I’ll never forget the first time I threw together this Ranch Chicken, Sausage & Potato Skillet Dinner – it was one of those “what do I have in the fridge?” kind of nights after a long day of recipe testing. The moment those Italian sausages hit the hot skillet and the ranch seasoning started mingling with the potatoes, I knew I’d stumbled onto something special. My husband wandered into the kitchen, sniffed the air, and immediately set the table without being asked. That’s the magic of this dish – it’s the kind of hearty, comforting meal that brings everyone running when the smells start wafting through the house. What I love most is how simple it is – just chop, toss, and roast while the oven does all the work. The chicken stays juicy, the potatoes get perfectly crispy, and that smoky sausage ties everything together with its rich flavor. It’s become our go-to weeknight hero ever since.
Why You’ll Love This Ranch Chicken, Sausage & Potato Skillet Dinner
Okay, let me tell you why this skillet dinner is about to become your new best friend on busy nights:
- One-pan wonder: Everything cooks together in that beautiful cast iron – less dishes means more time to relax after dinner (or, let’s be real, scroll through your phone).
- Family-approved flavors: The ranch seasoning makes it feel indulgent, the sausage adds smoky depth, and those golden potatoes? Irresistible. Even my picky nephew cleans his plate.
- Weeknight lifesaver: From fridge to table in about an hour with minimal chopping – it’s the kind of meal you can pull off when you’re exhausted but still want something hearty.
- Leftover magic: Tastes even better the next day when the flavors really meld – if it lasts that long!
Trust me, I’ve made this at least a dozen times now and it still gets those “mmm” sounds around my dinner table every single time.
Ingredients for Ranch Chicken, Sausage & Potato Skillet Dinner
Gathering everything for this skillet dinner is half the fun – it’s all simple ingredients you probably already have. Here’s what you’ll need to make magic happen in one pan:
Main Ingredients
- 2 tablespoons olive oil (divided – we’ll use it in two steps)
- 4 large links hot Italian sausage (trust me, the spicy kick makes it special)
- 6 bone-in, skin-on chicken thighs (the skin keeps them juicy while roasting)
- ½ pound assorted sweet peppers, seeded and sliced (I love the color mix of red, yellow and orange)
- 4 large Yukon Gold potatoes, quartered (their creamy texture is perfect here)
- 1 small red onion, sliced (for that sweet bite)
- ½ medium yellow onion, sliced (because why not use both?)
Seasonings
- 2 teaspoons dried Italian herbs (my secret is 1 tsp oregano, ½ tsp thyme, ½ tsp rosemary)
- 2 teaspoons kosher salt (it seasons everything evenly)
- Freshly ground black pepper to taste (I’m generous with it)
- 1 tablespoon chopped fresh Italian parsley (for that bright finish)
See? Nothing fancy – just good, honest ingredients that work together beautifully. The hardest part is waiting for it all to roast!
Equipment Needed for Ranch Chicken, Sausage & Potato Skillet Dinner
You won’t need any fancy gadgets for this one – just a few trusty kitchen workhorses:
- Large skillet: My well-seasoned cast iron is perfect for browning those sausages with all their delicious juices.
- Cutting board: A sturdy one makes quick work of prepping all those colorful veggies.
- Large mixing bowl: Where the magic happens – tossing everything together with those flavorful seasonings.
- Heavy-duty roasting pan: The real MVP that transforms simple ingredients into a golden, caramelized masterpiece.
That’s it! See why I love this recipe? Minimal equipment means maximum flavor with hardly any cleanup.
How to Make Ranch Chicken, Sausage & Potato Skillet Dinner
Alright, let’s get cooking! This dish comes together with just a few simple steps, and I promise the smell alone will make it worth your while. Here’s exactly how I make my go-to Ranch Chicken, Sausage & Potato Skillet Dinner every time:
- Preheat your oven to 450°F (230°C) – nice and hot to get everything beautifully caramelized.
