Description
Need a dinner that’s filling, flavorful, and doesn’t leave you with a sink full of dishes? This Ranch Chicken and Potato Bake is the answer. Everything roasts together in one pan — juicy chicken, tender potatoes, herby ranch seasoning, melty cheese, and crispy bacon on top. It’s simple enough for busy nights and tasty enough to become a regular favorite.
Ingredients
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1.5 lb (700 g) boneless skinless chicken breasts or thighs, cut in chunks
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1.5 lb (700 g) baby potatoes, halved or quartered
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2 tbsp olive oil
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1 packet (1 oz) ranch seasoning mix
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1 tsp garlic powder
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1 tsp paprika (smoked paprika if you like extra flavor)
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Salt and black pepper, to taste
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1 cup shredded cheddar cheese
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4 slices cooked bacon, crumbled (optional)
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2 tbsp chopped green onions or parsley (for garnish)
Instructions
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Preheat oven to 400°F (200°C). Lightly grease a 9×13-inch baking dish.
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Season everything: In a large bowl, combine chicken and potatoes. Add olive oil, ranch seasoning, garlic powder, paprika, salt, and pepper. Toss well to coat evenly.
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Spread in dish in a single layer so pieces roast instead of steam.
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Bake uncovered for 35–40 minutes, stirring once halfway through, until potatoes are fork-tender and chicken is cooked through (165°F / 74°C inside).
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Add toppings: Sprinkle cheese and bacon over the top.
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Return to oven for 3–5 minutes until cheese is melted and bubbly.
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Rest 5 minutes, garnish with green onions or parsley, then serve.
Notes
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Cut potatoes small (about 1 inch) so they cook at the same speed as the chicken.
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Stir halfway through baking for even browning.
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Use chicken thighs if you want extra juicy results.
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Pat chicken dry first so it roasts instead of steaming.
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Meal prep friendly: You can season everything and refrigerate up to 8 hours before baking.
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Extra creamy option: Add 1/2 cup cream or a can of cream of chicken soup before baking.