We’ll say it: Bacon and ranch is an absolute match made in heaven. If you’re as obsessed with this flavor combination as we are (how could you not be?), then this chicken dinner should be your new weeknight staple. I create this cheesy creation by topping chicken breasts with ranch seasoning and melty mozzarella before sprinkling them with crispy pieces of bacon. Ready in a little more than 30 minutes, they’re a perfect quick and easy weeknight dinner paired with some garlicky broccoli rabe or kale.
An extra bonus? This recipe is keto and gluten-free! It’s also extremely versatile, so feel free to experiment with your favorite melty cheeses and seasonings.
If you tried your hand at making this recipe, let us know how it went in the comment section below!
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Ingredients
- 4
slices thick-cut bacon
- 4
boneless skinless chicken breasts (about 1 3/4 lbs.)
-
Kosher salt
-
Freshly ground black pepper
- 2 tsp.
ranch seasoning
- 1 1/2 cups
shredded mozzarella
-
Chopped chives, for garnish
-
- Step 1In a large skillet over medium heat, cook bacon, flipping once, until crispy, about 8 minutes. Transfer to a paper towel–lined plate. Drain all but 2 tablespoons of bacon fat from the skillet.
- Step 2Season chicken with salt and pepper. Return skillet to medium-high heat, add chicken and cook until golden and just cooked through, about 6 minutes per side.
- Step 3Reduce heat to medium and sprinkle chicken with ranch seasoning and top with mozzarella. Cover the skillet and cook, until cheese is melted and bubbly, about 5 minutes.
- Step 4Crumble and sprinkle bacon and chives on top before serving.
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