Creamy Ranch Chicken Potato Bake (Printable)

Tender chicken and sliced potatoes baked in rich ranch cream sauce until golden and bubbly.

# What You'll Need:

→ Potatoes and Chicken

01 - 1.5 pounds Yukon Gold or Russet potatoes, peeled and thinly sliced
02 - 1.5 pounds boneless, skinless chicken breasts or thighs, cut into 1-inch cubes
03 - Salt and black pepper to taste

→ Ranch Cream Sauce

04 - 1 cup heavy cream
05 - 1 cup whole milk
06 - 1 packet ranch seasoning mix or 3 tablespoons homemade ranch mix
07 - 2 cloves garlic, minced
08 - 1 teaspoon onion powder
09 - 1/2 teaspoon paprika
10 - 1/4 teaspoon dried thyme

→ Cheese Topping

11 - 1.5 cups shredded cheddar cheese
12 - 1/2 cup shredded mozzarella cheese
13 - 2 tablespoons chopped fresh chives or parsley for garnish

# How-To Steps:

01 - Preheat oven to 375°F. Grease a 9x13-inch baking dish with nonstick spray or butter.
02 - In a mixing bowl, whisk together heavy cream, milk, ranch seasoning, minced garlic, onion powder, paprika, and thyme until smooth and fully combined.
03 - Arrange half of the sliced potatoes in an even layer on the bottom of the prepared baking dish. Season lightly with salt and pepper.
04 - Scatter half of the chicken cubes over the potato layer. Pour half of the ranch cream sauce evenly over the chicken.
05 - Repeat with remaining potatoes and chicken, then pour remaining sauce over the top layer.
06 - Cover baking dish tightly with foil and bake for 45 minutes.
07 - Remove foil, sprinkle cheddar and mozzarella cheese evenly over the casserole, and bake uncovered for 15 minutes until cheese is golden and potatoes are tender.
08 - Remove from oven and let rest for 10 minutes. Garnish with fresh chives or parsley and serve.

# Expert Suggestions:

01 -
  • It's the kind of dish that looks like you spent hours in the kitchen when really you were relaxed and watching the oven do the work.
  • Everyone at the table goes quiet for a moment when they taste it, and that moment is pure magic.
02 -
  • Slice your potatoes thin and evenly, or they won't cook at the same rate, and you'll end up with some crunchy bits and some mushy bits instead of a uniform texture.
  • Don't skip the 10-minute rest, because those moments are when the magic sets and the dish transforms from loose and saucy to cohesive and sliceable.
03 -
  • Use a whisk to make sure your cream sauce is truly smooth before layering, because lumps never fully dissolve during baking.
  • If your potatoes are thicker than a quarter-inch, they won't cook through in the time given, so invest in a good mandoline or practice your knife skills.
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