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Chicken wrapped in bacon and dusted with ranch is that one meal picky folks and busy families both get excited about. Each bite is juicy, smoky, salty, and so good you'll want seconds—and leftovers won’t last long.
The first time I threw this together, we had a few friends crash for dinner and everyone was obsessed. Now my crew cheers as soon as they catch the smell from the oven.
Tasty Ingredients
- Paprika: Gives chicken a nice color and a sprinkle of warm smokiness. Either Spanish or Hungarian is fine.
- Onion powder: Sweet, punchy, and gives more depth to the ranch flavor. Look for the stuff that’s still powdery and not caked up.
- Bacon: Regular-cut is best since it wraps tight and cooks up well. Grab packs with lots of pink meat and just a bit of fat.
- Chicken breasts: Boneless, skinless ones are easiest to slice and cook fast. You want them looking plump and pinkish fresh.
- Salt and black pepper: They bring out every flavor. For max flavor, use pepper you grind yourself.
- Olive oil: Makes the coating stick and keeps each piece moist. Extra virgin gives a richer taste.
- Garlic powder: Backs up the savory flavors. Pick powder that smells nice, never musty.
- Ranch seasoning: Herby, zippy, and classic. Try to snag a blend that includes dried dill, parsley, and chives for max taste.
Simple Step Guide
- Take a Break and Serve
- Let your chicken chill in the pan for about five minutes so it stays super juicy. Dish it up right away—pick whatever sides you love.
- Bake ’Til Crispy and Done
- Turn your oven to 375. Give each bacon-wrapped piece a little elbow room in the baking dish so air can move around. Bake for about 30-35 minutes and check the inside hits 165. If you like the bacon extra crisp, stick it under the broiler for a couple minutes, just watch close so it doesn’t toast too much.
- Wrap Every Strip
- Lay out the bacon flat, then roll it around each chicken strip, spiraling along so there’s no chicken peeking out. Place each one seam-down in a greased baking dish.
- Season Up
- Drizzle your chicken strips with olive oil and rub it all over. Shower on ranch seasoning, garlic powder, paprika, onion powder, then salt and pepper. Pat it in for max flavor on both sides.
- Slice That Chicken
- Cut your chicken breasts into three long, even pieces. Try to keep them about the same size so they cook evenly.
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What I love most is how the ranch melts into the bacon as everything bakes. My kids swear these are magic chicken strips and make sure to mop up every last drop with crunchy bread.
How to Store
Let your leftovers cool off before packing them in a container with a lid. Store in the fridge for three days and just warm them up in the oven or air fryer when you’re hungry again. If you want to keep them longer, freeze the pieces separately then thaw overnight and reheat.
Easy Swaps
If you like something lighter, turkey bacon works but won’t get quite as crispy. Boneless chicken thighs also work if you’re all about dark meat. And if you wanna shake it up, try a homemade ranch blend.
How to Eat
Toss these tasty chicken strips next to mashed potatoes, a garden salad, or roasted veggies for a real meal. They’re killer wrapped up in a sandwich or cut into salads for lunch the next day too.
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Quick History
This bacon-wrapped chicken has roots in American potlucks and family get-togethers. Ranch powder as an add-on brings plenty of herbal punch to every bite—with none of the hassle of measuring a pile of spices.
Recipe FAQs
- → What’s the best chicken cut to use?
Use boneless, skinless breasts for easy slicing and tender meat. Thighs or tenders can also be used but will need slight time adjustments in cooking.
- → How do I get crispy bacon?
Make sure to bake uncovered, then broil for 1-2 minutes after baking to give the bacon a crunchier texture.
- → Can this dish be prepped early?
Absolutely. You can wrap the chicken in bacon beforehand and keep it refrigerated until you’re ready to cook. Just make sure you bake it fresh for the best results.
- → What can I use instead of ranch seasoning?
If you’re out of ranch, mix dried dill, parsley, garlic, onion powder, and a hint of powdered buttermilk for a similar flavor boost.
- → What sides go well with this?
Pair it with dishes like roasted veggies, mashed potatoes, fresh green beans, or a crisp salad to cut through the richness.