Chicken Bacon Ranch Skillet

Print Recipe

5 from 1 vote

A creamy bacon orzo combined with chicken thighs for and easy and delicious family meal

Prep Time15

Cook Time45

Refrigeration for ranch only4

Total Time1

Course: Main Course

Cuisine: American

Servings: servings

Calories: 781kcal

Author: Vincent DelGiudice

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!

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.

Nutrition