Creamy Chicken Bacon Ranch Cabbage (Print version)

Tender chicken and crispy bacon meet crisp cabbage in a velvety ranch sauce for a hearty low-carb bowl.

# What you'll need:

→ Meats

01 - 1 lb boneless skinless chicken breasts cut into bite-sized pieces
02 - 6 slices bacon chopped

→ Vegetables

03 - 1 medium head green cabbage about 1.5 lbs core removed sliced thin
04 - 1 small onion diced
05 - 2 cloves garlic minced

→ Creamy Ranch Sauce

06 - 1/2 cup heavy cream
07 - 1/2 cup sour cream
08 - 1/4 cup cream cheese softened
09 - 2 tbsp ranch seasoning mix store-bought or homemade
10 - 1 tbsp chopped fresh parsley plus extra for garnish
11 - Salt and black pepper to taste

→ Optional Toppings

12 - Sliced green onions
13 - Shredded cheddar cheese

# Method:

01 - In a large skillet over medium heat cook bacon until crispy. Transfer to a plate lined with paper towels reserving 1-2 tbsp of bacon fat in the pan.
02 - Add chicken pieces to the skillet. Season lightly with salt and pepper. Sauté 6-8 minutes until browned and cooked through. Transfer to a plate.
03 - In the same skillet add onion and garlic. Cook 2 minutes until fragrant.
04 - Add sliced cabbage season with salt and pepper and sauté 5-7 minutes until cabbage is tender but still crisp.
05 - Lower heat. Return chicken and bacon to the pan.
06 - In a small bowl whisk together heavy cream sour cream cream cheese ranch seasoning and parsley until smooth. Pour over the chicken and cabbage mixture.
07 - Stir gently until well incorporated and heated through 2-3 minutes. Taste and adjust seasoning. Serve hot in bowls garnished with additional parsley green onions or cheddar cheese if desired.

# Expert advice:

01 -
  • The way the crispy bacon and tender chicken create this perfect salty, smoky harmony that makes you forget you're eating cabbage
  • That moment when the creamy ranch sauce hits the hot pan and suddenly everything transforms into pure comfort
  • It comes together in under 40 minutes but tastes like something that simmered all afternoon
02 -
  • The first time I made this I added the cream cheese directly to the hot pan and got these tiny lumps that never melted
  • Letting your sauce ingredients come to room temperature before whisking prevents any separation or graininess
  • Cabbage releases water as it cooks, so don't worry if the pan looks a little watery before adding the sauce
03 -
  • Don't crowd your pan when cooking the chicken or it will steam instead of getting that nice golden brown sear
  • Let the sauce simmer for just a minute after adding it to the pan so it clings to everything perfectly

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