Chicken Bacon Ranch Potato Bake is a hearty and delicious recipe that the whole family will love! It's made with simple, gluten-free and dairy-free ingredients!
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🍴Ingredient Notes
- Cubed Potatoes - I used Yukon Gold Potatoes, but you can also use Russet Potatoes.
- Olive Oil - Any cooking oil will work. I also love using avocado oil and coconut oil. This just prevents the potatoes from sticking.
- Spices - Salt, Garlic Powder, Black Pepper.
- Chicken Breast - Any type of chicken breast will work with this recipe! I love using Butcher Box Chicken.
- Ranch Dressing - I used Primal Kitchen Ranch Dressing. (It's dairy-free!)
- Dairy-Free Cheese - I used Miyokos Vegan Mozzarella. Feel free to skip the cheese or use regular cheese.
- Bacon - Any type of bacon will work with this recipe. I love Butcher Box Bacon and Applegate Bacon.
- Chopped Parsley - Feel free to skip this ingredient if you don't have it on hand. I love using for garnish!
🍴Step by Step Instructions
Step 1: Baking Potatoes
Start by adding the cubed potatoes into a casserole dish. Pour over olive oil, salt, garlic powder, and black pepper. Stir around until evenly coated.
Bake the potatoes uncovered for 30-40 minutes at 425 degrees.
Step 2: Marinating Chicken
Next, marinate the chicken in ranch dressing. Set in the refrigerator until the potatoes are done baking.
Step 4: Baking Chicken
When potatoes are soft and slightly golden brown, remove from oven and top with chicken breast and dairy-free cheese. Bake again at 400 degrees for about 25 minutes.
Step 5: Finishing Touches
Top with chopped crispy bacon and fresh parsley!
Expert Tips
- Make sure you cook the potatoes thoroughly before adding on the chicken. The chicken will cook much faster than the potatoes.
- Pre-cook the bacon and chop into small pieces to add on top.
- Cut chicken into small cubes for quicker baking time!
- Add fresh chopped parsley or your choice of greens on top!
How to store leftovers
Store leftovers in an airtight container in the refrigerator for up to five days.
More chicken recipes!
After you make this Chicken Bacon Ranch Potato Bake, make sure to leave a comment & rate the recipe!
Recipe
Chicken Bacon Ranch Potato Bake
Equipment
- 1 Large Ceramic Baking Pan
Ingredients
Potatoes
- 8 Cups Cubed Potatoes
- 1-2 Tablespoons Olive Oil
- 1 Teaspoon Salt
- ½ Teaspoon Garlic Powder
- ¼ Teaspoon Black Pepper
Chicken
- 1 Pound Chicken Breast
- ½ Cup Ranch Dressing I used Primal Kitchen Ranch Dressing.
Toppings
- 1 Cup Dairy-Free Cheese I used Miyokos Vegan Mozzarella.
- 6 Ounces Bacon, Cooked Until Crispy
- ¼ Cup Chopped Parsley
Instructions
- Start by adding the cubed potatoes into a casserole dish. Pour over olive oil, salt, garlic powder, and black pepper. Stir around until evenly coated.
- Bake the potatoes uncovered for 30-40 minutes at 425 degrees.
- Next, marinate the chicken in ranch dressing. Set in the refrigerator until the potatoes are done baking.
- When potatoes are soft and slightly golden brown, remove from oven and top with chicken breast and dairy-free cheese. Bake again at 400 degrees for about 25 minutes.
- Top with chopped crispy bacon and fresh parsley!
Nutrition
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