Potato Ranch Chicken Bake (Print Version)

Cheesy baked chicken with ranch potatoes, sprinkled with bacon, onions, and sizzling cheese.

# Ingredients:

→ Main Ingredients

01 - 2/3 cup Ranch dressing, split in half
02 - 2 pounds boneless, skinless chicken breast, cut into pieces about 1 inch big
03 - 4 cups Yukon gold potatoes, diced in 1/2-inch chunks, leave skins on

→ Seasonings

04 - Salt plus fresh cracked black pepper, as needed
05 - 1 teaspoon paprika
06 - 1 teaspoon dried oregano
07 - 1 tablespoon dried parsley

→ Toppings

08 - 1/2 cup green onions, sliced up
09 - 1 1/2 cups shredded Mexican cheese mix
10 - 1 cup bacon, crispy and crumbled (use 8–10 slices)

→ Optional Add-ins

11 - 1/2 cup chopped red bell pepper, toss it in with the chicken
12 - 1/4 cup pickled jalapeños if you want extra heat
13 - 1/2 cup sour cream to scoop on at the table

# Steps:

01 - Give it 5 minutes to cool down and settle. Throw on your green onions, then dig in while it’s hot. You can add a scoop of sour cream if you want.
02 - Uncover the hot casserole. Top with crumbled bacon and a generous layer of shredded cheese. Slide it back into the oven for about 10 minutes, until the cheese melts and bubbles.
03 - Cover it up with foil and bake at 400°F (200°C) for around 20 minutes. You want the chicken to be done—check that it’s at least 165°F (74°C).
04 - Scatter the ranch-seasoned chicken over the partly-roasted potatoes. Lower your oven heat to 400°F (200°C) when you do this.
05 - Cut up the chicken breasts into 1-inch cubes. Drop the chicken into the same bowl as before, pour in the last half of your Ranch, and toss with salt and pepper till pieces are coated.
06 - Spread the seasoned potato chunks into a 9×13 dish. Bake these for 30 minutes. Give them a stir every 10 minutes to help the browning and even cooking.
07 - Toss your chunked potatoes with half the Ranch dressing, parsley, oregano, paprika, and salt and pepper. Make sure everything gets an even coating.
08 - Set your oven to 450°F (230°C). Chop the Yukon golds into half-inch pieces and don’t bother peeling. Rinse off the pieces in cold water, then pat them dry as best you can with paper towels.

# Notes:

01 - Skip the bacon frying and use pre-cooked bits to save time.
02 - Goes great with a lettuce salad or some simply steamed veggies.
03 - Pop leftovers in a sealed container in the fridge for up to three days. They heat back up well in the oven or microwave.

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