Description:
Ranch Chicken and Potatoes is a hearty, comforting one-pan meal packed with bold ranch flavor and cheesy goodness. Juicy baked chicken breasts are seasoned with zesty ranch, roasted alongside tender baby potatoes and sweet cherry tomatoes, then finished with a blanket of melted cheddar cheese. This easy oven-baked dinner is perfect for busy weeknights and guaranteed to become a family favorite.
Ingredients
4 boneless, skinless chicken breasts
1 packet ranch seasoning mix
2 lbs baby potatoes, halved
1 cup cherry tomatoes
1 cup shredded cheddar cheese
1/4 cup olive oil
Salt and black pepper to taste
Fresh parsley for garnish (optional)
Directions
Preheat the Oven:
Preheat your oven to 400°F (200°C). Lightly grease a large baking dish or sheet pan.
Prepare the Chicken:
Place the chicken breasts in the baking dish. Drizzle the olive oil evenly over the chicken and rub it in to coat both sides.
Season:
Sprinkle the ranch seasoning evenly over the chicken breasts. Add salt and black pepper to taste.
Add the Vegetables:
Arrange the halved baby potatoes and cherry tomatoes around the chicken in the baking dish. Lightly toss the potatoes with a little olive oil and season with salt and pepper if desired.
Bake:
Bake in the preheated oven for 30–35 minutes, or until the chicken is fully cooked (internal temperature reaches 165°F / 74°C) and the potatoes are fork-tender.
Add Cheese:
Remove the dish from the oven and sprinkle shredded cheddar cheese over the chicken and potatoes. Return to the oven and bake for an additional 5 minutes, or until the cheese is melted and bubbly.
Garnish & Serve:
Remove from the oven, let rest for 5 minutes, then garnish with freshly chopped parsley if desired. Serve warm and enjoy!
Tip: For extra crispiness, broil for 2–3 minutes at the end until the cheese turns slightly golden.
From Blue Spoon Southern Recipes