Cheesy Sheet Pan Bacon Ranch Chicken

This post was originally published in February 2019 and has been updated.

Cheesy Sheet Pan Bacon Ranch Chicken is an easy, flavor-packed dinner the whole family will love. The sheet pan method adds simplicity to your mealtime routine.

Why you will love this

• Cheddar bacon ranch is a winning flavor combo, and it's definitely a family favorite in our house.  Ranch-roasted chicken and potatoes are topped with lots of smoky bacon and gooey cheddar cheese.
• If the flavor of this sheet pan ranch chicken doesn't knock your socks off, the easy sheet pan method will!
• Just 5 ingredients and 35-40 minutes are all you need to get this dish on the dinner table.
• For a complete meal, serve with Roasted Broccolini with Pistachios and Lemon or Roasted Green Beans with Orange Butter and Crispy Pancetta and Garden Salad with Balsamic Mustard Dressing.

Ingredients

• Chicken - Boneless skinless chicken breasts are my go-to for this recipe. Boneless skinless chicken thighs can also be used. Make sure to check doneness with an instant-read thermometer. The internal temperature should be 165 degrees.
• Potatoes - I love using baby potatoes - both white and red varieties work fine. If using larger potatoes, cut them into 1-inch pieces for even roasting.
• Ranch dressing mix - I use the store-bought packet which adds ease to this recipe. For a homemade version, try this ranch seasoning mix. It's a blend of buttermilk powder, dried herbs and seasonings.
• Cheddar cheese - (Yellow) cheddar is my favorite in this dish. Substitute white cheddar or other good melting cheeses like Monterey Jack, Pepper Jack, or Colby.

Step-by-step instructions

Please see the recipe card for complete instructions and ingredient amounts.

1. Preheat the oven to 425 degrees. Place the sheet pan in the oven to preheat at the same time.
2. Cut larger chicken breasts in half. I used 6 4-ounces pieces. Set aside. On a clean work surface, cut the baby potatoes in half, leaving the smallest ones whole.
3. Place the potatoes in a large zipper-top bag (or mixing bowl). Add the oil and shake to coat the potatoes. Add ½ of the ranch dressing mix to the bag and shake to evenly coat the potatoes.
4. Transfer the potatoes to the hot sheet pan.
5. Add the chicken to the same bag and pour the remaining ranch dressing mix on top. Shake the bag and squish the chicken around until coated with the dressing mix.
6. Transfer the chicken to the sheet pan, arranging it in between the potatoes. (Image 1)
7. Bake for 18-25 minutes or UNTIL the chicken reaches an internal temperature of 165 degrees and the potatoes are fork-tender. (Image 2)

8. Meanwhile, cook the bacon until brown and crisp. Drain on a paper towel-lined plate. Chop and set aside. Grate the cheese and set aside.
9. Top the potatoes and chicken with the cheese and the bacon. (Image 3)
10. Bake for another 3-5 minutes or until the cheese is melted. Garnish with chives or scallions, if desired. (Image 4)

Equipment

Half sheet pan | Zipper-top bag or mixing bowl | Grater | Non-stick skillet | Instant-read thermometer

More chicken favorites

Sheet Pan Bacon Ranch Chicken

Author: Abbey McDermott

A scrumptious sheet pan dinner of chicken and potatoes tossed with ranch dressing mix and topped with bacon and cheddar cheese.

4.75 from 4 votes

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Course Main Dish

Cuisine American

Servings 4 -6

Calories 605 kcal

EQUIPMENT

• half sheet pan
• thermometer
• grater
• non-stick skillet
• mixing bowls

Ingredients

  

1x2x3x

• ▢ 1 ½ pounds boneless skinless chicken breasts
• ▢ 24 ounces baby potatoes
• ▢ 1 package ranch dressing mix
• ▢ 6 slices bacon
• ▢ 4 ounces cheddar cheese
• ▢ 1 teaspoon oil
• ▢ chives or scallions (for garnish)

Instructions

 

• Preheat oven to 425 degrees. Place the sheet pan in the oven to heat at the same time. (Note 1)
• Cut the chicken into 6 4-ounce pieces. Set aside. On a clean work surface, cut potatoes in half, leaving smallest ones whole.
• Add the potatoes to a zipper-top bag or mixing bowl. Add the oil and toss to coat. Add ½ of the ranch dressing mix and toss to coat. Transfer the potatoes to the hot sheet pan. Drizzle the chicken breasts with oil and sprinkle with the remaining ½ of the ranch dressing mix.  Turn to coat.
• Place the chicken in the bag (or bowl) and add the remaining dressing mix. Toss to coat. Arrange the chicken on the pan in between and around the potatoes. Bake for 18-25 minutes or until the chicken reaches an internal temperature of 165 degrees (using an instant-read thermometer).
• Meanwhile, add the bacon to a skillet and cook until brown and crisp. Drain on a paper towel-lined plate. Chop and set aside. Grate the cheese.
• Remove the pan from the oven and top the chicken and potatoes with the cheese and bacon. Bake for another 3-5 minutes or until the cheese is melted. Garnish with chopped chives or scallions and serve.

Notes

1. Preheated the sheet pan helps to prevent the food from sticking.  It also helps to jump start the cooking process (indicated by the sizzle when the food hits the pan).
2. Use freshly grated cheese for optimal melting. Packaged pre-shredded cheese has additives to prevent clumping which inhibits its meltability.
3. Use a half sheet pan so the chicken and potatoes are not overcrowded. An overcrowded pan will cause the ingredients to steam, not roast.
4. Always cook chicken by temperature, not time. Cook chicken until the internal temperature reaches 165 degrees. An instant-read thermometer is the most accurate way to tell if the chicken is cooked to a safe temperature.

Nutrition

Calories: 605kcal | Carbohydrates: 34g | Protein: 51g | Fat: 28g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 160mg | Sodium: 1127mg | Potassium: 1439mg | Fiber: 4g | Sugar: 1g | Vitamin A: 351IU | Vitamin C: 36mg | Calcium: 235mg | Iron: 2mg

Nutritional information is an estimate and will vary depending upon the exact amounts and specific ingredients used.

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