Ingredients

The following ingredients have 5 Servings
  • 1 ½ pounds boneless skinless chicken breasts
  • 24 ounces baby potatoes
  • 1 package ranch dressing mix
  • 6 slices bacon
  • 4 ounces cheddar cheese
  • 1 teaspoon oil
  • chives or scallions (for garnish)

Instruction

  • Preheat oven to 425 degrees. Place the sheet pan in the oven to heat at the same time. (Note 1)
  • Cut the chicken into 6 4-ounce pieces. Set aside. On a clean work surface, cut potatoes in half, leaving smallest ones whole.
  • Add the potatoes to a zipper-top bag or mixing bowl. Add the oil and toss to coat. Add ½ of the ranch dressing mix and toss to coat. Transfer the potatoes to the hot sheet pan. Drizzle the chicken breasts with oil and sprinkle with the remaining 1/2 of the ranch dressing mix.  Turn to coat.
  • Place the chicken in the bag (or bowl) and add the remaining dressing mix. Toss to coat. Arrange the chicken on the pan in between and around the potatoes. Bake for 18-25 minutes or until the chicken reaches an internal temperature of 165 degrees (using an instant-read thermometer).
  • Meanwhile, add the bacon to a skillet and cook until brown and crisp. Drain on a paper towel-lined plate. Chop and set aside. Grate the cheese.
  • Remove the pan from the oven and top the chicken and potatoes with the cheese and bacon. Bake for another 3-5 minutes or until the cheese is melted. Garnish with chopped chives or scallions and serve.