Bacon Ranch Chicken with Cheddar and Crispy Potatoes
Savory, hearty, and packed with bold flavor, this Bacon Ranch Chicken with Cheddar and Crispy Potatoes is the ultimate comfort meal! Juicy chicken is coated in zesty ranch seasoning, topped with crispy bacon and melty cheddar cheese, and served alongside golden, crispy potatoes for a satisfying bite every time.
Ingredients
- For the Chicken:
- 4 boneless, skinless chicken breasts
- 1 tbsp olive oil
- 1 packet (1 oz / 28g) ranch seasoning mix
- 1 cup shredded sharp cheddar cheese
- 6 slices cooked bacon, crumbled
- ½ cup ranch dressing (for topping)
- Salt and pepper, to taste
- For the Crispy Potatoes:
- 1 ½ lbs baby potatoes, halved
- 2 tbsp olive oil
- 1 tsp garlic powder
- ½ tsp smoked paprika
- Salt and pepper, to taste
Instructions
- Prep the Oven and Ingredients : Preheat oven to 400°F (200°C). Cook bacon until crispy, drain, and crumble.Halve the baby potatoes and pat dry for extra crispiness.
- Season the Potatoes : In a large bowl, toss halved potatoes with olive oil, garlic powder, smoked paprika, salt, and pepper.Spread them on a parchment-lined baking sheet, leaving space for the chicken.
- Prepare the Chicken : Pat chicken breasts dry and rub with olive oil.Season both sides with ranch seasoning, salt, and pepper.Place chicken breasts in the center of the sheet pan (push potatoes to the sides).
- Bake the Chicken and Potatoes : Bake for 20 minutes, flipping potatoes halfway.Remove from oven, top each chicken breast with ranch dressing, cheddar cheese, and crumbled bacon.Return to oven and bake for an additional 15–20 minutes, until chicken is cooked through (internal temp 165°F / 74°C) and cheese is melted.
- Crisp Up (Optional) : For extra golden potatoes, turn on the broiler for the last 2–3 minutes — watch closely so they don’t burn.