This bacon crusted chicken is an easy one pan meal that requires minimal prep. Served with delicious ranch potatoes, this family meal is loaded with flavor and a breeze to make.
One Pan Chicken and Potatoes
I don’t know about you, but I’m always looking for meals that cut down on clean up time, especially during the week. This delicious one pan meal is a life saver with little prep and even less clean up.
Chicken, cheese, bacon, corn, potatoes all in one pan for one delicious meal!
How to Make Cheesy Bacon Crusted Chicken
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Prep: Preheat the oven and spray a casserole dish with non stick spray.
Combine: Toss the potatoes in oil an seasoning.
Bake the potatoes: Cook the potatoes in the oven for 30 minutes. Stir in the corn and toss to combine.
Add the chicken: Place the chicken in the pan next to the potatoes and add the cheeses and bacon.
Finish: Bake the dish in the oven until the chicken is cooked through.
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Baked Chicken with Cheese and Bacon
We all know the saying, bacon makes everything better! This bacon crusted chicken is cooked to perfection and is full of texture and flavor.
The salty bacon cuts through the creamy cheese and makes this a winning chicken dinner.
How do you know when the chicken is cooked?
The chicken will take around 25 minutes to cook through depending on the thickness of the breast. If you have an instant read thermometer, the internal temperature should register at 165°F.
If you don’t have a thermometer you can check the chicken by cutting in in half and making sure there is no pink.
The Best meat thermometer!
I love using this meat thermometer for making sure the meat is at 165 degrees! Easy for beginners & totally worth the $10 cost!
How do you reheat this dish?
- I prefer to serve Bacon Crusted Chicken as soon as it is cooked, but if you have leftovers they can be stored up to 3 days in an airtight container in the fridge.
- Reheat the whole dish in the oven and cover it with foil so that the top doesn’t burn. Cook it at 325°F for around 25 minutes until heated through.
Tips!
- Be sure to grease your dish before adding the ingredients so that nothing sticks to the pan.
- Add some extra veggies to this meal like creamed spinach or sauteed leeks.
- Use an instant read thermometer to check that the chicken is cooked through. It should register at 165°F.
If you need more one pan meals to add to your regular dinner rotation, be sure to try out Roast Chicken and Potatoes, Honey Mustard Crusted Salmon, Greek Chicken and Cauliflower, and Honey Garlic Chicken and Veggies.
More Chicken Dinner Recipes
- Baked Chicken Parmesan Sliders
- Crockpot Ranch Chicken
- Creamy Chicken Enchiladas
- Crispy Chicken Fingers
- Chicken Alfredo Gnocchi Bake
- Plus all of our favorite baked chicken recipes
If you make this recipe be sure to upload a photo in the comment section below or leave a rating. Enjoy! You can also jump to recipe.
One Pan Cheesy Bacon Crusted Chicken with Ranch Potatoes and Corn
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Ingredients
- 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.
- 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 to 400F.
- Spray a large casserole dish with nonstick spray.
- Toss the halved potatoes in olive oil. Sprinkle with the dry ranch seasoning and toss to combine.
- Place potatoes in a single layer, cut side up, in the casserole dish.
- Bake for 30 minutes.
- Remove from the oven but leave oven on.
- Stir corn into potatoes and sprinkle all with a pinch salt and pepper. Toss to combine. Push to one side of the casserole dish. It’s okay for it not to be in one layer anymore, it can be stacked up.
- Pat the chicken breasts dry and sprinkle both sides with salt and pepper to taste.
- Place the 4 chicken breasts in the other side of the casserole dish as shown (it will take up a bit more than half. Its okay if they touch but try not to overlap).
- Carefully spread 1/4 of the cream cheese onto each chicken breast.
- Top with the bacon crumbles and then the shredded cheese.
- Bake for an additional 25 minutes or until the chicken reaches an internal temperature of 165F.
- Serve and enjoy!
Last step! Don’t forget to show me a pic of what you made! Upload an image or tag me @thecookierookie on Instagram!
Nutrition Information
This recipe turned out pretty good. I only wish I thought of adding jalapeños to the chicken before I made it, it would have made it so much better. When prepping the potatoes make sure not to add any additional salt. For those of you saying that it would be too much cream cheese I say just use less than what the recipe recommends.
What could you use instead of cream cheese? This is just way too much cheese for my system? I was wondering if you could add butter instead.
Butter and cream cheese melt differently so it would make it very liquidy!
How do you think k boneless pork chops would do?
I haven’t done that, but you can give it a shot!
I really liked this dish I thought it was super easy and so so so good. Though some things I did a little different was to cut the potatoes into quarters for more flavor to potato ratio, and I put the cheese on closer to the end of cooking so it didn’t get crunch. Though I don’t recommend adding more salt when adding the corn it made things really salty for me.
Thanks for sharing, Lizz!
can there be a sub for the cream cheese?
You will need to do something of similar consistency but with this recipe, cream cheese is the best option.