This cheesy bacon ranch chicken recipe is quick, easy, and super delicious! I seared juicy chicken breasts in a creamy sauce and topped them with melty cheese and crispy bacon– yum! This is the kind of dinner I want to eat every week!
This cheesy bacon ranch chicken is a lighter stovetop take on my favorite baked ranch chicken. It’s still just as creamy, cheesy, and bacon-y but lighter in calories and fat. Plus, it’s made in a cast iron skillet for easy cleanup.
What’s in This Cheesy Bacon Ranch Chicken Recipe?
- Bacon: Adds fat, flavor, and crunch to this dish! Pancetta also works well.
- Chicken: I love using boneless, skinless chicken breasts in this recipe, but you could also use boneless, skinless chicken thighs. They may take a bit longer to cook.
- Flour: All-purpose flour helps the chicken brown in the pan.
- Ranch Seasoning: Gives the chicken that classic ranch flavor.
- Butter: Adds a bit of extra flavor to the chicken. You could use more bacon drippings or regular oil instead.
- Garlic: Adds garlicky flavor.
- Chicken Broth: Forms the base of the creamy, cheesy sauce. You could use vegetable broth here if you prefer.
- Heavy Cream: Makes the sauce creamy.
- Cheese: I really like Colby jack cheese here, but you could use classic cheddar if you prefer. Ideally, grate your own cheese; pre-shredded has agents that stop it from melting well.
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How to Store and Reheat
Store leftover cheesy bacon ranch chicken in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for 10-15 minutes, until warmed through. I do not recommend freezing this recipe.
Notes and Tips
- While I highly recommend getting a cast iron skillet for its versatility and ability to brown meat, you can also make this dish in a stainless steel or nonstick skillet.
- If you find that the heavy cream is curdling, your pan is likely too hot! Try whisking it in slowly off the heat.
- Chicken is properly cooked through when it registers 165°F on an instant-read thermometer at the thickest point.
Cheesy Bacon Ranch Chicken Recipe
Ingredients
- 6 slices raw bacon chopped
- 2 boneless, skinless chicken breasts
- kosher salt and freshly ground black pepper to taste
- ¼ cup all-purpose flour
- ½ ounce ranch seasoning store-bought or homemade (½ packet)
- 1 tablespoon unsalted butter (⅛ stick)
- 1 teaspoon minced garlic
- ¾ cup low-sodium chicken broth
- ¼ cup heavy cream
- 1½ cups freshly shredded colby jack cheese
- chopped green onions optional, for garnish
Equipment
- Cast Iron Skillet
Instructions
- In a large cast iron skillet, cook the bacon over medium-low heat until brown and crisp. Transfer the bacon to a paper towel-lined plate. Discard bacon drippings, leaving about ½ tablespoon in the skillet. Reduce the heat to medium.6 slices raw bacon
- While the bacon is frying, slice the chicken in half horizontally, creating 4 thin cutlets. Season the chicken lightly with salt and pepper.2 boneless, skinless chicken breasts, kosher salt and freshly ground black pepper
- In a shallow bowl, whisk together the flour and ranch seasoning. Dredge each piece of chicken in the mixture, coating both sides.¼ cup all-purpose flour, ½ ounce ranch seasoning
- Turn up the heat to medium-high, then add the butter to the skillet and allow it to melt. Sear the chicken pieces for 3-4 minutes per side until golden and mostly cooked through. Transfer the chicken to a plate and set it aside.1 tablespoon unsalted butter
- Reduce the heat to medium. Add the garlic to the skillet and brown for 30 seconds. Stir in the chicken broth, scraping up the brown bits from the bottom, and allow the liquid to simmer and reduce by half. Whisk in the heavy cream, bring the sauce to a simmer, then return the chicken to the skillet.1 teaspoon minced garlic, ¾ cup low-sodium chicken broth, ¼ cup heavy cream
- Sprinkle the chicken with the cheese, cover the skillet, and simmer for 3-5 minutes, or until the cheese is melted and the chicken reaches an internal temperature of 165°F.1½ cups freshly shredded colby jack cheese
- Serve over your favorite side, topped with cooked bacon and green onions.chopped green onions
Notes
How to Make Cheesy Bacon Ranch Chicken Step by Step
Fry the Bacon: In a large cast iron skillet, cook 6 slices of bacon over medium-low heat until brown and crisp. Transfer the bacon to a paper towel-lined plate. Discard bacon drippings, leaving about ½ tablespoon in the skillet. Reduce the heat to medium.
Dredge the Chicken: While the bacon is frying, slice 2 boneless, skinless chicken breasts in half horizontally, creating 4 thin cutlets. Season the chicken lightly with salt and pepper. In a shallow bowl, whisk together ¼ cup of all-purpose flour and ½ ounce of ranch seasoning. Dredge each piece of chicken in the mixture, coating both sides.
Cook the Chicken: Turn up the heat to medium-high, then add 1 tablespoon of unsalted butter to the skillet and allow it to melt. Sear the chicken pieces for 3-4 minutes per side until golden and mostly cooked through. Transfer the chicken to a plate and set it aside.
Simmer the Sauce: Reduce the heat to medium. Add 1 teaspoon of minced garlic to the skillet and brown for 30 seconds. Stir in ¾ cup of chicken broth, scraping up the brown bits from the bottom, and allow the liquid to simmer and reduce by half. Whisk in ¼ cup of heavy cream, bring the sauce to a simmer, then return the chicken to the skillet.
Melt the Cheese: Sprinkle the chicken with 1½ cups of shredded colby jack cheese, cover the skillet, and simmer for 3-5 minutes, or until the cheese is melted and the chicken reaches an internal temperature of 165°F. Serve over your favorite side, topped with cooked bacon and green onions.
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