Okay, friend, let’s talk about a recipe that’s been a lifesaver on more weeknights than I can count: Baked Ranch Chicken and Potatoes. Honestly, this isn’t just a meal; it’s a hug on a plate, a taste of comfort that the whole family devours. I remember one particularly chaotic Tuesday – soccer practice, forgotten permission slips, the whole nine yards – and I was staring blankly into the fridge, wondering what on earth I was going to pull together for dinner. That’s when I remembered this little gem, and let me tell you, it was a game-changer. The aroma of ranch seasoning filling the kitchen, the sight of golden-brown chicken and potatoes… it was pure magic.

My kids, who can be notoriously picky, absolutely love it. Even my son, who usually eyes anything green with suspicion, happily munches on the potatoes coated in that delicious ranch flavor. I think what makes it so special is how simple it is to throw together, yet the flavor is anything but basic. It’s that perfect balance of savory, creamy, and comforting that just hits the spot, you know? And the best part? Cleanup is a breeze! Seriously, one pan wonders are my best friend on busy nights.

There are so many times when I’ve been short on time, or energy, but knew I needed to get dinner on the table. That is precisely why I often make this recipe for Baked Ranch Chicken and Potatoes. I always have ranch seasoning on hand, so it’s easy to make even if I don’t have many fresh ingredients in the house. It’s a family favorite, and I love that I can throw it all in one pan and have a complete, satisfying meal with minimal effort.

The beauty of this recipe is that you can really make it your own. Sometimes I’ll add a sprinkle of parmesan cheese for extra flavor, or toss in some extra veggies like broccoli or carrots. My husband even likes to add a dash of hot sauce for a little kick! I really think you’ll find this Baked Ranch Chicken and Potatoes a hit with your whole family. You can find more chicken recipes to try.

If you’re looking for a simple, flavorful, and crowd-pleasing dinner, you absolutely have to give this Baked Ranch Chicken and Potatoes a try. Trust me, it’ll become a staple in your rotation, just like it has in mine. So grab your ingredients, preheat your oven, and get ready for a delicious, stress-free meal. You’ve got this! This Baked Ranch Chicken and Potatoes recipe is such a simple way to make dinner tonight.

Ingredients

Okay, let’s gather our ingredients. Don’t worry, you probably have most of these on hand already! Here’s what you’ll need for this amazing Baked Ranch Chicken and Potatoes dish:

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Chicken Breasts (about 1.5-2 lbs): I usually use boneless, skinless chicken breasts because they’re quick and easy to cook. But, you can absolutely use bone-in, skin-on thighs if you prefer a richer flavor. Just adjust the cooking time accordingly. Chicken thighs are great with the Baked Ranch Chicken and Potatoes recipe because they stay so moist.
Potatoes (about 2 lbs): I’m a Yukon Gold kind of gal, but Russet potatoes or red potatoes work beautifully too. Just make sure to cut them into evenly sized chunks, about 1-inch pieces, so they cook at the same rate as the chicken. Potatoes and chicken can make such an easy dinner. I find them to be the perfect pairing for this Baked Ranch Chicken and Potatoes.

Olive Oil (2 tablespoons): This helps everything get nice and golden brown in the oven. You could also use avocado oil or even melted butter if that’s what you have on hand.
Ranch Seasoning (1 packet, about 1 ounce): This is the star of the show! I usually buy the Hidden Valley Ranch packets, but any brand will do. You can even make your own ranch seasoning if you’re feeling ambitious. Experiment with different herbs and spices like dill, parsley, and garlic to create a unique flavor profile that complements the chicken and potatoes.
Garlic Powder (1 teaspoon): Adds a little extra savory depth to the flavor. The allicin in garlic powder provides a subtle pungency, enhancing the overall taste of the dish.

Onion Powder (1 teaspoon): Similar to garlic powder, this enhances the overall flavor profile. The dehydrated onion granules release their aromatic compounds during baking, creating a savory foundation for the ranch seasoning.
Paprika (1/2 teaspoon): For a touch of color and a hint of smokiness. Smoked paprika can be used for an even bolder flavor.
Salt and Pepper (to taste): Because every good dish needs a little seasoning. Freshly ground black pepper provides a more intense flavor compared to pre-ground pepper.

