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You haven’t lived until you’ve tried this cheesy bacon ranch chicken! Coated in a tangy ranch-flavored breading and melty cheese topped with crispy bacon, this chicken is full of delicious flavors.
Bacon Ranch Chicken
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Why You’ll Love this Chicken Bacon Ranch Recipe:
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How to Make Bacon Chicken Ranch
Be sure to see the recipe card below for full ingredients & instructions!
- numbered list of abbreviated instructions
Ingredient Notes
- Bacon: Adds fat, flavor, and crunch to this dish!
- 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: 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. Be sure to add it slowly to prevent curdling.
- 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.
I really like to use boneless, skinless chicken breasts in this recipe, but you could also use thighs if you prefer.
Nope! 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.
Chicken is properly cooked through when it registers 165°F on an instant-read thermometer at the thickest point.
I don’t recommend freezing this dish due to the heavy cream. Heavy cream tends to separate and become grainy when frozen and thawed.
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Make Ahead Instructions
You can cook the bacon up to 2 days in advance of when you plan to use it. Simply store it in the refrigerator.
Storage Instructions
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.
Substitutions
- In place of the bacon, try pancetta!
- In place of the chicken breasts you could use chicken thighs.
- For a gluten-free dish, swap the all-purpose flour for an equal amount of gluten-free 1:1 baking flour.
- You can swap the butter for oil or more bacon grease.
- You can use vegetable broth instead of chicken broth.
- Feel free to swap the Colby jack cheese out for classic cheddar.
Serving Suggestions
Serve cheesy bacon ranch chicken over a bed of rice or cooked pasta with a side of steamed or roasted veggies!
#1 Cheesy Bacon Ranch Chicken Tip
If you find that the heavy cream is curdling, your pan is likely too hot! Try whisking it in slowly off the heat.
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More Delicious Ranch Chicken Recipes!
If you’ve made this recipe, please be sure to let us know by leaving a star rating or a comment below. Enjoy!
Cheesy Bacon Ranch Chicken Recipe
This cheesy bacon ranch chicken is what dreams are made of! With flavors of creamy ranch, savory bacon, and juicy chicken, this is an easy meal that the whole family can get behind.
Prep: 15 minutes
Cook: 20 minutes
Total Time : 35 minutes
Instructions
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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
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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
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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
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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
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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
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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
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Serve over your favorite side, topped with cooked bacon and green onions.
Chopped green onions
Notes
- In place of the bacon, try pancetta!
- In place of the chicken breasts you could use chicken thighs.
- For a gluten-free dish, swap the all-purpose flour for an equal amount of gluten-free 1:1 baking flour.
- You can swap the butter for oil or more bacon grease.
- You can use vegetable broth instead of chicken broth.
- Feel free to swap the Colby jack cheese out for classic cheddar.
- If you find that the heavy cream is curdling, your pan is likely too hot! Try whisking it in slowly off the heat.
Storage: Store cheesy bacon ranch chicken in an airtight container in the refrigerator for up to 3 days.
Nutrition Facts
Cheesy Bacon Ranch Chicken Recipe
Amount Per Serving
Calories 521
Calories from Fat 351
% Daily Value*
Fat 39g60%
Saturated Fat 20g125%
Trans Fat 0.2g
Polyunsaturated Fat 3g
Monounsaturated Fat 13g
Cholesterol 129mg43%
Sodium 1449mg63%
Potassium 418mg12%
Carbohydrates 11g4%
Fiber 0.4g2%
Sugar 1g1%
Protein 30g60%
Vitamin A 887IU18%
Vitamin C 2mg2%
Calcium 363mg36%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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