Chicken Bacon Ranch (Sheet Pan Recipe) 

This Chicken Bacon Ranch dinner is a proven flavor combination and the ultimate comfort food! Crispy cooked bacon, tender chicken, fresh veggies, and ranch dressing combine on a sheet pan for a yummy weeknight dinner that will result in an enthusiastic, “Yes!” when you ask if anyone wants seconds. Make an extra batch to store and reheat yummy leftovers to enjoy throughout the week, too.

Ingredients For This Chicken Bacon Ranch Recipe

We use our Homemade Ranch Dressing to add the best flavor to this recipe! Here’s everything you’ll need:

• Peeled and cubed sweet potatoes – any kind will work including yams, garnet yams, and sweet potatoes. Use what you have available or what you prefer
• Fresh green beans – use 12 ounces of green beans, and trim the ends
• Red onion – may sub a thinly sliced yellow onion
• Bacon – use 3 slices bacon, and chop them into pieces. Look for no-sugar bacon to keep this recipe Whole30-friendly
• Avocado oil – may sub olive oil
• 2 tablespoons fresh thyme – or 1 teaspoon dried thyme
• Boneless, skinless chicken thighs – for sheet pan recipes like this one, we prefer chicken thighs, because they cook tender and stay juicy. You can also use boneless skinless chicken breasts, though the cooking time will vary depending on the thickness of the breasts
• Salt
• Black Pepper
• Ranch dressing – we use our Paleo Ranch Dressing. However, traditional Homemade Ranch Dressing or store-bought Ranch also works

Find the ingredient list with exact measurements in the recipe card below.

How to Make This Chicken Bacon Ranch Bake

Here are the steps to make this recipe today:

1. Preheat the oven, and grease a large sheet pan with non-stick cooking spray.
2. Add the sweet potatoes, green beans, red onion, bacon, and fresh thyme to the sheet pan. Drizzle the mixture with avocado oil, and toss to coat.
3. Soak up as much liquid from the chicken as possible using a clean paper towel. Then, arrange the chicken in between the veggies, and brush the tops with the remaining oil.
4. Sprinkle salt and pepper over the ingredients, and add extra thyme leaves or twigs of thyme if desired.
5. Bake until you have crispy bacon and the chicken reaches an internal temperature of 165°F.
6. Remove the sheet pan from the oven, and drizzle Ranch on top. Serve warm!

For serving size and the complete directions and ingredient amounts, scroll down to the recipe card below. All of our recipes include the nutrition information, listing calories (kcals), protein, carbohydrates/carb, fiber, sugar, sodium, cholesterol, and more per serving.

Serving Suggestions

You can easily serve this recipe as a complete meal on its own. Or, pair it with crusty bread or Gluten-Free Garlic Cheddar Biscuits and a side salad if you want to add a little more bulk.

How to Store and Reheat

Once cooled, you can store leftovers in an airtight container in the fridge for up to 3 days. Or, freeze leftovers for up to 3 months. Thaw in the refrigerator overnight.

Then, reheat in the microwave, the oven, or in a large skillet over medium heat just until warmed through.

More Sheet Pan Chicken Recipes

Harvest Sheet Pan Chicken Dinner (with Maple-Dijon Dressing)

Sheet Pan Chicken and Veggies (15 Minute Prep Time)

Easy Sheet Pan Chicken Shawarma Bowls with Veggies

Sheet Pan Balsamic Chicken Veggie Bake

See All Sheet Pan Recipes

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Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 16 reviews

Chicken Bacon Ranch Sheet Pan Recipe

Featuring a favorite combination of flavors, our Chicken Bacon Ranch with Sweet Potatoes is an easy sheet pan recipe that comes together quickly for easy weeknight dinners. High in protein and fiber, this dish is both nutritious and delicious. 

Prep: 10 minsCook: 20-25 minsTotal: 30-35 mins

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Servings: 4 servings 1x

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Ingredients

• 2 medium sweet potatoes, peeled and cubed (about 3–3 1/2 cups small cubes)
• 12 oz fresh green beans, trimmed
• 1 small red onion, sliced (about 1 cup)
• 3 slices bacon, chopped (use no-sugar added for Whole30 option)
• 2 tablespoons fresh thyme (or 1 teaspoon dried thyme)
• 2 teaspoons avocado oil, divided
• 1 1/2 lbs boneless, skinless chicken thighs (4-6 chicken thighs)
• 1/2 teaspoon sea salt
• 1/4 teaspoon black pepper
• ¼–½ cup purchased or homemade ranch dressing

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Instructions

1. Preheat the oven to 425°F. Mist one very large sheet pan (about 18×26, or 2 regular size sheet pans) with nonstick spray. (NOTE: Spreading the ingredients out among a very large sheet pan or two sheet pans helps to prevent overcrowding and reduce moisture).
2. Add the sweet potatoes, green beans, red onion, bacon, and thyme to the sheet pan. Drizzle with 1 teaspoon avocado oil and toss to coat (because of the bacon, you just need a little oil).
3. Pat the chicken thighs with paper towels to remove as much liquid as possible. Spread out veggies to make a space for each chicken thigh. Place the chicken thighs on the pan and brush them with the remaining 1 teaspoon avocado oil.
4. Sprinkle salt and pepper over all ingredients. Add a little extra dried thyme or sprigs of fresh thyme, if desired.
5. Bake for 20-25 minutes or until the chicken has reached an internal temperature of 165°F. 
6. Remove from the oven, drizzle with ranch, and serve.

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Notes

*May use boneless/skinless chicken breasts in this recipe. If using chicken breast, you may need to add more time, depending on the thickness of the breasts.

Nutrition Information

• Serving Size: 1/4 of recipe
• Calories: 480
• Fat: 27 g
• (Sat Fat: 7 g)
• Sodium: 709 mg
• Carbohydrate: 25 g
• (Fiber: 4 g
• Sugar: 8 g)
• Protein: 35 g
• Cholesterol: 149 mg

Dietary

Dairy-FreeGluten-freeGrain-FreeNut-freePaleoWhole30

© The Real Food Dietitians

Recipe By: Stacie Hassing

The photos in this blog post were taken by Rachel Cook of Half Acre House.

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