If you are craving a comforting, flavorful meal that combines creamy, cheesy goodness with crispy bacon and tender chicken, you are going to love this One Pan Cheesy Bacon-Crusted Chicken with Ranch Potatoes and Corn Recipe. It’s the perfect balance of savory and hearty, all cooked effortlessly in a single pan so cleanup is a breeze. Every bite bursts with the zing of ranch seasoning, the smoky crunch of bacon, and the satisfying textures of roasted potatoes and juicy corn. Trust me, this dish will quickly become a favorite in your weeknight dinner rotation.
Ingredients You’ll Need
Gathering these simple yet essential ingredients is the first step to making magic happen in your kitchen. Each component plays a crucial role, whether it’s the baby red potatoes giving a lovely creamy texture, the ranch seasoning adding that familiar tang, or the crisp bacon pieces lending irresistible flavor to the topping.
- 24 ounces baby red potatoes: Washed and halved for perfect roasting texture and color contrast.
- 1 ounce dry ranch seasoning: Either homemade or store-bought, this adds the signature tangy herb flavor that elevates the dish.
- 2 ounces olive oil: Helps the potatoes crisp up beautifully while adding a subtle fruity richness.
- 11 ounces canned corn: Drained and rinsed, corn brings natural sweetness and a juicy pop in every bite.
- 4 large boneless skinless chicken breasts: The star protein that soaks up all the delicious flavors and stays tender.
- Salt and pepper to taste: Simple seasonings that bring out the natural flavors of all ingredients.
- 8 ounces low-fat cream cheese: Creates a luscious, creamy base for the bacon-crusted chicken topping.
- 3/4 cup bacon crumbles: Adds irresistible smoky crunch and depth; homemade or store-bought both work great.
- 1 cup shredded cheddar cheese: Melts perfectly to seal in moisture and add gooey, sharp flavor to the chicken topping.
How to Make One Pan Cheesy Bacon-Crusted Chicken with Ranch Potatoes and Corn Recipe
Step 1: Preheat and Prepare Your Pan
Start by preheating your oven to 400 degrees Fahrenheit. While the oven warms up, spray a large casserole dish with nonstick spray to prevent sticking and ensure even cooking. This build-up makes sure the potatoes and chicken roast beautifully with minimal fuss.
Step 2: Season and Roast Potatoes
Toss your halved baby red potatoes in olive oil, ensuring each piece is lightly coated to promote crispiness. Sprinkle the dry ranch seasoning over the potatoes and toss again, distributing all those delicious herbs and spices evenly. Spread the potatoes out in a single layer, cut side up, in your casserole dish so they roast evenly. Slide them into the oven and bake for 30 minutes — during this time, the potatoes get tender on the inside and develop a golden, slightly crisp exterior that’s absolute perfection.
Step 3: Add Corn and Arrange the Chicken
Once the potatoes have had their initial roasting, carefully remove the casserole dish from the oven but keep it on. Mix the drained and rinsed corn with the potatoes, seasoning with a pinch of salt and pepper. Push this mixture to one side of the pan; don’t worry if it’s not perfectly flat anymore, layering is absolutely fine. Now it’s time for center stage: place the chicken breasts in the empty half of your casserole dish. If they touch a little, that’s okay, but try to avoid overlapping so that each piece cooks evenly.
Step 4: Create the Cheesy Bacon Crust
Pat the chicken breasts completely dry to help everything stick perfectly. Spread about a quarter of the cream cheese onto each breast. This creamy layer will keep the chicken moist while baking and provide a rich base for the toppings. Next, generously sprinkle bacon crumbles on top, then finish with a layer of shredded cheddar cheese. This crust will bake into a crispy, savory topping that makes the dish truly special.
Step 5: Bake to Finish
Pop the entire casserole dish back into the oven for another 25 minutes or until the chicken reaches an internal temperature of 165 degrees Fahrenheit. This time will allow the cheese to melt, the bacon to crisp, and the chicken to become juicy and tender. When it’s done, everything will be perfectly melded together and ready to serve.
Step 6: Serve and Enjoy!
Pull your flavorful One Pan Cheesy Bacon-Crusted Chicken with Ranch Potatoes and Corn Recipe out of the oven, give it a moment to settle, then serve up generous portions of this comforting and vibrant meal. Get ready for smiles all around as everyone digs in!
How to Serve One Pan Cheesy Bacon-Crusted Chicken with Ranch Potatoes and Corn Recipe
Garnishes
To elevate your presentation and add an extra layer of freshness, sprinkle chopped fresh parsley or chives over the top just before serving. A squeeze of fresh lemon juice can also brighten the rich flavors and balance the creamy cheese and salty bacon perfectly.
Side Dishes
While this dish is a full meal in itself, consider pairing it with a light side salad featuring crisp greens, cherry tomatoes, and a tangy vinaigrette. A simple garlic bread or crusty rolls also complement the cheesy, savory flavors beautifully by adding a nice bread element to mop up those delicious juices.
Creative Ways to Present
If you’re serving guests or want to get a little fancy, serve the chicken breasts whole on individual plates with a generous scoop of the ranch potatoes and corn alongside. For a fun twist, try scooping the potato and corn mixture into small ramekins as individual servings, sprinkling a bit more cheese on top, and broiling for a few minutes until bubbly and golden.
Make Ahead and Storage
Storing Leftovers
Leftovers from this One Pan Cheesy Bacon-Crusted Chicken with Ranch Potatoes and Corn Recipe keep wonderfully in an airtight container in the refrigerator for up to three days. This makes for an easy lunch or dinner option that tastes just as delicious reheated.
