Ingredients
1.5–2 lbs boneless, skinless chicken thighs or breasts
2 lbs Yukon Gold or red potatoes, cut into 1-inch pieces
1 packet (1 oz) dry ranch dressing mix
1 can (10.5 oz) cream of chicken or cream of mushroom soup
1/2 cup milk
1/2 tsp garlic powder
1/2 tsp onion powder
Salt and black pepper to taste
Fresh parsley, chopped (optional for garnish)
Instructions
1. Preheat oven to 400°F (200°C) and lightly grease a 9×13 inch baking dish.
2. In a medium bowl, whisk together ranch dressing mix, cream of chicken soup, milk, garlic powder, onion powder, salt, and pepper until smooth.
3. Spread chopped potatoes evenly across the prepared baking dish.
4. Arrange chicken pieces in a single layer over the potatoes.
5. Pour the creamy ranch mixture over the chicken and potatoes, coating everything evenly.
6. Cover tightly with aluminum foil and bake for 30 minutes.
7. Remove foil, gently stir, and bake uncovered for another 20–30 minutes until chicken is cooked through and potatoes are tender.
8. Let rest 5 minutes before serving. Garnish with fresh parsley if desired.
Notes
Add shredded cheddar or Monterey Jack for a cheesy version.
Mix in red pepper flakes for a spicy kick.
Add broccoli, peas, or carrots during last 15 minutes for extra veggies.
Top with buttered panko breadcrumbs for a crispy finish.
Use thighs for juicier results, or substitute with tofu.
- Prep Time: 15 min
- Cook Time: 50 min
- Category: Main Course
- Method: Baked, One-Pan
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 460
- Sugar: 3
- Sodium: 850
- Fat: 24
- Saturated Fat: 9
- Unsaturated Fat: 12
- Trans Fat: 0
- Carbohydrates: 28
- Fiber: 3
- Protein: 34
- Cholesterol: 105
Keywords: creamy ranch chicken, chicken and potatoes, baked dinner, easy recipe, comfort food, one pan meal