Dump-and-Go Loaded Chicken and Potatoes – A Comforting, Weeknight-Friendly Bake

This is the kind of dinner you make when the day’s been long and you still want something warm, filling, and satisfying. It’s a simple “dump-and-go” casserole that delivers all the cozy flavors of loaded baked potatoes with tender, juicy chicken. You toss everything on a sheet pan or into a baking dish, let the oven do the work, and finish with melty cheese, bacon, and fresh toppings.

The result is hearty, colorful, and crowd-pleasing. It also scales well and reheats beautifully, so it’s great for meal prep or feeding friends without fuss.

Dump-and-Go Loaded Chicken and Potatoes – A Comforting, Weeknight-Friendly Bake

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Prep Time 10 minutes mins

Cook Time 45 minutes mins

Total Time 55 minutes mins

Servings 6 servings

Ingredients

  

• 1.5 pounds boneless, skinless chicken breasts or thighs, cut into 1-inch cubes
• 2 pounds baby potatoes (Yukon gold or red), halved or quartered into 1-inch pieces
• 4 slices thick-cut bacon, chopped (or 6 regular slices)
• 1 cup shredded cheddar cheese (or a cheddar-jack blend), divided
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon black pepper
• 1/4 teaspoon crushed red pepper flakes (optional, for a touch of heat)
• 2 green onions, thinly sliced
• 1/3 cup sour cream (for serving)
• Fresh parsley or chives, chopped (optional, for garnish)

Instructions

 

• Preheat the oven: Set it to 425°F (220°C). Line a large rimmed sheet pan with parchment for easy cleanup, or lightly grease a 9x13-inch baking dish.
• Prep the potatoes: Rinse, dry, and cut into 1-inch pieces. Uniform size helps them cook evenly and crisp around the edges.
• Cut the chicken: Trim and cube into 1-inch pieces. Pat dry with paper towels so the seasoning sticks and the chicken roasts instead of steams.
• Season everything: In a large bowl, add potatoes and chicken. Drizzle with olive oil and sprinkle smoked paprika, garlic powder, onion powder, salt, pepper, and red pepper flakes. Toss until every piece is well coated.
• Spread it out: Transfer the mixture to your prepared pan. Spread in a single layer so the heat can circulate and promote browning.
• Add the bacon: Scatter the chopped bacon over the top. It will render as it bakes and seasons the whole pan.
• Bake: Roast for 25–30 minutes, stirring once halfway through. The potatoes should be tender and lightly crisp, and the chicken should reach an internal temperature of 165°F (74°C).
• Cheese time: Sprinkle 3/4 cup of the cheddar over the hot pan. Return to the oven for 3–5 minutes until melted and bubbly.
• Finish and serve: Top with green onions and the remaining 1/4 cup cheddar for a fresh, cheesy pop. Add dollops of sour cream and a sprinkle of parsley or chives. Taste and add a pinch of salt if needed.

Why This Recipe Works

• Minimal prep, maximum payoff: You chop, toss, and bake. No searing pans or complicated steps.
• Balanced flavors: Smoky bacon, gooey cheese, and tangy toppings brighten the savory chicken and potatoes.
• Even cooking: Bite-size pieces mean the chicken and potatoes cook through at the same time.
• Flexible and forgiving: Use the seasonings and cheeses you love, swap in different potatoes, and pick your favorite toppings.
• Meal-prep friendly: It stores and reheats well, so leftovers are genuinely tasty.

Ingredients

• 1.5 pounds boneless, skinless chicken breasts or thighs, cut into 1-inch cubes
• 2 pounds baby potatoes (Yukon gold or red), halved or quartered into 1-inch pieces
• 4 slices thick-cut bacon, chopped (or 6 regular slices)
• 1 cup shredded cheddar cheese (or a cheddar-jack blend), divided
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon black pepper
• 1/4 teaspoon crushed red pepper flakes (optional, for a touch of heat)
• 2 green onions, thinly sliced
• 1/3 cup sour cream (for serving)
• Fresh parsley or chives, chopped (optional, for garnish)

Step-by-Step Instructions

1. Preheat the oven: Set it to 425°F (220°C).

   Line a large rimmed sheet pan with parchment for easy cleanup, or lightly grease a 9×13-inch baking dish.

2. Prep the potatoes: Rinse, dry, and cut into 1-inch pieces. Uniform size helps them cook evenly and crisp around the edges.
3. Cut the chicken: Trim and cube into 1-inch pieces. Pat dry with paper towels so the seasoning sticks and the chicken roasts instead of steams.
4. Season everything: In a large bowl, add potatoes and chicken.

   Drizzle with olive oil and sprinkle smoked paprika, garlic powder, onion powder, salt, pepper, and red pepper flakes. Toss until every piece is well coated.

5. Spread it out: Transfer the mixture to your prepared pan. Spread in a single layer so the heat can circulate and promote browning.
6. Add the bacon: Scatter the chopped bacon over the top. It will render as it bakes and seasons the whole pan.
7. Bake: Roast for 25–30 minutes, stirring once halfway through.

