This chicken bacon ranch skillet is an EASY and delicious FAMILY meal. Chicken bacon ranch was one of the flavor combinations that everyone loved when we were in college, ESPECIALLY on pizza. This recipe will get your whole family excited about dinner!
You might also like Cast Iron Shrimp with Creamy Cilantro Orzo or Cast Iron Lemon Chicken Orzo Recipe.
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Why Chicken Bacon Ranch
Chicken bacon ranch holds a special place in my heart. We never really ate fast food growing up. Fridays were pizza or Chinese food. But every once in a while, we'd get a chicken bacon ranch pie when we would eat at a friend's house. It was always a really special dinner!
Chicken bacon ranch on pizza is inherently unhealthy. I'm not one to shame health but there is barely any chicken on the pizza. This recipe is made with orzo and chicken thighs, so it provides you with a hearty meal while also providing that classic flavor we all remember from college.
Ingredient Notes and Substitutions
Ranch. Homemade ranch is pretty unbeatable. I modified this recipe from The Food Charlatan. When I'm making a dish like a chicken bacon ranch skillet where the ranch is a key ingredient, I want the taste to be high-quality.
The cayenne pepper in this ranch gives it the right amount of spiciness for this dish. But if you're busy like me, you can't always stop and make homemade ranch and wait until it's properly chilled. You can substitute whatever your favorite ranch is.
Orzo. I really love orzo with these cast iron skillets but you can use whatever grain you like. Jasmine rice, quinoa, farro, or bulgur would be a great alternative to orzo.
If your family members are big eaters, I recommend doubling up on the orzo! This would mean doubling the wine, broth, cheese, and heavy cream.
Heavy Cream. I substituted whole milk with this recipe before when I didn't have heavy cream. It works well. One suggestion would be to add another tablespoon of cheddar to make it creamier if you use whole milk.
Chicken thighs. I use boneless chicken thighs because my son absolutely loves them and they're easy to cut in half and save for the next meal. People always ask me about bone-in though. Bone-in would be perfectly acceptable, but I would cook them differently. Instead of cooking them all the way through. Sear both sides of the chicken thigh for 3 minutes. Then pull the chicken thighs out and set them aside. After you prepare the orzo and pour the chicken broth in, add the chicken thighs back to the pan and cook with the orzo for 15 minutes or until the chicken reaches 165℉.
Step-by-Step Directions
The Buttermilk Ranch
In a medium bowl, combine sour cream, buttermilk, and mayo. Whisk together until combined. Then whisk in the lemon juice, garlic, salt, black pepper, onion powder, cayenne pepper, and fresh dill. Cover and refrigerate for at least 4 hours. Overnight is preferred.
Prepping the chicken
In a large bowl, season the chicken thighs with salt, black pepper, garlic powder, paprika, and cayenne pepper. Set this bowl aside while you cook the bacon.
Making the skillet
In a 12" cast iron skillet (10" will work, it will just take longer), place bacon in a cold pan and heat the cast iron to medium. Fry the bacon to your desired crispiness. Once the pan is hot, turn the bacon often to cook evenly. Remove the bacon and place it on a paper towel-lined plate to cool. Once the bacon is cooled, chop it.
Pour out some of the bacon grease but leave 2 tablespoon behind. Let the pan heat up for 2 minutes. Place the chicken in the pan and let the chicken cook for about 7-8 minutes. Turning over once the chicken has a golden brown crust. Then cook for another 7-8 minutes or until the chicken reaches 165℉. You may have to cook in batches depending on the size of your cast iron.
Once your chicken reaches 165℉, remove it from the pan. Add olive oil to the pan. Stir in the shallots and saute for 1 minute. Then add the orzo to the pan. Stir with a wooden spoon for 2 minutes or until the orzo is golden brown. Then add the white wine and simmer until completely absorbed, about 30 seconds. Add the chicken broth and bring to a boil. Lower the temperature to low. Cover and simmer for 15 minutes or until the chicken broth is absorbed.
Open the skillet and stir in the chopped bacon, cheddar cheese, and heavy cream. Place the chicken thighs on top of the orzo. Drizzle with the ranch dressing and serve!
