All you need are a few flavor-packed ingredients to make this mouthwatering chicken bacon ranch skillet. It comes together in less than 30 minutes making it ideal for easy weeknight meals.
Why you will love this
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.
I love serving this chicken with rice or mashed potatoes. If you want to stay with the bacon ranch theme, try these Bacon Cheddar Ranch Mashed Potatoes. Add veggies or salad to round out the meal. I love roasted green beans and a classic wedge salad.
Looking for another chicken dish ready in less than 30 minutes? Try Creamy Cajun Chicken Orzo or Creamy Herb Chicken.
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 in between plastic wrap or parchment paper and pound to reach an even thickness, 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. (1)
- Drain the bacon on paper towel-lined plate. 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. (2)
- Add the butter to the skillet. Add the chicken and cook over medium heat until brown on both sides, approx. 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. (3)
- Add the minced garlic to the skillet and quickly add the chicken broth, cream, the remaining pepper (⅛ teaspoon), and remaining ranch dressing mix. Whisk to combine. Bring to a simmer. (4)
- Add the chicken back to the pan and simmer in the sauce for 3-5 minutes or until the internal temperature reaches 165 degrees. An instant-read thermometer is the easiest way to check for doneness. (5)
- Top with the bacon and serve. (6)
Tips for making
- 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.
More side dish ideas for serving
Equipment
Non-stick skillet | Liquid measuring cup | Measuring cups and spoons | Instant-read thermometer
Craving more?
Subscribe to My Casual Pantry to get the latest recipes and ideas sent directly to your inbox.
Similar recipes
Chicken Bacon Ranch Skillet
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 salt
- 1 tablespoon butter
- 1 teaspoon minced garlic
- 1 cup 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 degrees. 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 upon the exact amounts and specific ingredients used.
Leave a Comment