RANCH CHICKEN

This post is all about Low Carb Ranch Chicken.

If you’re ever wanting to bump up your chicken game then this post is for you.  

This Low Carb Ranch Chicken has just the right amount of tangy flavor from the ranch and the perfect amount of fat and crunch from the addition of delicious bacon.  

So let’s get in the kitchen and get started.

Low Carb Ranch Chicken

This week in Our Low Carb Kitchen we are serving up a really tasty chicken dish- Ranch Chicken.  If you’re looking for a dish that you can cook and serve quickly then we’ve got you covered .  This dish has super simple ingredients and from start to finish will only take a total of 30 minutes to create. 

LOW CARB RANCH CHICKEN INGREDIENTS

One of the beautiful things about this dish is that the list of ingredients is pretty small and if you’ve been on any sort of lower carb diet then you’ve probably got all of them stocked in your fridge and pantry.  

• BONELESS SKINLESS CHICKEN BREAST–  When creating any chicken breast recipe, we definitely prefer the boneless and skinless option.  If you prefer a darker meat then you can absolutely sub with thighs.  
• BACON– We are using regular sliced bacon and not thick.  However, I’m sure using a thick sliced bacon would be extra tasty and extra meaty. 
• CREAM CHEESE–  This is our cream sauce element.  We’re using full fat, but if you need to bring your fat macros down or you have a reduced fat cream cheese then you can sub.  Although, to be honest, I have no idea if this will change the texture in the sauce. 
• CHICKEN BROTH– We really like to use bone broths on stocks when when adding liquids to our dishes.  The reason for this is that it adds a ton more flavor and health benefits than just plain water.  If you do not have broth you can use water with a bouillon cube or just water.
• RANCH SEASONING– For this recipe we are using store-bought ranch seasoning mix.  If you have your own special ranch blend then you can totally use that instead.  
• ONION POWDER
• GARLIC POWDER
• SALT
• BLACK PEPPER

Now you may be thinking, “why are we adding garlic powder and onion powder if the ranch seasoning already has that?” Well, because this is what we’re using to season our chicken breast and it’s important that we season every aspect of our dish. 

LOW CARB RANCH CHICKEN INSTRUCTIONS 

• First things first, we’re going to get our sauté pan out.  I find that a 12inch pan is perfect for this recipe. Place BACON in cold pan and then turn heat to medium.  For crispy bacon this took about 10 minutes. 
• While bacon is cooking you’ll cut each BONELESS SKINLESS CHICKEN BREAST in half lengthwise.  
• Next, season each side of the 4 pieces of chicken breast with SALT, GROUND BLACK PEPPER, GARLIC POWDER and ONION POWDER.
• Once the bacon is cooked to your liking you’ll remove bacon from pan and place on a paper towel lined plate. Then immediately add the seasoned chicken breast to the pan.  
  • If you feel that your bacon did not produce enough rendered fat then go ahead and add more oil to the pan before you place down the chicken breast.
• You will sear chicken on one side for 3 minutes, flip and sear for another 3 minutes. Once the 6 minutes are up you’ll remove all the chicken from pan, place on a plate and allow to rest.  Turn pan down to lowest heat.
• Now you’ll add the CREAM CHEESE.  With a whisk you will stir the cream cheese continuously.  Little by little you will pour the CHICKEN BROTH into the pan. Continue to whisk until cream cheese has melted completely.  This should take no more than 5-6 minutes. 
  • We have found that “stabbing” the cream cheese with the whisk and stirring it around in the pan really helps with the melting process and it will not clump up. 
  • It is also really important to only pour a small amount of chicken broth in at a time, whisk until incorporated, and then pour a little more.  If you pour the entire amount into the pan it will make it almost impossible to melt the cream cheese into a yummy sauce.  Also, be sure to scrape your pan and get all that tasty fond that the seared chicken left behind.
•  As soon as our cream cheese is fully incorporated and our cream sauce is smooth we’ll add our RANCH SEASONING and stir. Allow sauce to come to a simmer.  Once sauce has started to simmer go ahead and taste. If you’d prefer more of a ranch taste then feel free to add more. 
• Time to add our chicken breast and all the resting juices.  Turn heat up to medium-low and cover with lid. 
• Allow chicken to simmer in sauce and once it has reached an internal temperature of 165°F turn off heat and remove plan from hot burner. 
• Chop up your bacon and sprinkle on top of chicken in pan or wait until plating

At this point your chicken is done.

