Description
A rich and comforting skillet meal featuring tender chicken, tangy ranch-infused cream cheese, and crispy smoked turkey bacon, perfect for low-carb diets.
Ingredients
- 2 large boneless, skinless chicken breasts
- 6 slices smoked turkey bacon
- 8 oz cream cheese, softened
- 1 packet (or 2 tablespoons) ranch seasoning mix
- 1 cup shredded cheddar cheese (about 4 oz)
- 2 green onions, thinly sliced
- 1 teaspoon garlic powder
- Black pepper, to taste
- Optional: pinch of red pepper flakes
- Optional: 2 tablespoons water or chicken broth (to loosen sauce)
Instructions
- Place smoked turkey bacon slices in a cold skillet, then turn the heat to medium. Cook until crisp, about 5–7 minutes, flipping occasionally. Transfer to a paper towel-lined plate and let cool, then crumble.
- Pat chicken breasts dry and season both sides with garlic powder and black pepper. In the same skillet, remove excess bacon grease, leaving about 1 tablespoon. Add the chicken and cook for 5–7 minutes per side until golden and cooked through. Set aside on a plate.
- Lower the heat to medium-low. In a bowl, combine cream cheese and ranch seasoning. Add water or broth to loosen. Whisk until smooth.
- Pour the cream cheese mixture into the warm skillet. Stir gently for 2–3 minutes until it melts. Add shredded cheddar and stir until the cheese melts.
- Return the chicken to the skillet, spoon sauce over it, and sprinkle with bacon and green onions. Cover and simmer on low for 3–5 minutes.
- Let the dish rest for a couple of minutes before serving. Garnish with extra green onions or red pepper flakes, if desired.
Notes
Use a thermometer to check chicken doneness. Soften cream cheese for easier blending. Leftovers reheat well and can be served over cauliflower rice or salad.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: American