- Heat 1 tablespoon of olive oil in your skillet over medium heat. When it shimmers, add those gorgeous sausage links. This is where the magic starts!
- Brown the sausages for about 3 minutes per side. Here’s my pro tip: use a sharp knife to lightly pierce each sausage in a few spots – this lets all those delicious juices flow out into the pan (and eventually coat everything!).
- Let the sausages cool slightly on a cutting board for 3-5 minutes before slicing – this keeps them from falling apart when you cut them. Don’t forget to save any juices that leak out!
- Slice the sausages into 2-inch pieces and return them to the skillet with those precious juices. The flavor’s building already!
Prepping the Sausage and Chicken
While the sausages are browning, grab your chicken thighs. I make two slashes down to the bone on the skin side – this helps them cook evenly and lets all those seasonings really penetrate. And don’t worry about being perfect with the cuts! The rustic look is part of the charm. For the peppers, I just halve or quarter them depending on size – you want bite-sized pieces. That’s it! The hardest part is over.
Combining and Roasting the Ingredients
Now for the fun part – dump everything (yes, everything!) into a big mixing bowl: the sausage and its juices, chicken, peppers, onions, potatoes, Italian herbs, salt, pepper, and that last tablespoon of olive oil. Get your hands in there and mix it all up – I spend a good 3-4 minutes making sure every piece is coated in oil and seasonings. Transfer it all to your roasting pan, arranging the chicken skin-side up and tucking the potatoes near the top where they’ll get nice and crispy.
Roast for about 1 hour until the chicken hits 165°F internally and everything’s golden and caramelized. Your kitchen will smell unbelievable. Finish with a shower of fresh parsley right before serving. Pro tip: check out this ranch-inspired version if you want to try a different flavor twist!
Tips for the Best Ranch Chicken, Sausage & Potato Skillet Dinner
Here are my fail-proof tricks to take this skillet dinner from good to can’t-stop-eating-it amazing:
- Marinate for more flavor: If you’ve got 30 extra minutes, toss everything with the seasonings and oil beforehand – those flavors sink right into the chicken and potatoes.
- Fresh is best: Swap the dried Italian herbs for fresh rosemary and thyme if you have them – just double the amount for that garden-fresh punch.
- Spice it your way: Use mild or hot sausage depending on your crew’s taste (my kids prefer mild, but I sneak in an extra pinch of red pepper flakes when they’re not looking).
Remember – this recipe loves to be played with, so don’t stress about perfection. Heck, I’ve tossed in zucchini or mushrooms when I had them ready to go!
Serving Suggestions for Ranch Chicken, Sausage & Potato Skillet Dinner
Oh, the joy of plating up this beauty! While the skillet dinner stands strong on its own, here’s how I love to complete the meal:
- Crusty bread: Essential for sopping up all those glorious pan juices – I’ll fight you for the crispy bits!
- Simple green salad: The fresh crunch balances the richness perfectly – just toss some mixed greens with lemon vinaigrette.
- Steamed green beans: Their bright snap cuts through the hearty flavors like a dream.
Don’t forget that final flourish of chopped parsley – it adds such a pop of color and freshness. Serve it family-style right in the skillet for that rustic charm we all love!
Storage and Reheating Instructions
Now listen – if by some miracle you have leftovers (we rarely do!), here’s how to keep that Ranch Chicken, Sausage & Potato Skillet Dinner tasting just as amazing the next day. Pop everything into an airtight container – it’ll stay fresh in the fridge for 3-4 days. When reheating, skip the microwave unless you love soggy potatoes (trust me, you don’t). Instead, toss it all back into a skillet over medium heat or warm in a 350°F oven until crispy again. The sausage gets this incredible caramelized crust second time around that I might actually prefer!
