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One Pan Cheesy Bacon-Crusted Chicken with Ranch Potatoes and Corn Recipe

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  • Author: admin
  • 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

Scale

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

  1. Preheat Oven: Preheat your oven to 400°F (205°C) to ensure it’s at the perfect temperature for roasting your ingredients.
  2. Prepare Casserole Dish: Spray a large casserole dish with nonstick spray to prevent sticking and make cleanup easier.
  3. Toss Potatoes with Seasoning: In a bowl, toss the halved baby red potatoes with olive oil and dry ranch seasoning until evenly coated.
  4. Arrange Potatoes: Place the seasoned potatoes in a single layer, cut side up, in the prepared casserole dish to ensure even roasting.
  5. Bake Potatoes: Bake the potatoes for 30 minutes, allowing them to cook through and start to crisp.
  6. 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.
  7. 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.
  8. Prepare Chicken: Pat the chicken breasts dry with paper towels and season both sides with salt and pepper.
  9. 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.
  10. Spread Cream Cheese: Carefully spread one-quarter of the low-fat cream cheese evenly onto each chicken breast.
  11. 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.
  12. 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.
  13. 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.

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Find it online: https://quickhomedishes.com/one-pan-cheesy-bacon-crusted-chicken-with-ranch-potatoes-and-corn-recipe/