Chicken Bacon Ranch Recipe

Prep and flatten

Pat the chicken breasts dry with paper towels. If breasts are thick, butterfly or place between plastic wrap and pound to an even 1/2-inch thickness so they cook evenly.

Season

In a small bowl combine olive oil, garlic powder, smoked paprika, salt and black pepper. Brush or rub the mixture evenly over both sides of the chicken breasts.

Cook the bacon

Preheat a skillet over medium heat. Add bacon slices and cook until crisp, about 6–8 minutes, turning occasionally. Transfer to a paper towel-lined plate to drain and cool; when cool, chop or crumble into bite-sized pieces.

Cook the chicken

Wipe out the bacon fat from the skillet leaving about 1 teaspoon (or use a clean skillet). Heat skillet over medium-high heat. Add the seasoned chicken and cook 4–6 minutes per side, until internal temperature reaches 165°F (74°C) and juices run clear. Alternatively, bake in a 400°F (205°C) oven on a lightly oiled sheet for 18–22 minutes.

Assemble with ranch and cheese

Reduce heat to low. Spoon about 2 tablespoons of ranch dressing over each cooked breast (reserve extra ranch for serving). Sprinkle a generous 1/2 cup shredded cheddar across the two breasts (approximately 1/4 cup per breast) and scatter the crumbled bacon evenly on top of the cheese. Cover the skillet with a lid for 1–2 minutes, or place under a preheated broiler for 1–2 minutes, just until cheese melts and begins to bubble.

Finish and garnish

Remove from heat. Sprinkle sliced green onions and chopped parsley over the melted cheese and bacon. Let the chicken rest 2 minutes before serving.

Serve each chicken breast with lemon wedges and a side of mixed greens or steamed vegetables. Drizzle additional ranch on the side for dipping or extra creaminess. Slice the chicken against the grain if serving over salads or in sandwiches.