This sheet pan ranch chicken and potatoes bakes with green beans on one pan in 40 minutes. High-protein, meal-prep friendly, and made with 6 simple ingredients. A simple, healthy dinner option that’s great for a weeknight when you need a no-fuss dinner.
Why you’ll love this simple sheet pan chicken potatoes and green beans
Here at Delightful E Made, we absolutely love a good sheet pan dinner. We have many all in one sheet pan dinners that are fantastic for dinnertime when you need something minimal, but still healthy. Here’s why you’ll love this easy sheet pan dinner recipe:
- Everything roasts on one pan – this super easy sheet pan recipe has everything cooking on one pan in the oven. It makes clean up simple, too.
- Healthy and high in protein – this easy sheet pan chicken includes protein and fiber, which is ideal for hitting your macro goals. The potatoes and green beans make for a fantastic side that accompany the high protein, boneless skinless chicken breasts.
- Only 6 ingredients needed – this sheet pan recipe only needs 6 total ingredients, which makes for a super simple dinner. The Hidden Valley ranch seasoning mix pairs wonderfully with the grated parmesan, creating a fantastic parmesan ranch seasoning for the chicken and potatoes.
- Great for meal prep – this simple dinner is also fantastic for meal prepping lunches for your week ahead. Prep and roast everything on one pan for a simple Sunday night meal prep session.
If you like this recipe, you’ll definitely love our Garlic Parmesan Chicken and Potatoes, which also uses chicken breasts and baby potatoes and baked on one sheet pan.
What do I need to make this ranch chicken potatoes and green beans
- Boneless, skinless chicken breasts – these are great for roasting and when cut into cubes they cook more evenly. You can also use boneless skinless chicken thighs as well.
- Baby red potatoes – fantastic for roasting and no peeling needed, these potatoes come out of the oven with a crispy exterior and taste sweet. Fantastic with the Parmesan ranch seasoning.
- Fresh green beans – these roast wonderfully on the sheet pan with the chicken and potatoes. You can also use frozen green beans if fresh are unavailable or out of season.
- Ranch seasoning and dip mix – you can buy envelopes of this or a larger container. This makes for a savory ranch seasoning for the chicken and potatoes. You can also add it to your green beens, if desired. The ranch seasoning can be found near the bottled salad dressing at your local grocery store.
- Grated Parmesan cheese – grated Parmesan is savory and a great pairing with chicken and potatoes. I bought a container of the grated Parmesan cheese at the grocery store.
- Olive oil – ideal for coating your chicken, potatoes and green beans for roasting. This also prevents your ingredients from sticking to the roasting pan.
For exact ingredient amounts and full recipe instructions be sure to scroll down to the bottom of the post for the recipe. Thanks!
How to make homemade ranch seasoning
If you would prefer not to use store-bought ranch seasoning, you can definitely use a homemade ranch seasoning mix. Using a homemade mix will be much lower in sodium, and if you have all the spices on hand, will be more economical as well. Here’s what you need to make your own homemade ranch seasoning mix:
- 3 Tablespoons dried parsley
- 1 Tablespoon onion powder
- 1 Tablespoon garlic powder
- 2 teaspoons garlic salt
- 1 1/2 teaspoon black pepper.
Stir all of these together and use as needed for seasoning the chicken and potatoes. Store any remaining seasoning in a small jar at room temperature.
Love ranch? Try my Homemade Greek Yogurt Ranch Dressing, Parmesan Ranch Dipping Sauce, Avocado Lime Ranch Dressing and my Greek Yogurt Ranch Veggie Dip.
How do I make baked ranch chicken and potatoes with green beans?
Begin by first prepping your potatoes. Because the potatoes will need longer to cook than the chicken and green beans, they will go into the oven first. Prep the potatoes by rinsing and cutting into quarters or bite-sized pieces, then add to a mixing bowl.
Once in the mixing bowl, add the olive oil, grated parmesan cheese and ranch seasoning. Stir with a rubber scraper to coat the potatoes well with all the ingredients. Place on a roasting pan, ideally to one side, leaving room for your chicken and green beens later.
Bake the potatoes (by themselves) for 20 minutes. Baking the potatoes for additional time will help them bake completely once the chicken and green beans are added to the pan.
How do I season chicken breast meat for baking?
While the potatoes pre-bake, cut the chicken breasts into 1″ pieces and season with the grated Parmesan and ranch seasoning. Place the chicken breast pieces into a mixing bowl (can be the same one you used for the potatoes), and drizzle with the olive oil, Parmesan cheese and ranch seasoning mix.
Grated parmesan and ranch seasoning are wonderfully savory and work together to season the meat. Because chicken breast meat is very lean, with little fat, seasoning is really important when cooking. If left unseasoned, the chicken can come out very bland.
Once the potatoes have finished cooking for their initial 20 minutes, take the pan out of the oven, and add the coated chicken breast chunks and green beans to the other side of the pan. For the green beans, drizzle with olive oil, and sprinkle on a little salt and pepper, or a sprinkling of additional ranch seasoning.
Timing Chart for Successful and Even Baking of the Chicken, Potatoes and Green Beans
| 0:00 minute mark | Place the potatoes into the oven. They will bake for 20 minutes on their own. Put the potatoes on the top third of the pan, leaving room to add the green beans and chicken later. |
| 0:20 minute mark | After the first 20 minutes, add the seasoned chicken and green beans to the pan. Because the chicken and beans don’t need as long to cook, these are added to the pan later. Bake the chicken, potatoes and green beans for another 20 minutes. |
| 0:40 minute mark | At the 40 minute mark, the chicken, potatoes and green beans should be done. To test for doneness, insert a digital meat thermometer into one of the chicken pieces. The internal temperature needs to read 165° or greater. |
Ingredient Substitutions and Recommendations:
- Chicken thighs for chicken breasts – this is a simple 1:1 swap that can be easily made. Cut the thigh meat the same by cutting into 1″ pieces. Because thigh meat has a higher fat content, they may need a few extra minutes to roast.
