Cheesy Bacon Ranch Chicken

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt reduces calories while maintaining creaminess

cheddar cheese

🥗Healthier: reduced-fat cheddar

💰Cheaper: colby jack cheese

Colby jack is often less expensive and melts well.

bacon

🥗Healthier: turkey bacon

💰Cheaper: pork belly

Turkey bacon is lower in fat, while pork belly is often cheaper.

In a large cast iron skillet, cook the bacon over medium-low heat until brown and crisp. Transfer the bacon to a paper towel-lined plate. Discard bacon drippings, leaving about ½ tablespoon in the skillet. Reduce the heat to medium.

While the bacon is frying, slice the chicken in half horizontally, creating 4 thin cutlets. Season the chicken lightly with salt and pepper.

In a shallow bowl, whisk together the flour and ranch seasoning. Dredge each piece of chicken in the mixture, coating both sides.

Turn up the heat to medium-high, then add the butter to the skillet and allow it to melt. Sear the chicken pieces for 3-4 minutes per side until golden and mostly cooked through. Transfer the chicken to a plate and set it aside.

Reduce the heat to medium. Add the garlic to the skillet and brown for 30 seconds. Stir in the chicken broth, scraping up the brown bits from the bottom, and allow the liquid to simmer and reduce by half. Whisk in the heavy cream, bring the sauce to a simmer, then return the chicken to the skillet.

Sprinkle the chicken with the cheese, cover the skillet, and simmer for 3-5 minutes, or until the cheese is melted and the chicken reaches an internal temperature of 165°F.

Serve over your favorite side, topped with cooked bacon and green onions.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens