Ingredients
Method
- Preheat your oven to 350°F if you plan to finish the chicken in the oven for melting the cheese. Cook the 6 strips of bacon in a large oven-safe skillet over medium heat until crispy, about 6-8 minutes. Remove to a paper towel-lined plate and set aside. Once cooled, crumble or roughly chop the bacon. Drain all but about 1 teaspoon of bacon grease from the pan.
- Pound the 4 chicken breasts to an even ½-inch thickness. Season both sides with 1 teaspoon garlic powder, 1 teaspoon onion powder, ½ teaspoon salt, and ½ teaspoon black pepper.
- Add 1 tablespoon olive oil to the same skillet over medium-high heat. Sear the seasoned chicken breasts for 4-5 minutes per side until golden brown and cooked through to an internal temperature of 165°F. Remove chicken from the skillet and set aside on a plate. Do not wipe out the pan.
- Reduce heat to medium. Pour in ½ cup low sodium chicken broth and whisk up all the browned bits from the bottom of the pan. Let it cook and reduce for about 1 minute.
- Add the 4 oz softened cream cheese to the skillet and whisk continuously until fully melted and smooth. Pour in ½ cup heavy cream and whisk to combine. Stir in the full 1 oz ranch seasoning packet. Let the sauce simmer for 2-3 minutes, stirring often, until it thickens slightly. Taste and adjust seasoning as needed.
- Nestle the seared chicken breasts back into the creamy ranch sauce. Spoon sauce over each piece. Scatter the crumbled bacon evenly over each chicken breast. Top each piece with about 3 tablespoons of shredded Colby Jack cheese.
- Cover the skillet with a lid for 3-4 minutes until the cheese is melted, or transfer the skillet to the preheated 350°F oven for 5 minutes until cheese is completely melted and bubbly.
- Garnish with 2 tablespoons fresh chopped parsley if desired and serve immediately over mashed potatoes, rice, or egg noodles.
Nutrition
Notes
Make it lighter: You can substitute the heavy cream with half and half to reduce the fat content. The sauce will be slightly thinner but still very delicious and creamy. Using center-cut bacon also cuts down on the fat without sacrificing that smoky, savory flavor.
Storage: Allow leftovers to cool fully then store in an airtight covered container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or in the microwave, adding a small splash of chicken broth to loosen the sauce back up. I don't recommend freezing this dish as the cream sauce can separate upon reheating.
Make it ahead: You can cook the chicken and prepare the sauce up to 24 hours ahead of time. Store them separately in covered containers in the refrigerator. When ready to serve, warm the sauce in the skillet over low heat, add the chicken back in, top with bacon and cheese, and melt as directed. Great option for busy weeknights!