Okay, gather ’round, y’all, because I’m about to let you in on a little secret – a weeknight dinner champion that has saved my sanity more times than I can count. We’re talking about Baked Ranch Chicken and Potatoes, the dish that’s as comforting as a warm hug and as easy as pie (well, almost!).

I remember the first time I made this. I was a brand-new mom, sleep-deprived, and trying to juggle a million things at once. I needed something quick, easy, and that the whole family would actually eat without complaints. I stumbled upon a basic recipe for Baked Ranch Chicken and Potatoes, and honestly, it was a game-changer. The first attempt was a bit dry, and the potatoes were slightly undercooked (we’ve all been there, right?). But the flavor… oh, the flavor! That creamy, tangy ranch combined with the savory chicken and potatoes had everyone asking for seconds.

Over the years, I’ve tweaked and perfected my Baked Ranch Chicken and Potatoes recipe, adding my own little touches and learning a few tricks along the way. I’ve learned the magic of parboiling the potatoes and that a little extra dill takes it to the next level. One time I completely forgot the ranch seasoning and tried to substitute with other spices I had on hand. It was… an experience! Let’s just say my kids were very polite but also very honest about their dislike. Now, I always double-check my spice cabinet!

This Baked Ranch Chicken and Potatoes dish has become a family staple. It’s perfect for those crazy weeknights when you’re running around like a chicken with its head cut off (pun intended!). It’s also great for potlucks, casual get-togethers, or even a cozy Sunday dinner.

The beauty of this recipe is its simplicity. It requires minimal ingredients, and most of them you probably already have on hand. Plus, it’s a one-pan wonder, which means fewer dishes to wash – hallelujah! The easy ranch chicken recipe aspect is truly a gift to busy parents.

But the best part? It’s absolutely delicious. The chicken comes out juicy and tender, the potatoes are perfectly soft on the inside and crispy on the outside, and that creamy ranch sauce ties it all together in a symphony of flavor. It’s the kind of meal that makes everyone happy and leaves you feeling satisfied without spending hours in the kitchen.

So, are you ready to give my Baked Ranch Chicken and Potatoes recipe a try? I promise, you won’t be disappointed. Let’s get cooking!

Ingredients

4 boneless, skinless chicken breasts (I always use organic, if possible, for my Baked Ranch Chicken and Potatoes)
2 pounds Yukon Gold potatoes, peeled and cut into 1-inch chunks (I love the creamy texture they give to Baked Ranch Chicken and Potatoes)
1 packet (1 ounce) ranch dressing seasoning mix (When making Baked Ranch Chicken and Potatoes, you can find this at most grocery stores) You can visit the Hidden Valley Ranch Official Website for more information on ranch seasoning.
1/2 cup mayonnaise (Here’s a Baked Ranch Chicken and Potatoes trick I learned from my mom: use full-fat mayonnaise for the best flavor!)
1/4 cup milk (I use whole milk, but you can use any kind you like)
1 tablespoon olive oil
1 teaspoon garlic powder
1/2 teaspoon onion powder
Salt and pepper to taste
Optional: Fresh dill or parsley for garnish

When it comes to the chicken, I prefer boneless, skinless breasts for this Baked Ranch Chicken and Potatoes recipe because they cook quickly and evenly. But you can also use bone-in, skin-on chicken if you prefer – just adjust the cooking time accordingly.

For the potatoes, Yukon Golds are my go-to because they have a naturally buttery flavor and hold their shape well during baking. But Russet potatoes or red potatoes would also work just fine. A good time saving tip is to buy pre-cut potatoes for this Baked Ranch Chicken and Potatoes recipe!

The ranch dressing seasoning mix is the star of the show, so make sure you use a good quality one. I always have a few packets in my pantry because you never know when a Baked Ranch Chicken and Potatoes craving will strike!

A little kitchen wisdom I’ll pass along is don’t be afraid to adjust the seasonings to your liking. If you like things a little spicier, add a pinch of cayenne pepper. If you prefer a more tangy flavor, add a squeeze of lemon juice. The cost of these staples is fairly reasonable, especially when buying in bulk. Store leftover mayonnaise and milk in the refrigerator, and the ranch seasoning mix in a cool, dry place.