- Swap the Green Beans for other veggies – don’t like green beans, no problem. The beans can be easily swapped for broccoli florets, sliced carrots, cauliflower florets or Brussels sprouts. You can do a single veggie or a mix of 2-3 each. You could also use frozen vegetables if you’re not able to access fresh.
- Other potatoes – don’t have baby potatoes available? No problem! You can use regular red potatoes, cut into 1″ pieces, sweet potatoes, fingerling potatoes or multi-color potatoes. All of these roast well on a sheet pan.
For exact ingredient amounts and full recipe instructions be sure to scroll down to the recipe at the bottom of the post. Thanks!
Frequently asked questions about baked ranch chicken and potatoes:
Yes, frozen green beans can be used instead of fresh. I would recommend thawing them in the microwave before placing on the sheet pan for roasting. To thaw in the microwave, place a package of frozen green beans in a microwave safe bowl. Add about 1 cup of water. Cook for 3-4 minutes to thaw the beans. Drain off the water and place on the sheet pan for roasting.
The chicken, potatoes and green beans will last for 5 days refrigerated. Place your leftovers in a resealable container and refrigerate. For reheating, place on a plate and reheat for 1-2 minutes or until steaming.
Yes, you can definitely use chicken thighs instead of chicken breasts. Thighs will typically have a little more fat than leaner chicken breasts. You can trim off the excess fat when cutting the chicken into pieces.
Either baby red potatoes or Yukon gold potatoes are ideal for roasting with chicken. These potatoes are more firm than regular Russet potatoes and will hold their shape when roasted. These potatoes are also sweeter, which is ideal for roasting. Cutting into 1″ cubes will help the potatoes cook evenly. No peeling of these potatoes is needed.
Yes, this parmesan ranch chicken and potatoes can be frozen. I recommend using freezer-safe meal prep containers, which is great for freezing into individual portions. Thaw in the refrigerator overnight, and reheat in the oven at 350° for 10-15 minutes or until completely warmed through.
Yes, you don’t need to include the green beans, or any other vegetable. You will still need to pre-cook the potatoes, as they will need longer to cook than the chicken. 20 minutes for the potatoes, then add the chicken to the pan, and roast together for another 20 minutes.
Storage, Reheating & Freezing Instructions for sheet pan chicken
- Storage: for best results, store your chicken and potatoes in an airtight, resealable container in the refrigerator. When kept refrigerated, the chicken and potatoes will keep for up to 5 days. Individual meal prep containers (pictured above) are also great for storing individual servings, which are great for lunches.
- Reheating: you have a couple options for reheating your chicken and potatoes. For microwave, reheat on 1-minute increments, turning the chicken and potatoes after each interval. Total time will be approximately 90 seconds. You can also reheat the chicken and potatoes in an air-fryer. Preheat the air fryer to 350, and reheat for 3-4 minutes or until completely heated through.
- Freezing: this chicken and potatoes can defintely be frozen. For individual servings, place into freezer-safe meal prep containers, making sure the food has cooled completely to room temperature. For an entire pan, transfer the food to a freezer-safe bag, making sure that most of the air is pressed out. When kept frozen, the chicken and potaotes will keep for up to three months. Thaw in the refrigerator overnight and reheat from the instructions above.
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Sheet Pan Ranch Chicken and Potatoes — One Pan, 40 Minutes
Equipment
Ingredients
- 1.5 lbs. boneless, skinless chicken breasts cut into 1" pieces
- 24 oz. baby red potatoes rinsed, cut into quarters
- 12 oz. fresh green beans rinsed, stems removed
- 6 Tablespoons olive oil divided
- 5 Tablespoons grated Parmesan cheese divided
- 4 Tablespoons ranch seasoning mix like Hidden Valley Ranch, divided
Instructions
- Preheat oven to 400 degrees. Lightly spray a large sheet pan with non-stick cooking spray. Set prepared pan aside.
For the Potatoes:
- To a mixing bowl, add the quartered potatoes, 2 tablespoons of the grated parmesan cheese, 2 tablespoons of olive oil, and 2 tablespoons of ranch seasoning (making sure to reserve the remaining olive oil, ranch and parmesan for the chicken.) Using a rubber scraper, mix the potatoes to evenly coat the potatoes.
- Pour the potato mixture on the prepared sheet pan. Keep the potatoes on one third of the pan, reserving space for the chicken and beans to go on later. Roast the potatoes at 400 degrees for 20 minutes. (The potatoes need extra time to cook, so they go into the oven first.)
For the Chicken and Green Beans:
- While the potatoes pre-cook, mix together the chicken. To a mixing bowl, add the cut chicken pieces. To the chicken, add 2 tablespoon of olive oil, 3 tablespoons of parmesan cheese and the remaining 2 tablespoons of ranch seasoning. Stir together with a rubber scraper to coat the chicken evenly.
- In a sparate bowl, place the rinsed green beans and coat with the remaining 2 Tablespoons of the olive oil.
- Once the potatoes have cooked for the first 20 minutes, remove the pan from the oven and add the green beans and seasoned chicken pieces to the other side of the pan. Return the pan to the oven and cook the potatoes, beans and chicken for another 20 minutes.
- Once done baking, remove from oven and let cool for 5-10 minutes before serving.
Notes
Nutrition
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