Creamy Ranch Chicken and Bacon Skillet

• 8 ounces bacon, diced
• 1 1/2 pounds boneless skinless chicken breasts, cut into bite-sized pieces
• 1 cup ranch dressing
• 1/2 cup chicken broth
• 1/2 cup heavy cream
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• Salt and pepper to taste
• 1/2 cup shredded cheddar cheese
• 2 green onions, sliced
• 1 tablespoon olive oil

Steps

1. 1 Heat olive oil in a large skillet over medium heat.
2. 2 Cook bacon until crispy, then remove and set aside.
3. 3 Season chicken with salt, pepper, garlic powder, and paprika; cook in the same skillet until browned.
4. 4 Add ranch dressing and chicken broth to the skillet, stirring to scrape up any browned bits.
5. 5 Stir in heavy cream and bring to a gentle simmer.
6. 6 Reduce heat and let sauce thicken for 5 minutes.
7. 7 Stir in cheddar cheese until melted.
8. 8 Add cooked bacon back into the skillet and toss to coat.
9. 9 Garnish with green onions before serving.

Equipment

• Large skillet

Variations

• Add diced bell peppers or mushrooms for extra veggies.
• Substitute chicken with shrimp for a quicker cook time.

Substitutions

• If you don't have ranch dressing, use a mix of sour cream, mayonnaise, and dried herbs.
• Use Monterey Jack cheese for a milder flavor.

Pairings

• Cornbread
• Coleslaw
• Garlic bread

Nutrition

Tips

• For a richer flavor, use homemade ranch dressing.
• Serve immediately for the best texture and taste.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop over low heat.

Freezing: Freezes well for up to 1 month. Thaw overnight in the fridge and reheat on the stovetop, stirring in a splash of milk if needed.

Serving Suggestions

• Serve with steamed vegetables or a fresh garden salad.
• Pairs wonderfully with buttermilk biscuits on the side.

FAQ