Feed a crowd or have yummy leftovers for the week’s lunches with this Chicken Bacon Ranch Potato Bake! This hearty main dish is baked in one pan and loaded with bacon & chunky ranch flavored chicken breast all over roasted potatoes!
Ingredients:
- 1.5 pound baby gold potatoes
- 2 pounds boneless, skinless chicken breasts, cut into 1-inch cubes
- salt and pepper, to taste
- ½ cup prepared ranch dressing, divided use
- 2 cups Mexican Chees blend
- 1 cup cooked and crumbled bacon
- ½ cup diced green onion
How To Make Chicken Bacon Ranch Potato Bake:
- Preheat oven to 450F degrees.
- Spray a 9″x 13″ baking dish with nonstick cooking spray.
- Dice the potatoes into 1-inch cubes.
- In a large bowl mix together the diced potatoes, salt & pepper and ¼ cup ranch dressing.
- Scoop the potatoes into prepared baking dish (save that bowl, we’re going to use it again for the chicken.)
- Bake the potatoes for 30 minutes, stirring every 10 minutes, until almost thoroughly cooked (they won’t be fork tender quite yet.).
- While the potatoes are cooking, add the cubed chicken to the bowl you used for the potatoes and add salt and pepper and the remaining ¼ cup ranch dressing (see my notes below about additional seasoning ideas).
- Once the potatoes have cooked 30 minutes, remove baking dish from the oven and lower the oven temperature to 400F degrees.
- Top the cooked potatoes with the raw marinated chicken.
- Cover the baking dish with aluminum foil (Warning: Baking dish will be VERY hot so use oven mitts to do this.)
- Place baking dish back in the oven and cook for an additional 20 minutes (or until chicken is fully cooked and has reached 165F degrees internal temperature).
- Take baking dish out of the oven and top with shredded cheese, bacon and green onion.
- Place back in oven for 8-10 minutes (or until cheese is melted and bubbly).
