Cajun Chicken Loaded Potato (Print View)

Savory Cajun chicken with golden potatoes, cheese, and bacon in a comforting baked casserole.

# Components:

→ Chicken

01 - 2 large boneless, skinless chicken breasts, cut into 1-inch cubes
02 - 1 tablespoon olive oil
03 - 1 tablespoon Cajun seasoning

→ Potatoes

04 - 4 medium russet potatoes, peeled and cut into 1-inch cubes
05 - 2 tablespoons olive oil
06 - 1 teaspoon salt
07 - 1/2 teaspoon black pepper
08 - 1 teaspoon smoked paprika

→ Toppings

09 - 1 cup shredded cheddar cheese
10 - 1/2 cup cooked bacon, crumbled
11 - 1/4 cup chopped green onions
12 - 1/2 cup sour cream

# Method:

01 - Preheat oven to 425°F (220°C). Lightly grease a 9x13-inch baking dish.
02 - Combine potato cubes with 2 tablespoons olive oil, salt, black pepper, and smoked paprika in a large bowl. Toss to coat evenly.
03 - Spread seasoned potatoes in the prepared baking dish. Roast for 20 minutes, stirring halfway through for even browning.
04 - While potatoes roast, toss chicken cubes with 1 tablespoon olive oil and Cajun seasoning in a separate bowl until thoroughly coated.
05 - Remove potatoes from the oven after 20 minutes. Scatter Cajun-seasoned chicken evenly over the roasted potatoes.
06 - Return baking dish to the oven and bake for an additional 20 minutes, until chicken is fully cooked and potatoes are golden and tender.
07 - Sprinkle shredded cheddar cheese and crumbled bacon over the hot casserole. Return to oven for 3–5 minutes, until cheese is melted.
08 - Remove from oven. Top with chopped green onions and dollops of sour cream. Serve hot.

# Expert Advice:

01 -
  • Satisfying and hearty one-pan meal
  • Layers of flavor from Cajun spice to creamy cheese and smoky bacon
  • Easy to customize with your favorite toppings
  • Naturally gluten free and family friendly
  • Cleanup is a breeze with just one baking dish
02 -
  • Jam-packed with protein and filling complex carbs
  • Naturally gluten free if you use a GF Cajun mix
  • Perfect for meal prep since leftovers reheat beautifully
03 -
  • Cut potatoes and chicken the same size for even cooking
  • Avoid overcrowding the pan or potatoes will steam instead of roast
  • If you like it extra crispy give the potatoes a head start or finish under the broiler for one to two minutes
  • Freshly shred your cheese if you want that super gooey melt
  • A cooked potato left too long at room temp will not stay crisp so serve hot for the best bite

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