Italian Chicken Bacon Ranch Recipe
A rich and creamy Chicken Bacon Ranch Delight served over fragrant jasmine rice, with crispy bacon and drizzled ranch sauce for a comforting, indulgent meal.
Equipment
- Large skillet
- Measuring cups
- Wooden spoon
Ingredients
- 6 boneless chicken thighs
- 6 slices Bacon
- 1 cup Jasmine rice
- ½ cup White wine
- 2 cups Chicken broth
- ½ cup Heavy cream
- ¾ cup Shredded cheddar
- Ranch dressing homemade or store-bought
- Fresh parsley or dill for garnish
Instructions
- Season 6 boneless chicken thighs with salt, pepper, garlic powder, paprika, and cayenne pepper.
- Heat 1 tablespoon of olive oil in a large skillet over medium heat. Sear the chicken thighs for 4-5 minutes on each side until golden brown and cooked through. Remove and set aside.
- In the same skillet, add 6 slices of bacon. Cook until crispy, then remove and let them cool on a paper towel. Once cooled, crumble the bacon into small pieces.
- Using the same skillet with some bacon fat, sauté 1 chopped shallot for 2-3 minutes until softened.
- Add 1 cup of jasmine rice to the skillet. Stir for a minute, then add 2 cups of chicken broth. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes until the rice is cooked and has absorbed the broth.
- Stir in ½ cup heavy cream and ¾ cup shredded cheddar cheese, letting the cheese melt into the rice.
- Place the seared chicken thighs back into the skillet with the rice. Top with crumbled bacon and drizzle with ranch dressing (about ½ cup or more to taste).
- Garnish with fresh herbs like parsley or dill. Let the dish rest for 5 minutes before serving to allow the flavors to settle.
Notes
- If you like your dish a little spicier, feel free to add more cayenne pepper or serve with a dash of hot sauce on the side.
- You can stir in an extra tablespoon of cream if you prefer the rice creamier.
- Don’t overcook the chicken thighs—remove them from the skillet as soon as they reach a golden brown color to ensure they stay juicy.
- Feel free to substitute the jasmine rice with basmati or long-grain rice if you happen to have some in the pantry. You can also swap the bacon with turkey bacon or pancetta for a lighter or more authentic flavor, respectively.