Ranch Chicken

Chicken breasts with potatoes and carrots, tossed in ranch seasoning and baked to perfection. This delicious dish is SO simple, quick, tasty, and allows you to cook your meat and sides in one shot!

This recipe was inspired by our Baked Parmesan Potatoes recipe that uses parmesan and ranch for seasoning. I love this ranch chicken recipe though, because you cook a main dish and your sides all on one sheet pan! It’s the best!

Better Than Imagined

It makes me happy when I find a recipe that tastes even better than I could have imagined. This Ranch Chicken recipe was just that!! It was easy to make and has all the fixin’s to be a family favorite.

With flavorful chicken and tasty veggies to go with it, this dish would be great for dinner ANY time of the year, but especially for family gatherings.

I had seen several recipes using Hidden Valley® Ranch Dip and knew that an easy Ranch Chicken would be perfect for this occasion. We ended up adding red potatoes and carrots as the veggies for this recipe, but you can change that up based on your favorite vegetables (broccoli, asparagus and cauliflower would all work great as well).

how to make ranch chicken – it’s so easy!

I can’t even tell you how EASY this recipe is. Seriously so simple to make, and you get chicken and veggies done in one pan. Less than 10 minutes of prep, and then you just pop it in the oven.

VEGGIES. We started the recipe by chopping up our potatoes and adding them and the carrots to a gallon bag. From there, we added some olive oil, grated Parmesan cheese, salt, pepper and Hidden Valley Ranch Dip Mix. We shook all of it up in the bag and added it to a greased baking sheet.

CHICKEN. We did the exact same thing with the chicken and placed it on the same sheet.

BAKE. We baked this for 35-40 minutes (broiling it for an additional few minutes to get crispy veggies), and had a new delicious recipe loved by the whole family.

What do you do if the veggies or the chicken is done before the other? If the veggies are done before the chicken simply take them off the baking sheet and keep them warm in a covered container. If the chicken is done before the veggies you can do the same thing.

recipe Tips and suggestions

How should this be stored? This should be stored in an air-tight container in the fridge. You can either separate the chicken from the veggies when storing them or keep them together.

Can this be made ahead of time? The prep is already super quick, but if you still want to make it ahead of time, you could season the chicken and veggies, and keep them in the ziploc bags until you’re ready to put them on the baking sheet and cook later on!

Can you make this recipe with liquid ranch instead of the dry mix? If you’re not using the dry mix, you will probably need more of the liquid ranch to get the same flavor. It would act as more of a marinade, and might cook a little differently, so watch it closely in the oven. Consider also adding more parmesan to make up for the weaker flavor.

Best Served Warm

This dish is served best warm, so we used some Glad® Press’n Seal to keep this dish warm until ready to serve. Not only is the Press ‘n Seal handy for keeping food fresh and warm, but you can use it to:

• Cover a surface with product to protect counter when working with raw meat
• Cover children’s table with product for easy clean up

GENIUS, right? I even used it to cover my tablet when I was making this recipe to create an instant, splash-proof recipe screen! The Press n’ Seal really had so many uses and sure comes in handy when cooking and baking for the holidays.

I’m all about making delicious recipes on as few pans as possible! This Ranch Chicken is great year round, but I especially love it for feeding crowds around the holidays. It is simple, requires little work, and can be customized based off of the veggies you love most. SCORE!

For more delicious baked chicken recipes, try:

• Baked Buffalo Wings
• Crispy Cheddar Chicken
• Chicken Fingers
• Baked Pesto Chicken

Serve with these sides:

• Potato Au Gratin
• Asparagus Salad

5 from 19 votes

Ranch Chicken Recipe

By: Lil' Luna

Chicken breasts with potatoes and carrots, tossed in ranch seasoning and baked to perfection. This delicious dish is SO simple, quick, tasty, and allows you to cook your meat and sides in one shot! 

Servings: 4

Prep: 10 minutes mins

Cook: 35 minutes mins

Total: 45 minutes mins

Cook ModePrevent your screen from going dark

Ingredients 

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Veggies:

• ▢ 2 cups halved baby red potatoes
• ▢ 1 cups baby carrots
• ▢ 3 TB vegetable oil
• ▢ 1/2 cup grated Parmesan cheese
• ▢ 3 TB Hidden Valley® Ranch Dip Mix
• ▢ salt and pepper to taste to taste

Chicken:

• ▢ 3 boneless, skinless chicken breast
• ▢ 1 TB vegetable oil
• ▢ 2 TB grated Parmesan cheese
• ▢ 2 TB Hidden Valley® Ranch Dip Mix
• ▢ salt and pepper to taste

Instructions 

• Preheat oven to 350.
• Prepare veggies by placing them in a gallon bag. Add oil, Parmesan cheese, Hidden Valley Ranch mix, salt and pepper. Shake until veggies are well coated.
• Place veggies onto a foil-lined or greased sheet pan making sure there is room in the middle for the chicken.
• Prepare chicken by placing in a gallon bag, Add oil, Parmesan cheese, Hidden Valley Ranch mix, salt and pepper. Shake until chicken is well coated. 
• Add chicken to sheet pan and bake for 35 - 40 minutes (or until meat thermometer reads 170 degrees). Serve warm, and ENJOY!

Nutrition

Calories: 296kcal, Carbohydrates: 3g, Protein: 23g, Fat: 20g, Saturated Fat: 4g, Cholesterol: 67mg, Sodium: 352mg, Potassium: 405mg, Sugar: 1g, Vitamin A: 4570IU, Vitamin C: 1.8mg, Calcium: 181mg, Iron: 0.7mg

Nutrition information is automatically calculated, so should only be used as an approximation.