Bacon Ranch Chicken

I first tried this recipe a couple of months ago after seeing it on this blog. The combination of ingredients intrigued me. I mean, who would put ranch dressing and teriyaki sauce in the same dish?

But I have to say that nothing about this reminded me of a cheeseburger, other than the cheese. So I renamed it Bacon Ranch Chicken. Maybe Bacon Ranch Teriyaki Cheesy Chicken would be more accurate. Too many syllables, huh?

We all really loved this dish. Even the kids, who don't typically like sauce on anything, ate this right up. When the Princess found out it had ranch dressing in it, she practically licked her plate. It seemed a sin to waste even one drop of the delicious sauce!

Here's what you need:

2 TBSP olive oil
1 teas minced garlic
4 boneless, skinless chicken breasts, sliced in half length-wise
1/2 cup ranch dressing (I used homemade)
1/4 cup teriyaki sauce (again, I used homemade)
6 slices of bacon, cooked and crumbled
1-2 cups shredded cheddar cheese (I've also used jack cheese, and it's yummy!)

In a skillet, heat the oil. Add the minced garlic and cook for a couple of minutes. Add the chicken halves and brown on both sides. You don't want to cook it all the way, just get a nice color on the meat.


Place the browned chicken in a greased 13x9 pan. Pour the teriyaki sauce over all, then cover with the ranch dressing.


On top of that layer the shredded cheese and bacon.



Pop into a 350-degree oven and bake for 25-30 minutes. The cheese should be all gooey and melty and the bacon will be amazingly crisp. Just how you want it!


I'm not exactly sure how all of these flavors came together to make this so delicious, but they did. I didn't mention to the family what was in it until they had all taken a bite and declared it to be yummy because I didn't want any preconceived ideas about the mixing of flavors. My fears turned out to be for naught, since everyone loved it!