PrintChicken Bacon Ranch Sheet Pan Dinner
Dinner, done. One of our most popular recipes ever comes together in one pan. Hiland Dairy butter melts into a crispy, golden ranch coating on fresh chicken and red potatoes, and Polish sausage from Mountain View Meat Company brings a deep, smoky backbone. Crumbled Bar-S bacon adds a salty crunch over a sprinkling of melted cheddar, and fresh Scissortail Farms chives give a bright, oniony finish. Easily doubles for when company’s coming.
Ingredients
- 1 small package ranch dressing mix
- 6 tablespoons Hiland Dairy butter, melted
- 4 to 6 boneless skinless chicken breasts
- 1 pound small red potatoes, halved
- 1 pound Mountain View Meat Company Polish Sausage
- 1 cup shredded cheddar cheese
- 4 slices Bar-S bacon, cooked and crumbled
- 2 tablespoons chopped Scissortail Farms chives
Preheat the oven to 400 degrees F.
In a large bowl, combine the melted butter and ranch dressing mix. Add the chicken breasts and potatoes and toss to coat.
Arrange the chicken and potatoes on a large, rimmed sheet pan. (If you’re doubling this recipe, make sure to use another sheet pan to keep ingredients to a single layer.) Scrape any remaining butter mixture onto the pan.
Arrange the sausage on the pan in a single layer alongside the chicken and potatoes.
Bake for 25 minutes or until the chicken and potatoes are cooked through.
Remove the pan from the oven. Top with the cheddar cheese and return the pan to the oven until the cheese melts, 2 to 4 minutes.
Sprinkle with the bacon and chives. Serve straight from the sheet pan or scoop onto warmed plates.