I absolutely love this ranch chicken recipe! It’s so easy to make, and it always ends up delicious. Plus with one pan, there’s hardly any dishes afterwards! Oh, and did I mention that the kids go crazy for this recipe too? Who doesn’t love chicken and potatoes!
I absolutely love ranch. Seriously, it’s the perfect dressing. You can use it for salads, and it’s delicious for dipping veggies in.
But did you know you can also use it in your cooking?
Yep, ranch is actually amazing on chicken and potatoes. If you bake them in one pan, they both keep their own flavors while the potatoes also absorb some of the chicken goodness.
The result is a flavorful, family friendly, super easy one pan chicken and potatoes recipe.
I like to make my sheet pan chicken and potatoes with my very own homemade ranch mix recipe. It took me awhile, but I finally perfected it by using a super secret ingredient. Not only does it taste just like Hidden Valley ranch mix, but it has no MSG!
This sheet pan chicken and potatoes recipe is seriously so easy. If you have kids who love to help, have them get their hands dirty doing the crumbing. They’ll have so much fun!
I could go on and on about this copycat Hidden Valley Ranch chicken recipe – but I’m just going to let you try it for yourself instead.
Ingredients
This easy ranch chicken and potatoes recipe doesn’t need any fancy ingredients. To make it, you’ll need 4 boneless, skinless chicken breasts, 2 tablespoons of homemade ranch mix or one packet of store bought ranch seasoning, ½ a cup of breadcrumbs, ½ a cup of Parmesan cheese, one egg, a dash of lemon juice, 4 slices of provolone cheese (optional), a ¼ cup of butter, and 4 potatoes, cubed.
How to Make Easy Ranch Chicken & Potatoes
Preheat the oven to 350 degrees. Drop the ¼ cup of butter into a 13 x 9 inch pan and place it in the oven to melt.
Meanwhile, prep the chicken. In a shallow bowl, whisk together the egg and lemon juice.
In a separate bowl, combine the ranch mix, breadcrumbs, and Parmesan cheese. Mix them so they’re evenly distributed with ranchy and cheesy goodness.
Pick up a boneless, skinless chicken breast and dip both sides in the egg mixture. Then do the same thing in the breadcrumb mixture, coating evenly. Repeat with the other 3 chicken breasts.
Once the butter has melted, remove the pan from the oven. Use the melted butter to coat both sides of each chicken breasts in butter, then place the chicken in the pan. Leave room for potatoes.
Cube 4 potatoes and add them to the pan, tossing them so they’re coated in the butter. Then sprinkle some of the remaining breadcrumb mixture over the potatoes to season.
Bake for 45 minutes, or until the chicken is fully cooked. The center of the chicken breasts will no longer be pink, and a meat thermometer will read at least 165ºF. To fancy this recipe up, add a slice of provolone cheese on top of each chicken breast during the last 5 minutes of cooking and allow it to melt. Serve and enjoy!
Do Potatoes Cook Faster than Chicken?
Potato cooking time really depends on how you slice your spuds. This recipe uses quartered potatoes, which take about 45 minutes to roast. That just happens to be the same amount of time the chicken needs to reach a safe temperature.
Is it Safe to Cook Chicken and Potatoes Together?
Handling raw chicken can be intimidating, so it makes sense to worry about whether or not potatoes and chicken can be cooked together. Thankfully it’s completely safe – just as long as you make sure the chicken is fully cooked to at least 165ºF.
How to Make Ranch Chicken with Hidden Valley Ranch?
I like to use my homemade ranch mix, but you can use any brand you like including Hidden Valley Ranch.
If you go with the store bought option, this chicken and potatoes recipe uses a single Hidden Valley Ranch packet. You could also pick up the shaker and just measure out 2 tablespoons of ranch seasoning.
Pro Tips/Recipe Notes
- Instead of quartered potatoes, you could also use mini potatoes cut in half or a mixture of potatoes and baby carrots.
- If your potatoes finish cooking before the chicken is ready, pull the potatoes out of the pan and continue cooking the chicken alone. Do the same with the chicken if your potatoes are done first.
- You can also use a Ziploc bag to coat your chicken. Put the egg mixture in one bag, and the bread crumb mixture in another. Then place your chicken breasts in the egg bag, one at a time, and shake to coat. Repeat with the breadcrumb bag.
- While it’s optional, the Provolone makes this recipe extra tasty. It can also be substituted with your favorite cheese!
To make it a freezer meal, follow the recipe instructions up to cooking. Then cover the pan uncooked chicken and potatoes with plastic wrap, pressing down to remove any air. Then cover again with aluminum foil. Label and freeze for up to 6 months. To cook, allow to thaw for 24 hours in the refrigerator, then follow the regular cooking directions.
