Cajun Chicken Loaded Potato Bake (Print Version)

Cajun chicken and crispy potatoes baked with cheese and savory toppings for a delicious, comforting main dish.

# What You'll Need:

→ 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

# Steps to Follow:

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

# Additional Tips::

01 -
  • Plenty of flavor without fussy steps
  • Perfect for families or meal prepping for the week
  • Easy to customize to your spice preference
  • Gluten-free and can be made lighter with simple swaps
02 -
  • Packed with protein and fiber so it really fills you up
  • The casserole reheats and even freezes surprisingly well
  • Naturally gluten-free as long as you pick certified seasonings
03 -
  • When using Cajun seasoning start with less if you are heat-sensitive and taste before adding more
  • For even roasting make sure you cut potatoes to similar sizes
  • If you love it extra cheesy double up the cheddar and let it melt until bubbly and golden
  • Chop your potatoes a little smaller if you want super crispy bits on the edges
  • Grate your own cheese for best melt store-bought pre-shredded often includes starches that affect texture
  • For easy cleanup line your baking dish with parchment or foil before adding the potatoes

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