Baked Ranch Chicken and Potatoes
This one-pan-meal is perfect when you want something easy that the whole family will love. Baked Ranch Chicken and Potatoes will become a guaranteed favorite!
Equipment
- 1 9×13-inch baking dish sprayed with non-stick cooking spray
Ingredients
- 1 small yellow onion cut in slices
- 3-4 russet potatoes, peeled and cut in 1-inch pieces (about 3 cups)
- 4-5 large boneless skinless chicken thighs or 4 large boneless skinless chicken breasts
- 2 slices uncooked bacon cut in small pieces
- 1 tbsp butter
- 3/4 cup Reduced-fat cheddar cheese optional
- Sliced green onions optional
Ranch sauce
- 1/4 cup half & half or heavy cream
- 1 tbsp light sour cream
- 2 tsp ranch seasoning mix
- 1/2 tsp paprika
- 1/2 tsp salt
- 1/2 tsp pepper
Instructions
Preheat oven to 350°F
- Combine all the Ranch Sauce ingredients in a small bowl and set aside.
- Add sliced onions in single layer to prepared baking dish.
- Scatter potatoes over the top of the onions. Do not stir together.
- Place chicken thighs or breasts on top of potatoes, nestling them down a bit so the chicken is level with potatoes.
- Evenly place bacon pieces over the top of the chicken and potatoes, then dot with butter.
- Pour sauce evenly over the top of everything. It won't seem like enough but it is. Trust me!
- Cover tightly with foil and place in preheated oven for 1 hour or until potatoes are soft and chicken is cooked through to 165°.
- Remove foil and add cheese if desired and cook another 10 minutes. Top with sliced green onions and serve!
Notes
Nutritional facts include boneless skinless chicken thighs. To reduce calories, use boneless skinless chicken breasts.
Nutritional information is provided as a courtesy only and should be understood as an estimate rather than a guarantee. The Menu Maid makes no guarantees to the accuracy of this information.