This Ranch Chicken and Potato Bake is a comforting one-pan meal with juicy chicken and crispy potatoes coated in zesty ranch flavor. It’s a weeknight hero that’s hearty, flavorful, and easy to make. The aroma alone will make your kitchen feel like home.
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Why You’ll Love This Ranch Chicken and Potato Bake
- One-pan wonder: Everything cooks together for easy cleanup.
- Addictive flavor: Ranch seasoning creates a savory, herby crust.
- Flexible & forgiving: Easy to customize with your favorite proteins or veggies.
- Perfect textures: Juicy chicken meets crispy, fluffy potatoes.
Ingredients & Tools
- 1.5 lbs (680 g) boneless, skinless chicken thighs
- 2 lbs (900 g) Yukon Gold potatoes, cut into 1-inch chunks
- 3 tbsp olive oil, divided
- 1 packet (1 oz or 28 g) dry ranch seasoning mix
- 1 tsp garlic powder
- 1/2 tsp smoked paprika
- 1/4 cup freshly grated Parmesan cheese
- 2 tbsp fresh parsley, chopped (for garnish)
- To taste, salt and black pepper
Tools: A 9×13 inch baking dish, a large mixing bowl, and a small bowl for the seasoning mix.
Notes: Yukon Gold potatoes hold their shape and get creamy inside. The dry ranch packet is the flavor powerhouse—don’t skimp!
Nutrition (per serving)
| Calories: | 480 kcal |
| Protein: | 35 g |
| Fat: | 18 g |
| Carbs: | 42 g |
| Fiber: | 5 g |
Serves: 4 | Prep Time: 15 minutes | Cook Time: 45 minutes | Total Time: 60 minutes
Before You Start: Tips & Ingredient Notes
- Chicken thigh vs. breast. I highly recommend thighs for this. They stay incredibly moist and juicy through the longer baking time. If you use breasts, they might cook faster, so keep an eye on them to prevent drying out.
- Don’t skip the Parmesan. It might seem like a small addition, but it adds a wonderful savory, salty crust and helps the potatoes get extra crispy and golden. It’s a game-changer for texture.
- Cut your potatoes evenly. This is the secret to everything cooking at the same rate. If some pieces are huge and others are tiny, you’ll end up with a mix of burnt and undercooked bits. Aim for 1-inch chunks.
- Dry those potatoes. After washing and cutting, give the potato chunks a really good pat dry with a kitchen towel. Removing that surface moisture is key for achieving crispy, not steamed, potatoes.
How to Make Ranch Chicken and Potato Bake
Step 1: First, preheat your oven to 400°F (200°C). This is a nice, hot temperature that will help us get that beautiful golden-brown color and crispy texture on both the chicken and potatoes. Grab your 9×13 inch baking dish—you can give it a very light coating of oil or a quick spritz of cooking spray, but honestly, with the oil in the recipe, it’s often not strictly necessary.
Step 2: Now, let’s get our star players ready. In a large mixing bowl, toss your dried potato chunks with 2 tablespoons of the olive oil. You want every surface lightly coated. Then, sprinkle over about two-thirds of the ranch seasoning packet, the garlic powder, and the smoked paprika. The smoked paprika isn’t in a traditional ranch, but it gives a lovely, subtle depth and color. Toss, toss, toss until every potato piece is happily coated in that herby, oily goodness.
Step 3: Pour the seasoned potatoes into your baking dish and spread them out into a single, even layer. This is important—if they’re piled on top of each other, they’ll steam instead of roast. We’re going for crispy here! Pop the dish into the preheated oven and let the potatoes have a 15-minute head start. This gives them a jump on cooking so they’ll be perfectly tender by the time the chicken is done.
Step 4: While the potatoes are getting a head start, prepare the chicken. Pat the chicken thighs completely dry with paper towels—this helps the seasoning stick and promotes browning. In a small bowl, mix the remaining ranch seasoning with the last tablespoon of olive oil to form a loose paste. Rub this mixture all over each chicken thigh, making sure to coat both sides. The paste will seem thick, but that’s what creates that incredible, flavorful crust.
Step 5: Carefully take the hot baking dish out of the oven. The potatoes should already be starting to sizzle. Use a spatula to move them around a bit to make some space, then nestle the seasoned chicken thighs right on top of and between the potatoes. You’ll hear a fantastic sizzle—that’s the sound of flavor being built!