How to Make Baked Ranch Chicken and Potatoes: Step-by-Step

Preheat your oven to 400°F (200°C). Grease a large baking sheet with olive oil.
In a large bowl, combine the mayonnaise, milk, ranch dressing seasoning mix, garlic powder, and onion powder. Mix well until everything is smooth and creamy. This is the base for that delicious creamy ranch chicken and potatoes flavor.
Add the potatoes to the bowl and toss to coat them evenly with the ranch mixture. Make sure every piece is covered – we want those potatoes bursting with flavor! Don’t worry if your Baked Ranch Chicken and Potatoes mixture seems a little thick; it will thin out as it bakes.
Arrange the potatoes in a single layer on the prepared baking sheet.
Place the chicken breasts on top of the potatoes, spacing them evenly apart.
Spoon any remaining ranch mixture over the chicken breasts, making sure they are well coated. I learned the hard way with Baked Ranch Chicken and Potatoes that you don’t want any dry spots!
Sprinkle the chicken and potatoes with salt and pepper to taste.
Bake for 30-40 minutes, or until the chicken is cooked through and the potatoes are tender and golden brown. The internal temperature of the chicken should reach 165°F (74°C). You can check the USDA Chicken Cooking Guidelines for more information. In my kitchen, Baked Ranch Chicken and Potatoes usually takes about 35 minutes, but oven temperatures can vary, so keep an eye on it. Use a meat thermometer for the most accurate result.
Let the oven baked ranch potatoes and chicken rest for a few minutes before serving. This helps the juices redistribute, resulting in a more tender and flavorful chicken.
Garnish with fresh dill or parsley, if desired. Your Baked Ranch Chicken and Potatoes should smell like savory ranch and roasted potatoes – if it doesn’t, check your oven temperature!

While the Baked Ranch Chicken and Potatoes is cooking, I usually throw together a quick salad or steam some green beans to round out the meal. Sometimes, I’ll even prep the salad ahead of time so it’s ready to go when the chicken and potatoes are done. A great time saver here is precut veggies for a quick salad!

Another tip: If you want extra crispy potatoes, try parboiling them for about 5 minutes before tossing them with the ranch mixture. This will help them cook faster and get nice and golden brown in the oven. I’ve even tried adding a sprinkle of parmesan cheese on top during the last few minutes of baking for an extra cheesy flavor.

And one last thing – don’t be afraid to experiment with different variations! You can add other vegetables to the baking sheet, like broccoli, carrots, or bell peppers. You can also use different types of cheese, like cheddar or mozzarella. The possibilities are endless! Just be sure to account for vegetable cooking times – no one likes undercooked broccoli!

Serving Suggestions

My family enjoys this Baked Ranch Chicken and Potatoes when I serve it with a simple side salad and some crusty bread for soaking up all that delicious ranch sauce. The kids love when I cut the chicken into smaller pieces and serve it over mashed potatoes – it’s like a creamy ranch chicken and potatoes bowl!

This Baked Ranch Chicken and Potatoes is perfect for a casual weeknight dinner, but it’s also great for potlucks, picnics, or even a simple Sunday lunch. I’ve even made it for holiday gatherings, and it’s always a hit.

When it comes to presentation, I like to arrange the chicken and potatoes on a platter and garnish it with fresh herbs. A sprinkle of paprika or a drizzle of hot sauce can also add a nice pop of color and flavor. I sometimes add an extra dollop of sour cream on the side!

If you have extra Baked Ranch Chicken and Potatoes, you can store it in an airtight container in the refrigerator for up to 3 days. Reheat it in the oven or microwave until warmed through. Leftover chicken and potatoes are also great in salads, sandwiches, or even tacos!

One seasonal variation I’ve tried is adding roasted butternut squash to the baking sheet in the fall. The sweetness of the squash pairs perfectly with the tangy ranch flavor. In the summer, I like to add grilled corn on the cob as a side dish.

My friends always ask for this Baked Ranch Chicken and Potatoes recipe whenever I make it for them. They love how easy it is to make and how delicious it tastes. One friend even said it’s the best chicken and potatoes she’s ever had! I’m always happy to share my recipes, especially when they bring so much joy to others.

