Chicken Bacon Ranch Recipe
This cheesy bacon ranch chicken is rich, creamy, and full of flavor! Juicy seared chicken breasts are simmered in a velvety ranch sauce, topped with gooey cheese and crispy bacon. It’s the ultimate comfort food, made fast in just one skillet.
Servings: 4 people
Calories: 589kcal
Equipment
- Cast Iron Skillet
Ingredients
- 6 slices bacon chopped
- 2 boneless, skinless chicken breasts *
- kosher salt to taste
- ground black pepper to taste
- ¼ cup all-purpose flour
- ½ ounce ranch seasoning ½ packet
- 1 tablespoon unsalted butter ⅛ stick**
- 1 teaspoon minced garlic
- ¾ cup low-sodium chicken broth ***
- ¼ cup heavy cream
- 1½ cups shredded colby jack cheese ****
- chopped green onions optional, for garnish
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 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, 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 shredded colby jack cheese
- Serve over your favorite side, topped with cooked bacon and green onions.chopped green onions
Video
Notes
*You could also use boneless, skinless chicken thighs. They may take a bit longer to cook.
**You could use more bacon drippings or regular oil instead.
***You could use vegetable broth here if you prefer.
****I really like Colby jack cheese here, but you could use classic cheddar if you prefer.
Tips:
- Bring the chicken to room temp for 15 minutes before searing to help it cook through more evenly.
- If your skillet is small, cook the chicken in batches so it browns properly instead of steaming.
- For a lighter version, substitute half-and-half for the cream and reduce the cheese slightly.
- If you find that the heavy cream is curdling, your pan is likely too hot! Try whisking it in slowly off the heat.
- For a thicker sauce, let it simmer for a few extra minutes uncovered, or whisk in a teaspoon of cornstarch mixed with water.
- Cover the skillet at the end to melt the cheese evenly without overcooking the chicken.
- Chicken is properly cooked through when it registers 165°F on an instant-read thermometer at the thickest point.
- Pair it with mashed potatoes, rice, or buttered noodles to soak up the sauce. Broccoli or green beans make a great balance for this rich, creamy dish.
Nutrition
Serving: 1serving | Calories: 589kcal | Carbohydrates: 11g | Protein: 43g | Fat: 41g | Saturated Fat: 20g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Trans Fat: 0.2g | Cholesterol: 169mg | Sodium: 951mg | Potassium: 630mg | Fiber: 0.2g | Sugar: 1g | Vitamin A: 846IU | Vitamin C: 2mg | Calcium: 362mg | Iron: 1mg