Cheesy Bacon Ranch Stuffed Chicken

This Cheesy Bacon Ranch Stuffed Chicken is super filling with great flavor! This chicken has everything: crispy panko coating, herby, salty ranch seasoning, smoky bacon, creamy cheese, and juicy chicken breast. It tastes decadent and is definitely a crowd-pleaser! My 4-year-old daughter isn’t the biggest chicken fan right now, but she loves ranch. She liked this dish which was a huge win in our house! These stuffed chicken breasts make a large serving with a perfect chicken-to-filling ratio, so they’re very satisfying for dinner. Each piece of this Cheesy Bacon Ranch Stuffed Chicken is just 373 calories, or 8 WW Points on the current WW plan. To view and track this recipe in the WW app or site, click here!

I’m personally not a huge lover of ranch dressing, but I do like ranch seasoning. I’m not sure why that’s the case! Though I didn’t use any ranch dressing in this recipe, I did use ranch seasoning in two different ways for maximum ranch flavor. It’s mixed with cream cheese, mayonnaise, and cheddar cheese to make the filling stuffed in the chicken, and it’s also part of the flour mixture coating the outside of each breast. I thought this was the perfect amount, but my husband thought it could be even “ranchier,” so feel free to add a little more ranch seasoning in either spot if you like. This recipe is also super easy to halve to double depending on how many people you’re serving or how many leftovers you want to have.

What should I serve this with?

This Cheesy Bacon Ranch Stuffed Chicken would pair well with a variety of tasty side dishes! I think it would be great with a veggie side like my Stovetop Green Beans with Almonds or my Zucchini Casserole.  I also think it would be terrific with my Broccoli Cheddar Twice Baked Potatoes, Roasted Fingerling Potatoes, or Spinach and Parmesan Orzo. You could also just serve it with a side salad and your favorite dressing!

Chicken Cutlets

I often buy a big pack of boneless, skinless chicken breasts at the store and then use kitchen shears to trim them down to make 5-6 oz cutlets to use in recipes. For this Cheesy Bacon Ranch Stuffed Chicken my cutlets were about 6 ounces each. Everything I cut off of the breasts to make the cutlets gets cut into chunks to make chicken bites, such as my Nashville Hot Chicken Bites, BBQ Rubbed Chicken Bites, Lemon Pepper Chicken Bites, or Blackened Chicken Bites. It’s easy to weigh out 1 lb or 1.5 lb of chicken chunks and some 6 oz cutlets and freeze them for later in quart size freezer bags. That way, I always have some cutlets and some chicken bites on hand! Buying the bulk packs of chicken breasts is cost-effective, and cutting them into cutlets and bites ensured I have what I need on hand when I go to make a recipe. I find that kitchen shears make this task go quicker and easier than using a knife, so I highly recommend using shears.

Stuffing the chicken breasts is easy (still need to sprinkle the bacon on top)!

More Tasty Lightened Up Chicken Recipes

Looking for more tasty, lightened up chicken recipes like this Cheesy Bacon Ranch Stuffed Chicken? Check out my Cheesy Garden Vegetable Baked Chicken, Mexican Street Corn Chicken, Honey Mustard Chicken Tenders, Cheesy Broccoli Stuffed Chicken, Air Fryer Chicken Tenders, Crispy Onion Dip Chicken, Nashville Hot Chicken Bites, Crispy Chicken Parmesan, Apple and Brie Stuffed Chicken, Strawberry Balsamic Grilled Chicken, Blackened Chicken Bites, Ricotta Stuffed Chicken Bake, Cream Cheese and Herb Stuffed Chicken, Tuscan Olive Chicken, Pimento Cheese Stuffed Chicken, Cream Cheese Stuffed Everything Chicken, and many more in the Chicken section of my recipe index!

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5 from 9 votes

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Cheesy Bacon Ranch Stuffed Chicken

Prep Time: 30 minutes mins

Cook Time: 30 minutes mins

Total Time: 1 hour hr

Calories: 373kcal

This Cheesy Bacon Ranch Stuffed Chicken is super filling with great flavor!

Yield: 4 servings

Ingredients

• 2 slices center cut bacon
• 2 oz 1/3 less fat cream cheese, softened
• 2 tablespoons light mayonnaise, I use Hellmanns light
• 2 oz shredded 2% milk sharp cheddar cheese
• 3 teaspoons dry ranch seasoning, divided (I use Hidden Valley Original Ranch seasoning and salad dressing mix)
• 4 (6 oz each) boneless skinless chicken breasts, 24 oz total (if you buy large breasts, trim them to 6 ounces each)
• 4 teaspoons all-purpose flour
• 1 large egg white, beaten
• ⅔ cup panko breadcrumbs
• 2 teaspoons canola oil

Instructions

• Pre-heat the oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper and set it aside.
• Cook the two slices of bacon to crisp using package instructions, then drain on paper towels. Chop or crumble the bacon into small pieces and set aside.
• In a small mixing bowl, combine the cream cheese, mayonnaise, shredded cheddar, and one teaspoon of the dry ranch seasoning. Stir until well combined.
• Place the chicken breasts on a cutting board. Using a sharp knife, slice the breasts from the side (creating a top and bottom) almost all the way through. Open each breast at the slit and distribute the cheese mixture evenly between the breasts, placing it inside the open chicken. Spread cheese mix across the surface of the bottom half of the breasts and then evenly distribute the crumbled bacon over top of the cheese mixture on each breast. Close the breasts, folding the top half back over the bacon and cheese.
• Combine the flour and remaining two teaspoons of ranch seasoning in a small dish and stir together. Place the stuffed breasts in a Ziploc bag and add the ranch flour mixture. Lightly flip the bag around until chicken is coated with flour. Place the beaten egg white in a shallow dish and the panko crumbs in a second shallow dish. Remove each stuffed breast from the flour bag and dip it in the egg white, turning to coat. Then move the coated breast to the dish of panko crumbs and coat it on all sides.
• In a large skillet, add the two teaspoons of oil and bring over medium-high heat (*if your skillet or sauté pan doesn’t fit all four breasts, just cook two breasts at a time with a teaspoon of oil each round). Add the stuffed and coated chicken breasts to the pan and cook for about 1 minute until the breadcrumbs on the bottom are golden. Flip the breasts and cook for another minute on the other side. Transfer the breasts to the prepared baking sheet and place in the pre-heated oven. Bake for 25-30 minutes until chicken is fully cooked through.

Notes

WW Points per (1 stuffed chicken breast) serving: 8 (SP calculated using the recipe builder on weightwatchers.com)

To view your current WW Points for this recipe and track it in the WW app or site, click here!

Nutrition Information per (1 chicken breast) serving:
373 calories, 10 g carbs, 1 g sugars, 16 g fat, 5 g saturated fat, 46 g protein, 0 g fiber, 523 mg sodium (from myfitnesspal.com)

Weight Watchers Points Plus:
9 per (1 chicken breast) serving (PP calculated using a Weight Watchers PointsPlus calculator and the nutrition info below)

Author: Emily Bites

Course: Main Course

Cuisine: American

Keyword: Baked Chicken, Cheddar Bacon Ranch Chicken, Cream Cheese, Weight Watchers, WW Recipes