   The potatoes should be tender and lightly crisp, and the chicken should reach an internal temperature of 165°F (74°C).

8. Cheese time: Sprinkle 3/4 cup of the cheddar over the hot pan. Return to the oven for 3–5 minutes until melted and bubbly.
9. Finish and serve: Top with green onions and the remaining 1/4 cup cheddar for a fresh, cheesy pop. Add dollops of sour cream and a sprinkle of parsley or chives.

   Taste and add a pinch of salt if needed.

Storage Instructions

• Refrigerate: Cool completely, then store in an airtight container for up to 4 days.
• Reheat: Warm in a 350°F (175°C) oven for 10–15 minutes, or microwave in 45-second bursts, stirring once for even heating.
• Freeze: Best within 2 months. Freeze in portions for quick lunches. Thaw overnight in the fridge, then reheat.

  Add fresh toppings after warming.

• Make-ahead tip: Chop and season the chicken and potatoes up to 24 hours in advance. Keep covered in the fridge. Add bacon and bake when ready.

Benefits of This Recipe

• Fewer dishes: Everything cooks on one pan or in one baking dish.
• Comfort food feel: It hits the “loaded baked potato” craving without extra steps.
• Protein + carb in one: Chicken and potatoes make a filling base that keeps you satisfied.
• Kid-friendly: Familiar flavors, customizable toppings, and lots of cheese.
• Budget-conscious: Uses staple ingredients and stretches nicely for multiple meals.

What Not to Do

• Don’t overcrowd the pan: Piling everything too tightly prevents browning and leads to soggy potatoes.
• Don’t skip drying the chicken: Wet chicken steams and turns rubbery.

  Pat it dry first.

• Don’t add all the cheese too early: It can over-brown or dry out. Melt it at the end.
• Don’t underseason: Potatoes need a solid pinch of salt. Taste and adjust after baking.
• Don’t overbake: Once the chicken hits 165°F, you’re done.

  Overcooking dries out lean breasts.

Variations You Can Try

• Ranch-loaded: Toss with 1–2 tablespoons dry ranch seasoning and finish with Monterey Jack.
• Buffalo style: Stir in 2–3 tablespoons buffalo sauce after baking and top with blue cheese crumbles and ranch drizzle.
• Southwest twist: Add 1 teaspoon chili powder, 1/2 teaspoon cumin, and 1/2 teaspoon coriander. Finish with pepper jack, cilantro, and a squeeze of lime.
• BBQ bacon: Brush the chicken and potatoes with 1/4 cup BBQ sauce in the last 10 minutes and top with sharp cheddar.
• Veggie boost: Add bell peppers or broccoli florets in the last 15 minutes of baking so they stay crisp-tender.
• Sweet potato swap: Use cubed sweet potatoes for a slightly sweet, caramelized twist.
• Turkey bacon or no bacon: For a lighter option, use turkey bacon or skip bacon and drizzle with a touch more olive oil.

FAQ

Can I use frozen potatoes?

Yes, but choose diced or hash brown-style potatoes, and don’t thaw. Toss them in oil and seasoning, then bake as directed.

Add a few extra minutes if needed to get some color.

What’s the best cut of chicken for this?

Boneless, skinless thighs stay juicy and are forgiving. Breasts work well too—just avoid overcooking and keep the pieces even in size.

How do I make it less spicy?

Skip the red pepper flakes and use mild paprika instead of smoked if you prefer a gentler flavor. You can also add extra sour cream at the end to cool things down.

Can I make this dairy-free?

Yes.

Omit the cheese and sour cream, or use dairy-free alternatives. A drizzle of olive oil and fresh herbs at the end keeps it flavorful.

How do I prevent the potatoes from sticking?

Use parchment paper or a well-greased pan, and don’t move the potatoes too early. Let them roast undisturbed for the first 15 minutes to build a crust.

Is there a way to cut down on bacon grease?

Use center-cut bacon, or cook the bacon pieces on a separate sheet pan with a rack and toss them in at the end.

You can also blot excess rendered fat with a paper towel before adding cheese.

Can I cook this in a casserole dish instead of a sheet pan?

Absolutely. A 9×13-inch dish works great. Just make sure you don’t pile the ingredients too high, and stir once halfway through for even cooking.

What sides go well with this?

A simple green salad, roasted green beans, or steamed broccoli balance the richness.

Pick something fresh and crisp to complement the loaded flavors.

How do I know when the potatoes are done?

They should be fork-tender with lightly crisp edges. If the chicken is done but the potatoes need more time, remove the chicken pieces and return the potatoes to the oven for a few extra minutes.

Can I add cheese curds instead of shredded cheese?

Yes. Toss a handful on at the end and let them soften in the heat of the pan.

It gives a fun, squeaky bite and a poutine-like vibe.

In Conclusion

Dump-and-Go Loaded Chicken and Potatoes is the kind of meal you can count on when you want comfort without complication. It’s easy to prep, flexible with ingredients, and big on flavor. Whether you stick to the classic cheddar-and-bacon route or try a bold variation, it’s a reliable weeknight win.

Keep the ingredients on hand, and you’re never far from a warm, satisfying dinner.