Description
This Baked Ranch Chicken & Potatoes recipe combines tender, juicy chicken breasts with golden, crispy baby red potatoes all seasoned with flavorful ranch seasoning mix, Parmesan cheese, and a blend of spices. It’s an easy, one-pan meal perfect for a delicious and comforting weeknight dinner with minimal cleanup.
Ingredients
Scale
Chicken
- 4 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1/2 packet (0.5 oz) ranch seasoning mix
- 1/4 cup grated Parmesan cheese
Potatoes
- 1 pound baby red potatoes, quartered
- 1 tablespoon olive oil
- 1/2 packet (0.5 oz) ranch seasoning mix
- 1/4 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- Salt and pepper to taste
Garnish
- Fresh parsley, chopped
Instructions
- Preheat the oven: Preheat your oven to 400°F (200°C) to ensure it’s hot and ready for baking the chicken and potatoes evenly.
- Prepare the baking dish: Grease a baking dish or line it with parchment paper to prevent sticking and make cleanup easier.
- Season the potatoes: In a large bowl, toss the quartered baby potatoes with 1 tablespoon olive oil, half of the ranch seasoning mix (0.5 oz), 1/4 cup grated Parmesan cheese, garlic powder, onion powder, paprika, salt, and pepper. Mix well so the potatoes are thoroughly coated with the seasoning.
- Arrange the potatoes: Spread the seasoned potatoes evenly in a single layer on one half of the prepared baking dish to allow them plenty of room to crisp up while baking.
- Season the chicken: In the same bowl, add the chicken breasts and drizzle with the remaining 1 tablespoon olive oil. Sprinkle the remaining ranch seasoning mix and 1/4 cup Parmesan cheese over the chicken. Toss gently to coat each piece evenly.
- Add the chicken to the dish: Place the coated chicken breasts neatly on the other half of the baking dish next to the potatoes, leaving space to ensure even cooking.
- Bake: Place the dish in the preheated oven and bake for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the potatoes are tender and golden brown.
- Broil for crispiness: For extra golden color and crispy edges, broil the dish for 2-3 minutes at the end of baking, watching carefully so it doesn’t burn.
- Garnish and serve: Sprinkle freshly chopped parsley over the chicken and potatoes before serving to add a fresh, vibrant touch.
Notes
- You can substitute baby red potatoes with baby Yukon gold or fingerling potatoes if preferred.
- To make the dish spicier, add a pinch of cayenne pepper or chili powder to the seasoning mix.
- If you do not have ranch seasoning mix, you can make your own by combining dried dill, garlic powder, onion powder, salt, pepper, and dried parsley.
- Use a meat thermometer to ensure the chicken is fully cooked to avoid foodborne illnesses.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven for best texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 chicken breast with 1/4 pound potatoes
- Calories: 390 kcal
- Sugar: 2 g
- Sodium: 620 mg
- Fat: 15 g
- Saturated Fat: 4 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 80 mg
Keywords: baked ranch chicken, baked potatoes, one pan dinner, easy dinner recipe, chicken and potatoes recipe, ranch seasoning chicken
