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.
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.
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.
