Recipe: Sheet Pan Buttermilk Ranch Chicken with green beans and potatoes



I asked you all if you wanted more sheet pan recipes, and the answer was a resounding YES-- alright, alright! You've got it, mama.


This recipe was born out of the "What should I marinate these chicken tenders in?" question. We all know chicken breast isn't exactly the most flavorful protein on it's own... to say the least. But my kids love chicken tenders (something about the size, maybe??) and they cook up quickly, which this mama is always a fan of. But other than turn them into almond flour breaded tenders (which we also love), it's nice to mix it up and use them in a quick, one-pan sheet pan recipe. But back to the original question-- What did I want to marinate them in? I glanced at the herbs in my fridge and realized I had everything to make a quick and fresh buttermilk ranch. So into the blender it all went, and a couple hours later- ranch chicken. Yum.


Now, you don't need a couple hours to marinate the chicken if you don't want to (though I do recommend it!) and you can use whatever ranch you want-- but TRUST me on this one. It's easy, delicious and kid-friendly, to boot (plus, it's a full meal with the potatoes and green beans- win, win in my book!).


Let's get cooking, mama!




Sheet Pan Buttermilk Ranch Chicken with green beans and potatoes Serves 3-4


Ingredients:

  • 1.5-2 lb chicken tenders

  • 1 lb fingerling potatoes, halved or quartered if large

  • 1 lb green beans, ends removed

  • avocado or olive oil

  • Sea salt

Buttermilk Ranch:

  • 1/3  cup sour cream

  • 1/2-3/4 cup buttermilk 

  • 1/4 cup mayonnaise

  • 1 tbsp fresh dill (or 2 tsp dried)

  • 2 tbsp parsley

  • 2 tbsp chives

  • 1/2 tsp sea salt

  • 1/2 tsp garlic powder

  • 1/2 tsp onion powder


1. To make ranch: Blend all ingredients, starting with 1/2 cup buttermilk. Add more as needed to reach desired consistency (should coat the back of a spoon).


2. Marinate chicken in ranch dressing for at least 2 hours prior to cooking. Meanwhile, preheat oven to 375.


3. Toss potatoes with oil of choice and a generous amount of sea salt. Bake in preheated oven 10 minutes. Toss green beans with another drizzle of oil and salt.


4. Remove chicken from marinade. Arrange green beans and chicken on pan. Bake in oven for an additional 30-35 minutes until chicken is cooked and potatoes are easily pierced with a fork.


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Kristin Dovbniak

Welcome!

I'm Kris! Founder of Healthy Balanced Mama, I'm a holistic health coach, certified intuitive eating counselor, trained chef, and mama of two, and I'm here to guide busy moms like you in stressing less and finding freedom with food through balanced eating and simplified routines around meal planning, meal prep, grocery shopping and cooking with confidence.

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