Ranch Crusted Chicken Nuggets & Roasted Potatoes

We are in love with sheet pan dinners! You will love this one pan chicken and potatoes for an easy weeknight meal. The potatoes are crispy and the chicken has a yummy ranch crust on the outside with tender juicy chicken on the inside.

Course Main Course

Cuisine American

Keyword Ranch Crusted Chicken Nuggets & Roasted Potatoes

Prep Time 15

Cook Time 55

Servings

Calories 517kcal

Ingredients

2 tablespoon Ranch Dressing Seasoning Packet
1 cup Greek yogurt, plain
2 cup panko (Japanese bread crumbs)
1 1/2 pound chicken breast
4 medium potato, red
1/2 tablespoon olive oil
1/8 teaspoon salt
1/8 teaspoon black pepper, ground

Instructions

In a large Ziploc bag add potatoes and olive oil. Shake to coat evenly. Add 1 c. bread crumbs + 1 tbsp. ranch dressing mix; toss the bag around to evenly coat once more. Transfer to a large (I used 17×11) rimmed cookie sheet greased with a light coating of olive oil.
In a separate large Ziploc bag add chicken breast cubes and greek yogurt; toss the bag around to evenly coat chicken.
Place bread crumbs and remaining ranch seasoning in a shallow bowl; mix well. Shake off any excess yogurt from chicken then dip in bread crumbs, turning to coat evenly. Transfer to baking sheet.
Sprinkle with salt and pepper to taste.
Bake at 375˚F for 45-55 min or until chicken reaches internal temp of 165 degrees F, or juices run clear. Turn on the broiler and continue baking 1-2 min to brown the chicken if needed.

Nutrition