This Chicken Bacon Ranch Roasted Potato Bake is the kind of easy, comforting dinner everyone loves. It starts with crispy roasted potatoes tossed in homemade ranch seasoning, then gets layered with juicy, ranch-marinated chicken, plenty of melty cheese, and lots of crumbled bacon. I like to drizzle a little bit of ranch dressing over my portion to tie all of the flavors together. Love bold flavors? Check out my Buffalo Chicken Roasted Potato Bake for another easy, flavor-packed dinner idea!
Ingredients & Substitutions
- Potatoes: Russet potatoes work best for this recipe; their high starch content helps them bake up perfectly crispy on the outside and fluffy on the inside. I like to peel them, but you can leave the skins on if you prefer. Yukon Gold potatoes will also work, though the texture and flavor will be slightly different.
- Ranch Seasoning Mix: I use dry ranch seasoning mix in this recipe for a bold, tangy flavor that soaks right into the potatoes and chicken. You can use store-bought, or make your own. My homemade ranch seasoning mix is easy, and it also makes the best homemade ranch dressing!
- Chicken: Cut boneless, skinless chicken breasts into bite-sized pieces. They’ll marinate in the remaining ranch mixture while the potatoes roast, soaking up all that delicious flavor. If preferred, you can definitely use chicken thighs instead of breasts. They’re juicy and flavorful, and they’ll work great in this recipe. Just cut them into bite-sized pieces like the breasts, and adjust the cooking time if needed.
- Cheese: This recipe uses mild cheddar and Monterey Jack cheese for a creamy, melty, and mild flavor that complements the ranch and bacon perfectly. But, feel free to use your favorite cheeses like mozzarella, or pepper jack for a little spice, or even a sharp cheddar for extra tang.
- Bacon: I like to use thick-cut bacon so you get plenty of flavor and that satisfying crunch! But feel free to use whatever bacon you have on hand. Or, try turkey bacon for a lighter option. For perfectly crispy bacon every time and easy clean-up, check out my method for how to bake bacon in the oven!
Can You Make Chicken Bacon Ranch Bake Ahead of Time?
Yes! You can prepare the potatoes and marinate the chicken ahead of time. Roast the potatoes and marinate the chicken separately, then refrigerate both for up to 24 hours. When ready to serve, combine, bake until the chicken is cooked through, and add cheese and bacon. This makes meal prep easier without sacrificing flavor or quality.
Can I Use Rotisserie Chicken or Leftover Cooked Chicken?
Yes! Just skip the marinating step and add the cooked chicken (perfect for using up leftover shredded chicken) when you combine everything in the baking dish. Since it’s already cooked, reduce the baking time to about 10 minutes. For extra flavor, toss the chicken with a little ranch seasoning or drizzle with ranch dressing before baking.
How To Store Chicken Bacon Ranch Bake
Let the bake cool completely, then transfer it to an airtight container. Store in the refrigerator for up to 3–4 days. Reheat in the oven at 350°F or in the microwave until warmed through. For the best texture, the oven works better to keep the potatoes crispy.
Can I Freeze This?
Yes, you can freeze this dish, but the texture of the potatoes may change slightly when reheated. Let the bake cool completely, then wrap it tightly or store it in an airtight, freezer-safe container. Freeze for up to 2 months. Let it thaw overnight in the refrigerator, then reheat in the oven at 350°F until hot and bubbly.
Chicken Bacon Ranch Roasted Potato Bake
Ingredients
- 3 tablespoons extra virgin olive oil
- 2 packets (1 ounce each) dry ranch seasoning mix, about 4 tablespoons total
- 2 teaspoons ground black pepper
- 8 Russet potatoes, about 4 pounds, peeled and diced into ½-inch cubes
- 2 boneless skinless chicken breasts, cut into ½-inch pieces
- 1 cup (113 g) mild cheddar cheese, shredded
- 1 cup (113 g) Monterey Jack cheese, shredded
- 8-10 slices thick-cut bacon, cooked and crumbled
- ranch dressing, for serving
- chopped chives, for garnish
Instructions
- Preheat the oven to 425°F. Line a large sheet pan with parchment paper and set aside.
- In a small bowl, whisk together the olive oil, ranch seasoning mix, and black pepper.
- In a large bowl, toss the diced potatoes with half of the ranch mixture until evenly coated. Spread the potatoes in a single layer on the prepared sheet pan.
- Bake for 60–70 minutes, flipping halfway through, until golden and crispy.
- While the potatoes bake, marinate the chicken. Add the diced chicken to a large resealable plastic bag or bowl. Pour in the remaining ranch mixture, seal or cover, and toss to coat. Refrigerate until ready to use.
- When the potatoes are done, reduce the oven temperature to 400°F. Lightly spray a 9×13-inch baking dish with nonstick spray.
- Transfer the roasted potatoes to the baking dish and spread them out evenly. Top with the marinated chicken pieces.
- Bake for 18–20 minutes, stirring once halfway through, or until the chicken is cooked through and reaches an internal temperature of 165°F.
- Remove from the oven. Sprinkle the cheddar, Monterey Jack, and crumbled bacon evenly over the top.
- Return to the oven for 5–10 minutes, or until the cheese is melted and bubbly.
- Garnish with chopped chives and a drizzle of ranch dressing. Serve warm.
Did you make this recipe?
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What the Test Kitchen had to say about this recipe:
Autumn
This was SO good! Crispy potatoes, cheesy, and that ranch flavor with the bacon? Total comfort food!
Elizabeth
I wasn’t sure about the ranch at first, but it gave everything so much flavor. The chicken was super tender, too!
Bella
This is delicious! I loved it with a little ranch dressing drizzled over my portion.
Stephanie
Now this is a chicken dish! The ranch potatoes were my favorite–I could eat them all on their own!
All your recipes are outstanding. Each one I have made is a great hit. With the family. Thank you so much
Thank you so much for taking the time to share that, Nancy! Very appreciated. So glad you are a rock-star in your home!!