Description

Savory, smoky, cheesy, and creamy—this Chicken Bacon Ranch Skillet delivers big flavor fast on a Blackstone griddle or cast-iron skillet. Juicy seared chicken, crispy bacon, ranch seasoning, and melted cheddar come together for a family-friendly, high-protein crowd-pleaser that doubles as a killer burrito filling or meal-prep base.

Ingredients

Scale

1.5 lbs boneless skinless chicken thighs, cut into bite-sized pieces
6 strips thick-cut bacon, chopped
1 tbsp avocado oil or olive oil (optional, if needed)
1 packet ranch seasoning mix (or homemade—see Notes)
1 cup shredded cheddar cheese (or dairy-free alternative)
Fresh chopped parsley, for garnish
Salt and black pepper, to taste

Optional Add-ins:

Sliced bell peppers or onions (color + crunch)
Mushrooms or spinach (extra veg)
Hot sauce or red pepper flakes (heat)
Riced cauliflower or sweet potato cubes (hearty base)

Instructions

Preheat: Set Blackstone to medium-high heat (or preheat a cast-iron skillet) until hot.
Cook bacon: Add chopped bacon and cook until crispy. Remove to a paper towel–lined plate; leave some bacon grease on the surface for flavor.
Cook chicken: Add chicken pieces to the griddle. Season with ranch mix, black pepper, and a small pinch of salt (ranch and bacon add salt). Sear 3–4 minutes per side until browned and cooked through (165°F/74°C).
Combine: Return bacon to the chicken. Toss to coat and warm through. (Add optional veggies now; cook until tender-crisp.)
Melt cheese: Sprinkle cheddar over the mixture. Cover with a griddle dome or foil 1–2 minutes to melt.
Finish: Remove from heat. Garnish with chopped parsley. Serve as-is or use for tacos, wraps, bowls, or burritos.

Notes

Paleo/Low-Carb swaps: Use sugar-free bacon; skip cheese or use a compliant dairy-free option; replace packet with homemade ranch (garlic powder, onion powder, dried dill, dried parsley, salt). Serve over cauliflower rice or roasted sweet potatoes.
Homemade ranch mix (approx. 1 packet): 1 tbsp dried parsley, 1 tsp dried dill, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp dried chives (optional), 1/2 tsp salt, 1/4 tsp black pepper.
Pro tips: Pat chicken dry for better sear; don’t overcrowd—cook in batches for browned edges; thighs stay juicier than breasts on high heat.
Make it spicy: Add red pepper flakes, hot sauce, or a pinch of cayenne.
Storage: Refrigerate up to 4 days or freeze up to 2 months. Reheat in a skillet or microwave with a splash of water to keep it moist.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Griddle / Skillet
Cuisine: American

Nutrition

Serving Size: 1 portion

Keywords: Chicken bacon ranch skillet, Blackstone griddle recipe, griddle cooking, high protein dinner, gluten-free option, paleo option, low carb, outdoor cooking, meal prep, burrito filling