Step 6: Evenly sprinkle the grated Parmesan cheese over everything, focusing a little extra on the chicken and the exposed surfaces of the potatoes. The cheese will melt and form a gorgeous, savory crust. Slide the dish back into the oven and bake for another 25-30 minutes. You’ll know it’s done when the chicken is cooked through (an internal temperature of 165°F or 74°C) and the potatoes are fork-tender with crispy, browned edges.
Step 7: Once it’s out of the oven, let the bake rest for about 5 minutes. This allows the juices in the chicken to redistribute, making it even more succulent. Then, sprinkle the freshly chopped parsley over the top for a pop of color and freshness. Serve it up right from the dish—it’s a beautiful, rustic presentation that says “dinner is served!”
Storage & Freshness Guide
- Fridge: Store leftovers in an airtight container for up to 3 days.
- Freezer: Freeze in a sealed container for up to 2 months; thaw in fridge before reheating.
- Reviving: Reheat in a 350°F oven or air fryer for 10 minutes to restore crispiness.
Serving Suggestions
Complementary Dishes
- A simple arugula salad with a lemon vinaigrette — The peppery arugula and sharp, citrusy dressing cut through the richness of the bake perfectly, balancing the whole plate.
- Sautéed green beans with almonds — They add a lovely crunch and a vibrant green color, making the meal feel even more complete and nutritious.
- Buttery corn on the cob — For a truly comforting, homestyle meal, the sweet corn is a classic partner that everyone tends to love.
Drinks
- A crisp, chilled Chardonnay — Its slight oakiness and clean finish complement the herby, savory notes of the ranch seasoning without overpowering them.
- An ice-cold lager or pale ale — The carbonation and mild bitterness are fantastic for washing down this hearty, flavorful dish.
- Sparkling water with a squeeze of lime — A refreshing, non-alcoholic option that cleanses the palate between each delicious, savory bite.
Something Sweet
- Mixed berry crumble — The bright, tart berries and buttery oat topping provide a wonderful contrast to the savory main course.
- Lemon sorbet — It’s light, zesty, and incredibly refreshing, acting as the perfect palate cleanser after a rich meal.
- Dark chocolate squares with sea salt — Just a few pieces of high-quality dark chocolate offer a simple, elegant, and satisfyingly bittersweet end to the meal.
Top Mistakes to Avoid
- Mistake: Crowding the pan. If you pack the potatoes in too tightly, they
Ranch Chicken And Potato Bake
Make this easy Ranch Chicken and Potato Bake for a flavorful one-pan dinner. Juicy chicken, crispy potatoes, and zesty ranch seasoning. Get the simple recipe now!
Ingredients
For the main ingredients:
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1.5 lbs boneless, skinless chicken thighs
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2 lbs Yukon Gold potatoes (cut into 1-inch chunks)
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3 tbsp olive oil (divided)
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1 packet dry ranch seasoning mix
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1 tsp garlic powder
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0.5 tsp smoked paprika
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0.25 cup freshly grated Parmesan cheese
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2 tbsp fresh parsley (chopped)
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salt and black pepper (to taste)
Instructions
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First, preheat your oven to 400°F (200°C). Grab your 9x13 inch baking dish—you can give it a very light coating of oil or a quick spritz of cooking spray, but honestly, with the oil in the recipe, it’s often not strictly necessary.01
-
In a large mixing bowl, toss your dried potato chunks with 2 tablespoons of the olive oil. Then, sprinkle over about two-thirds of the ranch seasoning packet, the garlic powder, and the smoked paprika. Toss, toss, toss until every potato piece is happily coated in that herby, oily goodness.02
-
Pour the seasoned potatoes into your baking dish and spread them out into a single, even layer. Pop the dish into the preheated oven and let the potatoes have a 15-minute head start.03
-
While the potatoes are getting a head start, prepare the chicken. Pat the chicken thighs completely dry with paper towels. In a small bowl, mix the remaining ranch seasoning with the last tablespoon of olive oil to form a loose paste. Rub this mixture all over each chicken thigh, making sure to coat both sides.04
-
Carefully take the hot baking dish out of the oven. Use a spatula to move them around a bit to make some space, then nestle the seasoned chicken thighs right on top of and between the potatoes.05
-
Evenly sprinkle the grated Parmesan cheese over everything, focusing a little extra on the chicken and the exposed surfaces of the potatoes. Slide the dish back into the oven and bake for another 25-30 minutes. You’ll know it’s done when the chicken is cooked through (an internal temperature of 165°F or 74°C) and the potatoes are fork-tender with crispy, browned edges.06
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Once it’s out of the oven, let the bake rest for about 5 minutes. Then, sprinkle the freshly chopped parsley over the top for a pop of color and freshness. Serve it up right from the dish.07
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