Creamy Ranch Potatoes and Chicken
Indulge in the ultimate comfort food with this Creamy Ranch Potatoes and Chicken recipe—a one-pan wonder that pairs tender, juicy chicken breasts with buttery baby potatoes drenched in a luscious, Parmesan-infused ranch cream sauce. Perfect for busy weeknights or a cozy weekend dinner, this dish comes together effortlessly in just under an hour, requiring minimal prep time. The rich flavors of ranch seasoning, garlic, and a hint of black pepper meld beautifully with the velvety cream sauce, creating an irresistible crowd-pleaser. Baked to golden perfection, this hearty meal is best served straight from the oven and can be garnished with a sprinkle of fresh parsley for a pop of freshness. Whether you're cooking for your family or hosting guests, this easy, satisfying recipe is sure to become a go-to favorite!
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Recipe Information
Ingredients
- 4 pieces Boneless, skinless chicken breasts
- 6 cups Baby potatoes
- 3 tablespoons Olive oil
- 2 tablespoons Ranch seasoning mix
- 1 teaspoon Garlic powder
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 1 cup Heavy cream
- 0.5 cups Chicken broth
- 0.5 cups Grated Parmesan cheese
- 2 tablespoons Fresh parsley (optional, for garnish)
Instructions
Preheat your oven to 400°F (200°C).
Wash the baby potatoes thoroughly and cut them in half if they are larger than bite-sized. Set aside.
In a large oven-safe skillet or baking dish, drizzle 2 tablespoons of olive oil. Place the chicken breasts in the dish and season both sides with 1 tablespoon of ranch seasoning mix, garlic powder, salt, and black pepper.
In a large mixing bowl, toss the halved baby potatoes with the remaining 1 tablespoon of olive oil and the remaining 1 tablespoon of ranch seasoning mix. Spread the potatoes evenly around the chicken breasts in the baking dish.
In a small saucepan over medium heat, combine the heavy cream, chicken broth, and grated Parmesan cheese. Stir until the cheese is melted and the mixture is smooth. Pour the creamy sauce evenly over the chicken and potatoes.
Cover the baking dish tightly with aluminum foil and place it in the preheated oven. Bake for 30 minutes.
After 30 minutes, remove the foil and bake uncovered for an additional 15 minutes, or until the chicken is cooked through (165°F internal temperature) and the potatoes are fork-tender.
Remove the dish from the oven and let it rest for 5 minutes before serving.
Garnish with fresh parsley if desired, and serve warm. Enjoy!
Nutrition Facts
Calories |
812 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.7 g | 51% | |
| Saturated Fat | 17.0 g | 85% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 218 mg | 73% | |
| Sodium | 1205 mg | 52% | |
| Total Carbohydrate | 42.8 g | 16% | |
| Dietary Fiber | 5.2 g | 18% | |
| Total Sugars | 2.1 g | ||
| Protein | 62.9 g | 126% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 163 mg | 13% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 1459 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
