Pollo Al Ranch Recipe

If making caramelized onions, heat a large skillet over medium heat. Add butter and olive oil. Add thinly sliced onions and sprinkle 1/2 tsp salt and 1/2 tsp brown sugar (optional). Cook, stirring occasionally, for 25–35 minutes until onions are deep golden and sweet. Reduce heat if they begin to burn. Remove from pan and set aside.

In a medium saucepan, heat 2 tablespoons olive oil over medium heat. Add minced garlic and sauté 30–45 seconds until fragrant but not browned.

Add crushed tomatoes and diced fresh tomatoes to the pan. Stir to combine and bring to a gentle simmer.

Add chopped basil, 1 tsp sugar, 1 tsp salt, and 1 tsp black pepper. Simmer gently for 15–20 minutes, stirring occasionally, until slightly reduced and bright. Taste and adjust seasoning. Keep warm.

Preheat oven to 400°F (200°C). Line a baking sheet or use an ovenproof skillet.

Pat chicken breasts dry. Season both sides with 1.5 tsp salt, 1 tsp black pepper, and 1 tsp garlic powder.

In a large skillet over medium-high heat, add 2 tablespoons olive oil. When shimmering, sear the chicken breasts 2–3 minutes per side until golden (they will finish cooking in the oven). Remove to the prepared baking sheet or leave in an ovenproof skillet.

Cook bacon in the same skillet (or in a separate pan) until crisp, about 6–8 minutes. Drain on paper towels and roughly chop or crumble. Reserve a little bacon fat if desired to flavor sauce or onions.

Spoon a light layer (about 2–3 tablespoons) of the prepared tomato-basil sauce over each seared chicken breast.

Top each breast with approximately 2 ounces (about 2 slices or a few torn pieces) fresh mozzarella, about 2 tablespoons caramelized onions, and 1–2 slices worth of chopped bacon (about 1.5 tablespoons).

Bake in the preheated oven for 10–12 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and mozzarella is melted and bubbly.

Remove from oven and let rest 3–5 minutes. Spoon additional spoonfuls of sauce onto plates or over chicken as desired.

Drizzle each portion with prepared ranch dressing (about 1–2 tablespoons per breast) and garnish with fresh basil leaves.