Baked Ranch Chicken and Potatoes

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Are you looking for an easy meal that’s full of flavor? Baked Ranch Chicken and Potatoes is the answer! This dish is perfect for busy weeknights or lazy weekends. You can have a tasty dinner on the table in just 10 minutes of prep time, plus about an hour and a half of hands-off cooking.

This recipe combines juicy chicken, crispy potatoes, and a creamy ranch sauce all in one pan. The bacon adds a smoky flavor, while the cheese on top makes it extra yummy. It’s a crowd-pleaser that both kids and adults will love. Give it a try and watch it become a new family favorite!

Exact Ingredients List

Here’s what you’ll need to make this tasty baked ranch chicken and potatoes:

Main Ingredients:

• 1 small yellow onion, sliced
• 3-4 russet potatoes (about 3 cups), peeled and cut into 1-inch pieces
• 4-5 large boneless skinless chicken thighs or 4 large chicken breasts
• 2 slices uncooked bacon, cut into small pieces
• 1 tablespoon butter
• 3/4 cup reduced-fat cheddar cheese (optional)
• Sliced green onions (optional)

Ranch Sauce:

• 1/4 cup half & half or heavy cream
• 1 tablespoon light sour cream
• 2 teaspoons ranch seasoning mix
• 1/2 teaspoon paprika
• 1/2 teaspoon salt
• 1/2 teaspoon pepper

You’ll also need a 9×13-inch baking dish sprayed with non-stick cooking spray. This recipe serves 4 people and has about 755 calories per serving.

Instructions

Preheat your oven to 350°F. Grab a 9×13-inch baking dish and spray it with non-stick cooking spray.

Mix the ranch sauce ingredients in a small bowl. Set it aside for now.

Put sliced onions in a single layer in your baking dish. Spread potato pieces on top of the onions. Don’t mix them together.

Place chicken on the potatoes. Make sure the chicken sits level with the potatoes. Sprinkle bacon pieces over everything and add small dots of butter.

Pour the ranch sauce over the dish. It might not look like much sauce, but it’s enough.

Cover the dish tightly with foil. Bake for 1 hour or until potatoes are soft and chicken reaches 165°F.

Take off the foil. If you want, add cheese on top. Bake for 10 more minutes.

Add sliced green onions before serving. Enjoy your tasty ranch chicken and potatoes!

Possible Substitutes List

You can easily change up this baked ranch chicken and potatoes recipe. Here are some tasty swaps:

• Chicken: Use bone-in chicken thighs or drumsticks instead of boneless. Just cook them a bit longer.

• Potatoes: Try sweet potatoes or baby red potatoes for a twist.

• Cheese: Swap cheddar for mozzarella, Parmesan, or pepper jack.

• Bacon: Turkey bacon or diced ham work great too.

• Cream: Use milk or half-and-half if you’re out of cream.

• Veggies: Add carrots, bell peppers, or broccoli for extra nutrients.

• Herbs: Mix in some fresh rosemary or thyme for more flavor.

• Spices: Sprinkle in garlic powder or onion powder to boost the taste.

You can also make it dairy-free by skipping the cheese and using coconut milk instead of cream. For a low-carb version, replace the potatoes with cauliflower florets.

Feel free to get creative and make this dish your own!

How To Make It Diabetes-Friendly

To make this recipe more diabetes-friendly, try these easy swaps:

Use sweet potatoes instead of russet potatoes. They have a lower glycemic index and more fiber.

Skip the bacon or use turkey bacon to cut down on saturated fat.

Replace half & half with unsweetened almond milk to reduce calories and carbs.

Use Greek yogurt instead of sour cream for more protein and less fat.

Cut the cheese amount in half or leave it out to lower the calorie count.

Add more non-starchy veggies like broccoli or cauliflower to boost fiber and nutrients.

Serve smaller portions and pair with a big green salad to fill up your plate.

These changes will help lower the carb and calorie content while keeping the yummy ranch flavor you love. You can still enjoy this tasty meal as part of a diabetes-friendly diet.

Tips, Tricks & Storing

For extra crispy potatoes, try parboiling them for 5 minutes before adding to the baking dish. This helps create a crunchier exterior while keeping the inside soft.

You can prep this dish ahead of time. Assemble everything in the baking dish, cover, and refrigerate for up to 24 hours before cooking. Just add an extra 10-15 minutes to the baking time.

To make cleanup easier, line your baking dish with foil before spraying with non-stick spray. This way, you can simply lift out the foil when done.

Got leftovers? Store them in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F for about 15 minutes to keep things crispy.

For a flavor twist, try swapping the ranch seasoning for taco or Italian seasoning mix. You can also add veggies like carrots or bell peppers to boost the nutrition.

If you’re short on time, use pre-cut potato cubes from the grocery store. They’ll save you about 5 minutes of prep time.

Don’t forget to let the dish rest for 5-10 minutes after baking. This helps the sauce thicken and makes serving easier.