Ingredients
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1½ lbs boneless, skinless chicken breasts or thighs
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1 packet (1 oz) ranch seasoning mix
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8 oz cream cheese, softened and cubed
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1½ cups shredded pepper jack cheese
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6 slices bacon, cooked and crumbled
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½ cup chicken broth or water (optional, for moisture)
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2 tablespoons chopped green onions (optional, for garnish)
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Salt & pepper, to taste
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Olive oil or butter, for searing
Instructions
Option 1: Stovetop Skillet Method
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Sear the Chicken:
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Heat 1–2 tablespoons of oil in a large skillet over medium-high heat.
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Season the chicken lightly with salt and pepper, then sear on both sides until golden (about 3–4 minutes per side).
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Add Cream Cheese and Ranch:
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Lower heat to medium-low.
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Sprinkle the ranch seasoning over the chicken.
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Add cubed cream cheese and ½ cup of broth. Cover the skillet and simmer for 10–12 minutes, until chicken is cooked through and cream cheese is soft.
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Shred the Chicken:
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Remove the chicken from the pan and shred with two forks.
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Return it to the skillet, stir well to combine with the sauce.
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Add Cheese & Bacon:
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Stir in the pepper jack cheese and crumbled bacon.
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Continue to heat until cheese is melted and mixture is creamy.
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Garnish & Serve:
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Top with green onions or extra bacon bits. Serve hot!
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