Bacon Ranch Chicken Skillet (Print Version)

# Ingredients:

→ Sauce

01 - 300 g cream of chicken soup
02 - 240 ml milk
03 - 180 g sour cream
04 - 60 ml chicken broth
05 - 2 tablespoons ranch seasoning mix
06 - 1 teaspoon dried parsley
07 - 1 teaspoon mustard powder
08 - 0.5 teaspoon onion powder

→ Chicken and Toppings

09 - 6 to 8 strips streaky bacon, drippings reserved
10 - 2 large boneless skinless chicken breasts
11 - 2 teaspoons Italian seasoning
12 - Salt to taste
13 - Black pepper to taste
14 - 100 g cheddar cheese, shredded
15 - 2 green onions, diced

# Instructions:

01 - In a large mixing bowl, combine cream of chicken soup, milk, sour cream, chicken broth, ranch seasoning mix, parsley, mustard powder, and onion powder. Whisk until smooth. Set aside.
02 - Slice bacon strips in half and arrange in a deep 30 cm oven-safe skillet. Cook slowly over low heat, turning occasionally, until crisp. Reserve bacon drippings and transfer bacon to a paper towel-lined plate to cool before chopping roughly.
03 - Slice each chicken breast in half lengthwise to create thinner fillets. Cover with plastic wrap and tenderize using a meat mallet to an even 1.25 cm thickness. Pat dry with paper towels, season both sides with salt, pepper, and Italian seasoning, then brush with reserved bacon drippings.
04 - Increase skillet heat to medium-high. Sear chicken pieces in batches for 4–5 minutes per side until golden brown. Set aside and carefully wipe out any dark residues from the skillet.
05 - Pour prepared sauce into the skillet and bring to a gentle boil, then reduce to a simmer. Stir and cook for 5 minutes.
06 - Decrease heat to medium-low. Return seared chicken and any accumulated juices to skillet. Spoon sauce over chicken, partially cover, and heat through for 5 minutes. Meanwhile, preheat oven broiler to 200°C (low broil setting).
07 - Sprinkle shredded cheddar cheese evenly over chicken. Distribute chopped bacon on top. Transfer skillet to oven and broil for 2 minutes, monitoring closely, just until cheese melts.
08 - Remove from oven and garnish with diced green onions. Serve immediately with spoonfuls of sauce over mashed potatoes or roasted green beans if desired.

# Notes:

01 - Use ranch seasoning mix and not ranch dip mix for optimal flavor balance.
02 - Opt for homemade or low sodium cream of chicken soup to control salt levels.
03 - For best melting, shred cheese from a block rather than using pre-shredded varieties.
04 - Always add cheese over low heat to prevent dairy from separating and ensure a smooth texture.
05 - Chicken breast thickness should be uniform for even cooking.
06 - Store leftovers in an airtight container, refrigerate up to 3 days or freeze up to 3 months.

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