We really enjoy dicing tomato, chopping parsley and adding it to the top of the chicken too. You can eat just as is or serve on top of a bed of wilted spinach, cauliflower mash or plate with a side of roasted broccoli. 

LOOKING FOR MORE RECIPES LIKE OUR LOW CARB RACH CHICKEN?

Check out some of these quick and easy recipes:

ALFREDO CHICKEN CASSEROLE

EGG ROLL IN A BOWL- WITH GROUND PORK

EGGPLANT CARBONARA

MEDITERRANEAN COBB SALAD

Please let us know what you thought about this really simple, yet super delicious Low Carb Ranch Chicken.

RANCH CHICKEN

Yield: 4

Cook Time: 33 minutes

Total Time: 33 minutes

This Low Carb Ranch Chicken is PACKED full of flavor. Beautiful rich and tangy ranch sauce drizzled over beautifully seared chicken breast and then topped with crispy bacon makes for the perfect chicken dish.

Print

Ingredients

• 4 Slices Bacon
• 2 Chicken Breasts
• 4 oz Cream Cheese
• 1 cup Chicken Broth
• 1/2 tsp Onion Powder
• 1/2 tsp Garlic Powder
• 1/2 tsp Black Ground Pepper
• 1/2 tsp Salt
• 2 tbsp Ranch Seasoning

Instructions

• First things first we’re going to get our sauté pan out.  I find that a 12inch pan is perfect for this recipe. Place BACON in cold pan and then turn heat to medium.  For crispy bacon this took about 10 minutes. 

While bacon is cooking you’ll cut each BONELESS SKINLESS CHICKEN BREAST in half lengthwise.  

• Next, season each side of the 4 pieces of chicken breast with SALT, GROUND BLACK PEPPER, GARLIC POWDER and ONION POWDER.
• Once the bacon is cooked to your liking you’ll remove bacon from pan and place on a paper towel lined plate. Then immediately add the seasoned chicken breast to the pan.  *NOTE
• You will sear chicken on one side for 3 minutes, flip and sear for another 3 minutes. Once the 6 minutes are up you’ll remove all the chicken from pan, place on a plate and allow to rest.  Turn pan down to lowest heat.
• Now you’ll add the CREAM CHEESE.  With a whisk you will stir the cream cheese continuously.  Little by little you will pour the CHICKEN BROTH into the pan. Continue to whisky until cream cheese has melted completely.  This should take no more than 5-6 minutes. **NOTE, ***NOTE
• As soon as our cream cheese is fully incorporated and our cream sauce is smooth we’ll add our RANCH SEASONING and stir. Allow sauce to come to a simmer.  Once sauce has started to simmer go ahead and taste. If you’d prefer more of a ranch taste then feel free to add more. 
• Time to add our chicken breast and all the resting juices.  Turn heat up to medium-low and cover with lid. 
• Allow chicken to simmer in sauce and once it has reached an internal temperature of 165°F turn off heat and remove plan from hot burner. 
• Chop up your bacon and sprinkle on top of chicken in pan or wait until plating

At this point your chicken is done.

We really enjoy dicing tomato, chopping parsley and adding it to the top of the chicken too. You can eat just as is or serve on top of a bed of wilted spinach, cauliflower mash or plate with a side of roasted broccoli. 

Notes

*If you feel that your bacon did not produce enough rendered fat then go ahead and add more oil to the pan before you place down the chicken breast.

**We have found that “stabbing” the cream cheese with the whisk and stirring it around in the pan really helps with the melting process and it will not clump up. 

***It is also really important to only pour a small amount of chicken broth in at a time, whisk until incorporated and then pour a little more.  If you pour the entire amount into the pan it will make it almost impossible to melt the cream cheese into a yummy sauce.  Also, be sure to scrape your pan and get all that tasty fond that the seared chicken left behind.

