Entree/ One Pot/ Weeknight/Quick

Winner Winner, One Pot, 30 Minute, Ranch BLT Chicken Dinner

EVERYONE needs a handful of quick, one-pot kid-friendly recipes. The beauty of this dish is that you can get it on the table in a half hour, using only one pan, with easy ingredients in a format that kids will love. OR, you can make a few tweaks for this to “age up” to a different audience, still with the same ease – if so, see the Notes section of the recipe.

The Flavor Makers; fresh lemon, sun dried tomato, and bacon. Hello, lovers.

This recipe came to be from a trial and error process following the “Chicken in Lemon Cream Sauce” recipe from The New Southern Cookbook by Pam and Brittany Wattenbarger. They aren’t joking about the lemon. It was so tart and acidic that my husband couldn’t even finish his plate, and my kids didn’t make it past the first bite. If you’re a real lemon lover, I recommend checking out that original recipe. BUT, the concept of this dish is great. So, I started making different variations of the concept until we landed on this favorite. LOOSELY references the “Bacon, Lettuce, Tomato” concept through the bacon, green via chives and optional spinach, and sun dried tomatoes.

I make this as easy as possible by using small boneless, skinless chicken cutlets, pre-sliced mushroom, and a packet of Ranch seasoning. YES, GASP, A PACKAGE OF PROCESSED POWDER. We stay classy here in the Knudsen household.

Liquid has cooked out, starting to get color, add everything back in now!

So many ways to serve this meal: Our method is to eat it alone, in a bowl, with a spoon for the sauce because you will want to DRINK it. It’s great iwth an acidic side salad, served over a bed of wilted spinach, or alongside roasted veggies like brussels sprouts or carrots.

Double, double, toil and trouble…

Ranch BLT Chicken

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Serves: 4-6
Prep Time: 5 minutes Cooking Time: 30 minutes


  • 1.5-2 lbs chicken. I use boneless, skinless, thin pieces, see Notes below if you prefer skin on or bone in
  • 1 package ranch seasoning
  • 1 8oz package sliced mushrooms
  • 1 cup heavy cream
  • juice of 1 lemon
  • 1/4-1/3 cup chicken stock
  • 1/4 cup parmesan
  • 1/2 package bacon
  • 3 sun dried tomatoes, finely chopped
  • a good amount of chives, minced, to garnish and serve
  • OPTIONAL: roughly chopped baby spinach



Get a pan large enough to contain the entire dish - I use a cast iron pan. Heat and begin to cook your bacon. While the bacon is cooking, prep all the other ingredients (pat dry and season your chicken, etc).


Once the bacon is crispy, remove it from the pan and set aside. Drain the fat except for a small amount to coat the pan surface.


Quickly sear the chicken so it has color on both sides - 1-2 minutes per side - and then remove and set aside on a plate. If you use bigger pieces of chicken (especially with skin on and bone in) this will take longer. You're basically just looking for external color, not cooking the chicken through.


If using thin pieces of chicken, next add your mushrooms to the pan and allow them to cook until all liquid has been released. This will take about five minutes, stirring regularly.


Turning the heat to medium low, put the chicken back in the pan, then add the sun dried tomatoes, lemon, stock, cream, and stir to combine.


Then add the packet of ranch seasoning, mixing until the powder is fully blended into the liquid.


Simmer approximately 5 minutes (again, for thin chicken) until the meat is cooked through. If the sauce gets too thick, simply add more stock to thin it out.


OPTIONAL: add big handfuls of baby spinach during this final stage, stirring the greens in.


Top with parmesan, chives, and bacon and serve!


For larger pieces of chicken, you'll need to increase the overall cooking time. Rather than cook out the mushrooms on their own, once the chicken has browned, toss the into the pan and then immediately add the liquids. The mushrooms will cook into the sauce and the liquid will thicken on its own, for about 20 minutes-ish.

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