Nutritional Information for Ranch Chicken, Sausage & Potato Skillet Dinner
Here’s the scoop on what’s in each hearty serving of this skillet dinner (based on my usual ingredient choices):
- Calories: About 664 – perfect for satisfying hunger after a long day
- Protein: 34g from that juicy chicken and flavorful sausage
- Carbs: 28g mostly from those delicious golden potatoes
- Fat: 46g includes good-for-you olive oil and rich sausage juices
Now, here’s the deal – these numbers can change depending on your exact ingredients. Used chicken breasts instead of thighs? Your protein goes up. Different sausage? The fat content shifts. That’s the beauty of homemade – you control what goes in! Just focus on enjoying every flavorful bite.
Frequently Asked Questions
I get asked about this Ranch Chicken, Sausage & Potato Skillet Dinner all the time – here are the answers to the questions that pop up most often from my fellow home cooks:
Can I use chicken breasts instead of thighs?
You absolutely can! Just keep an eye on them since breasts cook faster than thighs. I’d reduce the roasting time by about 15 minutes to prevent drying out. But between you and me? Thighs give you that fall-off-the-bone tenderness that makes this dish so special.
What’s the best way to make this spicier?
Oh, I love this question! First, stick with hot Italian sausage (that’s an easy win). Then add a pinch of red pepper flakes or cayenne to the seasoning mix. My secret weapon? A few dashes of hot sauce mixed into the oil before tossing everything together. Just don’t tell my kids!
Can I prep this ahead of time?
Yes! This is one of my favorite make-ahead easy weeknight dinners. Combine all ingredients (except parsley) in your roasting pan, cover, and refrigerate for up to 24 hours. When you’re ready, just pop it in the oven – you might need an extra 5-10 minutes since it’s going in cold.
What potatoes work best in this recipe?
Yukon Golds are my go-to because they get creamy inside while crisping up beautifully. But if you’re in a pinch, red potatoes or even quartered russets work too! Just cut them about the same size so everything cooks evenly. The key is starchy potatoes that can stand up to the long roasting time.
How can I make this healthier?
Easy swaps! Use chicken sausage instead of pork, reduce the oil to 1 tablespoon, and add extra veggies like zucchini or mushrooms. The ranch seasoning still gives tons of flavor without adding calories. It’s all about balance – sometimes you want the full version, other days you lighten it up!
Ranch Chicken, Sausage & Potato Skillet Dinner
Equipment
- Large Skillet
- Cutting board
- Large mixing bowl
- Heavy-duty roasting pan
Ingredients
Main Ingredients
- 2 tablespoons olive oil divided
- 4 large links hot Italian sausage
- 6 bone-in, skin-on chicken thighs
- ½ pound assorted sweet peppers seeded
- 4 large Yukon Gold potatoes quartered
- 1 small red onion sliced
- ½ medium yellow onion sliced
Seasonings
- 2 teaspoons dried Italian herbs
- 2 teaspoons kosher salt
- freshly ground black pepper to taste
- 1 tablespoon chopped fresh Italian parsley
Instructions
- Preheat the oven to 450 degrees F (230 degrees C).
- Heat 1 tablespoon oil in a skillet over medium heat. Add sausage links and cook until browned and fat begins to render, about 3 minutes per side. While they cook, lightly pierce sausages in several places with the tip of a sharp knife to release fats and juices. Remove from the heat and place on a cutting board to cool slightly, 3 to 5 minutes.
- Cut cooled sausages into 2-inch slices; return to the skillet along with any accumulated juices from the cutting board.
- Cut two slashes down to the bone on the skin side of each chicken thigh. Halve or quarter any large peppers.
- Place chicken and peppers into a large mixing bowl with onions, sausage and juices, Italian herbs, salt, and pepper. Drizzle with remaining 1 tablespoon oil and mix with your hands until all ingredients are coated in oil, 3 to 4 minutes.
- Transfer mixture to a large, heavy-duty roasting pan. Evenly space chicken thighs with the skin facing up and position potatoes near the top.
- Roast in the preheated oven until chicken is cooked through and everything is caramelized, about 1 hour. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Sprinkle with chopped fresh Italian parsley.