Buffalo Wild Wings Garlic Parmesan Chicken and Potatoes Recipe: One-Pan Wonder

Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 4-6 servings
Calories: Approximately 520 calories per serving

Transform the iconic Buffalo Wild Wings Garlic Parmesan sauce into a complete, hearty meal with this one-pan chicken and potatoes recipe. This dish combines tender, juicy chicken breasts with crispy roasted potatoes, all coated in that signature creamy, garlicky, cheesy sauce that made B-Dubs famous. It’s comfort food at its finest—easy enough for a weeknight dinner yet impressive enough for company. The best part? Everything cooks on one pan, making cleanup a breeze.

What Makes This Dish Special?

This recipe takes the beloved wing sauce and transforms it into a full meal that’s both satisfying and practical. The chicken stays moist and flavorful while the potatoes get crispy on the edges and creamy on the inside, both bathed in that irresistible garlic Parmesan coating. It’s the perfect marriage of convenience and indulgence—you get restaurant-quality flavor with minimal effort and dishes.

Equipment Needed

• Large rimmed baking sheet (18×13 inches)
• Medium saucepan
• Whisk
• Sharp knife and cutting board
• Measuring cups and spoons
• Mixing bowls
• Garlic press or grater
• Meat thermometer
• Aluminum foil

Ingredients You’ll Need

For the Chicken and Potatoes:

• 4-6 boneless, skinless chicken breasts (about 2 pounds)
• 2 pounds baby potatoes, halved (or quartered if large)
• 3 tablespoons olive oil, divided
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon paprika
• ½ teaspoon garlic powder

For the Garlic Parmesan Sauce:

• ½ cup (1 stick) unsalted butter
• 8 cloves garlic, minced or pressed
• 1 cup heavy cream
• 1¼ cups freshly grated Parmesan cheese, divided
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon dried Italian seasoning
• ¼ teaspoon salt
• ¼ teaspoon black pepper
• ¼ teaspoon white pepper (optional)
• Pinch of red pepper flakes (optional)

For Garnish:

• 2 tablespoons fresh parsley, chopped
• Extra Parmesan cheese
• Lemon wedges (optional)

Step-by-Step Instructions

Preheat and Prepare: Preheat your oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper or lightly grease it with cooking spray. This prevents sticking and makes cleanup easier.

Prepare the Potatoes: Wash and halve the baby potatoes. If they’re larger than a golf ball, quarter them to ensure even cooking. Place them in a large bowl and toss with 2 tablespoons olive oil, ½ teaspoon salt, ¼ teaspoon black pepper, and the paprika. Mix until evenly coated.

Season the Chicken: Pat the chicken breasts dry with paper towels. Brush or rub them with the remaining 1 tablespoon of olive oil. Season both sides with salt, pepper, and garlic powder. This initial seasoning creates a flavorful base before adding the sauce.

Arrange on Pan: Spread the seasoned potatoes in a single layer on the prepared baking sheet, cut-side down for maximum crispiness. Place the chicken breasts among the potatoes, leaving a little space between each piece for even heat circulation.

Initial Bake: Bake for 20 minutes. This gives the potatoes a head start on crisping and begins cooking the chicken.

Make the Garlic Parmesan Sauce: While the chicken and potatoes are baking, prepare the sauce. In a medium saucepan over medium heat, melt the butter. Add the minced garlic and sauté for 1-2 minutes until fragrant but not browned. Pour in the heavy cream and whisk to combine. Bring to a gentle simmer.

Add Cheese and Seasonings: Reduce heat to low and gradually add 1 cup of the grated Parmesan cheese, whisking constantly until melted and smooth. Stir in the garlic powder, onion powder, Italian seasoning, salt, black pepper, white pepper, and red pepper flakes if using. The sauce should be creamy and coat the back of a spoon. Remove from heat.

