02/22/2024
Chicken, Bacon, Ranch, and Potato Skillet
Ingredients:
2 Pounds Yukon Gold Potatoes
1-1 1/2 Pound Boneless Skinless Chicken Breast
10 Slices Bacon
3 Cups Shredded Mild or Medium Cheddar Cheese
2 Cups Buttermilk
3 tsp Seasoned Salt, Divided
1 Tbs Dried Parsley
1/4 tsp Garlic Powder
1 1/2 Packet Ranch Dip Mix
2 Tbs Olive Oil
3 Tbs Butter, divided
1 Bunch Fresh Green Onions
1 Clamshell Package of Fresh Chives
Directions:
Prep the chicken: Cut the chicken into bite-sized pieces and place in a bowl. Add 2 tsp of the seasoned salt, 1 packet of the ranch dip mix and mix until the chicken is evenly coated. Add the buttermilk and gently mix. Cover, place in fridge, and allow to marinate for about 2 hours.
Prep the fresh herbs: Rinse and dry the green onions and chives. Cut into small pieces. You’ll only need the green part of the green onions.
Prep the potatoes: Cut the potatoes into bite-size pieces and place in a bowl. Add the olive oil, 1 tsp of the seasoned salt, the parsley, and 1/2 packet of the ranch dip mix. (I just save the remaining half for next time). Mix until everything is evenly coated.
When you’re ready to cook: Remove the chicken from the buttermilk using a slotted spoon. Place on paper towel lined plates. Gently pat dry with more paper towels. It’s OK to leave a little of the buttermilk on the chicken, you don’t want to lose all of your seasoning. You just don’t want a lot of buttermilk in the pan when you cook it.
Cook the bacon: Using a large skillet (the same one you intend to cook the potatoes in), cut the bacon into bite-sized pieces. I do this right into the pan using kitchen shears. Cook over medium heat until done. Drain on to a paper towel lined plate and set aside. Drain the bacon grease, but reserve 3 Tbs of it.
Cook the potatoes: Place 2 Tbs of the bacon grease back into the same pan you cooked the bacon in, along with 2 Tbs of the butter. Once the butter has melted, add your potatoes and start cooking over medium heat. Stir occasionally, making sure none of the sides burn (but you do want them to crisp up a little and get a nice browning on them.)
Cook the chicken: While the potatoes are cooking, add the remaining 1 Tbs of bacon grease to another skillet along with the remaining 1 Tbs of butter. Once the butter has melted, add your chicken. Cook until there is no pink remaining in the center of the chicken bites, or until an instant read meat thermometer reads 160 on the thickest piece of chicken. Drain the excess liquid once done (or just remove the chicken with a slotted spoon when adding it to the potatoes).
Once the potatoes are done, turn off the heat and drain any excess liquid in the pan. Add the chicken to the pan with the potatoes, then mix them together. Spread the shredded cheese evenly over the top and cover the pan until the cheese has melted.
Once the cheese has melted, remove the cover and sprinkle the bacon bits evenly over the top. Then do the same with the fresh green onions and chives. You may not use all of the fresh herbs, that’s OK. Enjoy!
Let me know in the comments if you make it and what you think! 💜
