A fancy chicken dish that comes together in 20 minutes? WHAT?!?
I created this recipe because I wanted something new, yummy and easy to do with boneless, skinless chicken breasts. Bacon was calling my name. So was some type of cream sauce…but I wanted something EASY. The result was such a hit that I made it two nights in a row! The second night, I added ranch to the cream sauce and it kicked it up a notch!
You can cook the chicken breasts any way you prefer and then add the toppings after. Broiling is a quick and tasty way to cook the chicken, though, and as long as you don’t leave it unattended and burn it :), it ends up very tender.
I would advise either pounding out the chicken breasts, or cutting them in half lengthwise, if they are very thick. I had the butcher at the grocery store cut mine in half lengthwise for me. They will cook faster and more evenly….and the seasoning to chicken breast ratio is better in my opinion.
Season the chicken however you desire. I used my standard garlic and season-all.
While the chicken is broiling, place cream cheese, milk, garlic, salt, flour and ranch dressing mix in the blender and blend it for 30 seconds. Pour it into a microwave safe bowl or 4 cup dish. You want this large enough that when it boils, it will not boil over. Cook it for 2 minutes. Stir, then cook another minute or two or until thickened.
Once these babies are cooked, place the diced tomatoes, crumbled bacon and shredded mozzarella on top and place under the broiler until melted. Watch it close….you don’t want them to burn!
If you don’t like ranch flavor, the sauce is still yummy without the ranch! You can add a little salt or garlic salt to taste if it needs a little more flavor….or if you don’t have any fresh garlic!
*Pictured with rice and broccoli and carrots roasted with olive oil and garlic.
| Prep Time | 15 min |
| Cook Time | 10 min |
| Servings |
chicken breasts
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- 6 thin boneless skinless chicken breasts or 3 large, cut in half lengthwise
- California Style Garlic Salt
- Seasoned Salt
- 1 tomato diced
- 6 slices bacon cooked and crumbled (or use real bacon pieces)
- 1 c milk
- 2 oz cream cheese
- 2 Tbsp flour
- 2 tsp fresh garlic (fresh minced or about 2 cloves)
- 2 tsp Dry Ranch Dressing mix
- 1 tsp salt
- 1 c shredded mozzarella cheese
Ingredients
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- Season chicken breasts on both sides and place on top of cookie sheet lined with foil.
- Set top oven rack to position 3-4 inches from cooking element and turn to broil. Place cookie sheet on top rack. Cook for 3-4 minutes or until starting to brown. Remove pan from oven, turn chicken breasts over, and place back in oven. Cook for another 3-4 minutes. Remove from oven.
- Sprinkle diced tomato, crumbled bacon, and then mozzarella cheese on top of each chicken breast. Return to oven for about one minute or until melted an bubbly.
- While chicken is cooking, place cream cheese, milk, flour, garlic, ranch dressing mix, and salt in a blender and blend for 30 seconds or until completely mixed. Move to a large pyrex measuring cup (at least 2 cups) or a large microwave safe bowl. Microwave on high for 2 minutes. Stir. Microwave another minute or 2 or until thickened.
- Drizzle each chicken breast with garlic ranch sauce and serve.
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