This classic chicken bacon ranch recipe will definitely have your family coming back for more. The tender chicken in this recipe pairs great with sharp cheddar cheese and the crispy bacon is a great source of fat to help you hit your macros for the day!
Prep Time: 5 minutes
Cooking Time: 40 minutes
8 slices of bacon
4 cups broccoli florets, chopped
1 pound of boneless & skinless chicken thighs, diced
1 tablespoons ghee or butter
1 medium yellow onion, peeled & diced
3 garlic cloves, peeled & minced
1 teaspoon sea salt
½ teaspoon black pepper
¼ cup fresh parsley, chopped
2 medium scallions, minced
¼ cup fresh dill, minced
½ cup bottled ranch dressing
4 tablespoons plain cream cheese
1 cup of grated extra sharp cheddar cheese
Preheat oven to 350 degrees Fahrenheit.
Bake bacon on a baking sheet lined with parchment paper until crispy, about 10-12 minutes. Set bacon aside on a plate and when cool, chop in ½” pieces.
Steam broccoli florets until bright green, about 3 minutes. Set aside.
Add ghee or butter to a large skillet and bring to medium-low heat. Add onion and garlic and sauté with sea salt and black pepper until soft, about 5 minutes.
Add diced chicken and sauté until chicken is cooked through, about 10 minutes.
When done, turn off heat and stir in herbs, cream cheese and ranch dressing.
Gently stir in steamed broccoli and chopped bacon. Top with shredded cheese.
Increase oven heat to 450 degrees Fahrenheit.
Pour into a casserole dish and bake in the oven until the cheese is melted and bubbly, about 10 minutes.
Remove from the oven and serve between 4, storing any leftovers in a glass container for up to 3 days.
Net Carbs: 9