Anniversary Chicken

I have been making this recipe for Y E A R S... Case in point, the first time I shared it on the blog was in 2012... it needed an update! There's a lot of older recipes I've shared that I'm hoping to update over the coming year. In between all the new stuff I want to try out in the kitchen and share with you!

This is an easy and delicious dinner that comes together well for a busy work night meal - the combination may seem odd, but it's very tasty! The ranch adds a touch of creaminess, but the majority of the flavor comes from the teriyaki sauce, and then of course that touch of cheese and bacon on top (because cheese and bacon).

I made some homemade buns not too long ago, and we cut those in half and gave them a healthy (unhealthy?) dose of garlic butter, and topped with a bit of havarti cheese, those went in the oven for 10 minutes while the chicken finished baking, and we served that up alongside some steamed cauliflower. Delicious!

Anniversary Chicken adapted from VICKI117 on AllRecipes

2 lbs chicken breasts, in approximately 4-oz pieces
1/2 cup teriyaki basting sauce
1/2 cup ranch dressing
8-oz sliced cheese
8-9 slices of bacon


  1. Preheat oven to 350 degrees.
  2. Cook the bacon in a large skillet over medium to medium-high heat until crispy. Remove from pan and place on paper towels to absorb excess grease and cool.
  3. Brown the chicken pieces on both sides in the bacon grease, and then place browned chicken on a baking sheet. 
  4. Brush each piece of chicken generously with both the teriyaki sauce, and the ranch dressing.
  5. Bake prepared chicken for 20 minutes in the pre-heated oven.
  6. Meanwhile, rough chop the bacon.
  7. After 20 minutes, remove chicken and distribute the chopped bacon over the tops, and place a slice of cheese atop the bacon.
  8. Return to the oven for 8-10 minutes, until your chicken is cooked all the way through (165 degrees) and the cheese has melted over the tops.
  9. Serve immediately and enjoy!


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