Buffalo Chicken Stuffed Sweet Potatoes

updated Jan 10, 2020
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Buffalo Chicken Stuffed Sweet Potatoes

Baked sweet potatoes are topped with hot sauce-poached chicken breast and ranch dressing in this easy, 5-ingredient Whole30 dinner.

Serves4

Prep10 minutes

Cook1 hour

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Credit: Joe Lingeman

You don’t have to wait for game day to enjoy the fiery heat of Buffalo sauce. This weeknight dinner boasts hot sauce-spiked boneless chicken breasts stuffed into a bright and baked sweet potato. A drizzle of creamy ranch dressing cools the fire, long enough for you to refill your fork.

Credit: Joe Lingeman

The Quintessential Whole30 Dinner

Is it even possible to spend a day on Whole30 without eating hot sauce, chicken, or sweet potatoes? The classic wing flavoring is made Whole30-compliant by use ghee in place of butter. You’ll simmer the chicken breasts directly in the hot sauce and ghee mixture to infuse the meat with spicy flavor from the start. Pile the shredded buffalo chicken atop a steaming baked sweet potato and drizzle with Whole30-approved ranch dressing.

Credit: Kitchn

Buffalo Chicken Stuffed Sweet Potatoes

Baked sweet potatoes are topped with hot sauce-poached chicken breast and ranch dressing in this easy, 5-ingredient Whole30 dinner.

Prep time 10 minutes

Cook time 1 hour

Serves 4

Nutritional Info

Ingredients

  • 4

    medium sweet potatoes

  • 1 pound

    boneless, skinless chicken breasts (about 2 breasts)

  • 1/2 cup

    hot sauce, such as Frank's RedHot

  • 2 tablespoons

    ghee

  • 1/4 cup

    Whole30-compliant ranch dressing, such as Primal Kitchen

Instructions

  1. Arrange a rack in the middle of the oven and heat the oven to 400°F.

  2. Line a baking sheet with aluminum foil. Place 4 sweet potatoes on the baking sheet and pierce with a knife. Roast until a thin knife slides easily into the center, about 1 hour. About 30 minutes before the potatoes are done, make the chicken.

  3. Place 1 pound boneless, skinless chicken breasts, 1/2 cup hot sauce, and 2 tablespoons ghee in a large skillet. Cover and bring to a boil over medium-high heat. Reduce the heat to medium-low to maintain a simmer and simmer until the chicken is cooked through and registers 165°F in the center, 10 to 12 minutes. Transfer the chicken to a plate and shred with two forks. Return the shredded chicken to the skillet and toss with the sauce.

  4. When the sweet potatoes are ready, cut each one in half lengthwise. Fluff the flesh with a fork. Divide the chicken evenly among the potatoes. Drizzle 1/4 cup ranch dressing evenly over the potatoes.

Recipe Notes

Make ahead: The chicken and potatoes can be made up to 3 days in advance. Reheat in a low oven until warm.

Storage: Refrigerate leftover potatoes and chicken separately in airtight containers for up to 4 days.

Credit: Kitchn