First Sauce Application: After the initial 20-minute bake, remove the pan from the oven. Spoon about half of the sauce over the chicken breasts and potatoes, making sure to coat everything generously. Reserve the remaining sauce.

Continue Baking: Return the pan to the oven and bake for another 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the potatoes are golden and tender when pierced with a fork.

Final Touches: Remove from the oven and immediately drizzle with the remaining sauce. Sprinkle with the reserved ¼ cup Parmesan cheese and fresh parsley. The residual heat will melt the cheese beautifully.

Rest and Serve: Let the chicken rest for 5 minutes before slicing. This allows the juices to redistribute, keeping the meat moist. Serve the chicken and potatoes together, spooning any pan sauce over the top.

Ingredient Substitutions

Chicken Breasts: Boneless thighs, chicken tenderloins, or even pork chops work well with adjusted cooking times.

Baby Potatoes: Regular Russet or Yukon Gold potatoes cut into 1-inch chunks, or sweet potatoes for a different flavor.

Heavy Cream: Half-and-half works, but it will be thinner; you can add 1 tablespoon of flour to thicken.

Fresh Parmesan: Pre-grated can be used, but fresh melts better and tastes superior.

Fresh Garlic: 1 tablespoon jarred minced garlic in a pinch, though flavor won’t be as vibrant.

Butter: Margarine or ghee can substitute, though butter provides the best flavor.

Italian Seasoning: Mix equal parts dried basil, oregano, and thyme.

Nutritional Information (Per Serving)

• Calories: 520
• Protein: 42g
• Carbohydrates: 28g
• Fat: 26g
• Saturated Fat: 13g
• Fiber: 3g
• Sugar: 2g
• Sodium: 680mg
• Cholesterol: 145mg

Note: Nutritional values are approximate and based on 6 servings.

Tips for Success

Even-Sized Pieces: Cut potatoes uniformly so they cook at the same rate. Smaller pieces will crisp better.

Don’t Overcrowd: Use a large enough pan to give ingredients space. Overcrowding causes steaming instead of roasting.

Pound Chicken: If chicken breasts are thick, pound them to even thickness for uniform cooking.

Check Temperature: Use a meat thermometer to ensure chicken reaches 165°F. Overcooked chicken will be dry.

Sauce Consistency: If the sauce is too thick, thin it with milk or cream. If too thin, simmer longer or add more Parmesan.

Double the Sauce: Love extra sauce? Make 1.5x the sauce recipe for generous coating and dipping.

Crispy Potatoes: For extra-crispy potatoes, parboil them for 5 minutes before roasting and make sure they’re cut-side down in the pan.

Serving Suggestions

Complete Meal: This dish is complete as-is, but you can add a simple green salad or steamed green beans on the side.

With Bread: Serve with garlic bread or crusty Italian bread to soak up the delicious sauce.

Over Pasta: Slice the chicken and serve everything over pasta for a heartier meal.

With Rice: Serve alongside rice pilaf or wild rice to soak up the creamy sauce.

Veggie Additions: Add broccoli florets, Brussels sprouts, or cherry tomatoes to the pan in the last 15 minutes of cooking.

Wine Pairing: Pairs beautifully with Chardonnay or Pinot Grigio for white wine lovers, or a light Pinot Noir for red wine fans.

Storage and Shelf Life

Refrigerator: Store chicken and potatoes in an airtight container for up to 4 days. Store any extra sauce separately.

Freezer: Cooked chicken and potatoes can be frozen for up to 2 months. Freeze without sauce for best results, then make fresh sauce when reheating.

Reheating: Reheat in a 350°F oven for 15-20 minutes, covered with foil to prevent drying. Microwave individual portions for 2-3 minutes, adding a splash of cream or milk to the sauce.

Meal Prep: This recipe is excellent for meal prep. Portion into containers for grab-and-go lunches throughout the week.

Sauce Storage: Extra sauce keeps for 5 days refrigerated. Reheat gently, adding cream to restore consistency.

