Crispy Ranch Chicken & Baby Potatoes

Juicy, golden-crusted chicken coated in zesty ranch seasoning, roasted alongside crispy, buttery baby potatoes—all on one sheet pan for an easy, fuss-free dinner!

Some nights call for comfort food with a crispy twist, and this Crispy Ranch Chicken & Baby Potatoes delivers big on flavor, crunch, and simplicity. Each bite of buttery, ranch-seasoned chicken is packed with herby, garlicky goodness, while the potatoes roast up crispy on the outside and fluffy on the inside. Best part? It all cooks on one pan, meaning dinner is low effort, high reward—just how we like it!

Ingredients

For the Chicken & Potatoes:

• 4 boneless, skinless chicken breasts (or thighs for extra juiciness!)
• 1 ½ pounds baby potatoes, halved
• 3 tablespoons olive oil
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon smoked paprika (adds depth!)
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon dried parsley

For the Crispy Ranch Coating:

• ½ cup panko breadcrumbs (for that crispy crunch!)
• ¼ cup grated Parmesan cheese (adds bold, nutty flavor!)
• 1 packet (1 ounce) dry ranch seasoning mix
• 2 tablespoons melted butter
• 1 tablespoon Dijon mustard (helps the coating stick!)

Supplies Needed

• Large sheet pan
• Parchment paper or aluminum foil (for easy cleanup!)
• Small mixing bowl

Instructions

Preheat & Prep

Preheat your oven to 400°F. Line a large sheet pan with parchment paper or foil for easy cleanup.

Season the Potatoes

In a large bowl, toss the baby potatoes with olive oil, salt, black pepper, smoked paprika, garlic powder, onion powder, and dried parsley. Spread them out on one side of the sheet pan.

Coat the Chicken

In a small bowl, mix panko breadcrumbs, Parmesan cheese, and ranch seasoning.

Brush each chicken breast with melted butter and Dijon mustard, then press into the breadcrumb mixture, coating both sides. Place the chicken on the sheet pan next to the potatoes.

Bake to Crispy Perfection

Roast for 25-30 minutes, or until the chicken reaches 165°F and the potatoes are crispy on the outside and fork-tender.

For extra crispiness, broil the chicken for 2-3 minutes at the end of cooking!

Serve & Enjoy

Sprinkle with extra Parmesan and fresh parsley before serving. Pair with a side of ranch dressing for dipping if you’re feeling extra fancy!

Storage Tips

Refrigeration: Store leftovers in an airtight container for up to 4 days. Reheat in the oven at 350°F for 10 minutes to keep the crispiness.
Freezing: Chicken can be frozen for up to 3 months—just thaw and reheat in the oven. (Potatoes are best fresh!)

Recipe Tips & Tricks

Extra Crunch Factor: Use a wire rack on the sheet pan for even crispier chicken!
Spice It Up: Add ½ teaspoon cayenne pepper to the breadcrumb mixture for a little heat.
Veggie Swap: Toss in Brussels sprouts, green beans, or asparagus for an easy veggie boost!

Variations

Buffalo Ranch Chicken & Potatoes: Drizzle buffalo sauce over the chicken before baking.
Garlic Herb Chicken & Potatoes: Swap ranch seasoning for Italian herbs and extra garlic!
Cheddar Ranch Chicken: Add shredded cheddar on top of the chicken during the last 5 minutes of baking.

FAQ

Can I use regular potatoes instead of baby potatoes?
Yep! Just cut them into 1-inch chunks so they cook evenly.

What’s the best way to get crispy chicken?
Use panko breadcrumbs instead of regular and bake on a wire rack to let air circulate around the chicken.

Can I use bone-in chicken?
Absolutely! Just increase the bake time to 35-40 minutes to ensure it’s cooked through.

This Crispy Ranch Chicken & Baby Potatoes is easy, crispy, and packed with ranch-flavored goodness. Whether you’re making it for a weeknight dinner, meal prep, or just need a no-fuss meal, this one-pan wonder will have everyone asking for seconds. Now grab a fork and dig in, darlin’!

Disclosure: Y’all, this post may contain affiliate links. That means if you click and buy, I may earn a small commission (at no extra cost to you). Keeps the ranch seasoning stocked and the sheet pans sizzling—thank ya kindly!