Preheat your oven to 400 degrees F. Line a baking sheet with a silicone mat or coat it with non-stick cooking spray. Set aside.
Cut the potatoes into 1-inch pieces and place them into a medium mixing bowl. Pour in 1 1/2 tablespoons oil, the ranch dressing mix, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Toss to coat.
Spread the potatoes out on the prepared baking sheet. Roast for 20 minutes while you prepare the other ingredients. (set the bowl aside for later)
Cut each chicken breast in half horizontally to create 8 thin-cut breasts. Grab two shallow bowls. Pour the bread crumbs into one bowl and the ranch dressing into another. Dip each chicken breast piece first into the ranch and then coat both sides in the bread crumbs. Set aside.
Add the asparagus to the same bowl you used for the potatoes. Toss in the remaining oil, salt, and pepper until coated.
Remove the baking sheet from the oven and carefully push the potatoes to one side of the pan. Arrange the chicken on the open area of the pan in a single layer. Then place the asparagus in between the chicken and potatoes.
Bake for 25 minutes or until the chicken is cooked through and the potatoes are tender.
Remove the pan from the oven. Portion the chicken, potatoes, and asparagus evenly onto 4 plates and serve warm. If desired, have a bowl of ranch dressing on the table for dipping.
Notes
You want to buy thicker asparagus, so it doesn't cook too quickly and burn. If your store only has thin asparagus spears, you can cook the chicken for 10 minutes. Then add the asparagus to the pan for the remaining 15 minutes.
I start with 1 cup of ranch dressing for degreding the chicken. If needed, I add more to the bowl as I go. Since ranch dressing is thicker than egg wash, more of it sticks to the chicken.