Pro-Tips for the Best Orzo
- Toasting the orzo is key. It enhances the flavor. When you add your orzo to the pan let it toast for a few minutes before adding the wine. This will give it a nutty taste.
- Add wine to the orzo and let it absorb before adding the chicken broth. The flavor will be much brighter!
- Eat it Fresh! Orzo is always better the day-of. It can be a little dryer when you're trying to reheat.
FAQ's
Homemade ranch and restaurant ranch are so creamy because of the higher quality fats. Instead of using things like vegetable oil or sunflower oil, you will see ingredients like buttermilk!
Reheat it in a pan with extra chicken broth. Add it to the pan, on medium heat. Add a little bit of chicken broth. Let it warm up enough to absorb the chicken broth, and add more as necessary.
Store orzo and chicken thighs together in an airtight container in the fridge for up to 3 days.
If you gave this recipe a try and loved it, please leave us a review or comment below! It is so helpful to the website and allows me to continue creating recipes for FREE! Follow along with us on Instagram @vindelgiudice! Here are some other recipes you may enjoy!
📖 Recipe
Chicken Bacon Ranch Skillet
Equipment
- cast iron skillet
Ingredients
- 6 boneless chicken thighs
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 tablespoon garlic powder
- ½ tbsp paprika
- ¼ teaspoon cayenne pepper
- 6 slices of bacon
- 2 tablespoon olive oil
- 1 shallot chopped
- 1 cup orzo
- ½ cup white wine
- 2 cups chicken broth
- ¼ cup heavy cream
- ¾ cup shredded cheddar
Buttermilk Ranch
- ½ cup mayo
- ¾ cup sour cream
- ½ cup buttermilk
- 1 clove garlic, minced
- 1 tablespoon lemon juice
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon onion powder
- ¼ teaspoon cayenne pepper
- 2 tablespoon fresh dill minced
Instructions
- In a medium bowl, combine sour cream, buttermilk, and mayo. Whisk together until combined. Then whisk in the lemon juice, garlic, salt, black pepper, onion powder, cayenne pepper, and fresh dill. Cover and refrigerate for at least 4 hours.
- In a large bowl, season the chicken thighs with salt, black pepper, garlic powder, paprika, and cayenne pepper.
- In a 12" cast iron skillet (10" will work, it will just take longer), place bacon in a cold pan and heat the cast iron to medium. Fry the bacon to your desired crispiness. Once the pan is hot, turn the bacon often to cook evenly. Remove the bacon and place it on a paper towel-lined plate to cool. Once the bacon is cooled, chop it.
- Pour out some of the bacon grease but leave 2 tablespoon behind. Let the pan heat up for 2 minutes. Place the chicken in the pan and let the chicken cook for about 7-8 minutes. Turning over once the chicken has a golden brown crust. Then cook for another 7-8 minutes or until the chicken reaches 165℉. You may have to cook in batches depending on the size of your cast iron.
- Once your chicken reaches 165℉, remove it from the pan. Add olive oil to the pan. Stir in the shallots and saute for 1 minute. Then add the orzo to the pan. Stir with a wooden spoon for 2 minutes or until the orzo is golden brown. Then add the white wine and simmer until completely absorbed, about 30 seconds. Add the chicken broth and bring to a boil. Lower the temperature to low. Cover and simmer for 15 minutes or until the chicken broth is absorbed.
- Open the skillet and stir in the chopped bacon, cheddar cheese, and heavy cream. Place the chicken thighs on top of the orzo. Drizzle with the ranch dressing and serve!
Notes
- Toasting the orzo is key. It enhances the flavor. When you add your orzo to the pan let it toast for a few minutes before adding the wine. This will give it a nutty taste.
- Add wine to the orzo and let it absorb before adding the chicken broth. The flavor will be much brighter!
- Eat it Fresh! Orzo is always better day of. It can be a little dryer when you're trying to reheat.
Tina B
I made it with chicken breasts and used store bought ranch from the refrigerated produce section at the store, but otherwise made exactly as written. It was so good! I would probably cut down the seasonings for the chicken when I make this again as it was a little too much for my tastes. Great recipe!!!