Freezing
If you want to prepare this dish well ahead of time, you can freeze it after baking. Make sure it is fully cooled, then cover tightly with aluminum foil and freeze for up to two months. Thaw overnight in the fridge before reheating for best results.
Reheating
To reheat, pop leftovers in the oven at 350 degrees Fahrenheit covered with foil for 20 to 25 minutes or until warm throughout. You can also microwave single portions, but reheating in the oven keeps the bacon crust crisp and delicious.
FAQs
Can I use other cheeses instead of cheddar?
Absolutely! Cheddar is traditional and melts well, but feel free to experiment with mozzarella, Monterey Jack, or even a pepper jack for a little heat. Just ensure you use a cheese that melts smoothly to maintain that creamy topping.
Is it possible to make this recipe gluten-free?
Yes, this recipe is naturally gluten-free as long as your dry ranch seasoning and bacon crumbles don’t contain gluten additives. Double-check those ingredients if you are serving someone with gluten sensitivities.
Can I use fresh corn instead of canned?
You sure can! Fresh corn cut off the cob will add a lovely sweet crunch but may require a slightly longer cooking time to soften completely. Otherwise, it’s a fantastic fresh alternative that works beautifully.
What can I substitute for the cream cheese?
If cream cheese isn’t your favorite or you want to lighten it up, try using a mixture of Greek yogurt and a splash of milk to create a creamy spread. It won’t have the exact same richness but still adds moisture and some tang to the chicken.
Can this dish be made dairy-free?
With a few tweaks, yes. Use dairy-free cream cheese and a dairy-free shredded cheese alternative. There are many plant-based cheeses on the market that melt nicely and provide a similar texture and flavor profile.
Final Thoughts
This One Pan Cheesy Bacon-Crusted Chicken with Ranch Potatoes and Corn Recipe is an absolute winner for anyone wanting a delicious home-cooked meal without spending hours in the kitchen. It’s hearty, cheesy, and packed with comforting flavors that feel like a warm hug on a plate. Give it a try, and I promise it will become one of your favorite go-to dinners for busy weeks and special occasions alike!
Print
One Pan Cheesy Bacon-Crusted Chicken with Ranch Potatoes and Corn Recipe
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Total Time: 65 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Description
This One Pan Cheesy Bacon Crusted Chicken with Ranch Potatoes and Corn is a hearty, comforting meal perfect for weeknight dinners. Tender chicken breasts are topped with creamy low-fat cream cheese, crispy bacon crumbles, and melted cheddar cheese, while baby red potatoes are seasoned with ranch and roasted alongside sweet corn for a flavorful and fuss-free dish all prepared in one casserole pan.
Ingredients
Potatoes and Corn
- 24 ounces baby red potatoes (washed and halved)
- 1 ounce dry ranch seasoning (homemade or store-bought)
- 2 ounces olive oil
- 11 ounces canned corn (drained and rinsed)
Chicken and Toppings
- 4 large boneless skinless chicken breasts
- salt and pepper to taste
- 8 ounces low-fat cream cheese
- 3/4 cup bacon crumbles (homemade or store-bought)
- 1 cup shredded cheddar cheese
Instructions
- Preheat Oven: Preheat your oven to 400°F (205°C) to ensure it’s at the perfect temperature for roasting your ingredients.
- Prepare Casserole Dish: Spray a large casserole dish with nonstick spray to prevent sticking and make cleanup easier.
- Toss Potatoes with Seasoning: In a bowl, toss the halved baby red potatoes with olive oil and dry ranch seasoning until evenly coated.
- Arrange Potatoes: Place the seasoned potatoes in a single layer, cut side up, in the prepared casserole dish to ensure even roasting.
- Bake Potatoes: Bake the potatoes for 30 minutes, allowing them to cook through and start to crisp.
- Remove and Keep Oven On: Take the casserole dish out of the oven but leave the oven on at 400°F for the next steps.
- Add Corn and Mix: Stir the drained corn into the potatoes, sprinkle with a pinch of salt and pepper, and toss. Push the potato-corn mixture to one side of the casserole dish; it’s okay if it is piled up.
- Prepare Chicken: Pat the chicken breasts dry with paper towels and season both sides with salt and pepper.
- Add Chicken to Casserole: Place the chicken breasts on the empty side of the casserole dish, arranging them so they slightly touch but do not overlap.
- Spread Cream Cheese: Carefully spread one-quarter of the low-fat cream cheese evenly onto each chicken breast.
- Add Bacon and Cheese: Sprinkle bacon crumbles over the cream cheese layer, then top with shredded cheddar cheese to create a crispy crust as it bakes.
- Bake Chicken and Potatoes: Return the casserole dish to the oven and bake for an additional 25 minutes or until the chicken reaches an internal temperature of 165°F (74°C) and the cheese is melted and bubbly.
- Serve: Remove from oven, let rest briefly, then serve the cheesy bacon crusted chicken alongside the ranch potatoes and corn. Enjoy your flavorful one-pan meal!
Notes
- You can make your own dry ranch seasoning blend if preferred, using herbs like dill, parsley, garlic powder, and onion powder.
- Ensure chicken reaches an internal temperature of 165°F for safe consumption.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- To save time, pre-cooked bacon crumbles can be used instead of cooking bacon yourself.
- Feel free to substitute baby red potatoes with baby Yukon gold or fingerling potatoes.