Optional: Fresh Parsley (for garnish): Adds a pop of freshness and color at the end. Other fresh herbs like chives or cilantro can also be used as a garnish.

Now, a few notes on these ingredients:

Chicken: If you’re on a budget, chicken thighs are a great, more affordable option. They also tend to be more flavorful due to the higher fat content.

Potatoes: I like to scrub my potatoes really well instead of peeling them, because I’m lazy like that and all the nutrients are in the skin. I also love the texture it adds to the Baked Ranch Chicken and Potatoes. Leaving the skin on also saves time and reduces food waste.
Ranch Seasoning: Keep an eye on the sodium content of your ranch seasoning, especially if you’re watching your salt intake. You can always use a low-sodium version or adjust the amount you use. Making your own ranch seasoning allows you to control the sodium content and customize the flavor.
Storage: I like to keep the ranch seasoning in the pantry so it’s always fresh when I go to make the Baked Ranch Chicken and Potatoes. Storing it in an airtight container will help maintain its flavor and prevent it from clumping.

That’s it! Super simple, right? Now let’s get cooking and make some delicious Baked Ranch Chicken and Potatoes.

Step-by-Step Instructions

Alright, let’s get down to business! Here’s how to make this mouthwatering Baked Ranch Chicken and Potatoes, step by step. Don’t worry if you’re not a seasoned chef – I’m here to guide you through it.

Preheat your oven to 400°F (200°C). This is crucial for getting everything cooked evenly. Ensure your oven is properly calibrated for accurate temperature readings.

Prepare the potatoes: Wash and chop your potatoes into 1-inch pieces. Place them in a large bowl. Uniformly sized pieces ensure even cooking.
Season the potatoes: Drizzle the potatoes with about 1 tablespoon of olive oil, then sprinkle with half of the ranch seasoning, garlic powder, onion powder, paprika, salt, and pepper. Toss everything together until the potatoes are evenly coated. This creates a flavorful base for the potatoes.
Arrange the potatoes on a baking sheet: Spread the seasoned potatoes in a single layer on a large baking sheet. I like to use a sheet pan lined with parchment paper for easy cleanup, but it’s not essential. A single layer promotes even roasting and prevents steaming.

Prepare the chicken: Pat the chicken breasts dry with paper towels. This helps them get a nice sear in the oven. Removing excess moisture encourages browning.
Season the chicken: In the same bowl you used for the potatoes (less dishes!), drizzle the chicken breasts with the remaining olive oil, then sprinkle with the remaining ranch seasoning, salt, and pepper. Make sure the chicken is evenly coated with the seasoning. I love the smell of the ranch as I’m coating the chicken for the Baked Ranch Chicken and Potatoes
Add chicken to the baking sheet: Place the seasoned chicken breasts on the baking sheet with the potatoes, spacing them evenly apart. Proper spacing ensures even cooking.

Bake: Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through and the potatoes are tender. The internal temperature of the chicken should reach 165°F (74°C). Using a meat thermometer is the most accurate way to ensure the chicken is fully cooked.
Rest: Let the chicken and potatoes rest for a few minutes before serving. This helps the juices redistribute, resulting in more tender and flavorful chicken. Tenting the baking sheet with foil during resting helps retain heat.
Garnish and serve: Sprinkle with fresh parsley, if desired, and serve hot. Fresh herbs add a vibrant touch.

Tips and Tricks:

Don’t overcrowd the baking sheet! If you have too many potatoes and chicken, they’ll steam instead of roast. Use two baking sheets if needed. Overcrowding inhibits proper browning.
For extra crispy potatoes, you can parboil them for a few minutes before roasting. Just boil them for about 5 minutes, then drain and toss with the seasoning. Parboiling softens the potatoes and creates a slightly rough surface for better crisping.
If your chicken breasts are particularly thick, you can pound them to an even thickness for more even cooking. This ensures the chicken cooks uniformly.

