Creamy Ranch Chicken Potato Bake (Printable)

Tender potatoes and chicken layers baked in rich ranch cream sauce with cheddar topping.

# What You’ll Need:

→ Main

01 - 1.5 pounds boneless, skinless chicken breasts or thighs, cut into 1-inch chunks
02 - 2 pounds 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 ounce)
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

# How-To:

01 - Preheat oven to 375°F. Grease a 9x13-inch baking dish with cooking spray or butter.
02 - In a large bowl, whisk together heavy cream, chicken broth, ranch seasoning mix, sour cream, minced garlic, onion powder, and black pepper until completely smooth and well combined.
03 - Arrange half of the sliced potatoes evenly across the bottom of the prepared baking dish. Layer half of the sliced onions over the potatoes, followed by half of the chicken pieces.
04 - Pour half of the ranch cream sauce evenly over the first layer, ensuring all ingredients are well coated.
05 - Repeat with remaining potatoes, onions, and chicken pieces. Pour remaining sauce over the top layer, making sure all components are thoroughly coated.
06 - Cover the baking dish tightly with aluminum foil. Bake for 55 minutes at 375°F.
07 - Remove foil from casserole. Sprinkle shredded cheddar cheese evenly over the top. Bake uncovered for an additional 15 minutes, until potatoes are tender and the top is golden brown and bubbling.
08 - Remove casserole from oven and let stand for 10 minutes before serving. Garnish with chopped fresh chives or parsley if desired.

# Expert Advice:

01 -
  • It comes together in under 20 minutes of prep, then the oven does all the heavy lifting while you breathe for a moment.
  • The ranch-cream sauce soaks into every layer, meaning no dry chicken or bland potatoes—just pure comfort in each bite.
  • It feeds a crowd without drama, reheats beautifully, and tastes even better the next day when flavors have settled in.
02 -
  • Slice your potatoes thin and as evenly as possible—thick slices won't cook through by the time the chicken is done, and you'll end up frustrated mid-meal.
  • Don't skip the resting time at the end; those 10 minutes let the sauce thicken just enough so you can actually scoop out a clean portion instead of having it collapse on the plate.
03 -
  • If your oven runs hot, cover it loosely with foil for the entire bake time and just remove it for the last 10 minutes to brown the cheese—this prevents the top from burning while potatoes finish cooking.
  • Make it the morning of and refrigerate unbaked, then add 15 minutes to your bake time since it starts cold; this actually lets flavors meld overnight and is a lifesaver for busy days.
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