If you love one pan meals, this loaded chicken potato bake needs a spot on your menu! Isn’t it amazing how many different dishes can come together using these two main ingredients..chicken and potatoes?! This loaded chicken potato bake is the ultimate comfort food, with both sweet and savory flavors. I do use a mild hot sauce in the ingredient list, but I wouldn’t let that scare you off…my toddlers love it!:)

What you will need for this one pan meal:
- A large oven safe dish-cast iron skillet or casserole pan both work well(needs to be 9×13 or larger)
- A knife and cutting board– preferably one for vegetables and one for meat(for sanitary reasons)
- A small bowl or liquid measuring cup and a whisk or spoon– for mixing sauce
- A set of measuring spoons
- Cheese Grater-If you plan to top with cheese
- A baking sheet– if you bake your bacon/ otherwise another pan for frying your bacon will do
Ingredients needed for Loaded Chicken Potato Bake:
- Small yellow baby potatoes
- White and purple onion
- Garlic
- Frank’s Hot Sauce- or any hot sauce of choice(warning, this will alter the original flavor!)
- Avocado Oil-or olive oil
- Honey
- Paprika
- Ranch Seasoning-homemade or store-bought packet works
- Cumin
- Garlic Salt-or garlic powder with sea salt
- Ground black pepper
- Toppings of choice-cheddar cheese, avocado, green onions, cherry tomatoes, bacon bits, plain Greek yogurt or sour cream
Dietary Adaptations for loaded chicken and potato bake:
- Vegan: This can easily be turned into a vegan potato dish. All you have to do is leave out the chicken! It will be lacking in protein, but could make a great side dish if eaten along with other, more protein rich dishes! As for the toppings, simply leave our the animal products, or replace with a vegan substitute like plant based cheese or yogurt.
- Vegetarian– All you’ve got to do with this dish is leave out the chicken and the bacon bits as a topping choice. As I said above in the vegan section, this dish will become more of a side dish to whatever main course you are eating, as it will be lacking in protein once the meat is removed! The taste should still be there if you stick to the recipe for the sauce it is baked in.
- Dairy Free– Simply leave out your cheddar cheese, and yogurt or sour cream toppings, and you’re good to go!
Serving Chicken Bacon Potato Casserole:
I like to be transparent with how I eat/serve my meals on here. This is definitely still a one dish meal, and if you load up on the veggie toppings(avocado, tomatoes, green onions), I think you are safe to say a lot of your nutritional bases are covered. However, I would definitely serve another veggie or salad option along with this meal, because VEGETABLES ARE IMPORTANT to me! I usually go easy and make a steamed or sautéed veggie or serve a green salad on the side!

Loaded Chicken Potato Bake
Ingredients
- 25 Baby Yellow Potatoes cut into quarters
- 4 chicken breasts cut into 1 inch cubes
- 7 cloves garlic minced-measure that stuff with your heart!:)
- 1 white onion diced
- 1 purple onion diced
Sauce
- 1/3 cup Avocado Oil or olive oil
- 1/3 cup Frank's Hot Sauce or another hot sauce, mild or spicier will work
- 1/4 cup Honey *see notes
- 1 tbsp Paprika
- 1/2 tsp Cumin
- 1 tbsp Powdered Ranch Seasoning
- 1 tbsp Garlic Salt sub with garlic powder and sea-salt
- 1/2 tbsp Ground Black Pepper
Toppings
- 2 1/2 cups Cheddar Cheese grated
- 1/2 cup Green Onions chopped
- 1 Avocado cubed or sliced
- Cherry Tomatoes sliced in half
- Bacon Bits
- Plain Greek Yogurt or Sour Cream
Instructions
- Preheat oven to 400ºF and grease a pan *see notes*
- Chop potatoes, onions, and garlic and place in prepared pan.
- Cube chicken breasts (about 1 inch cubes) and add to chopped vegetables in skillet or casserole pan.
- In a medium bowl, whisk together ALL sauce ingredients.
- Pour hot sauce mixture over top of chopped ingredients in pan.
- Stir and toss potato mixture until sauce has coated contents of the pan evenly.
- Bake for 50-60 minutes. Stirring every 20 minutes for even roasting of potatoes and chicken.
- Once potatoes are soft, or about 10 minutes before baking time is complete, remove pan from oven.
- Add the shredded cheddar cheese to the top, as well as the chopped green onions.
- Return to oven, to complete baking time, or until the cheese has all the way melted.
- Serve topped with avocado, bacon bits, cherry tomatoes, and a little bit of greek yogurt or sour cream.
- Enjoy!
This is such an easy dinner recipe to prepare and the hubby was happy to have this hearty chicken meal. I like the honey option.
I love this version of a potato bake! I generally prefer yellow onions, but I like the flavors both the purple and white varieties add to this dish.
So good! I could definitely eat this for every meal of the day! Loved how easy it is to customize too!
Looks Yummy! Adding to my dinner rotation. The family will love this!
This looks amazing! I love the idea of something potato-y, a little spicy, and cheesy. What a great way to fill up when it’s cold out!
My husband was sold at the mention of Frank’s Red Hot Sauce! This recipe is absolutely tasty and delicious.
My family couldn’t wait to eat this for dinner! It smelled so good cooking. We loved it! Definitely making again.
Yay! I am so happy to hear this! Thank you for your positive review!