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a picture of a prepared bowl from the loaded chicken potato bake with all extra toppings picture is just for show
Makhaya Shea

Loaded Chicken Potato Bake

5 from 6 votes
A hearty meal, with a slight kick that will leave you feeling well fed, and very satisfied! Comfort food taken up a notch. One pan meal..yes please!
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 8 people
Course: Main Course
Cuisine: American
Ingredients Method Notes

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

Method
 

  1. Preheat oven to 400ºF and grease a pan *see notes*
  2. Chop potatoes, onions, and garlic and place in prepared pan.
  3. Cube chicken breasts (about 1 inch cubes) and add to chopped vegetables in skillet or casserole pan.
  4. In a medium bowl, whisk together ALL sauce ingredients.
  5. Pour hot sauce mixture over top of chopped ingredients in pan.
  6. Stir and toss potato mixture until sauce has coated contents of the pan evenly.
  7. Bake for 50-60 minutes. Stirring every 20 minutes for even roasting of potatoes and chicken.
  8. Once potatoes are soft, or about 10 minutes before baking time is complete, remove pan from oven.
  9. Add the shredded cheddar cheese to the top, as well as the chopped green onions.
  10. Return to oven, to complete baking time, or until the cheese has all the way melted.
  11. Serve topped with avocado, bacon bits, cherry tomatoes, and a little bit of greek yogurt or sour cream.
  12. Enjoy!
    a picture of loaded chicken potato bake in a cast iron skillet

Notes

*Adding the honey is a newer adaptation I have made to the recipe. If you aren't a fan of a sweet and savory flavor combo, simply leave out the honey. This meal still tastes delicious without it(in my humble opinion:)!
* If you are one person, or a small family that doesn’t like left overs, I would cut this recipe in half and use an 8X8 or 9x9 pan instead :)
*-If you don't have a 10x15 pan, a 9x13 will work just fine. You may need to adjust baking time depending on how much you make. Continue to stir every 20 minutes until potatoes are soft and cooked through.