Frequently Asked Questions

Can I use frozen chicken breasts? Yes, you can, but make sure to thaw them completely before cooking. Otherwise, your Baked Ranch Chicken and Potatoes might take longer to cook, and the chicken might not cook evenly. You know what I do when my Baked Ranch Chicken and Potatoes involves frozen chicken? I thaw them overnight in the refrigerator.
Can I use different vegetables? Absolutely! Feel free to add any vegetables you like. Broccoli, carrots, bell peppers, and onions all work well. Just make sure to cut them into similar sizes so they cook evenly. I’ve learned from past experience that different sized vegetables can make it difficult to have everything cooked thoroughly!
Can I make this recipe ahead of time? You can prep the potatoes and ranch mixture ahead of time and store them in the refrigerator. But I recommend adding the chicken just before baking to prevent it from drying out.
How do I make sure the chicken is cooked through? The best way to ensure the chicken is cooked through is to use a meat thermometer. Insert it into the thickest part of the chicken breast – it should register 165°F (74°C). If you don’t have a meat thermometer, you can cut into the chicken to check if the juices run clear.
Can I use bone-in chicken? Yes, you can use bone-in, skin-on chicken thighs or drumsticks. Just adjust the cooking time accordingly. Bone-in chicken usually takes longer to cook than boneless chicken. My family prefers boneless chicken, but I often use bone in when it’s on sale!
What if my potatoes are still hard after baking? This usually happens if the oven temperature is too low or the potatoes are cut too large. Try increasing the oven temperature or cutting the potatoes into smaller pieces. Parboiling them beforehand can also help. Feedback from my blog readers suggests smaller potato pieces can reduce cooking time significantly.
Can I add cheese to this dish? Of course! Cheddar cheese, mozzarella cheese, or Parmesan cheese would all be delicious additions. Sprinkle the cheese over the chicken and potatoes during the last few minutes of baking. You know what I do when my Baked Ranch Chicken and Potatoes needs an extra cheesy kick? I add a blend of cheddar and Monterey Jack!
Can I use light mayonnaise? Yes, you can substitute regular mayonnaise with light mayonnaise to cut down on fat and calories. The change in flavor may be noticeable, but it’s a good option for those looking to make a healthier version of the recipe. Just be aware that light mayonnaise may not provide the same richness and creaminess as the full-fat version, so the overall texture of the dish might be slightly different.

Final Thoughts on This Baked Ranch Chicken and Potatoes Recipe

This Baked Ranch Chicken and Potatoes recipe holds a special place in my heart because it’s a reminder of simpler times, when all that mattered was putting a delicious and satisfying meal on the table for my family. It’s a dish that brings everyone together, and it’s one that I know I can always count on to please even the pickiest eaters.

My Baked Ranch Chicken and Potatoes Pro Tips:

Parboil the potatoes for extra crispiness.
Don’t be afraid to experiment with different vegetables and cheeses.
Use a meat thermometer to ensure the chicken is cooked through.

Some variations I’ve tried are adding a bit of a kick by adding hot sauce, or even using different herbs and spices. This one pan ranch chicken and potatoes is the perfect canvas for culinary creativity!

My son loves when I add bacon bits to the Baked Ranch Chicken and Potatoes, while my daughter prefers it with a sprinkle of Parmesan cheese. My husband? He just loves it any way I make it! I’ve even toyed with the idea of adding mushrooms and onions!

I hope you’ll give this Baked Ranch Chicken and Potatoes recipe a try and make it your own. Don’t be afraid to experiment with different flavors and ingredients to create a dish that your family will love. The easy ranch chicken recipe is a great launchpad for your own creativity!

I truly believe that anyone can make this Baked Ranch Chicken and Potatoes recipe, no matter their cooking skill level. It’s simple, straightforward, and incredibly forgiving. So, go ahead, give it a shot! I’m confident that you’ll be amazed at how delicious and easy it is to make. Happy cooking! And remember, even if you make a mistake, it’s just an opportunity to learn and grow. Every kitchen mishap is a story waiting to be told! Enjoy your very own Baked Ranch Chicken and Potatoes experience.

Craving more easy baked chicken recipes? Check out my recipes for Baked Chicken Legs and Rice and Baked Honey BBQ Popcorn Chicken!

Baked Ranch Chicken and Potatoes

Print Recipe

This easy baked ranch chicken and potatoes recipe is a comforting and flavorful one-pan meal. The chicken and potatoes are coated in a creamy ranch seasoning for a delicious and simple dinner.

Author: Zoubida
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Yield: 4 servings
Category: Dinner
Method: Baked
Cuisine: American

Ingredients

Scale

4 boneless, skinless chicken breasts
1.5 lbs Yukon gold potatoes, cut into 1-inch cubes
1 packet (1 ounce) dry ranch dressing mix
1/4 cup olive oil
1/4 cup milk
1/2 teaspoon garlic powder
1/4 teaspoon black pepper
Optional: Fresh parsley, chopped, for garnish

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 400°F (200°C).
In a large bowl, combine olive oil, milk, ranch dressing mix, garlic powder, and pepper.
Add the cubed potatoes to the bowl and toss to coat evenly.
Place the potatoes in a single layer on a baking sheet.
Place the chicken breasts on top of the potatoes.
Spoon any remaining ranch mixture over the chicken breasts.
Bake for 30-35 minutes, or until the chicken is cooked through and the potatoes are tender. Chicken internal temperature should reach 165°F (74°C).
Garnish with fresh parsley, if desired, and serve.

Notes

For extra flavor, marinate the chicken in the ranch mixture for at least 30 minutes before baking.