It’s not clear who first realized the combination of chicken, creamy and tangy ranch sauce, and fatty bacon made for a delicious partnership, but that person should be thanked a thousand times over. Sheet Pan Chicken Bacon Ranch demonstrates exactly why with flavorful, tender, and savory chicken coated in ranch and bacon bits. WIth cheddar cheese for sharpness, Sheet Pan Chicken Bacon Ranch tastes like a guilty pleasure dinner that’s still hearty and comforting.
Ingredients• 24 ounces baby potatoes, quartered • 2 tablespoons vegetable oil, separated • 1 (1 ounce) package ranch dressing mix, divided • black pepper, to taste • 6 chicken breasts, boneless and skinless • 6 slices bacon, cooked and chopped • 4 ounces cheddar cheese, grated • chives, optional, chopped, for garnish
Place a baking sheet into the oven.
Preheat the oven to 400 degrees F.
Place the quartered baby potatoes in a large mixing bowl and toss them with 1 tablespoon of the vegetable oil, half of the ranch dressing package, and black pepper. Set aside.
Drizzle the remaining 1 tablespoon of vegetable oil over the chicken breasts.
Top the chicken with the remaining half package of the ranch dressing mix. Ensure the chicken is coated evenly on both sides.
Remove the hot baking sheet from the preheated oven, and arrange the chicken and the potatoes onto the sheet pan. Place the baking sheet back in the oven and bake until the chicken is cooked through (reading 165 degrees F when checked with a meat thermometer) and the potatoes are tender and can be easily pierced with a fork, about 20-25 minutes.
Top the chicken and potatoes with the bacon and cheddar cheese.
Bake again until the cheese has melted, about 5 minutes.
Garnish with the chives.