Creamy Ranch Chicken Potato Bake (Printable Version)

Tender chicken and potatoes baked in rich ranch cream sauce—golden, bubbly comfort food for the whole family.

# What You'll Need:

→ Main

01 - 1.5 lbs boneless, skinless chicken breasts or thighs, cut into 1-inch chunks
02 - 2 lbs Yukon Gold or Russet potatoes, peeled and thinly sliced
03 - 1 medium yellow onion, thinly sliced

→ Sauce

04 - 1 cup heavy cream
05 - 1 cup low-sodium chicken broth
06 - 1 packet ranch seasoning mix (approximately 1 oz)
07 - 1/2 cup sour cream
08 - 2 cloves garlic, minced
09 - 1 teaspoon onion powder
10 - 1/2 teaspoon black pepper

→ Topping

11 - 1 cup shredded cheddar cheese
12 - 2 tablespoons chopped fresh chives or parsley, optional

# Steps to Follow:

01 - Preheat oven to 375°F. Grease a 9x13-inch baking dish with butter or cooking spray.
02 - In a large mixing bowl, whisk together heavy cream, chicken broth, ranch seasoning mix, sour cream, minced garlic, onion powder, and black pepper until the mixture is smooth and well combined.
03 - Arrange half of the sliced potatoes in an even layer on the bottom of the prepared baking dish. Top with half of the sliced onions and half of the chicken pieces.
04 - Pour half of the ranch cream sauce evenly over the first layer, ensuring all ingredients are moistened.
05 - Repeat with the remaining potatoes, onions, and chicken. Pour the remaining sauce over the top, ensuring thorough coverage of all ingredients.
06 - Cover the baking dish tightly with aluminum foil and bake for 55 minutes.
07 - Remove foil, sprinkle shredded cheddar cheese evenly over the casserole, and bake uncovered for an additional 15 minutes until potatoes are tender and the top is golden and bubbly.
08 - Remove from oven and allow to stand for 10 minutes. Garnish with chopped fresh chives or parsley if desired before serving.

# Additional Tips::

01 -
  • Everything cooks in one dish, so cleanup is almost as easy as the prep.
  • The ranch seasoning does all the heavy lifting for flavor without you measuring a dozen spices.
  • It's hearty enough to feel like a special dinner but simple enough for a weeknight.
  • Leftovers reheat beautifully and somehow taste even better the next day.
02 -
  • Slice the potatoes as evenly as possible or they'll cook unevenly, some mushy and some still firm.
  • Don't skip the 10-minute rest after baking or the sauce will run everywhere when you try to serve it.
  • If your chicken pieces are thick, cut them smaller so they cook through in the same time as the potatoes.
03 -
  • Use a mandoline slicer to get perfectly thin, even potato slices in half the time it takes with a knife.
  • Let the casserole rest those full 10 minutes after baking so the sauce thickens and each serving holds its shape on the plate.
  • Taste your ranch seasoning packet first, some brands are saltier than others, so you might want to go lighter on the added pepper.
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