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5 from 1 vote
Sheet Pan Pesto Ranch Chicken and Potatoes
Author: Melissa Howell
  • 3-4 chicken breasts patted dry
  • 2 lbs. russet or red potatoes peeled or unpeeled, and cut into approximately 1-inch chunks
  • 1/2 cup pesto sauce
  • 2 Tbsp. olive oil
  • 2 Tbsp. dry Ranch seasoning
  • 1/2 tsp. onion powder
  • 1/2 tsp. garlic powder
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  1. Preheat oven to 400 degrees.
  2. Mix the pesto, olive oil, Ranch seasoning, onion powder, garlic powder, salt and pepper together in a large bowl. Remove half of the combination and put it in a small bowl.
  3. Place cut potatoes into the bowl with the pesto and carefully stir until the pesto combination evenly coats the potatoes.
  4. Lightly grease a large sheet pan. (Use cooking spray, or you can also put tin foil or parchment paper in the pan).
  5. Place your chicken breasts on the pan and spread the reserved half of the pesto combination over the top and sides.
  6. Pour the potatoes on the pan around the chicken, evenly distributing them on the pan.
  7. Bake for 40 minutes, or until chicken reaches 165 degrees on a meat thermometer.
  8. Loosen the potatoes from the pan. You can serve directly from the pan, or plate the chicken and potatoes separately to put on the table.