Description
A hearty and creamy ranch chicken potato bake featuring tender chunks of chicken, thinly sliced potatoes, and a flavorful ranch cream sauce, all baked to bubbly perfection and topped with melted cheddar cheese. Perfect for a comforting family dinner.
Ingredients
Scale
Chicken and Vegetables
- 1.5 pounds boneless, skinless chicken breasts or thighs, cut into 1-inch chunks
- 2 pounds Yukon Gold or Russet potatoes, peeled and thinly sliced
- 1 medium yellow onion, thinly sliced
- 2 cloves garlic, minced
Sauce and Seasonings
- 1 cup heavy cream
- 1 cup low-sodium chicken broth
- 1 packet ranch seasoning mix (approximately 1 ounce)
- 1/2 cup sour cream
- 1 teaspoon onion powder
- 1/2 teaspoon black pepper
Toppings and Garnish
- 1 cup shredded cheddar cheese
- 2 tablespoons chopped fresh chives or parsley (optional)
Instructions
- Prepare baking dish and preheat oven: Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with butter or cooking spray to prevent sticking and ensure even cooking.
- Create ranch cream sauce: In a large mixing bowl, whisk together the heavy cream, low-sodium chicken broth, ranch seasoning mix, sour cream, minced garlic, onion powder, and black pepper until the mixture is smooth and well combined. This sauce will add great flavor and creaminess to the bake.
- Layer first level of casserole: Arrange half of the thinly sliced potatoes evenly on the bottom of the prepared baking dish. Layer half of the sliced onions evenly on top of the potatoes, then distribute half of the chicken chunks over the onions.
- Add first sauce layer: Pour half of the ranch cream sauce evenly over the layered potatoes, onions, and chicken, making sure the sauce is well distributed to coat all ingredients.
- Complete layering: Add the remaining sliced potatoes, onions, and chicken pieces as a second layer over the sauce. Pour the remaining ranch cream sauce evenly over the entire top layer, ensuring everything is coated.
- Covered baking phase: Cover the baking dish tightly with aluminum foil to trap steam and moisture. Bake in the preheated oven for 55 minutes to allow the potatoes and chicken to cook thoroughly and absorb the flavors.
- Add cheese and finish baking: Remove the foil carefully, sprinkle the shredded cheddar cheese evenly over the casserole, and bake uncovered for an additional 15 minutes. This step will melt and brown the cheese, creating a delicious golden bubbly top.
- Rest and serve: Remove the casserole from the oven and let it stand for 10 minutes to set and cool slightly. Garnish with chopped fresh chives or parsley if desired before serving for a fresh herbal touch.
Notes
- You can use either chicken breasts or thighs depending on your preference; thighs tend to stay moister.
- Yukon Gold potatoes hold their shape well, but Russet potatoes work fine too for a softer texture.
- Make sure to slice the potatoes thinly (about 1/8 inch) to ensure they cook evenly within the baking time.
- If you want a lower-fat version, substitute the heavy cream with half-and-half and sour cream with Greek yogurt.
- Covering the dish during most of the baking time helps the potatoes cook through without drying out.
- For a spicier twist, add a pinch of cayenne pepper or smoked paprika to the ranch sauce.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven.
