Happy Martin Luther King Jr. Day! His favorite food was fried chicken, but I’d like to think he’d be a fan of this dish, too. 😊 Cheesy Bacon Ranch Chicken is SO easy and packed with flavor! You can use boneless/skinless breasts or thighs and your favorite shredded or sliced cheese. I used mozzarella on this batch, but it tastes as great with an Italian blend, smoky provolone, or even a Mexican blend. Use what you have on hand. I’ve not tried it with Parmesan, but imagine it would be equally delish. 😋
To keep your chicken breasts as juicy and tender as possible, fillet them like you would a butterflied beef or pork tenderloin, only cut them all the way through. That’s easiest accomplished by using partially frozen breasts. Trim away all the fat, lay the chicken breast on its edge. Cut straight down the middle using a steady sawing motion with a sharp carving or fillet knife.
Don’t forget to salt and pepper both sides of the chicken breasts!
And don’t be afraid to add more dressing on the chicken than the pictures show. These images are from the first time I ever made this dish. Optionally, put the bottle on the table and let your diners add more to their individual servings.
Cheesy Bacon Chicken Ranch
4 boneless/skinless filleted chicken breasts or 8 thighs
1 lb. bacon
Salt & pepper
Smoky Hungarian Paprika
Ranch dressing
2 cups shredded or sliced mozzarella or smoky provolone cheese
Preheat oven to 375°F.
For easier clean up, line a large jelly roll pan with foil. Spray with cooking oil.
Lay chicken pieces out on pan and sprinkle with salt, pepper, and paprika on both sides. Squirt or spoon ranch dressing on top of each.
Cut strips of bacon in half and lay 2 or 3 pieces on top of each piece of chicken. Sprinkle with more paprika.
Bake in oven for 20 minutes or until bacon is crispy. Remove from oven and top chicken with approximately 1/4 cup of shredded cheese or break sliced cheese pieces in half and pile on.
Return to oven for 7-10 minutes, or until cheese is melted and lightly browned.
Serve with more ranch dressing, if desired.
(Images are from 2 different pans. 🙂 )
Created by Melissa Woolard | Culinary Craftiness
Ingredients
- 4 boneless/skinless filleted chicken breasts or 8 thighs
- 1 lb. bacon
- Salt & pepper
- Smoky Hungarian Paprika
- Ranch dressing
- 2 cups shredded or sliced mozzarella or smoky provolone cheese
Instructions
- Preheat oven to 375°F.
- For easier clean up, line a large jelly roll pan with foil. Spray with cooking oil.
- Lay chicken pieces out on pan and sprinkle with salt, pepper, and paprika on both sides. Squirt or spoon ranch dressing on top of each.
- Cut strips of bacon in half and lay 2 or 3 pieces on top of each piece of chicken. Sprinkle with more paprika.
- Bake in oven for 20 minutes or until bacon is crispy. Remove from oven and top chicken with approximately 1/4 cup of shredded cheese or break sliced cheese pieces in half and pile on.
- Return to oven for 7-10 minutes, or until cheese is melted and lightly browned.
- Serve with more ranch dressing, if desired.
