Bacon Wrapped Ranch Chicken

Bacon Wrapped Ranch Chicken

Bacon and ranch come together into a super easy main dish that everyone loves!

This Bacon Wrapped Ranch Chicken will quickly become a household staple because it’s such a crowd pleaser and super simple to make!


  • 4 boneless skinless chicken breasts, 2 pounds
  • 4 strips of bacon, cut in half to create 8 shorter strips, see notes

Ranch Seasoning:

  • 1 Teaspoon granulated dried onion powder
  • 1/2 Teaspoon granulated dried garlic powder
  • 1/4 Teaspoon ground black pepper
  • 1/2 Teaspoon sea salt
  • 1/4 Teaspoon smoked paprika, see notes

 To brush on top:

  • 1 Tablespoon each olive oil and fresh lemon juice
  • 1 Teaspoon Dijon mustard


Mix together the ranch seasoning mix and sprinkle it over both sides of the chicken breasts. Toss them together a bit to even out the seasoning mixture.

Place the chicken breasts into a large 9-10″ cast iron skillet or baking dish. Place 2 of the cut strips of bacon on each chicken breast, and then tuck the ends under.

Mix together the olive oil, lemon juice, and mustard until combined. Brush the mixture evenly over the top of the bacon wrapped chicken. Bake the chicken for 20-25 minutes, or until the chicken is no longer pink in the center. A thermometer will read 165ºF. Turn the oven to high broil if the bacon need crisping and watch it constantly for 3-5 minutes, or until crispy browned.

Serve immediately with your choice of sides. And leftovers are great chopped up, gently reheated, and added to a salad!

Check your labels carefully for sugar and additives to make this truly Whole30.

You can use regular paprika if you can’t find smoked paprika. The smoked paprika adds and extra smoky kick that pairs well with the bacon, but it’s not absolutely necessary.

This is exactly what I needed!

- Miami Food Network -

What to serve this with:

Simple roasted veggies: pick whatever you’d like in season like asparagus/broccoli/green beans etc., toss them with olive oil, sea salt and a touch of garlic powder. Roast at 450ºF until just tender, usually less than 10 minutes.


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