Chicken Ranch Potato Bake
This Chicken Ranch Potato Bake combines crispy potatoes and creamy ranch chicken in a one-pan meal that's perfect for family dinners.
Equipment
- 1 large baking dish
- 1 Mixing Bowl
- 1 Skillet for searing chicken
Ingredients
Main Ingredients
- 2 lbs boneless skinless chicken breasts
- 2 lbs small red potatoes halved
- 1 packet ranch seasoning mix
- 2 tbsp olive oil
- 1 cup shredded cheddar cheese
- 2 tbsp butter melted
Instructions
Preparation
- Preheat your oven to 400°F. This ensures your bake cooks evenly and thoroughly.
- Cut the chicken breasts into bite-sized pieces. Season with salt and pepper, then sear in a skillet over medium-high heat until golden brown.
- In a large bowl, combine seared chicken, halved potatoes, melted butter, olive oil, and ranch seasoning. Toss until everything is well coated.
- Transfer the chicken and potato mixture into a large baking dish. Spread evenly.
- Sprinkle shredded cheddar cheese evenly over the top of the mixture.
- Place the baking dish in the oven and bake for 45-50 minutes, or until the potatoes are tender and the chicken is cooked through.
- Ensure the chicken is fully cooked by checking that the internal temperature reaches 165°F.
- Allow the dish to cool for a few minutes before serving. This helps the flavors meld together.
Serving
- Serve the Chicken Ranch Potato Bake hot, garnished with fresh herbs if desired.
Storage
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Notes
Pro Tips: Ensure potatoes are evenly cut for uniform cooking. Ingredient Substitutions: Use chicken thighs for more flavor. How to Serve: Pair with salad or bread. Storage & Freshness: Keep leftovers in airtight containers. Make-Ahead Tips: Prep ingredients in advance for quicker assembly.