More One-Dish Chicken Recipes
Chicken is great because it’s so versatile. For some hardy, cold weather recipes make this super easy Chicken Pot Pie, some Baked Chicken Pesto Alfredo, or this Cheesy Chicken Broccoli Rice Casserole. Or if you’re feeling adventurous, these Creamy White Chicken Enchiladas always turn out great. Finally, if you liked this ranch chicken and potatoes recipe, you’re going to love my version of Chicken Cordon Bleu!
Did you try this ranch chicken and potatoes recipe? Please share! Tag me in your photos on Instagram @happymoneysaver and use the hashtag #happymoneysaver!
One Pan Ranch Chicken and Potatoes
Ingredients
- 4 boneless skinless chicken breasts
- 2 tbsp homemade hidden valley ranch mix or 1 store bought packet
- 1/2 cup breadcrumbs
- 1/2 cup parmesan cheese
- 1 egg
- 1 dash lemon juice
- 4 slices provolone cheese
- 1/4 cup butter
- 4 potatoes cubed
Instructions
- Preheat the oven to 350 degrees. Drop the ¼ cup of butter into a 13 x 9 inch pan and place it in the oven to melt.
- Meanwhile, prep the chicken. In a shallow bowl, whisk together the egg and lemon juice.
- In a separate bowl, combine the ranch mix, breadcrumbs, and Parmesan cheese. Mix them so they’re evenly distributed with ranchy and cheesy goodness.
- Pick up a boneless, skinless chicken breast and dip both sides in the egg mixture. Then do the same thing in the breadcrumb mixture, coating evenly. Repeat with the other 3 chicken breasts.
- Once the butter has melted, remove the pan from the oven. Use the melted butter to coat both sides of each chicken breasts in butter, then place the chicken in the pan. Leave room for potatoes.
- Cube 4 potatoes and add them to the pan, tossing them so they’re coated in the butter. Then sprinkle some of the remaining breadcrumb mixture over the potatoes to season.
- Bake for 45 minutes, or until the chicken is fully cooked. The center of the chicken breasts will no longer be pink, and a meat thermometer will read at least 165ºF. To fancy this recipe up, add a slice of provolone cheese on top of each chicken breast during the last 5 minutes of cooking and allow it to melt.
Notes
Nutrition
Loved this recipe?
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This recipe was first posted Jan 13th, 2015, but has been updated with new photos and better detailed instructions and tips on March 18th, 2021.
Comments & Reviews
I made this tonight and it was very good. The prep was easy. You couldn’t really tell it was a Ranch seasoning mix once the chicken and potatoes were done baking. The only change I would make next time is to bake the chicken on a rack so it gets crispier and spray the chicken with Pam/cooking spray so that the breadcrumbs brown a bit more.
My husband and I loved this Dish. As a working Mom, I like dishes that don’t require tons of ingredients and don’t take lots of time to prepare. This dish had great flavor. This recipe is definitely staying in the keep pile.
Hi Karrie, I’m making this tonight and looking forward to it! It smells really yum. I thought you weren’t meant to freeze raw potatoes?
What are the thawing/cooking instructions if fixing this Ranch Chicken & Patatoes recipe from frozen? TIA!
If you are cooking this from frozen I would suggest you pull it out the night before and put it in your fridge so it can thaw for the day. By dinnertime the next day cook it using the same instructions as the recipe. If you don’t pull it out until the morning of add more cooking time to the recipe. It does take more thought to take it out of the freezer the day before but it is worth it when dinner rolls around!
This was a simply delicious supper…it’s going to the first recipe I grab to impress the family….simple,zesty, and flavorful…and the potatoes and extra bonus..You don’t waste the crumbs after breading the chicken… I used a separate pan added more butter to the bottom toss in the potatoes and yummy…Thank you
Heidi, I have washed and reused ziplock bags for well over 30 years. It just didn’t make sense to use once and throw away, especially when on such a tight budget. The kids HATED it, but they did it anyway. Just make sure to use HOT water and soap. My youngest is 32 now and long gone from the nest, but I still wash them. I just can’t see wasting the money. Yes, it’s a pain to do, but it makes me feel better to save the money. And I can hardly wait to try this recipe. It sounds and looks wonderful!
I know it’s not “green”, but I like to use the gallon size ziploc bags to coat chicken. Put the wet stuff in one and the dry in another and you can just drop the chicken in the bag and shake. It makes so much less mess.
Oh, that slice of chicken looks perfect. I can’t wait to try this! 🙂
I made this for my family tonight. Absolutely delicious! All four of my kids AND my hubby loved it. That is huge and almost never happens. This is definitely going into my weekly rotation. So easy, budget friendly and yummy!