Country Ranch Beans and Potatoes with Bacon
Make this hearty Country Ranch Beans and Potatoes with Bacon skillet dinner in just 70 minutes. Tender chicken, crispy bacon, and creamy ranch flavors in one delicious pan.
Equipment
- oven-safe skillet or Dutch oven
- slotted spoon
- cutting board
- knife
- measuring cups
- measuring spoons
Ingredients
- 1 pound boneless chicken pieces, cut into 1-inch cubes
- 6 slices thick-cut bacon, chopped into 1/2-inch pieces
- 1 pound small red potatoes, quartered (about 4 cups)
- 2 cans pinto beans, drained and rinsed 15-ounce cans
- 1 packet dry ranch seasoning mix 1-ounce packet
- 1 cup water
- 1/4 cup pure olive oil
- 1 cup shredded cheddar cheese
- 1/4 cup fresh chopped parsley
- freshly ground black pepper
Instructions
- Preheat your oven to 400°F (200°C). Place the chopped bacon in a large, cold oven-safe skillet or Dutch oven. Cook over medium heat for 8-10 minutes, stirring occasionally, until the bacon is crisp and the fat has rendered. Use a slotted spoon to transfer the crispy bacon to a paper towel-lined plate, leaving the rendered fat in the pan.
- Increase the heat to medium-high. Add the cubed boneless chicken pieces to the hot bacon fat in the pan. Season with freshly ground black pepper. Cook for 5-6 minutes, stirring once or twice, until the chicken is lightly browned on all sides and no longer pink in the center.
- Add the quartered red potatoes to the pan with the chicken. Pour the pure olive oil over everything and stir to coat. Cook for 4-5 minutes, stirring occasionally, just until the edges of the potatoes begin to turn golden.
- Sprinkle the dry ranch seasoning mix evenly over the chicken and potatoes. Stir for 1 minute until fragrant. Add the drained pinto beans, 1 cup of water, and the cooked bacon back to the pan. Stir well to combine all ingredients.
- Transfer the skillet to the preheated oven and bake, uncovered, for 25-30 minutes, until the potatoes are fork-tender and the liquid has thickened into a light sauce.
- Carefully remove the hot skillet from the oven. Sprinkle the shredded cheddar cheese evenly over the top.
- Let it rest for 5 minutes to allow the cheese to melt from the residual heat and the sauce to thicken further. Garnish with fresh chopped parsley before serving.
Notes
Let it rest for 5 minutes after baking to allow the cheese to melt and the sauce to thicken.