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Bacon Ranch Chicken Skillet

Bacon Ranch Chicken Skillet

Bacon Ranch Chicken Skillet

By recipes genie | Published on December 29, 2024

Tools & Equipment

1
large skillet
2
spatula
3
knife
4
cutting board
5
measuring spoons
6
measuring cups
7
meat thermometer
8
lid for skillet

Ingredients

Protein

  • 1
    1.5 pounds boneless, skinless chicken breasts
  • 2
    6 slices slices of bacon

Dairy & Sauces

  • 1
    0.75 cup cup of ranch dressing
  • 2
    0.25 cup cup of shredded cheddar cheese

Seasoning

  • 1
    1 teaspoon teaspoon of garlic powder
  • 2
    1 teaspoon teaspoon of onion powder
  • 3
    0.5 teaspoon teaspoon of black pepper

Vegetables

  • 1
    1 tablespoon tablespoon of chopped fresh parsley
  • 2
    0.5 unit medium yellow onion

Directions

1

Cook the Bacon

Place a large skillet over medium-high heat. Add the bacon and cook until crispy, about 6-8 minutes. Use a spatula to remove the bacon from the skillet, leaving the rendered fat in the pan. Set the bacon aside on a paper towel-lined plate to drain. Be careful when handling hot bacon and rendered fat.

2

Prepare the Chicken

While the bacon cooks, cut the chicken breasts into 1-inch cubes. This will help the chicken cook more quickly and evenly. Ensure the cubes are roughly the same size for even cooking. Use a sharp knife and cut away from your body to avoid accidents. Be mindful of your fingers while chopping.

3

Cook Onions

Add the diced onion to the skillet with the bacon fat and cook until softened, about 5 minutes. "Softened" means the onions will become translucent and less firm. Stir occasionally to prevent burning.

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4

Add and Cook Chicken

Add the cubed chicken to the skillet with the onions. Season with garlic powder, onion powder, and black pepper. Stir well to ensure the chicken is evenly coated with the seasonings. Cook the chicken until it's fully cooked and no longer pink, about 8-10 minutes. The internal temperature should reach 165°F (74°C). Use a meat thermometer to check for doneness.

5

Add Ranch Dressing

Reduce the heat to low. Pour the ranch dressing over the cooked chicken and onions. Stir well to evenly coat all ingredients. Let it simmer for 2-3 minutes to allow the flavors to meld together. Do not boil, which can cause the sauce to separate.

6

Melt Cheese

Sprinkle the shredded cheddar cheese over the top of the chicken mixture. Cover the skillet with a lid and let the cheese melt, about 2 minutes. The cheese should be gooey and melty. Remove from heat.

7

Garnish and Serve

Crumble the cooked bacon and sprinkle it over the cheesy chicken mixture. Garnish with fresh parsley. Serve immediately while it is still hot and the cheese is melty.

Recipe Tips

  • For a spicier kick, add a pinch of red pepper flakes along with the other seasonings.
  • If you don’t have fresh parsley, you can use 1 teaspoon of dried parsley instead.
  • If you don't have a skillet, you can use a large pan or Dutch oven as an alternative.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Always ensure that chicken is cooked thoroughly to an internal temperature of 165°F (74°C) to avoid foodborne illness.
  • Use pre-cooked bacon to reduce cooking time.

Nutrition Facts (per serving)

Calories

450 kcal

Carbs

15g

Protein

40g

Fat

30g

Fiber

2g

Sugar

5g

Sat. Fat

12g

Sodium

800mg

Trans Fat

0.5g

Cholesterol

150mg

Potassium

400mg

Vitamin A

200%

Vitamin C

5%

Calcium

150%

Iron

2%

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