Ingredients
Scale
- 1 pound boneless, skinless chicken breasts
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 packet ranch seasoning mix
- 1/2 cup all-purpose flour
- 1/2 cup panko breadcrumbs
- 1/4 cup grated Parmesan cheese
- 2 large russet potatoes, cut into 1-inch cubes
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1/2 cup sour cream
- 1/4 cup milk
- Chopped fresh parsley for garnish (optional)
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a medium bowl, mix together the garlic powder, onion powder, and half of the ranch seasoning mix. Use this blend to season the chicken breasts on both sides.
- In one shallow dish, place the flour. In another, combine the panko breadcrumbs and Parmesan cheese.
- Dredge each chicken breast in the flour, then dip it into the breadcrumb mixture, pressing to adhere the crumbs to the chicken.
- Arrange the chicken on one side of the prepared baking sheet.
- In a separate bowl, toss the potato cubes with olive oil, salt, pepper, and the remaining ranch seasoning. Spread them out on the other side of the baking sheet.
- Bake for 25-30 minutes, or until the chicken is cooked through and the potatoes are golden and tender.
- Meanwhile, whisk together the sour cream and milk in a small bowl to make the ranch sauce.
- Once out of the oven, let the chicken rest for a few minutes before slicing.
- To assemble, place a scoop of potatoes in each bowl, top with sliced chicken, and drizzle with the ranch sauce. Garnish with parsley if desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Keywords: Crispy Ranch Chicken Potato Bowls, recipe, cooking, food
