Go Back

Crispy Bacon Ranch Chicken

Juicy chicken thighs with crispy bacon in a creamy ranch sauce, all made in one skillet. A 30-minute weeknight dinner with bold flavor and simple steps.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

  • 4 bone-in skin-on chicken thighs (about 2 pounds)
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon olive oil
  • 6 slices thick-cut bacon chopped
  • 1 cup heavy cream
  • 1/2 cup chicken broth
  • 1 packet 1 ounce ranch seasoning mix (or 2 tablespoons homemade blend: 1 tablespoon dried buttermilk, 1 teaspoon dried parsley, 1/2 teaspoon dried dill, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/4 teaspoon black pepper, 1/4 teaspoon salt)
  • 1/2 cup shredded Parmesan cheese
  • 2 tablespoons chopped fresh chives optional

Equipment

  • 12-inch cast iron or heavy skillet
  • tongs
  • paper towels
  • measuring spoons
  • small bowl

Method
 

  1. Pat chicken thighs dry with paper towels. Season both sides with salt and pepper. Let sit at room temperature for 10 minutes.
  2. In a 12-inch cast iron skillet over medium-high heat, add olive oil. When oil shimmers, place chicken skin-side down. Cook without moving for 6-7 minutes until skin is deep golden brown and crisp. Flip and cook 4 minutes more. Transfer chicken to a plate; leave drippings in pan.
  3. Reduce heat to medium. Add chopped bacon to the skillet. Cook, stirring occasionally, for 4-5 minutes until fat renders and bacon is crispy. Use a slotted spoon to transfer bacon to a paper towel-lined plate. Pour off all but 1 tablespoon of the bacon fat.
  4. With the heat still on medium, pour in heavy cream and chicken broth. Whisk, scraping up the browned bits from the bottom. Stir in ranch seasoning mix until fully dissolved. Bring to a gentle simmer; let cook 2 minutes until slightly thickened.
  5. Stir in Parmesan cheese until melted. Return the chicken to the skillet, skin-side up. Sprinkle crispy bacon over the top. Spoon some sauce over the chicken. Let simmer 5 minutes until chicken reaches an internal temperature of 165°F.
  6. Remove from heat. Garnish with fresh chives if using. Serve immediately over rice, egg noodles, or with steamed green beans.

Notes

Storage: Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently in a skillet over low heat, adding a splash of broth to revive the sauce. This recipe contains dairy (cream, Parmesan, buttermilk in seasoning) and gluten (if using store-bought ranch mix; check label). For a gluten-free version, use homemade ranch seasoning. For dairy-free, substitute full-fat coconut cream and omit Parmesan; note the flavor will change. Always handle raw chicken with care—wash hands and surfaces thoroughly. Safe internal temperature for chicken is 165°F.