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.
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.