Bacon Ranch Chicken
User Reviews
5
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Prep Time
15 mins
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Cook Time
40 mins
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Total Time
55 mins
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Servings
4 people
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Calories
598 kcal
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Course
Main Course
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Cuisine
American
Bacon Ranch Chicken
Description
Bacon Ranch Chicken combines seared, Italian-seasoned chicken breasts with a sauce built from cream of chicken soup, milk, sour cream, chicken broth, ranch seasoning, mustard powder, and parsley. The bacon is cooked slowly to deliver crispy strips and rendered fat to brush onto the chicken before searing, enhancing flavor and moisture. The sauce is boiled briefly then simmered gently to meld the ingredients and thicken slightly. After the chicken is returned to the pan, cheddar cheese melts into the sauce, and green onions provide a fresh finish. The dish offers a rich texture with the creamy sauce complementing the tender meat and smoky bacon bites.
This chicken preparation works well as a main course, best served with simple sides like steamed vegetables, rice, or a fresh salad to balance the richness. The sauce's creamy consistency and herbs add a comforting flair without overpowering the chicken.
The ranch seasoning is key to the sauce's savory tang; using the seasoning mix rather than dip mix prevents excessive saltiness. Homemade cream of chicken soup is recommended for better flavor and can be frozen for convenience. Cheese should be added over low heat to avoid separating. Leftovers store well refrigerated for up to three days or can be frozen for three months.
Ingredients
Sauce
- 10.5 oz. cream of chicken soup try my homemade version!
- 1 cup milk
- ¾ cup sour cream
- ¼ cup chicken broth
- 2 tablespoons ranch seasoning mix see notes
- 1 teaspoon parsley
- 1 teaspoon mustard powder
- ½ teaspoon onion powder
Chicken/Toppings
- 6-8 Bacon drippings reserved, strips
- 2 chicken breast large, boneless skinless
- 2 teaspoons Italian seasoning
- salt to taste
- black pepper to taste
- 1 cup cheddar cheese shredded
- 2 green onions diced
Instructions
- Note: Use an oven-safe skillet for this recipe.
- Combine the sauce ingredients and set aside.
- Cut the bacon in half and place it in a deep 12-inch skillet. Cook it slowly over low heat until crispy on each side. Reserve the drippings and set aside. Roughly chop once cooled.
- Cut the chicken in half lengthwise to create two thinner slices. Cover with saran wrap and use a meat tenderizer to pound it to 1/2-inch thicken. Pat dry, and sprinkle lightly with salt and pepper, then with Italian seasoning. Use a pastry brush to brush each side with bacon drippings.
- Heat the same skillet over medium-high heat. Sear the chicken in batches for 4-5 minutes per side, until a golden crust has developed. Set aside. Wipe away any dark spots from the skillet.
- Add the sauce. Gradually bring it to a boil, then reduce to a simmer. Simmer gently for 5 minutes.
- Reduce heat to medium-low. Add the chicken along with any juices from the plate. Spoon the sauce on top. Cover partially and allow it to heat through for 5 minutes. Meanwhile, preheat your oven broiler to 400°F (or a low broil).
- Top the chicken with shredded cheese and sprinkle the chopped bacon over the dish. Transfer to the oven for 2 minutes, or just until the cheese is melted. Watch it carefully during this time.
- Remove from the oven and garnish with green onions. Spoon the sauce over baked or mashed potatoes and serve with roasted green beans.
Notes
- Use ranch seasoning mix, not dip mix, to control salt and flavor balance.
- Brush chicken with reserved bacon drippings before searing to add moisture and flavor.
- Add cheese on low heat to prevent sauce graininess from overheating dairy.
- Homemade cream of chicken soup can replace canned for enhanced flavor and freezer storage.
- Store leftovers refrigerated for up to 3 days or freeze for up to 3 months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 598 kcal
% Daily Value*
| Calories | 598kcal | 30% |
| Carbohydrates | 17g | 6% |
| Protein | 40g | 80% |
| Fat | 40g | 62% |
| Saturated Fat | 17g | 85% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 13g | 65% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 161mg | 54% |
| Sodium | 1712mg | 71% |
| Potassium | 721mg | 15% |
| Fiber | 1g | 4% |
| Sugar | 5g | 10% |
| Vitamin A | 909IU | 18% |
| Vitamin C | 3mg | 3% |
| Calcium | 358mg | 36% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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