Chicken Bacon Ranch Skillet

Name: Chicken Bacon Ranch Skillet (Upgraded)
Total time: 45 min
Yield: 6
Cuisine: American
Ingredients: 1.5 lbs Chicken-boneless, skinless thighs, cut into 1-inch pieces; 10 oz Bacon-thick-cut, sliced, cut into 1-inch pieces; 1.5 lbs Potatoes-Yukon Gold, diced; 1 Onion-yellow, diced; 1 Bell Pepper-red, diced; 2 tbsp Dried Parsley; 1 tbsp Dried Dill; 1 tbsp Garlic Powder; 1 tsp Onion Powder; 1 tsp Black Pepper; 1/2 tsp Salt; 1 cup Sour Cream; 1/2 cup Mayonnaise; 1 tbsp Lemon Juice; 1 cup Monterey Jack Cheese-shredded

⏱45 min

👥6

🔥720 cal

Medium

🍽️American

A more flavorful and satisfying skillet meal with the addition of roasted potatoes and a homemade ranch seasoning blend.

1.5 lbs Chicken-boneless, skinless thighs, cut into 1-inch pieces

10 oz Bacon-thick-cut, sliced, cut into 1-inch pieces

1.5 lbs Potatoes-Yukon Gold, diced

1 Onion-yellow, diced

1 Bell Pepper-red, diced

See all 15 ingredients ↓

(0 reviews)

⏱45 min

👥6

🔥720 cal

Medium

🍽️American

A more flavorful and satisfying skillet meal with the addition of roasted potatoes and a homemade ranch seasoning blend.

#one-pan #chicken #bacon #ranch #potatoes #dinner

Instructions

Preheat oven to 400°F (200°C). Toss diced Potatoes with 1 tbsp olive oil, salt, and pepper. Roast for 20-25 minutes, or until golden brown and tender.
Cook Bacon in a large skillet over medium heat until crispy. Remove bacon with a slotted spoon and set aside, leaving bacon grease in the skillet.
Add Onion and Bell Pepper to the skillet and cook until softened, about 5 minutes.
Add Chicken to the skillet and cook until browned and cooked through, about 8-10 minutes.
Combine Sour Cream, Mayonnaise, Lemon Juice, and Ranch Seasoning in a bowl to make the ranch sauce.
Pour ranch sauce over the chicken and vegetables. Bring to a simmer and cook for 5 minutes.
Stir in roasted Potatoes and cooked Bacon. Top with Monterey Jack Cheese and cook until cheese is melted.
Serve immediately.

Ingredients

1.5 lbs 680 g Chicken-boneless, skinless thighs, cut into 1-inch pieces
10 oz 283 g Bacon-thick-cut, sliced, cut into 1-inch pieces
1.5 lbs 680 g Potatoes-Yukon Gold, diced
1 140 g Onion-yellow, diced
1 100 g Bell Pepper-red, diced
2 tbsp 30 mL Dried Parsley
1 tbsp 15 mL Dried Dill
1 tbsp 15 mL Garlic Powder
1 tsp 5 mL Onion Powder
1 tsp 5 mL Black Pepper
1/2 tsp 2.5 mL Salt
1 cup 240 mL Sour Cream
1/2 cup 120 mL Mayonnaise
1 tbsp 15 mL Lemon Juice
1 cup 100 g Monterey Jack Cheese-shredded

Equipment

Large Skillet
Baking Sheet
Slotted Spoon
Mixing Bowl

Instructions

Preheat oven to 400°F (200°C). Toss diced Potatoes with 1 tbsp olive oil, salt, and pepper. Roast for 20-25 minutes, or until golden brown and tender.
Cook Bacon in a large skillet over medium heat until crispy. Remove bacon with a slotted spoon and set aside, leaving bacon grease in the skillet.
Add Onion and Bell Pepper to the skillet and cook until softened, about 5 minutes.
Add Chicken to the skillet and cook until browned and cooked through, about 8-10 minutes.
Combine Sour Cream, Mayonnaise, Lemon Juice, and Ranch Seasoning in a bowl to make the ranch sauce.
Pour ranch sauce over the chicken and vegetables. Bring to a simmer and cook for 5 minutes.
Stir in roasted Potatoes and cooked Bacon. Top with Monterey Jack Cheese and cook until cheese is melted.
Serve immediately.

Nutrition per serving

Calories 720

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0 reviews

Chicken Bacon Ranch Skillet

Chicken Bacon Ranch Skillet

Ratings & Reviews

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