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    Home

    Chicken Bacon Ranch Skillet

    Published: Jul 6, 2023 by Vinny and Marisa · This post may contain affiliate links · Leave a Comment

    Jump to Recipe Print Recipe

    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!

    chicken bacon ranch skillet

    You might also like Cast Iron Shrimp with Creamy Cilantro Orzo or Cast Iron Lemon Basil Chicken Thighs.

    Jump to:
    • Why Chicken Bacon Ranch
    • Ingredients
    • Ingredient Notes and Substitutions
    • How to!
    • Tips for the Best Orzo
    • Recipe FAQ's
    • 📖 Recipe
    • Reviews

    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.

    Ingredients

    Skillet

    • 6 boneless chicken thighs
    • 6 slices of bacon
    • 1 cup orzo
    • 2 cups chicken broth
    • 1 shallot chopped
    • ¼ cup heavy cream
    • 1 tsp salt
    • 1 tsp black pepper
    • 1 tbsp garlic powder
    • ½ tbsp paprika
    • ¼ tsp cayenne pepper
    • ½ cup white wine

    Buttermilk Ranch

    • ½ cup mayo
    • ¾ cup sour cream
    • ½ cup buttermilk
    • 1 clove garlic, minced
    • 1 tbsp lemon juice
    • 1 tsp salt
    • ½ tsp black pepper
    • ¼ tsp cayenne pepper
    • 2 tbsp fresh dill minced
    • ½ tsp onion powder

    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 you're 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℉.

    chicken bacon ranch skillet with orzo

    How to!

    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.

    chicken bacon ranch skillet before the ranch

    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 to finish off the chicken bacon ranch skillet and serve!

    Tips for the Best Orzo

    1. 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.
    2. Add wine to the orzo and let it absorb before adding the chicken broth. The flavor will be much brighter!
    3. Eat it Fresh! Orzo is always better the day-of. It can be a little dryer when you're trying to reheat.

    Recipe FAQ's

    How to Store?

    Store orzo and chicken thighs together in an airtight container in the fridge for up to 3 days.

    How do you reheat the orzo?

    I 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.

    Why is restaurant ranch so creamy?

    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!

    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!

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      Cast Iron Shrimp and Creamy Cilantro Lime Orzo
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      Cast Iron Lemon Basil Orzo with Chicken Thighs
    • crispy skin cast iron salmon topped with lemon and dill
      Cast Iron Lemon Dill Salmon
    • chicken cacciatore served with olives, capers, and fresh thyme
      Easy Chicken Cacciatore

    📖 Recipe

    chicken bacon ranch skillet
    Print Recipe

    Chicken Bacon Ranch Skillet

    A creamy bacon orzo combined with chicken thighs for and easy and delicious family meal
    Prep Time15 minutes mins
    Cook Time45 minutes mins
    Refrigeration for ranch only4 hours hrs
    Total Time1 hour hr
    Course: Main Course
    Cuisine: American
    Keyword: skillet
    Servings: 6 servings
    Calories: 500kcal
    Cost: $20

    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!

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    Vinny DelGiudice, MS CCC-SLP

    My name is Vinny. I am a speech pathologist specializing in swallowing and voice disorders and an Italian who has been eating too much food his whole life. I want to share the recipes I grew up eating in an Italian-American home and the recipes that I cook in my home for my family. At Always From Scratch, we consider any food that we make at home a healthy meal for the family!

    More about me →

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