Chicken Bacon Parmesan ( Loaded Pot) Recipe

Prepare potatoes

Peel (optional) and cut potatoes into roughly 1/2-inch cubes so they cook quickly and evenly. Rinse to remove excess starch.

In a medium saucepan or heavy skillet over medium heat, combine chicken broth and potatoes. Bring to a simmer, reduce heat to medium-low, cover, and cook until potatoes are fork-tender, about 10–12 minutes.

When potatoes are tender, drain off about 1/4 cup of the cooking liquid into a small bowl and reserve. Mash the potatoes in the pot with a potato masher or use an immersion blender for a smoother base.

Add butter, cream cheese, milk, garlic powder, salt, and black pepper to the mashed potatoes. Stir vigorously to combine into a creamy consistency. If mixture seems too thick, add reserved cooking liquid 1–2 tablespoons at a time until desired texture is reached (should be scoopable but creamy). Keep warm over lowest heat while finishing chicken and bacon.

While potatoes cook, season the cubed chicken with salt, pepper and Italian seasoning.

In a large skillet over medium heat, add diced bacon and cook, stirring occasionally, until browned and crispy, about 6–8 minutes. Use a slotted spoon to transfer bacon to a paper towel–lined plate, leaving about 1 tablespoon of bacon fat in the pan (discard excess) — if there's not enough fat, add olive oil.

Increase heat to medium-high. Add the seasoned chicken to the hot skillet and cook until golden brown and cooked through, about 4–6 minutes, stirring occasionally. Internal temperature should reach 165°F (74°C). If needed, briefly deglaze the pan with 1–2 tablespoons reserved potato cooking liquid to pick up browned bits.

Return the crispy bacon to the skillet with the chicken and stir to combine. Remove from heat.

Spoon the warm mashed potato base into a shallow serving pot or ovenproof skillet, spreading evenly to form the 'loaded pot' base.

Top the mashed potatoes with the chicken and bacon mixture, distributing evenly.

Sprinkle grated Parmesan evenly over the chicken, then follow with shredded mozzarella. If you want extra browning, place the pot under a broiler for 2–3 minutes until the cheese is melted and lightly golden (watch closely).

Remove from oven/broiler. Sprinkle chopped parsley, red pepper flakes (optional), and the additional freshly grated Parmesan for garnish. Serve hot.