This mouthwatering chicken bacon ranch skillet requires just a few flavor-packed ingredients. It comes together in less than 30 minutes, making it ideal for easy weeknight meals.
I love serving this dish with lemon pepper green beans and ciabatta garlic bread or skillet hash browns to soak up the delicious sauce.
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Why I love this recipe
This dish has quickly become a family favorite in our house. Crispy bacon and ranch seasoning are undeniably a winning combination. The sauce is light, with just the right amount of cream for richness.
I always have bacon in my fridge and store-bought ranch mix in my pantry. So it's easy to turn ordinary chicken into an extraordinary dinner without much fuss.
This versatile dish pairs well with rice or mashed potatoes with cream cheese. If you want to stay with the bacon ranch theme, try these bacon cheddar mashed potatoes. Add veggies or salad to round out the meal. Try green beans with pancetta and a classic wedge salad.
Ingredients
- Chicken - Thinly sliced chicken cutlets cook fast and help to get this dish on the table quickly. If you don't have chicken cutlets, you can use chicken breasts instead. Slice the chicken in half horizontally. Then place each half between plastic wrap or parchment paper and pound to reach an even thickness of about ¼ inch.
- Bacon - Thick-cut bacon adds a meaty bite to this dish.
- Ranch dressing mix - This store-bought seasoning is a convenient way to add tons of flavor to this dish.
Step-by-step instructions
- In a large, non-stick skillet, cook the bacon until brown and crisp. Drain the bacon on a paper towel-lined plate and set aside. Remove the excess bacon drippings, leaving 1-2 teaspoons in the skillet.
- While the bacon cooks, combine the flour, salt, ¼ teaspoon black pepper, and ⅓ of the ranch dressing mix in a shallow bowl or plate. Dredge the chicken in the flour mixture, coating both sides.
- Add the butter to the skillet. Add the chicken and cook over medium heat until brown on both sides, approximately 3- 4 minutes per side. The chicken won't be completely cooked at this point; it will finish cooking in the sauce. Transfer the chicken to a clean plate. Set aside.
- Add the minced garlic to the skillet. Quickly add the chicken broth, cream, the remaining pepper (⅛ teaspoon), and the remaining ranch dressing mix. Whisk to combine. Bring to a simmer.
- Add the chicken back to the pan and simmer in the sauce until the internal temperature reaches 165℉, about 3-4 minutes. An instant-read thermometer is the easiest way to check for doneness.
- Top with the bacon and serve.
Expert Tips
- Set out all of the ingredients before you start cooking. This dish comes together quickly, so it's helpful to have everything within reach.
- Be cautious about adding salt. The bacon and the ranch dressing mix both contain salt, so be sure to taste the sauce before adding more. The recipe only calls for a small amount of salt in the flour dredge mixture.
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Chicken Bacon Ranch Skillet
Save this recipe!
We'll email this post to you, so you can come back to it later!
I will also send you other recipes I know you'll love. Unsubscribe at any time.
EQUIPMENT
Ingredients
- 4 slices thick-cut bacon (cut into 1-inch pieces)
- 1 pound thin chicken breast cutlets (Note 1)
- ¼ cup all-purpose flour
- 1 ounce ranch dressing mix (1 envelope, divided)
- ⅜ teaspoon black pepper (divided)
- ⅛ teaspoon Kosher salt
- 1 tablespoon butter
- 1 teaspoon minced garlic
- 1 cup low-sodium chicken broth
- ¼ cup heavy cream
Instructions
- In a large non-stick skillet, cook the bacon over medium-low heat until brown and crisp. Transfer the bacon to a paper towel-lined plate. Remove the excess bacon drippings, leaving 1-2 teaspoons in the skillet.
- Meanwhile, in a shallow dish, combine the flour, ⅓ ranch dressing mix, salt, and ¼ teaspoon pepper. Stir together.
- Dredge each piece of chicken in the flour mixture, coating both sides.
- Add the butter to the remaining bacon drippings in the skillet. Add the chicken and cook over medium heat for 3-4 minutes per side until golden brown. Transfer the chicken to a plate. Set aside. (Note 2)
- Add the garlic to the skillet and stir. Quickly add the chicken broth, heavy cream, remaining ranch dressing mix, and ⅛ teaspoon black pepper. Whisk to combine. Bring the sauce to a simmer.
- Add the chicken back to the sauce and simmer for 3-5 minutes or until the chicken reaches an internal temperature of 165℉. The sauce will thicken as the chicken simmers. Top with the bacon and serve.
Notes
- In lieu of thin chicken cutlets, use regular boneless skinless chicken breasts. Slice them in half horizontally, then place each half between plastic wrap or parchment paper. Pound to an even thickness about ¼ inch.
- The chicken won't be completely cooked at this point. It will finish cooking in the sauce.
- Set out all of the ingredients before you start cooking. This dish comes together quickly, so it's helpful to have everything within reach.
- Be cautious about adding salt. The bacon and the ranch dressing mix both contain salt, so be sure to taste the sauce before adding more. The recipe only calls for a small amount of salt in the flour dredge mixture.
Nutrition
Nutritional information is an estimate and will vary depending on the exact amounts and specific ingredients used.
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