Name: Loaded Chicken & Vegetables
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 4
Cuisine: American
Ingredients: 2 lb. boneless skinless chicken breasts*; 4 potatoes; 1 onion; 4 cups broccoli florets; 1/2 cup olive oil; 1 tsp. salt; 1/2 tsp. pepper; 1 tbsp. paprika; 3 cloves garlic, minced; 1/2 cup sour cream; 1/2 cup Ranch dressing; 1 cup bacon bits; 2 cups shredded cheese

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This Loaded Chicken & Vegetable Bake recipe combines chicken with a vibrant medley of veggies, all baked to perfection then topped with a creamy topping, cheese and bacon bits. This family favorite recipe makes an easy dinner for the whole family!

a serving of loaded chicken and vegetables on a white plate

An Easy, Creamy Casserole of Chicken Breasts & Vegetables

This chicken and vegetable bake is a wonderful way to enjoy a hearty and complete meal that feels both nourishing and indulgent without much fuss! It’s a great choice for busy weeknights or casual gatherings, bringing together fresh vegetables, tender chicken, and irresistible creamy Ranch and melted cheese in every bite.

Here’s a few reasons we love it:

It’s easy! I’m all for recipes that are easy to make, and this one fits the bill! No pre-cooking anything, you literally just throw everything in a pan (raw chicken and all), let the oven do the work and put comes a full meal. Yay!

Simple, yet impressive. Not only is this casserole delicious, it also looks delicious. As they say, “You eat with your eyes first!”

Customizable. This recipe is one of those where you can swap vegetables, add extras, skip some, or make however you wish.

Once you try this recipe for Loaded Chicken & Vegetables, you might just find yourself reaching for it again and again!

Ingredients

Chicken – boneless skinless chicken breasts (or thighs work too!). And in case you’re wondering how many pieces of chicken is in 2 pounds, it’s about 4 boneless skinless chicken breasts or 6-8 boneless skinless chicken thighs.
Potatoes – your favorite kind. If you use the red or yellow potatoes, I wouldn’t bother to peel them!
Onion – a large onion
Broccoli – fresh or frozen will work!

The oil + seasoning mixture:

Oil – olive oil or avocado oil
Salt + pepper – sea salt and black pepper
Paprika – and it can be either the regular ground paprika or smoked paprika
Garlic – freshly minced cloves or the canned stuff from the grocery store. Garlic powder is fine too, if that’s what you have on hand; use about a teaspoon instead of the minced garlic.

The loaded toppings:

Sour cream + Ranch dressing – mixed together
Bacon bits – I like to fry my own bacon and crumble it into bits, but you can buy the bacon bits from the store, too.
Cheese – shredded cheese; I like to shred my own cheddar cheese for the best flavor and texture in this recipe!

a pan of loaded chicken and vegetables on the table with a serving taken out of it

Find the full recipe + instructions on the printable recipe card below!⬇️

Supplies we used:

Baking dish – I like to use my glass Pyrex 9×13 pan
Large mixing bowl – I like to mix the oil/seasoning mixture with the chicken & veggies in a large bowl before transferring to the baking pan, but you can totally do it all right in the pan too, if you wish.
Cutting board + kitchen knife
Measuring cups and spoons
Mixing bowl + whisk – to mix the sour cream and Ranch dressing
A spatula or two
Metal spatula – one like this is great to have for stirring/flipping the chicken & veggies during baking.
Cheese grater – if you want to grate your own cheese for a recipe, a grater like this works great.
Bacon tray – while cooking bacon in the oven is my favorite way of doing it, this bacon tray makes quick work of frying bacon when I’m in a hurry.

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How to make our Loaded Chicken & Vegetable Bake

Preheat the oven to 400°F.

In a large mixing bowl, whisk together the seasoning mixture.

Cut the chicken into small pieces and wash and dice all the vegetables and place them in the large mixing bowl with the seasoning and oil mixture.

Toss everything together, then place in a 9×13 pan and bake! Stir every 15 minutes or so and bake the chicken and veggies for 50-55 minutes or until the chicken reaches an internal temperature of 165°F and the veggies are turning golden brown.

While the chicken and vegetables are baking, fry and crumble the bacon, shred the cheese and mix the sour cream and ranch dressing together in a small mixing bowl.

Once the chicken and veggies are cooked and crispy to your liking, dollop the sour cream and ranch dressing mixture on top, followed by the shredded cheese and bacon bits. Return the loaded chicken and vegetables to the oven for a few more minutes to melt the cheese.

Serve and enjoy!

a serving of loaded chicken and potatoes on a plate

How to Store Leftovers of the Loaded Chicken & Vegetable Bake

Store any leftovers in an airtight container in the refrigerator for 3-4 days.

To reheat:

Stick the leftover Chicken & Vegetable Bake in the oven at 350 degrees, and bake for 20-30 minutes or until the food is nice and hot!

Tips, Tricks & Notes

Make it dairy free! Just skip the cheese, sour cream and Ranch dressing part. It’s good either way!
Add green onions! I don’t keep green onions on hand, so it’s not included in the recipe; though I think it’d make a great topping, along with any of your other favorite baked potato toppings.
Roast it! Instead of using a casserole dish of sorts, you can use a sheet pan (with sides) and spread everything out in a single layer to get more crispy veggies. Keep an eye on it though, the cooking time may be different! Check the chicken temperature when you go to stir it, to make sure you don’t over-cook it.
Cleanup: in my glass pan, cleanup is fairly easy. Depending on your pan, it might be a good idea to line it with parchment paper or spray it with non-stick cooking spray before starting to make sure that cleanup is a breeze!

Customize

Use this recipe just as a guide, and feel free to add any of your favorite vegetables instead of potatoes, onion, or broccoli.

I’m thinking…

sweet potatoes
a bell pepper or two
carrots
green beans
brussels sprouts

…and so on.

And also, the cheese. There are lots of cheeses out there, so use your favorite. I believe cheddar is still my favorite for this recipe!

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4-6 servings