Description
This comforting one-pan casserole brings together tender, bite-sized chicken breast and crispy, golden cubed potatoes in a savory blend of smoked paprika and roasted garlic. Topped with a generous layer of melted cheese, crispy beef bacon bits, and fresh green onions, this wholesome meal is the perfect balance of cozy, crave-worthy flavors. It is an easy, nutrient-dense dinner option that simplifies cleanup while delivering a restaurant-quality experience right at your kitchen table.
Ingredients
1 pound boneless skinless chicken breasts, cut into bite-sized cubes
1 pound Russet or Yukon Gold potatoes, scrubbed and cubed
3 tbsp olive oil
3 tbsp unsalted butter, melted
1 tsp smoked paprika
1 tsp garlic powder
0.5 tsp crushed red pepper flakes
1 cup shredded cheddar cheese
4 strips beef-based bacon, cooked and crumbled
2 stalks green onions, thinly sliced
Salt and black pepper to taste
Instructions
Preheat your oven to 400°F (200°C).
In a large bowl, whisk together olive oil, melted butter, smoked paprika, garlic powder, crushed red pepper flakes, salt, and pepper.
Add the cubed chicken and potatoes to the bowl and toss until thoroughly coated in the spice mixture.
Spread the mixture in a single layer in a large baking dish.
Bake for 30 to 35 minutes, or until the potatoes are tender and the chicken is cooked through.
Remove from the oven, sprinkle evenly with the shredded cheese and beef bacon crumbles.
Return to the oven for an additional 5 minutes or until the cheese is bubbly and golden.
Garnish with fresh green onions before serving.
Notes
Ensure the potatoes are cut into uniform, bite-sized cubes to guarantee even cooking. You can swap the cheddar for a blend of mozzarella and Monterey Jack for extra stretch. Store leftovers in an airtight container for up to 3 days in the refrigerator.
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 2g
- Sodium: 650mg
- Fat: 22g
- Saturated Fat: 9g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 34g
- Cholesterol: 110mg