Chicken Bacon Ranch Potato Bake

Written by Imad
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  • 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 Cheese blend
  • 1 cup cooked and crumbled bacon
  • ½ cup diced green onion


  1. Preheat your oven to 450°F (232°C) and spray a 9″x 13″ baking dish with nonstick cooking spray.
  2. Dice the potatoes into 1-inch cubes.
  3. In a large bowl, mix together the diced potatoes, salt, pepper, and ¼ cup ranch dressing.
  4. Scoop the potatoes into the prepared baking dish (save the bowl, we’ll use it again for the chicken).
  5. Bake the potatoes for 30 minutes, stirring every 10 minutes, until almost thoroughly cooked (they won’t be fork tender quite yet).
  6. While the potatoes are cooking, add the cubed chicken to the bowl used for the potatoes, and mix with salt, pepper, and the remaining ¼ cup ranch dressing.
  7. Once the potatoes have cooked for 30 minutes, remove the baking dish from the oven and lower the oven temperature to 400°F (204°C).
  8. Top the cooked potatoes with the raw marinated chicken.
  9. Cover the baking dish with aluminum foil (Warning: Baking dish will be VERY hot, so use oven mitts).
  10. Place the baking dish back in the oven and cook for an additional 20 minutes (or until the chicken is fully cooked and has reached 165°F internal temperature).
  11. Remove the baking dish from the oven and top with shredded cheese, bacon, and green onion.
  12. Place back in the oven for 8-10 minutes (or until the cheese is melted and bubbly).

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