Sheet Pan Ranch Chicken with Bacon and Potatoes

Sheet Pan Ranch Chicken with Bacon and Potatoes is making all of your comfort food, easy, and healthy dinner dreams come true! Less than 30 minutes and one pan is all you need to make this tasty dinner. I am confident the entire family will enjoy this one!

There is nothing I love more on a busy weeknight than making a delicious Sheet Pan Dinner that everyone raves about. This combination of bacon, ranch, and cheddar just might be my favorite one yet!

As a nutritionist, I love to create a complete dinner all in one. My criteria of a healthy protein along with fiber and vegetables is an absolute must! We’re getting a complete meal loaded with flavor, and all cooked in a hands off method in less than 30 minutes. I pair this with my Easy House Salad for some added greens.

And if you love potatoes as much as I do, this amazingly delicious Sheet Pan Potato Nachos will be right up your flavor profile especially if you’re always looking for fun and tasty potato recipes! But let’s get back to Sheet Pan Ranch Chicken.

Why you will love this sheet pan dinner

If ever there was a meal made for weeknights, this Sheet Pan Ranch Chicken would be it!

1. It’s loaded with flavor: ranch seasoning, cheddar cheese, bacon, flavorful chicken thighs, and crispy potatoes. What could go wrong?
2. It’s made in less than 30 minutes!
3. Only one pan is all you need! A hands off meal where the oven does all of the work.
4. Family friendly and loved by even some picky eaters.

If you’re a fan of easy sheet pan dinners, you’ll also want to try my Sheet Pan Apple Cider Chicken with Fall Vegetables. It’s a cozy, seasonal twist with tender chicken, crisp veggies, and an apple cider glaze that makes it feel special yet weeknight simple.

How to make Sheet Pan Ranch Chicken with Bacon and Potatoes

Gather up these simple ingredients:

• Chicken thighs
• Coconut sugar or brown sugar
• Ranch seasoning (store bought or homemade)
• Avocado oil or olive oil
• Baby red potatoes
• Bacon
• Sliced cheddar cheese
• Fresh thyme or parsley for granish

Preheat the oven to 400 degrees F and lightly grease a large sheet pan. We start by combining the seasoning with the oil to create a “paste”. Rub both sides of the chicken with a bit of coconut sugar, then some of the ranch seasoning. Place on the sheet pan.

Dice the potatoes in halves or quarters (you want them to be small-ish so they bake well). Pour the remaining ranch “paste” on the potatoes and coat. Pour the potatoes on the sheet pan with the chicken.

Dice up the bacon slices, and scatter around the sheet pan. Transfer the sheet pan to the oven. Bake for 20 minutes, then bump the temperature to a broil. This helps to reduce the liquid and get the potatoes nice and crispy! Slice up the cheese, and after 2-3 minutes of broiling, place cheese on top of the chicken. Broil for another minute, or until melted.

Serving and Storing

Serve hot with some fresh herbs on top! I love to spoon the remaining sauce over the potatoes and chicken. Pair with a delicious salad, or just eat plain with some cauliflower rice or rice.

Looking to meal prep? This meal tastes fantastic as a meal prep dish! Store in an air tight container for up to one week. Simply re-heat gently in the microwave, or in the oven for 15 minutes at 350 degrees F.

Adapatations

• Chicken Breast: Yes, you can use chicken breast in place of chicken thighs! Chicken breast will be a bit more dry in this recipe, but still very tasty.
• Keto: want to make this recipe Keto friendly? Simply replace the potatoes with broccoli or cauliflower florets, and omit the coconut sugar
• Paleo: Simply omit the cheese
• Whole30: Omit the coconut sugar, cheese, and be sure your bacon is Whole30 compliant without any added sugar!