Description
Learn how to make a delicious Chicken Bacon Ranch Skillet with this easy recipe. Perfect for a quick and tasty weeknight dinner. Click to get cooking!
Ingredients
- – 6 boneless chicken thighs (about 680g)
- – 1 teaspoon (5 ml) salt
- – 1 teaspoon (5 ml) black pepper
- – 1 tablespoon (15 ml) garlic powder
- – 1/2 tbsp (8 ml) paprika
- – 1/4 teaspoon (1 ml) cayenne pepper
- – 6 slices of beef bacon
- – 2 tablespoon (30 ml) olive oil
- – 1 shallot chopped
- – 1 cup orzo (about 200g)
- – 1/2 cup (120 ml) apple juice
- – 2 cups chicken broth (480 ml)
- – 1/4 cup (60 ml) coconut cream
- – 3/4 cup (180 ml) shredded cheddar
- – 1/2 cup (120 ml) vegan mayo
- – 3/4 cup (180 ml) vegan sour cream
- – 1/2 cup (120 ml) plant-based milk
- – 1 clove garlic, minced
- – 1 tablespoon (15 ml) lemon juice
- – 1 teaspoon (5 ml) salt
- – 1/2 teaspoon (3 ml) black pepper
- – 1/2 teaspoon (3 ml) onion powder
- – 1/4 teaspoon (1 ml) cayenne pepper
- – 2 tablespoon (30 ml) fresh dill minced
Instructions
- In a medium-sized bowl, blend together the vegan sour cream, plant-based milk, and vegan mayo until smooth. Incorporate the lemon juice, minced garlic, salt, black pepper, onion powder, cayenne pepper, and freshly chopped dill. Cover the mixture and place it in the refrigerator for no less than four hours.
- In a large mixing bowl, coat the chicken thighs with salt, black pepper, garlic powder, paprika, and cayenne pepper.
- Using a 12-inch cast iron skillet (a 10-inch one can also be used but will require longer cooking), add the beef bacon to a cold pan and slowly heat it to medium. Cook the bacon to your preferred level of crispiness, turning frequently for even cooking. Once done, transfer the bacon to a plate lined with paper towels to cool. After cooling, chop the bacon into pieces.
- Discard some of the bacon fat, leaving about two tablespoons in the skillet. Allow the pan to warm for two minutes. Add the chicken thighs and cook for approximately 7-8 minutes until a golden brown crust forms. Flip the chicken and continue cooking for another 7-8 minutes or until the internal temperature reaches 165℉. Depending on the skillet size, you may need to cook the chicken in several rounds.
- After the chicken reaches the desired temperature, take it out of the skillet. Add olive oil to the pan and sauté the chopped shallots for one minute. Introduce the orzo, stirring with a wooden spoon for two minutes until it turns golden brown. Pour in the apple juice and let it simmer until fully absorbed, roughly 30 seconds. Add the chicken broth, bring to a boil, then reduce the heat to low. Cover and simmer for 15 minutes or until the broth is absorbed.
- Remove the cover and mix in the chopped bacon, shredded cheddar, and coconut cream. Place the cooked chicken thighs on top of the orzo. Finish by drizzling with the prepared ranch dressing and serve.
Notes
- Marinate chicken thighs in seasoning blend for richer flavor before cooking.
- Use non-stick skillet or well-seasoned cast iron pan to prevent orzo from sticking.
- Customize ranch dressing with favorite herbs or spices for a unique twist.
