Cheesy Bacon and Pickle Ranch Chicken
There’s no rule saying you can’t eat bacon, chicken and pickles all at the same time. This bacon-pickle-chicken recipe is exactly what it sounds like, held together with cream cheese and Hidden Valley® Original Ranch® Pickle Condiment & Dressing. Some call it crazy, we call it the best comfort food you’ll ever have.
Ingredients (9)
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bacon, cut into thin strips 4 ounces
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small onion, diced 1
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garlic, minced 1 clove
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boneless, skinless chicken breasts or thighs, cut into 1-inch strips 1 pound
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chicken broth 1 cup
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cream cheese 2 ounces
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chopped dill pickles ½ cup
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minced chives 2 tablespoons
Steps (4)
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1
Place bacon in a cold skillet and turn on over medium-high heat. Cook, stirring occasionally, until the bacon is cooked through and starting to crisp. Remove with a slotted spoon onto paper towels to drain.
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2
Add onion and garlic to the pan (add a little bit of oil to the remaining bacon fat if the pan looks dry). Sauté for 4-5 minutes, until fragrant and translucent.
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3
Add the chicken and sauté for about 5–6 minutes, until cooked through. Add chicken broth, and once simmering, stir in the pickle ranch dressing and cream cheese.
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4
Cook for about 2–5 minutes more, until cream cheese is melted in and the sauce is slightly thickened. Remove from heat and stir in the bacon, chopped pickles and chives. Serve immediately.
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