Description
A fast, 20-minute weeknight dinner where chicken, bacon, and ranch are roasted together on a single sheet pan for minimal cleanup and maximum flavor.
Ingredients
- Boneless, skinless chicken breasts, cut into 1-inch cubes
- Thick-cut bacon, chopped into 1-inch pieces
- Creamy store-bought ranch dressing (½ to ¾ cup)
- Small flour tortillas
- Shredded Mexican blend or cheddar cheese
- Optional: Garlic powder, cumin, or chili powder for extra seasoning
- Optional garnishes: Fresh cilantro, diced tomatoes, sliced jalapeños, sour cream
Instructions
- Preheat the oven to 400°F (200°C).
- Cut chicken breasts into 1-inch cubes and place in a large bowl.
- Chop bacon into 1-inch pieces and add to the bowl with the chicken.
- Pour ranch dressing over the chicken and bacon, tossing with tongs until well-coated.
- Line a large sheet pan with parchment paper or grease lightly. Spread the mixture in a single layer.
- Bake for 15-20 minutes until chicken reaches an internal temperature of 165°F and edges are crispy.
- While chicken bakes, warm tortillas in a dry skillet or microwave.
- Assemble tacos by spooning the hot chicken and bacon onto warm tortillas.
- Top with shredded cheese and desired garnishes. Serve immediately.
Notes
Do not overcrowd the pan to ensure the chicken roasts rather than steams. Cut chicken into uniform pieces for even cooking. Warm tortillas just before assembling to prevent sogginess. Leftovers can be stored separately in the refrigerator for up to 3 days.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Mexican-American
Nutrition
- Serving Size: 2 tacos per serving
- Calories: 450
- Sugar: 2
- Sodium: 800
- Fat: 28
- Saturated Fat: 10
- Carbohydrates: 25
- Fiber: 1
- Protein: 25
Keywords: chicken tacos, ranch chicken, sheet pan dinner, weeknight dinner, bacon tacos, easy family meals, oven baked tacos