This Chicken Bacon Ranch Potato Bake is a comforting casserole packed with hearty flavors.
Tender chicken, crispy bacon, creamy ranch, and melty cheese layer over golden roasted potatoes, creating a family-favorite dinner. Perfect for gatherings or a cozy night in, this recipe is simple to assemble yet full of satisfying flavors.
Key Ingredients for Chicken Bacon Ranch Potato Bake
Bacon – Adds a rich, smoky crunch that balances the creaminess of the ranch.
Baby Gold Potatoes – Diced and roasted to a golden, tender finish, these provide the perfect base.
Shredded Mexican Cheese Blend – Melts into a gooey, savory topping that ties all flavors together.
Boneless, Skinless Chicken Breasts – Cubed for even cooking, they absorb the ranch seasoning beautifully.
Green Onions – Offers a fresh, mild bite to complement the richness of the bake.
Ranch Dressing – Creamy and flavorful, this binds and seasons both the chicken and potatoes.
Salt and Pepper – Enhances the natural flavors of each ingredient for a balanced taste.
How to Make This Hearty Bake
Prep the Oven and Dish
Preheat your oven to 450°F and lightly spray a 9″x13″ baking dish with nonstick spray.
Season the Potatoes
In a mixing bowl, toss diced potatoes with salt, pepper, and half of the ranch dressing, ensuring they’re evenly coated. Transfer them to the baking dish.
Roast the Potatoes
Roast the potatoes for 30 minutes, stirring every 10 minutes to promote even cooking until they’re nearly tender.
Season the Chicken
While potatoes cook, coat the cubed chicken in the same mixing bowl with the remaining ranch dressing, salt, and pepper.
Bake the Chicken and Potatoes
Lower the oven to 400°F, place marinated chicken over the roasted potatoes, and cover with foil. Bake for 20 minutes or until chicken reaches 165°F.
Add Toppings
Remove the foil and sprinkle the dish with shredded cheese, bacon, and green onions. Return to the oven until the cheese melts and bubbles, about 8-10 minutes.
Serve and Enjoy
Dish it out hot and savor every flavorful bite!
Tips & Variations for the Perfect Chicken Bacon Ranch Potato Bake
For an extra kick, consider adding pepper jack cheese or red chili flakes to the chicken marinade. To bring out the best texture, keep the potatoes diced uniformly, ensuring even roasting. If you’d like to lighten it up, use turkey bacon or swap in a light ranch dressing. Feel free to add more vegetables like broccoli or bell peppers for a colorful, balanced meal.
Storing and Reheating Leftovers
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm it in a 350°F oven until heated through, or use a microwave for a quicker option. For best results, avoid freezing, as the potatoes can lose their texture once thawed.
This Chicken Bacon Ranch Potato Bake is a delicious, comforting choice when you’re craving a simple yet deeply flavorful dish. Make it once, and it’ll quickly become a household favorite!
Chicken Bacon Ranch Potato Bake Recipe
Ingredients
- 1 cup cooked and crumbled bacon
- 1.5 pounds baby gold potatoes diced into 1-inch cubes
- 2 cups shredded Mexican cheese blend
- 2 pounds boneless skinless chicken breasts, cut into 1-inch cubes
- ½ cup diced green onions
- ½ cup ranch dressing divided
- Salt and pepper to taste
Instructions
- Preheat the oven to 450°F and lightly coat a 9″x13″ baking dish with nonstick spray.
- Toss the cubed potatoes with salt, pepper, and ¼ cup of the ranch dressing in a large mixing bowl until evenly coated.
- Transfer the seasoned potatoes into the prepared baking dish, reserving the bowl for later use. Roast in the oven for 30 minutes, stirring every 10 minutes, until they are nearly tender but not fully cooked.
- While the potatoes bake, combine the cubed chicken with salt, pepper, and the remaining ¼ cup of ranch dressing in the same bowl used earlier. Mix well to coat.
- Once the potatoes have cooked for 30 minutes, reduce the oven temperature to 400°F. Carefully remove the baking dish from the oven and top the roasted potatoes with the marinated chicken cubes. Cover tightly with aluminum foil.
- Return the dish to the oven and bake for 20 minutes, or until the chicken is fully cooked and reaches an internal temperature of 165°F.
- Remove the foil, sprinkle the chicken and potatoes evenly with shredded cheese, crumbled bacon, and diced green onions.
- Place the dish back into the oven for another 8–10 minutes, or until the cheese is melted and bubbling.
- Serve hot and enjoy!
