Bbq Bacon Ranch Chicken ( Loaded Pot) Recipe

Prep chicken

Pat the chicken breasts dry with paper towels. If breasts are very thick, butterfly or pound to an even 3/4-inch thickness to promote even cooking.

Make marinade

In a medium bowl, combine 1 cup barbecue sauce, 1 cup ranch dressing, 2 tbs olive oil, 1 tsp smoked paprika, 1 tsp garlic powder, 1 tsp salt and 1 tsp black pepper. Whisk until smooth.

Marinate

Place chicken in a shallow dish or zip-top bag. Pour half of the marinade over the chicken, reserving the other half for glazing and serving. Turn chicken to coat thoroughly. Marinate in the refrigerator for at least 30 minutes and up to 4 hours.

Cook chicken

Preheat oven to 400°F (205°C). Heat an oven-safe skillet over medium-high heat with 1 tbs olive oil. Sear chicken 2–3 minutes per side until golden (do not fully cook through). Brush seared chicken with 1/4 cup of the reserved barbecue-ranch marinade, then transfer skillet to the oven and bake 12–16 minutes until internal temperature reaches 165°F (74°C). Remove and let rest 5 minutes before slicing.

Prep potatoes

While chicken marinates, wash potatoes. Quarter larger potatoes so pieces are roughly 1–1.5 inches. Place potatoes in a large pot and cover with cold water. Add 1 tsp salt.

Boil

Bring to a boil over high heat, then reduce to a simmer. Cook until potatoes are fork-tender, about 12–15 minutes depending on size. Drain well.

Cook bacon

Meanwhile, in a skillet over medium heat, cook 8 strips thick-cut bacon until crisp, about 8–10 minutes, turning as needed. Transfer to paper towels and reserve 2 tbs bacon fat.

Mash & mix

Return drained potatoes to the pot. Add 4 tbs butter, 1 cup milk, 2 oz softened cream cheese and 1/2 cup sour cream. Mash to desired consistency (slightly chunky is recommended for a loaded pot). Stir in 1.5 cups shredded cheddar, 2 tbs chopped chives, cooked bacon broken into bite-size pieces, 1 tsp salt and 1/2 tsp black pepper until evenly combined. Taste and adjust seasoning.

Assemble in pot

Spoon the loaded potatoes into a large oven-safe serving pot or shallow baking dish, smoothing the top slightly. Sprinkle an additional 1/2 cup shredded cheddar evenly over the potatoes.

Bake to meld

Place the filled pot or dish in the oven (can be baked while chicken finishes) at 400°F (205°C) for 8–10 minutes until cheese is melted and top is bubbling.

Finish bacon

Crumble 4 reserved cooked bacon slices for garnish.

Glaze chicken

After chicken has rested and been sliced, brush with remaining 1/4 cup reserved barbecue-ranch marinade plus 1/2 cup additional barbecue sauce for a glossy finish.

Plate & garnish

Arrange sliced BBQ Bacon Ranch Chicken on top of or alongside the loaded potatoes. Sprinkle crumbled bacon, 2 tbs chopped parsley or chives, and 1/4 tsp cracked black pepper over the potatoes and chicken. Serve extra barbecue sauce and ranch on the side if desired.