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Homemade Ranch Chicken and Potato Bake photo

Ranch Chicken and Potato Bake

This Ranch Chicken and Potato Bake is a comforting, flavorful all-in-one meal that's easy to prepare and perfect for weeknight dinners.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 4 boneless, skinless chicken breasts
  • 4 medium potatoes diced, Yukon Gold or red
  • 1 packet ranch seasoning mix
  • 1 cup shredded cheddar cheese sharp or mild
  • 1 cup diced bell peppers any color combination
  • 1/2 cup diced onion
  • 2 tablespoons olive oil
  • salt and pepper to taste
  • fresh parsley for garnish

Equipment

  • Large baking dish (9x13 inch)
  • Mixing bowl
  • Sharp knife
  • Cutting board
  • Measuring cups and spoons
  • Aluminum foil (optional)

Method
 

  1. Preheat your oven to 400°F (200°C). Dice potatoes into bite-sized pieces and chop bell peppers and onion.
  2. In a large mixing bowl, combine diced potatoes, bell peppers, and onions. Drizzle with olive oil, season with salt and pepper, then toss to coat evenly.
  3. Pat chicken breasts dry with paper towels. Sprinkle ranch seasoning mix over both sides of each breast.
  4. Spread tossed vegetables evenly across the bottom of the baking dish. Nestle seasoned chicken breasts on top, spacing them out evenly.
  5. Bake in the preheated oven for 30-35 minutes until potatoes are fork-tender and chicken is cooked through (165°F / 74°C). Tent with foil if chicken finishes early.
  6. Sprinkle shredded cheddar cheese evenly over the top. Switch oven to broil and broil for 2-4 minutes until cheese melts and bubbles with a golden brown finish.
  7. Remove from oven, sprinkle fresh parsley over the top, and serve immediately.

Notes

  • Ensure chicken breasts are patted dry before seasoning to help the ranch mix stick better.
  • Cut potatoes uniformly to ensure even cooking with the chicken.
  • Broil the cheese topping carefully to avoid burning; watch closely.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Freeze portions for up to 2 months; thaw overnight in the fridge before reheating.