This cheesy bacon ranch chicken recipe is a single-skillet entree that is super easy to make!
Ranch-seasoned chicken breasts are pan fried, then topped with mozzarella cheese, crumbled bacon, and green onions for a flavor-filled low-carb dinner.
Holly’s Recipe Highlights
- Flavor: Tangy ranch-seasoned chicken and savory, smoky bacon make this dish irresistible.
- Skill Level: Skillet dinners go from the stove to the table, perfect for busy weeknights.
- Recommended tools: A meat thermometer is the best way to make sure chicken is not under or overcooked.
- Serving suggestions: Serve over a pile of creamy cabbage noodles Alfredo or alongside some sautéed mushrooms and asparagus.
Ingredient Tips for Bacon Ranch Chicken
- Chicken: Chicken breasts, boneless, skinless thighs, or chicken cutlets work. Leftover chunks of chicken, turkey, or pork can also be used.
- Bacon: No time to fry bacon? Buy a pack of bacon crumbles and fry chicken in vegetable oil instead.
- Cheese: Is there ever too much cheese? Use mozzarella, a Mexican cheese blend, cheddar, or a combination.
- Ranch Mix: Look for a low-sodium, low-carb ranch dressing mix or make your own and have lots leftover for dips and dressings.
- Variations: Whip up an easy low-carb Alfredo sauce and add to the recipe in Step 4. Top with crumbled bacon and green onions before serving.
How to Make Bacon Ranch Chicken
- Cook the bacon and set aside.
- Fry the breasts in the bacon fat.
- Season with ranch, sprinkle with cheese, and cover to melt. (Full recipe below.)
- Garnish with green onion and bacon.
Holly’s Pro Tips
- Use a meat mallet to flatten chicken breasts to uniform sizes so they cook evenly.
- It’s okay to pull the chicken from the heat when it reaches 162°F because it will continue to cook as it rests.
- Chicken breasts can be butterflied (cut almost in half horizontally) and stuffed with bacon and cheese, then coated in ranch seasonings and pan-fried or baked in the oven at 350°F until a meat thermometer reaches 165°F in the thickest part.
Storing Leftovers
Keep leftover bacon ranch chicken in a covered container in the refrigerator for up to 3 days. Freeze leftovers in a zippered bag for up to one month and thaw in the refrigerator before enjoying cold or reheating.
Reheat portions in the oven, covered or in a foil wrap, then top with fresh mozzarella cheese, and pop under the broiler until the cheese is bubbly and melted.
Enjoy cold by slicing into strips and adding to a cobb salad or a low-carb wrap for an energizing workday lunch.
Serve Ranch Chicken With…
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Bacon Ranch Chicken
Equipment
Ingredients
- 4 slices bacon
- 2 large boneless skinless chicken breasts or 4 chicken cutlets
- salt and pepper to taste
- 1 cup shredded mozzarella cheese
- 1 tablespoon ranch seasoning
- 1 green onion sliced, for garnish
Instructions
- In a large skillet cook bacon until crisp over medium-high heat. Set bacon aside and reserve grease in skillet.
- Cut chicken breasts in half lengthwise to create four thinner breasts. Season with salt and pepper.
- Heat bacon grease in the skillet on medium-high heat. Add the chicken and brown 2 to 3 minutes per side, or until just cooked through.
- Sprinkle the ranch seasoning over the chicken, turning to coat. Top with mozzarella cheese. Cover skillet with a lid for 2-3 minutes and allow cheese to melt. Top with crumbled bacon and green onion.
Notes
- Refrigerate leftovers in an airtight container for 3 days and in the freezer for 1 month.
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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