Variations to Try

Spicy Version: Add 1 teaspoon cayenne pepper to the sauce and sprinkle with red pepper flakes before serving.

Lemon Garlic: Add zest and juice of 1 lemon to the sauce for a bright, citrusy twist.

Mushroom Addition: Add sliced mushrooms to the pan with the potatoes for extra umami flavor.

Bacon Lovers: Top with crispy bacon crumbles before serving for added richness.

Vegetable-Loaded: Add bell peppers, zucchini, or asparagus to the pan for a more veggie-forward meal.

Lighter Version: Use chicken thighs, reduce butter to 6 tablespoons, and use half-and-half instead of heavy cream.

Herb Crust: Mix breadcrumbs with Parmesan and herbs, then sprinkle over chicken in the last 10 minutes for a crunchy topping.

Common Mistakes to Avoid

Dry Chicken: Don’t overcook! Use a meat thermometer and remove from oven at exactly 165°F.

Soggy Potatoes: Cut potatoes small enough and don’t overcrowd the pan. They need space to crisp.

Broken Sauce: Add cheese gradually and keep the heat low to prevent separation.

Uneven Cooking: If chicken breasts vary in size, pound thicker ones or use similar-sized pieces.

Burning Garlic: Watch garlic carefully when sautéing—burnt garlic tastes bitter and will ruin the sauce.

Too Much Sauce Too Soon: Apply sauce in stages. All at once will make everything soggy instead of caramelized.

Frequently Asked Questions

Can I use bone-in chicken for this recipe?

Yes, but you’ll need to adjust cooking time significantly. Bone-in chicken takes about 50-60 minutes total at 425°F. Use a meat thermometer to ensure it reaches 165°F at the thickest part.

Why are my potatoes not getting crispy?

Make sure they’re cut-side down on the pan, not overcrowded, and adequately coated with oil. You can also parboil them for 5 minutes before roasting for extra crispiness.

Can I make this dairy-free?

While challenging, you can use coconut cream and nutritional yeast to approximate the sauce, though the flavor will be quite different from the original cheesy version.

How do I prevent the sauce from separating?

Keep the heat at medium-low when making the sauce, add cheese gradually while whisking, and don’t let it boil after adding the cheese.

Can I prep this ahead of time?

You can season the chicken and potatoes up to 24 hours ahead and store covered in the refrigerator. Make the sauce fresh just before baking for the best results.

What size chicken breasts should I use?

Medium-sized breasts (6-8 ounces each) work best. If using large breasts, consider butterflying or pounding them to even thickness.

Can I use red potatoes or sweet potatoes?

Absolutely! Red potatoes work great. Sweet potatoes add a nice sweetness that complements the savory sauce beautifully—just watch them as they may cook faster.

My sauce is too thick. What should I do?

Simply whisk in cream, milk, or chicken broth one tablespoon at a time until you reach the desired consistency. The sauce thickens as it cools, so keep it slightly thinner than you want.

Can I add vegetables to this dish?

Yes! Broccoli, Brussels sprouts, carrots, and green beans all work well. Add heartier vegetables at the beginning, tender ones in the last 15-20 minutes.

How do I know when the chicken is done without a thermometer?

Cut into the thickest part—the meat should be white throughout with no pink, and juices should run clear. However, a thermometer is the most reliable method.

Bringing Restaurant Magic Home

This Buffalo Wild Wings Garlic Parmesan Chicken and Potatoes recipe proves that restaurant-quality meals don’t require complicated techniques or hard-to-find ingredients. With one pan, simple preparation, and that irresistible garlic Parmesan sauce, you’ve got a complete dinner that satisfies even the pickiest eaters. The combination of tender chicken, crispy potatoes, and creamy sauce creates a harmony of flavors and textures that rival any restaurant dish. Make it once, and it’ll quickly become a regular in your dinner rotation!