Bity
This chicken bacon ranch skillet is what I cook when the fridge looks bare but there’s a pack of bacon, a couple of chicken breasts and a bag of baby potatoes hanging about. Everything goes into one cast iron pan, the ranch seasoning does the heavy lifting, and a blanket of melted cheddar finishes it off.
In short, chicken bacon ranch skillet is diced chicken breast browned in bacon fat, then simmered with halved baby potatoes, ranch seasoning and chicken stock under a lid for 15 to 20 minutes and finished with melted cheddar and green onions. It uses seven ingredients and one pan, takes 40 minutes, serves 6 and works out at about 380 calories per serving.
My teenagers call it “the cheesy potato thing” and ask for it every week. I love it because there’s only one pan to wash and dinner is on the table in 40 minutes, with very little standing over the stove.
Quick Breakdown
Why You’ll Love This Chicken Bacon Ranch Skillet
- Truly one pan. The bacon, chicken, potatoes and cheese all cook in the same skillet, so the washing up is a breeze.
- Seven ingredients. No cream, no tins of soup, just simple things you probably already have.
- Big flavour for little effort. The chicken browns in bacon fat, which seasons everything from the start.
- A proper complete meal. Protein, potatoes and plenty of cheese in every spoonful.
- Family friendly. Mild, savoury and cheesy, which is the holy trinity for fussy eaters.
Ingredient Notes
- Bacon. Six ounces (180 g), chopped. I used thick back bacon in the photos and cooked it until just done and tender. If you prefer streaky bacon cooked until crisp, that works beautifully too.
- Chicken breast. One pound (450 g), diced into bite-size chunks. Cut the pieces roughly the same size so they cook evenly.
- Baby potatoes. One pound (450 g), halved. Larger ones should be quartered so they’re tender at the same time as the rest.
- Ranch seasoning. Two tablespoons (25 g), either a dry packet or your own blend. It’s what gives the dish its tangy, herby flavour.
- Chicken stock. Half a cup (120 ml). It steams the potatoes until soft and picks up all the tasty bits from the pan.
- Cheddar cheese. One and a half cups (170 g), shredded. A mild or white cheddar melts smoothly over the top, as you can see in the photos.
- Green onions. Two tablespoons (20 g), sliced, for a fresh finish.
Chicken Bacon Ranch Skillet vs Casserole
Most versions of chicken bacon ranch are casseroles: potatoes roasted for 45 minutes, then raw chicken layered on top and baked again. They’re lovely, but they take well over an hour and use the oven.
This skillet version cooks on the hob in about 30 minutes. Because the potatoes simmer in stock under a lid, they turn creamy inside instead of roasting, and the chicken browns in the bacon fat first, so you still get that savoury depth. In short, same flavours, half the time and one less dish.
Homemade Ranch Seasoning or a Packet?
For chicken bacon ranch, either works. A shop-bought packet is quick and consistent. However, if you’d like to control the salt, a homemade blend of dried parsley, dill, chives, garlic powder, onion powder, salt and pepper tastes fresher. Use the same two tablespoons whichever you choose.
One tip: because bacon and cheddar are both salty, taste before adding any extra salt at the end. You probably won’t need it.
How To Make Chicken Bacon Ranch
1. Cook the bacon. First, cook the chopped bacon in a large skillet over medium heat until the fat has rendered and the pieces are cooked through, or crisp if you like it that way.
2. Set the bacon aside. Next, lift the bacon out with a slotted spoon, leaving the fat in the pan.
3. Brown the chicken. Then add the diced chicken to the bacon fat and cook until lightly golden on the outside.
4. Add the potatoes and seasoning. After that, tip in the halved potatoes and sprinkle over the ranch seasoning, then stir so everything is coated.
5. Pour in the stock and simmer. Pour in the chicken stock, cover and cook for 15 to 20 minutes, until the potatoes are tender when pierced with a knife.
6. Return the bacon. Now stir the bacon back into the skillet.
7. Melt the cheese. Sprinkle the cheddar evenly over the top, then cover again for a couple of minutes until it melts.
8. Finish and serve. Finally, scatter over the green onions and bring the whole skillet to the table.
Why Are My Potatoes Still Hard?
Potatoes stay hard in a chicken, bacon and ranch skillet when the pieces are too big, the lid is off or the pan runs dry. Halve baby potatoes, quarter larger ones and keep the pan covered at a steady simmer for the full 15 to 20 minutes. These are the usual culprits:
- They’re too big. Halve small potatoes and quarter larger ones. Pieces about the size of a large grape cook evenly.
- The lid wasn’t on. The potatoes cook in the steam, so keep the pan covered while they simmer.
- The pan ran dry. If the stock disappears before the potatoes are soft, add a splash more and keep going.
- The heat was too low. You want a gentle but steady simmer, not just a warm pan.
Tips for the Best Chicken Bacon Ranch
- Don’t crowd the chicken. Give it space in the bacon fat so it browns rather than stews.
- Chicken breast is done at 165°F (74°C). ThermoWorks shows why a quick thermometer check keeps breast meat juicy, and it’s handy here because the chicken carries on cooking with the potatoes.