Nutrition Information:

Yield: 4 Serving Size: 1 CHICKEN BREAST
Amount Per Serving: Calories: 344Total Fat: 17.5gSaturated Fat: 8.6gCholesterol: 155mgSodium: 416mgCarbohydrates: 1.5gNet Carbohydrates: 1.5gFiber: 0gSugar: .5gProtein: 41.2g

RANCH CHICKEN

Yield: 4

Cook Time: 33 minutes

Total Time: 33 minutes

This Low Carb Ranch Chicken is PACKED full of flavor. Beautiful rich and tangy ranch sauce drizzled over beautifully seared chicken breast and then topped with crispy bacon makes for the perfect chicken dish.

Print

Ingredients

• 4 Slices Bacon
• 2 Chicken Breasts
• 4 oz Cream Cheese
• 1 cup Chicken Broth
• 1/2 tsp Onion Powder
• 1/2 tsp Garlic Powder
• 1/2 tsp Black Ground Pepper
• 1/2 tsp Salt
• 2 tbsp Ranch Seasoning

Instructions

• First things first we’re going to get our sauté pan out.  I find that a 12inch pan is perfect for this recipe. Place BACON in cold pan and then turn heat to medium.  For crispy bacon this took about 10 minutes. 

While bacon is cooking you’ll cut each BONELESS SKINLESS CHICKEN BREAST in half lengthwise.  

• Next, season each side of the 4 pieces of chicken breast with SALT, GROUND BLACK PEPPER, GARLIC POWDER and ONION POWDER.
• Once the bacon is cooked to your liking you’ll remove bacon from pan and place on a paper towel lined plate. Then immediately add the seasoned chicken breast to the pan.  *NOTE
• You will sear chicken on one side for 3 minutes, flip and sear for another 3 minutes. Once the 6 minutes are up you’ll remove all the chicken from pan, place on a plate and allow to rest.  Turn pan down to lowest heat.
• Now you’ll add the CREAM CHEESE.  With a whisk you will stir the cream cheese continuously.  Little by little you will pour the CHICKEN BROTH into the pan. Continue to whisky until cream cheese has melted completely.  This should take no more than 5-6 minutes. **NOTE, ***NOTE
• As soon as our cream cheese is fully incorporated and our cream sauce is smooth we’ll add our RANCH SEASONING and stir. Allow sauce to come to a simmer.  Once sauce has started to simmer go ahead and taste. If you’d prefer more of a ranch taste then feel free to add more. 
• Time to add our chicken breast and all the resting juices.  Turn heat up to medium-low and cover with lid. 
• Allow chicken to simmer in sauce and once it has reached an internal temperature of 165°F turn off heat and remove plan from hot burner. 
• Chop up your bacon and sprinkle on top of chicken in pan or wait until plating

At this point your chicken is done.

We really enjoy dicing tomato, chopping parsley and adding it to the top of the chicken too. You can eat just as is or serve on top of a bed of wilted spinach, cauliflower mash or plate with a side of roasted broccoli. 

Notes

*If you feel that your bacon did not produce enough rendered fat then go ahead and add more oil to the pan before you place down the chicken breast.

**We have found that “stabbing” the cream cheese with the whisk and stirring it around in the pan really helps with the melting process and it will not clump up. 

***It is also really important to only pour a small amount of chicken broth in at a time, whisk until incorporated and then pour a little more.  If you pour the entire amount into the pan it will make it almost impossible to melt the cream cheese into a yummy sauce.  Also, be sure to scrape your pan and get all that tasty fond that the seared chicken left behind.

Nutrition Information:

Yield: 4 Serving Size: 1 CHICKEN BREAST
Amount Per Serving: Calories: 344Total Fat: 17.5gSaturated Fat: 8.6gCholesterol: 155mgSodium: 416mgCarbohydrates: 1.5gNet Carbohydrates: 1.5gFiber: 0gSugar: .5gProtein: 41.2g