Cheesy Bacon Ranch Chicken, Perfect For A Busy Weeknight Dinner

Are you looking for a dish that’s packed with flavor, easy to make, and sure to please even the pickiest eaters? Cheesy bacon ranch chicken is the answer you’ve been looking for!

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Why is this recipe so beloved? For starters, it’s incredibly versatile. You can use boneless, skinless chicken breasts or thighs, and you can adjust the amount of cheese, bacon, and ranch dressing to suit your taste buds. Plus, it’s easy to customize for different dietary needs, whether you’re gluten-free, dairy-free, or watching your carb intake.

But what really sets cheesy bacon ranch chicken apart is the balance of flavors. The tanginess of the ranch dressing pairs perfectly with the saltiness of the bacon and the richness of the cheese. And when you combine it all with juicy, perfectly cooked chicken, it’s a winning combination that will have everyone going back for seconds.

So whether you’re a seasoned chef or a beginner cook, this cheesy bacon ranch chicken recipe is one you won’t want to miss. It’s easy to make, delicious to eat, and guaranteed to become a go-to in your recipe arsenal. So, let’s get cooking and enjoy some seriously tasty chicken!

How to Make Cheesy Bacon Ranch Chicken

Creamy, dreamy, oozing deliciousness with cheese pulls a mile long – these are the things that dance through my head in the last few hours of a long workday. The day I cooked up this casserole I knew I needed something quick and easy, a recipe that can be thrown into a pot and left to do its thing while I do mine.

I have to admit I use ranch seasoning as a secret flavor bomb, and this recipe is the best way to test it out if you’ve never played around with this ingredient before.

Prep: 5 minutes
Cook: 1 hour
Total: 1 hour 5 minutes
Servings: 12

INGREDIENTS

1 pound chicken breasts (boneless and skinless, cut into bite-size pieces)
2 tablespoon olive oil
3 tablespoon ranch dressing mix ((1 packet or 1 oz))
1 ½ cups white rice (uncooked, I used a short grain rice)
1 small onion (chopped)
2 cloves garlic (minced)
8 slices bacon (fried and chopped)
2 ½ cups chicken broth (low sodium or no sodium added)
½ cup half and half (*)
2 cups cheddar cheese (shredded)
2 tablespoon parsley (fresh, chopped)

Ingredient Notes

Chicken breast – This recipe is best with boneless breast cut into bite sized pieces. Of course you can use chicken thighs instead if that’s what you have on hand.
Olive oil – We’ll be tossing this with the chicken and ranch to help the seasoning stick to the meat.
Ranch seasoning – Ranch seasoning offers more flavor concentration than its liquid counterpart.
White rice – Make sure your rice is uncooked as we want it to absorb all the flavors of this dish as it cooks. I used short grain for this recipe.
Onion – I used a small white onion for this dish, its flavor is mild and slightly sweet and cooks well.
Garlic – I used freshly minced garlic. Garlic from the bottle will work just fine, but be sure to remember that 1 1/2 teaspoon equals one fresh clove.
Bacon – Cook the bacon before hand and chop finely.
Chicken broth – This dish gets its salt from both the ranch and the bacon, so opt for low sodium or no sodium broth.
Half and half – The key to our creamy and dreamy end result. If you’re looking to cut calories milk will work as a substitute.
Cheddar cheese – Use a cheese that melts well. Mozzarella is another good option but I wanted a bit more color in my dish.
Parsley – Lots of parsley, freshly chopped and saved to sprinkle on right at the end.

INSTRUCTIONS

Preheat your oven to 350 F degrees.
In a medium size bowl toss the chicken together with the olive oil and 2 tbsp of the ranch seasoning mix; set aside.
In a 9×13-inch casserole dish combine the rice, onion, garlic, half of the bacon, chicken broth, half and half and the remaining tbsp of ranch seasoning mix. Add the chicken and stir everything together.
Top with remaining bacon and cheddar cheese. Cover the casserole dish with aluminum foil and place in the oven. Bake for 30 minutes covered, then remove the foil and bake for an additional 30 minutes or until the rice is cooked through.
Garnish with parsley and serve.