Chicken Bacon Ranch (Sheet Pan Recipe)  (2024)

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.

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

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