ranch dressing! A few weeks back, I showed how I make it on my Instagram stories—but never shared the full recipe. That got me thinking… how could I turn this ranch into a whole new dish?
Naturally, buffalo chicken was the first thing that popped into my head. No question, this is my go-to, most-made, most-requested buffalo chicken ever.
I stumbled on this sheet-pan method a little over a year ago, and now I make it all the time. It’s the best—so easy and so tasty!
For this recipe, I love using a homemade ranch herb blend—dried parsley, chives, dill, onion, and garlic. Then, I toss the crispy sheet pan chicken in my bold buffalo sauce, letting all those amazing flavors come together.
The herb mix gives just the right hint of ranch flavor without being too strong.
My family and I are obsessed with 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
Start with cubed raw chicken—you can use breasts, thighs, or a mix of both like I do. Toss the chicken with a blend of seasonings. I call this my homemade Ranch Herb Blend: smoked paprika, dried parsley, chives, dill, onion powder, garlic powder, salt, and pepper.
Next, add flour and toss again.
The flour helps the chicken crisp up in the oven. It’s just a light coating—enough for a perfect crunch without full-on breading, so the sauce clings to every bite.
Step 2: The Buffalo Sauce
I’ve made this sauce a million times—it’s a family favorite! Here’s how: Mix hot sauce (I always use Frank’s), melted butter, a couple teaspoons of seasoned salt, chipotle chili powder, and a pinch of black pepper. Melt it all together on the stove until just combined.
The chipotle chili powder is what makes this buffalo sauce stand out. Sometimes I add smoked paprika too, but usually, I let the chipotle do its thing with that perfect smoky-spicy balance. So good! If you’re not into heat, just skip the chipotle.
Step 3: Finish the Chicken
Once the chicken is crispy, pour the buffalo sauce over it, sprinkle on the rest of the herb blend, and let it cook a little longer. The coating soaks up all that delicious sauce, making every bite packed with flavor!
It’s seriously so good.
Step 4: Mix the Ranch
This ranch is next-level! I use plain whole milk Greek yogurt—Straus is my current favorite.
To balance the tang, I mix in a couple spoonfuls of mayo, which also gives that classic ranch taste. Then, I stir in buttermilk, Worcestershire sauce, dried parsley, chives, dill, onion powder, and garlic powder, finishing with salt and pepper.
You’d never guess it’s Greek yogurt-based—it beats store-bought any day! Sometimes, I’ll even spice it up with a jalapeño.
This chicken is amazing with homemade French fries or sweet potato fries. You can also serve it over rice with a salad or toss it right into a salad—so many ways to enjoy it! Just don’t skimp on the ranch.
It’s the perfect family dinner and works great for meal prep too. Store it in the fridge or freezer for an easy, flavor-packed meal anytime!