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

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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 6 servings
Ingredients Method

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)

Method
 

  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 9x13-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.