This One Pan Ranch Chicken and Potatoes is an easy, flavor-packed dinner made with tender chicken, golden roasted potatoes, and a savory ranch seasoning all baked together on one sheet pan. It’s the kind of simple meal that’s perfect for busy weeknights, with minimal prep and easy cleanup. If you love easy, flavorful meals like this, be sure to try my Cowboy Butter Chicken and Potatoes, too!
Ingredients & Substitutions
- Potatoes: Baby potatoes work best here since they roast up tender with golden edges. You could use small Yukon gold or red potatoes. If using larger potatoes, just cut them into evenly sized pieces so they cook at the same rate.
- Chicken: Boneless, skinless chicken breasts are lean and cook quickly when cut into bite-sized pieces. Chicken thighs are a great substitute if preferred.
- Olive Oil: Helps everything roast evenly and keeps the chicken juicy. You can swap with avocado oil or another neutral oil if needed.
- Ranch Seasoning: This is where most of the flavor comes from. A store-bought packet works great, but homemade ranch seasoning is a great option if you have it on hand.
- Garlic Powder: Adds a simple boost of flavor without overpowering the ranch seasoning.
- Cheddar Cheese: Sharp cheddar melts beautifully and adds a rich, savory finish. Mild cheddar or a Colby Jack blend would also work well.
- Parsley: Adds a fresh pop of color and light flavor at the end. You can skip it or swap it with chives if preferred.
FAQs
Can I use chicken thighs instead of chicken breasts?
Yes! Boneless, skinless chicken thighs work great in this recipe. They stay extra tender and add a little more richness. Just cut them into similar-sized pieces so they cook evenly with the potatoes.
Do I need to boil the potatoes first?
No, there’s no need to pre-cook the potatoes. As long as they are cut into evenly sized pieces, they will roast up tender right alongside the chicken.
How do I know when the chicken is fully cooked?
Chicken is fully cooked when it reaches an internal temperature of 165°F. The potatoes should be fork-tender at the same time. If needed, you can remove the chicken and let the potatoes cook a few extra minutes.
Can I add vegetables or other ingredients to the pan?
Yes! This recipe is easy to customize. Try adding vegetables like broccoli, green beans, or bell peppers. For best results, add quicker-cooking vegetables halfway through the baking time so they stay tender and don’t overcook.
Can I make Ranch Chicken and Potatoes without the cheese?
Yes, you can skip the cheese if you prefer. The ranch seasoning still adds plenty of flavor, but the melted cheddar gives it a rich, savory finish.
Why aren’t my potatoes getting crispy?
If your potatoes aren’t crisping up, it’s usually because the pan is overcrowded. Make sure everything is spread in a single layer with a little space between pieces. Cutting the potatoes evenly and roasting at a high temperature also helps them develop those golden, crispy edges.
Serving Ideas
This One Pan Ranch Chicken and Potatoes is hearty enough to serve on its own, but it also pairs well with a few simple sides to round out the meal.
- Serve with a simple side salad or Caesar salad for a fresh contrast to the rich, cheesy chicken and potatoes.
- Add a side of roasted parmesan green beans, air fryer carrots, or roasted asparagus for an easy veggie boost.
- For a cozy dinner, serve with easy dinner rolls, butter swim biscuits, or garlic breadsticks to soak up any extra ranch-seasoned juices from the pan.
How to Store One Pan Ranch Chicken and Potatoes
Refrigerator: Store leftovers in an airtight container in the refrigerator for up to 3 to 4 days.
Freezer: Let everything cool completely, then transfer to a freezer-safe container and freeze for up to 2 months. Keep in mind the potatoes may be softer once thawed, but the flavor will still be great.
Reheating: Reheat in the oven at 350°F until warmed through for the best texture. You can also use the microwave for a quicker option, though the potatoes will be softer.
One Pan Ranch Chicken and Potatoes
Ingredients
- 2 pounds baby potatoes, halved (or quartered if large)
- 1 ½ pounds boneless skinless chicken breasts, cut into 1-inch pieces
- 3 tablespoons extra virgin olive oil
- 1 packet (about 3 tablespoons) dry ranch seasoning mix, store-bought or homemade
- 1 teaspoon garlic powder
- ½ teaspoon black pepper, freshly ground for best flavor
- 1 pinch kosher salt, or to taste
- 1 ½ cups (169.5 g) sharp cheddar cheese, shredded
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- Preheat oven to 425°F. Line a large rimmed sheet pan (13×18 inches or larger) with parchment paper.
- Add the potatoes and chicken to the prepared pan.
- Drizzle with olive oil. Sprinkle with ranch seasoning, garlic powder, black pepper, and a pinch of kosher salt. Toss until everything is evenly coated, then spread into a single layer.
- Roast for 25 to 28 minutes, stirring halfway through, until the potatoes are fork-tender and the chicken reaches an internal temperature of 165°F.
- Remove from the oven and sprinkle the shredded cheddar cheese evenly over the top. Return to the oven for 2 to 3 minutes, or until the cheese is melted.
- Let rest for 2 minutes, then sprinkle with fresh parsley before serving.
Did you make this recipe?
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