To make this a true one-pan meal, you can toss some vegetables like broccoli, carrots, or bell peppers onto the baking sheet along with the potatoes and chicken. I add them about halfway through the cooking time so they don’t get too soft. This maximizes convenience and minimizes cleanup.
My son likes to dip the chicken into a little extra ranch dressing. Serving with additional dipping sauces allows for customization.
Leftovers of the Baked Ranch Chicken and Potatoes can be stored in the fridge for up to 3 days. They’re great reheated or served cold in a salad. Proper storage ensures food safety and extends the shelf life.

See? Easy peasy! This Baked Ranch Chicken and Potatoes is a winner every time.

Serving Ideas

Okay, so you’ve got this amazing Baked Ranch Chicken and Potatoes ready to go. Now, what do you serve it with? Here are some ideas to make it a complete and satisfying meal:

Simple Salad: A fresh green salad with a light vinaigrette is always a great accompaniment. It adds some freshness and balances out the richness of the chicken and potatoes. Arugula, spinach, or mixed greens are excellent choices.

Steamed Vegetables: Broccoli, green beans, or asparagus are all great choices. They’re easy to steam or sauté while the chicken and potatoes are baking. Steaming preserves the nutrients and natural flavors of the vegetables.
Corn on the Cob: This is a classic side dish that goes perfectly with Baked Ranch Chicken and Potatoes, especially in the summertime. Grilling the corn adds a smoky flavor.
Dinner Rolls: Warm, buttery dinner rolls are always a hit, especially for soaking up any extra juices from the pan. Homemade or store-bought rolls both work well.

Mac and Cheese: Okay, this might be a little indulgent, but who doesn’t love mac and cheese? It’s a comforting side dish that pairs well with the savory flavors of the chicken and potatoes. Adding a sprinkle of breadcrumbs and baking the mac and cheese creates a crispy topping.

Occasions:

I make this Baked Ranch Chicken and Potatoes recipe all the time, but it’s especially perfect for:

Weeknight Dinners: Quick, easy, and family-friendly. The minimal prep time makes it ideal for busy evenings.

Casual Get-Togethers: It’s a crowd-pleaser that’s easy to make for a larger group. Simply double or triple the recipe as needed.
Potlucks: Just transport it in a large baking dish and keep it warm until serving. A disposable aluminum pan makes cleanup even easier.
Meal Prep: Make a big batch on Sunday and enjoy it for lunches throughout the week. Portioning it into individual containers ensures a quick and healthy lunch option.

Leftover Transformations:

Chicken Salad: Shred the leftover chicken and mix it with mayonnaise, celery, onion, and grapes for a delicious chicken salad sandwich. Adding a touch of Dijon mustard or lemon juice brightens the flavor.
Potato Hash: Dice the leftover potatoes and sauté them with onions, peppers, and sausage for a hearty breakfast hash. A fried egg on top adds extra protein.
Chicken and Potato Bowls: Combine the leftover chicken and potatoes with your favorite toppings like salsa, sour cream, avocado, and black beans for a flavorful and filling bowl. Rice or quinoa can be added as a base for the bowl.

My family usually gobbles up the Baked Ranch Chicken and Potatoes right away, so there aren’t many leftovers in my home! I usually serve about one chicken breast and a cup of potatoes per person. Sometimes I will add an extra side like a salad or a vegetable if I have the time. I think you will find this is an easy recipe to serve your family!

FAQs

Got questions? I’ve got answers! Here are some frequently asked questions about Baked Ranch Chicken and Potatoes:

Q: Can I use frozen chicken breasts?

A: Yes, you can, but make sure to thaw them completely before cooking. Otherwise, they’ll release too much moisture and the chicken won’t brown properly. It will also change the cooking time.

Q: Can I make this ahead of time?

A: You can prep the potatoes and chicken ahead of time and store them in the fridge for up to 24 hours. Just wait to add the ranch seasoning until right before baking.

Q: Can I use different vegetables?

A: Absolutely! Broccoli, carrots, bell peppers, green beans, and Brussels sprouts all work well. Just adjust the cooking time accordingly.

Q: Can I make this low-sodium?

A: Yes, use a low-sodium ranch seasoning or make your own using herbs and spices. Also, be mindful of the amount of salt you add.

Q: What if I don’t have ranch seasoning?

