A big pot of creamy chicken with crispy bacon is the best comfort food! Serve this with a side of rice or mashed potatoes for a delicious and filling meal.
Slice 2 lbs of boneless skinless chicken breasts into strips. Pound with a meat tenderizer (or rolling pin) until each one is about ½" thick.
Add the chicken to a bowl and drizzle with 3 Tbsp olive oil, 2 tsp Italian seasoning, ½ tsp salt and ¼ tsp ground black pepper. Toss together until the chicken is evenly coated.
In a separate medium bowl, mix together 1 ½ cups ranch dressing, 1 cup sour cream and ½ cup milk. Set aside.
Heat a large pan over medium-high heat, then add 1 Tbsp olive oil.
Once the pan is hot add enough chicken to fill the pan in a single layer. Saute the chicken for 3-4 minutes on each side, letting the chicken get golden brown and crispy. Transfer the cooked chicken to a plate.
Repeat with the other half of the chicken until all chicken cooked.
Scrape the bottom of the pan with a wood or plastic spatula. Next, pour the cream sauce into the pan and heat through for 2-3 minutes.
Add in the cooked chicken and sprinkle ¼ cup crumbled bacon, and 1 Tbsp fresh thyme over top. Let this simmer for 1-2 minutes until everything warmed through. Serve and enjoy.
Recipe Notes:
Leftovers - Store the chicken with sauce in an airtight container, or tightly wrapped in plastic for 3-4 days.