Ingredients
2 lbs boneless, skinless chicken breasts
8–10 slices bacon
1 (8 oz) block cream cheese, softened
1/2 cup sour cream
1 packet (1 oz) ranch seasoning mix
1.5 cups shredded cheddar cheese
1/2 cup shredded mozzarella cheese
1 tsp garlic powder
1/2 tsp onion powder
1/2 tsp salt
1/4 tsp black pepper
2 tbsp fresh parsley, chopped (optional)
1 tbsp olive oil or avocado oil
Instructions
1. Preheat oven to 375°F (190°C). Grease a 9×13 inch baking dish.
2. Cut chicken breasts into 1-inch cubes. Cook bacon until crispy, then crumble; reserve some for garnish.
3. Heat olive oil in a large skillet over medium-high heat. Sear chicken cubes for 3-5 minutes until lightly browned; transfer to baking dish.
4. In a bowl, mix softened cream cheese, sour cream, ranch seasoning, garlic powder, onion powder, salt, and pepper until smooth.
5. Pour cream cheese mixture over chicken and spread evenly. Sprinkle half the crumbled bacon over the top. Layer with 1 cup cheddar and all mozzarella.
6. Bake for 25-30 minutes until chicken is cooked through and cheese is bubbly and golden. Optionally broil 1-2 minutes for extra browning.
7. Let rest 5-10 minutes, garnish with remaining bacon and parsley, and serve hot.
Notes
Ensure cream cheese is softened to avoid lumps. For extra crispiness, top with crushed pork rinds before baking. Store leftovers in an airtight container in the fridge for up to 4 days or freeze for 2-3 months. Reheat in oven at 300°F for 15-25 minutes or microwave on medium power. Add a splash of heavy cream when reheating to maintain moisture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Keto, Low Carb, Gluten Free
Nutrition
- Serving Size: 1 serving (1/6 of recipe)
- Calories: 520
- Sugar: 2 g
- Sodium: 980 mg
- Fat: 35 g
- Saturated Fat: 16 g
- Unsaturated Fat: 14 g
- Trans Fat: 0.5 g
- Carbohydrates: 6 g
- Fiber: 0.5 g
- Protein: 42 g
- Cholesterol: 165 mg