A: You can make your own ranch seasoning by combining dried buttermilk powder, dried parsley, dried dill, garlic powder, onion powder, salt, and pepper. There are tons of recipes online!

Q: Can I use a different cut of chicken?

A: Yes, you can use chicken thighs, drumsticks, or even a whole chicken. Just adjust the cooking time accordingly. Chicken thighs will take about the same amount of time, but a whole chicken will take longer. Just make sure to get the internal temperature to 165 degrees F.

Q: What temperature should the chicken be?

A: The chicken should reach an internal temperature of 165°F (74°C) to ensure it is cooked through and safe to eat, according to USDA Food Safety Guidelines for Chicken.

Q: Can I make this in a cast iron skillet?

A: Yes, you can! A cast iron skillet will give the potatoes and chicken a nice, crispy crust.

Q: What can I add to this recipe to give it some heat?

A: Add a pinch of cayenne pepper to your ranch seasoning. You could also add a dash of hot sauce to the chicken before baking.

These are just a few of the questions I’ve gotten over the years about Baked Ranch Chicken and Potatoes. If you have any other questions, feel free to ask in the comments below!

Conclusion

Well, there you have it – my go-to recipe for Baked Ranch Chicken and Potatoes. It’s more than just a meal; it’s a symbol of family dinners, happy memories, and the comfort of knowing you can always whip up something delicious, no matter how busy life gets. I really hope you enjoy making this recipe as much as I do, and that it becomes a staple in your own kitchen.

Before you go, here are a few final tips to ensure your Baked Ranch Chicken and Potatoes turns out perfectly every time:

Don’t overcrowd the pan: Give everything enough space to roast properly.

Use a meat thermometer: Ensure the chicken is cooked through by checking its internal temperature.
Don’t be afraid to experiment: Add your favorite vegetables, spices, or herbs to customize the recipe to your liking.

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My family sometimes likes to add a sprinkle of shredded cheese to the Baked Ranch Chicken and Potatoes the last few minutes of baking. It makes it even more delicious! You could also add bacon bits to the dish too. Check out Kiera’s Recipes for more recipes like this!

Remember, cooking should be fun! Don’t stress too much about getting everything perfect. Just relax, enjoy the process, and create something delicious for yourself and your loved ones. I hope that you are able to create some Baked Ranch Chicken and Potatoes tonight!

I’d love to hear how your Baked Ranch Chicken and Potatoes turns out! Leave a comment below and let me know what you think. And if you enjoyed this recipe, be sure to share it with your friends and family. Happy cooking!

Baked Ranch Chicken and Potatoes

Print Recipe

This easy Baked Ranch Chicken and Potatoes recipe is a complete, flavorful meal cooked on a single pan. Tender chicken breasts and potatoes are coated in a creamy ranch seasoning for a simple weeknight dinner that everyone will love.

Author: Kiera
Prep Time: 10 minutes
Cook Time: 30 minutes

Total Time: 40 minutes
Yield: 4 servings
Category: Dinner

Method: Baked
Cuisine: American

Ingredients

Scale

4 boneless, skinless chicken breasts

1.5 lbs Yukon Gold potatoes, cubed
1/4 cup olive oil
1 packet (1 ounce) ranch seasoning mix

1/4 cup grated Parmesan cheese
1/4 teaspoon garlic powder
1/4 teaspoon black pepper

Fresh parsley, chopped (for garnish)

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Instructions

Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.

In a large bowl, toss the cubed potatoes with 2 tablespoons of olive oil, garlic powder, and black pepper. Spread them in a single layer on the prepared baking sheet.
In a separate bowl, drizzle the chicken breasts with the remaining 2 tablespoons of olive oil. Sprinkle the ranch seasoning mix and Parmesan cheese evenly over the chicken, pressing lightly to adhere.
Arrange the chicken breasts on the baking sheet with the potatoes.

Bake for 25-30 minutes, or until the chicken is cooked through and the potatoes are tender and slightly golden. Chicken internal temp should reach 165°F.
Garnish with fresh parsley before serving.

Notes

For extra flavor, add a squeeze of lemon juice over the chicken and potatoes after baking. You can also substitute sweet potatoes for Yukon Gold potatoes.