Directions 8 steps | 45 Minutes
Cook the bacon. In a skillet over medium-low heat, cook the bacon until crispy. Let the bacon drain and cool on a paper towel lined plate. Reserve the bacon grease in the skillet. (See notes 3.)
While the bacon cools, prepare the chicken. Preheat the oven to 400°F. Grease a 9x13 inch baking pan and set aside. Place the chicken breasts on a cutting board and cover with plastic wrap. Pound the chicken to an even ½-inch thickness. Season the chicken with salt and pepper.
Heat the skillet over medium heat. If there is less than two tablespoons of bacon fat, add the avocado or olive oil. Once the oil is heated, sear the chicken on both sides until golden brown, about 2 minutes per side. Transfer the seared chicken to the prepared baking dish.
In a bowl, prepare the dry ranch seasoning by combining the dry buttermilk, dried parsley, garlic powder, onion powder, dried chives, dried dill, kosher salt and black pepper.
Add the softened cream cheese to the dry ranch seasoning. Stir until well combined.
Evenly spread the cream cheese mixture over the chicken. Chop the cooled bacon into small pieces. Evenly distribute half of the chopped bacon over the cream cheese mixture.
Spread the shredded cheddar cheese evenly over the cream cheese mixture. Bake the chicken until the internal temperature reaches 165°F, about 20-25 minutes.
Remove the chicken from the oven and top with the remaining bacon and finely chopped green onion. Serve alongside a salad and enjoy!
- If desired, you can use 2½ tablespoons store-bought dry ranch dressing mix.
- This recipe uses Diamond Crystal kosher salt. Different kosher salt brands have varied crystal sizes and may affect the salinity of the recipe, so adjust accordingly.
- Do not overlap the bacon and cook in batches if necessary.