Potato Chicken Bake

Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 6 servings


  • 1 1/2 pounds boneless skinless chicken breasts cubed
  • 3 cups cubed russet potatoes
  • 1/4 cup olive oil plus additional for baking dish
  • 1 1/2 teaspoons sea salt
  • 1 tablespoon freshly ground black pepper
  • 1 tablespoon paprika
  • 2 tablespoons garlic powder
  • 6 tablespoons hot sauce
  • 1 cup shredded cheddar cheese
  • 1 cup cooked and chopped bacon
  • 1 cup diced green onion


  • Preheat oven to 500 degrees.
  • In large bowl, mix olive oil, salt, pepper, paprika, garlic powder and hot sauce, potatoes and mix well.
  • Coat baking dish with olive oil. Add potatoes and keep excess sauce in the bowl.
  • Bake potatoes for 45 minutes, stirring every 15 minutes.
  • While potatoes bake add the cubed chicken to bowl with leftover sauce.
  • In a separate bowl mix together cheese, bacon and green onion.
  • Once potatoes are done, add the chicken then layer toppings over chicken. Bake for additional 15 minutes or until chicken is done and cheese is melted. Serve hot.


SERVING SUGGESTION: Steamed green beans.
VEGETARIAN: Use non-breaded faux chicken patties instead of chicken breast and omit the bacon.
GLUTEN FREE: Make sure hot sauce is gluten free.
NUTRITION: 589 Calories; 36g Fat (56.0% calories from fat); 46g Protein; 19g Carbohydrate; 2g Dietary Fiber; 119mg Cholesterol; 1672mg Sodium. Exchanges: 1 Grain (Starch); 6 Lean Meat; 1/2 Vegetable; 5 1/2 Fat.
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