- Grate your own cheddar. Pre-shredded cheese has anti-caking powder that stops it melting as smoothly.
- Cast iron is ideal because it holds heat well, but any large, deep frying pan with a lid works.
- Add the green onions right at the end so they stay bright and fresh.
I keep an instant read thermometer by the hob for this one, because diced breast can go from juicy to dry in a couple of minutes.
Storage and Reheating
- Fridge. Store leftovers in an airtight container for up to 4 days. For more on batch cooking safely, the Academy of Nutrition and Dietetics has a useful guide to cooking once and eating safely all week.
- Freezing. Freeze for up to 2 months. Thaw overnight in the fridge.
- Reheating. Warm in a covered skillet over medium heat with a splash of stock, or microwave in short bursts, stirring between each.
- Make ahead. You can cook the whole skillet a day ahead. Let it cool, refrigerate it within two hours, then reheat as above until it is piping hot, 165°F in the center, which is the FoodSafety.gov guideline for leftovers.
Variations and Substitutions
- Turkey bacon. Turkey bacon works well if you prefer it. Add a little oil to the pan, since it releases less fat.
- Rotisserie chicken. Skip the browning step and stir cooked chicken in near the end, just to heat it through.
- Different cheese. Monterey Jack or Colby Jack melt just as nicely as cheddar.
- Crispier bacon. My twisted bacon makes a fun, extra crunchy topping if you cook it separately.
- Oven style. If you love a bake, my cowboy casserole is another cheesy, family friendly dinner.
What to Serve With Chicken Bacon Ranch
Since chicken bacon ranch is rich and cheesy, I like something green and simple alongside. A crisp green salad with a sharp vinaigrette is my usual choice, or a big bowl of garlic butter green beans.
Steamed broccoli, roasted carrots or a pile of sweetcorn are also lovely. And if you need a quick protein for another night, my air fryer chicken breast uses the same ranch seasoning beautifully.
Frequently Asked Questions
Ingredients and Swaps
Can you use turkey bacon in a chicken, bacon and ranch skillet?
Yes. Turkey bacon works well if preferred; just add a drizzle of oil to the pan because it releases less fat for browning the chicken.
Can you use rotisserie chicken in chicken bacon ranch?
Yes. Skip browning the raw chicken, simmer the potatoes in the stock with the ranch seasoning, then stir in the cooked chicken near the end just to heat it through.
What cheese is best for chicken bacon ranch?
Cheddar is the classic, and the recipe uses 1 1/2 cups (170 g), shredded. Monterey Jack or Colby Jack melt just as well. Grate a block yourself if you can, because pre-shredded cheese melts less smoothly.
Can you use chicken thighs instead of breast in this ranch skillet?
Yes. Boneless thighs stay juicy and need roughly the same cooking time once diced. Cook them until they reach 165°F (74°C), the safe temperature for all poultry.
Cooking and Storage
How small should you cut the potatoes for chicken bacon ranch?
Halve baby potatoes and quarter larger ones, so the pieces are about the size of a large grape. That size turns tender in the 15 to 20 minutes they simmer, covered, in the stock.
How long does chicken bacon ranch skillet last in the fridge?
Up to 4 days in an airtight container. Refrigerate it within 2 hours of cooking, then reheat in a covered skillet with a splash of stock until piping hot, 165°F (74°C).
Can you freeze a chicken, bacon and ranch skillet?
Yes, for up to 2 months. Thaw it overnight in the fridge and reheat with a splash of stock. The potatoes soften a little after freezing, but the flavour stays great.
What should you serve with a chicken, bacon and ranch skillet?
A crisp green salad with a sharp vinaigrette, steamed broccoli or garlic butter green beans balance the richness perfectly.
Is a chicken, bacon and ranch skillet gluten free?
It can be. Chicken, bacon, potatoes and cheddar are naturally gluten free, but some ranch seasoning packets and chicken stocks contain gluten, so check the labels or use a homemade ranch blend.
How many calories are in a chicken, bacon and ranch skillet?
About 380 calories per serving when the skillet serves 6, with roughly 29 g protein, 15 g carbohydrates and 21 g fat. These figures are estimates and change with the bacon and cheese you use.
Ingredients
- 6 ounces bacon chopped (180 g)
- 1 pound chicken breast diced (450 g)
- 1 pound baby potatoes halved (450 g)
- 2 tablespoons ranch seasoning 25 g
- 1/2 cup chicken stock 120 ml
- 1 1/2 cups shredded cheddar cheese 170 g
- 2 tablespoons green onions sliced (20 g)
Instructions
- Cook the bacon in a large skillet until the fat renders and it is cooked through, or crispy if you prefer.
- Remove the bacon and set aside.
- Add the chicken to the bacon fat and cook until lightly golden.
- Add the potatoes and ranch seasoning.
- Pour in the chicken stock.
- Cover and cook for 15 to 20 minutes, or until the potatoes are tender.
- Stir the bacon back into the skillet.
- Sprinkle with the cheddar cheese.
- Cover until the cheese melts.
- Finish with green onions before serving.
