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Keto Chicken Bacon Ranch Skillet - Creamy, Comforting, and Low-Carb

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Chicken: 1.5 pounds boneless, skinless chicken breasts or thighs, cut into bite-size pieces
  • Bacon: 6 slices, chopped
  • Broccoli: 3 cups small florets (fresh or thawed frozen, well-drained)
  • Garlic: 3 cloves, minced
  • Cream cheese: 6 ounces, softened
  • Heavy cream: 3/4 cup
  • Chicken broth: 1/2 cup (low-sodium)
  • Shredded cheese: 1 cup shredded cheddar or a cheddar–mozzarella blend
  • Parmesan: 1/4 cup grated
  • Butter or avocado oil: 1–2 tablespoons (if needed for sautéing)
  • Ranch seasoning (homemade or store-bought): If homemade: 1 teaspoon dried dill, 1 teaspoon dried parsley, 1 teaspoon dried chives, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon salt, 1/4 teaspoon black pepper
  • Green onions: 2, thinly sliced (optional, for garnish)
  • Red pepper flakes: A pinch (optional, for heat)
  • Salt and pepper: To taste

Method
 

  1. Crisp the bacon: Place chopped bacon in a large skillet over medium heat. Cook until crisp, 6–8 minutes. Transfer to a plate and leave 1–2 tablespoons of bacon fat in the pan.
  2. Sear the chicken: Season chicken with salt, pepper, and half the ranch seasoning. Increase heat to medium-high, add chicken to the skillet, and cook until browned and cooked through, 6–8 minutes. Remove to the plate with bacon.
  3. Sauté the broccoli: Add a bit of butter or oil if the pan looks dry. Add broccoli and a pinch of salt. Cook 3–4 minutes, stirring, until bright green and just tender. Push to the side of the skillet.
  4. Add garlic: Add minced garlic to the cleared side of the pan and cook 30 seconds until fragrant, stirring to prevent burning.
  5. Build the sauce: Reduce heat to medium. Add cream cheese, heavy cream, chicken broth, and the remaining ranch seasoning. Stir as the cream cheese melts and the sauce smooths out, 2–3 minutes.
  6. Thicken and season: Simmer gently until slightly thickened. Stir in cheddar and Parmesan until melted. Taste and adjust salt, pepper, or ranch seasoning. Add red pepper flakes if using.
  7. Combine everything: Return chicken and bacon to the skillet. Toss to coat in the sauce. Let it bubble for 1–2 minutes so flavors marry and the sauce clings to the chicken and broccoli.
  8. Finish and serve: Sprinkle with sliced green onions. Serve hot straight from the skillet.