Bacon and ranch are the weeknight flavor combo that needs no introduction. This skillet crisps the bacon, sears chicken, then builds a creamy ranch sauce with broccoli in the same pan.

About 30 minutes and it tastes like something you ordered — minus the delivery fee.

Ingredients

Chicken, bacon, and sauce

6 slices (170 g) bacon, chopped
1 1/4 lb (567 g) boneless skinless chicken breasts, cut into 1-inch pieces
1/2 tsp kosher salt
1/2 tsp black pepper
1/2 tsp garlic powder
3 cups (270 g) broccoli florets
2 Tbsp (30 ml) water
2 garlic cloves, minced
3/4 cup (180 ml) low-sodium chicken broth
1/2 cup (120 ml) heavy cream or half-and-half
2 Tbsp (16 g) dry ranch seasoning mix (or 1 tsp each dried dill, parsley, onion powder + 1/2 tsp garlic powder)
3/4 cup (85 g) shredded cheddar
2 green onions, sliced

Method

Cook bacon in a 12-inch skillet over medium heat until crisp, 6–8 minutes. Transfer to a paper towel; leave about 1 Tbsp drippings in the pan.
Season chicken with salt, pepper, and garlic powder. Raise heat to medium-high; sear chicken 5–6 minutes until browned and cooked through. Transfer to the bacon plate.
Add broccoli and water; cover 2–3 minutes until crisp-tender. Uncover; stir in garlic 30 seconds.
Pour in broth, cream, and ranch seasoning; simmer 2 minutes. Return chicken and most of the bacon. Stir in cheddar until melted and sauce is smooth.
Top with remaining bacon and green onions. Serve hot.

Cook's note

Dry ranch mix is salty — taste before adding extra salt. Half-and-half works; the sauce will be slightly thinner than with heavy cream.

What to serve with it

Rice, buttered noodles, or roasted potatoes. A green salad balances the rich sauce.

Make-ahead and leftovers

Chop bacon and broccoli up to 1 day ahead. Leftovers keep 3 days; reheat gently. Cream sauces do not freeze well.

Troubleshooting

**Sauce thin?** Simmer 2 more minutes or add a handful of cheese. **Too salty?** Use low-sodium broth and less ranch mix. **Chicken dry?** Cut pieces evenly and pull at 165°F.