Name: Chicken Bacon Ranch Potato Bake
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Yield: 8 servings
Cuisine: American
Ingredients: 3 pounds russet potatoes; 0.333 cup avocado oil; 2 tablespoons hot sauce; 1 tbsp garlic powder; 1 ranch seasoning packet; 1 tsp salt; 0.5 tsp black pepper; 2 pounds boneless and skinless chicken breasts; 1 cup bacon bits; 1 cup cheddar cheese; green onions

Feed a crowd or have yummy lunch leftovers with this Chicken Bacon Ranch Potato Bake! This hearty main dish is baked in one pan and loaded with bacon and chunky ranch flavored chicken breast all over roasted potatoes!

Dinner

1 h 10 m

American

Project Meal Plan

June 9, 2026

Projectmealplan.com

From the Cook

1/4

Chicken Bacon Ranch Potato Bake

Project Meal Plan Verified

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Ingredients

Warning0 allergens identified

Chicken Bacon Ranch Potato Bake

3 pounds russet potatoescut into 1 inch chunks

⅓ cup avocado oilor olive oil

2 tablespoons hot sauce

1 tbsp garlic powder

1 ranch seasoning packet

1 tsp salt

½ tsp black pepper

2 pounds boneless and skinless chicken breastscut into 1 inch chunks

1 cup bacon bits

1 cup cheddar cheese

green onions

Instructions

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Instructions

Preheat oven to 425F. Add the potato chunks to a large mixing bowl, then add oil, hot sauce, garlic powder, 1 tablespoon of the Ranch seasoning packet, salt, and pepper to the bowl. Mix well until oil and seasonings are evenly distributed. Using a slotted spoon (don’t pour them in), add the potatoes to a 9×13 inch casserole dish. Save the bowl and leave any oil/seasonings that have collected in the bowl there for the chicken.

Roast the potatoes in the preheated oven for 45 minutes total, stirring every 15 minutes so the potatoes cook evenly.

Cut chicken into 1 inch chunks if not already done, then add to the same bowl the potatoes were mixed in. Add the remainder of the Ranch seasoning packet to the chicken and stir until well mixed and chicken is coated in oil from the bowl. Set aside until the potatoes have cooked for 45 minutes.

After the potatoes have cooked for 45 minutes, remove the dish from the oven and give the potatoes a final stir. Add a layer of bacon bits (about 2/3 of them) on top of the potatoes, followed by about 1/2 cup of cheese. Next, add ALL of the raw chicken to the casserole dish, in as much of a single layer as possible. On top of the chicken, add the remaining bits of bacon and the rest of the cheese.

Bake in the 425F degree oven for 15-20 minutes, until the chicken is completely cooked through and all the cheese is melty. Serve with salad or a side veggie if preferred. Store in an airtight container and enjoy within 4 days.

Nutrition

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Tips & Tricks (5)

Cube Potatoes Uniformly 🥔
Cut russet potatoes into equal-sized cubes (about ¾-inch) so they cook evenly and finish at the same time as your chicken, preventing mushy or undercooked pieces.
Pre-Cook Potatoes Slightly 🔥
Parboil potato cubes for 5-7 minutes before mixing with other ingredients to ensure they're tender by the time the chicken finishes cooking, avoiding raw centers.
Dry Chicken Thoroughly 🧽
Pat chicken breasts completely dry with paper towels before dicing—moisture prevents proper browning and creates steam that dilutes your ranch flavors.
Toast Seasoning in Oil First 🌟
Bloom your garlic powder and ranch seasoning in the avocado oil for 30 seconds before adding other ingredients to intensify and distribute flavors evenly throughout the bake.
Reserve Bacon and Cheese for Finish ✨
Add half your bacon bits and cheddar cheese 5 minutes before serving instead of at the start—this keeps them crispy and prevents them from becoming soggy or losing their distinct flavors in the heat.