One Pan Ranch Chicken and Potatoes
User Reviews
4.8
15 reviews
Excellent
One Pan Ranch Chicken and Potatoes
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Made on one sheet pan, this super easy ranch chicken & potatoes recipe comes out delicious, moist, and perfectly seasoned. Topped with cheese, it’s indulgent for adults, yet kid-friendly too.
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Ingredients
- 4 boneless skinless chicken breasts
- 2 tbsp homemade hidden valley ranch mix or 1 store bought packet
- 1/2 cup breadcrumbs
- 1/2 cup Parmesan Cheese
- 1 egg
- 1 dash lemon juice
- 4 lices Provolone cheese
- 1/4 cup butter
- 4 potatoes cubed
Instructions
- Preheat the oven to 350 degrees. Drop the ¼ cup of butter into a 13 x 9 inch pan and place it in the oven to melt.
- Meanwhile, prep the chicken. In a shallow bowl, whisk together the egg and lemon juice.
- In a separate bowl, combine the ranch mix, breadcrumbs, and Parmesan cheese. Mix them so they’re evenly distributed with ranchy and cheesy goodness.
- Pick up a boneless, skinless chicken breast and dip both sides in the egg mixture. Then do the same thing in the breadcrumb mixture, coating evenly. Repeat with the other 3 chicken breasts.
- Once the butter has melted, remove the pan from the oven. Use the melted butter to coat both sides of each chicken breasts in butter, then place the chicken in the pan. Leave room for potatoes.
- Cube 4 potatoes and add them to the pan, tossing them so they’re coated in the butter. Then sprinkle some of the remaining breadcrumb mixture over the potatoes to season.
- Bake for 45 minutes, or until the chicken is fully cooked. The center of the chicken breasts will no longer be pink, and a meat thermometer will read at least 165ºF. To fancy this recipe up, add a slice of provolone cheese on top of each chicken breast during the last 5 minutes of cooking and allow it to melt.
Notes
- You can also use a Ziploc bag to coat your chicken. Put the egg mixture in one bag, and the bread crumb mixture in another. Then place your chicken breasts in the egg bag, one at a time, and shake to coat. Repeat with the breadcrumb bag.
- To make it a freezer meal, follow the recipe instructions up to cooking. Then cover the pan uncooked chicken and potatoes with plastic wrap, pressing down to remove any air. Then cover again with aluminum foil. Label and freeze for up to 6 months. To cook, allow to thaw for 24 hours in the refrigerator, then follow the regular cooking directions.
Nutrition Information
Show Details
Serving
1breast
Calories
436kcal
(22%)
Carbohydrates
15g
(5%)
Protein
37g
(74%)
Fat
24g
(37%)
Saturated Fat
14g
(70%)
Trans Fat
1g
Cholesterol
165mg
(55%)
Sodium
1276mg
(53%)
Potassium
501mg
(14%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
713IU
(14%)
Vitamin C
1mg
(1%)
Calcium
332mg
(33%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 436 kcal
% Daily Value*
| Serving | 1breast | |
| Calories | 436kcal | 22% |
| Carbohydrates | 15g | 5% |
| Protein | 37g | 74% |
| Fat | 24g | 37% |
| Saturated Fat | 14g | 70% |
| Trans Fat | 1g | 50% |
| Cholesterol | 165mg | 55% |
| Sodium | 1276mg | 53% |
| Potassium | 501mg | 11% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 713IU | 14% |
| Vitamin C | 1mg | 1% |
| Calcium | 332mg | 33% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
15 reviews
Excellent
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