Busy nights call for big comfort food with zero sink cleanup, and this 9x13 Aluminum Pan Cheesy Garlic Butter Chicken and Potato Dump Bake checks every box. Everything bakes right inside a disposable foil pan under a blanket of sharp cheddar and smoky bacon.
Why You Will Love This Recipe
Sealing the aluminum pan tightly with foil traps rich garlic-butter steam so the baby potatoes turn fork-tender while the chicken stays juicy. When dinner is over, you simply fold up the foil pan without scrubbing a single casserole dish.
Ingredients
- 2 lbs boneless skinless chicken breasts, cut into bite-sized 1-inch cubes
- 1 1/2 lbs baby red or Yukon gold potatoes, washed and quartered
- 1/2 cup salted butter, melted
- 4 cloves fresh garlic, finely minced
- 1 packet (1 oz) dry ranch seasoning mix
- 1/2 tsp smoked paprika and 1/2 tsp cracked black pepper
- 2 cups freshly shredded sharp cheddar cheese
- 1/2 cup cooked thick-cut bacon, crumbled
- 2 green onions, thinly sliced, for garnish
Instructions
- Preheat your oven to 400°F and set a heavy-duty disposable 9x13-inch aluminum baking pan on a sturdy baking sheet for easy lifting.
- Add the cubed raw chicken breast and quartered baby potatoes directly into the aluminum pan.
- Whisk the melted butter, minced garlic, ranch seasoning, smoked paprika, and black pepper together, then drizzle evenly over the chicken and potatoes, tossing gently right in the pan.
- Crimp a sheet of heavy-duty aluminum foil tightly over the top of the pan and bake for 45 minutes until the potatoes and chicken are cooked through and tender.
- Carefully peel back the foil, scatter the shredded cheddar cheese and crispy bacon crumbles across the top, and return uncovered for 5 to 8 minutes until melted and bubbly.
- Sprinkle with fresh sliced green onions and scoop warm straight from the pan.
Chef Tips and Storage
Always place disposable 9x13 aluminum pans on top of a flat metal cookie sheet before sliding them into the oven so the bottom stays completely steady when lifting out hot cheesy casseroles.
