Ingredients:

  • 4 Boneless, Skinless Chicken Breasts (approx. 6 oz / 170 g each), trimmed
  • 6 rashers Smoked Streaky Bacon (approx. 150 g), chopped
  • 1 tbsp Olive Oil
  • 1/2 tsp Sea Salt, divided
  • 1/4 tsp Freshly Ground Black Pepper, divided
  • 1 packet Dry Ranch Seasoning Mix (approx. 1 oz / 28 g)
  • 1/2 cup Full-Fat Sour Cream
  • 1/4 cup Mayonnaise
  • 2 cups Shredded Cheese Blend (Sharp Cheddar and Monterey Jack recommended)
  • 1 tsp Worcestershire Sauce (optional)
  • 1 tbsp Fresh Chives, finely chopped (for garnish)

Instructions:

  1. Preheat oven to 400°F (200°C). Lightly grease a 9x13 inch baking dish.
  2. Pat the chicken breasts dry and place them in the prepared baking dish. If breasts are unevenly sized, lightly pound them to ensure even cooking. Season both sides with half the salt and pepper.
  3. In a small skillet, cook the chopped bacon over medium heat until crispy. Drain thoroughly on paper towels. (Reserve 1 teaspoon of bacon fat if desired for flavor.)
  4. In a medium bowl, combine the ranch seasoning packet, sour cream, mayonnaise, Worcestershire sauce (if using), and any reserved bacon fat. Stir until completely smooth.
  5. Spread 1–2 tablespoons of the ranch mixture evenly over the top of each chicken breast (use about half the mixture in this initial layer).
  6. Sprinkle 1.5 cups of the shredded cheese evenly over the tops of the coated chicken breasts.
  7. Sprinkle the crispy, drained bacon bits over the cheese layer.
  8. Top with the remaining 1/2 cup of shredded cheese blend.
  9. Bake for 25–30 minutes at 400°F (200°C), or until the internal temperature of the chicken reaches 165°F (74°C). The topping should be bubbly and golden brown.
  10. Remove the dish from the oven. Tent lightly with foil and allow the chicken to rest for 5 minutes. Garnish with fresh chives before serving.