Friday, April 8, 2011

PW's Ranch Style Chicken

I love Pioneer Woman Recipes and so far I have not tried one that did not turn out delicious!

Over Spring Break I made PW’s Ranch Style Chicken. It turned out really good! I was excited that it worked out so well. I did change a couple of things such as I had chicken tenders instead of Chicken Breast. The next time if I use tenders I will just use half a piece of bacon per tender. Mr. C decided to make something to go with the chicken so he made PW's potato skins. The Potato skins were restaurant worthy. We will definitely make these again.


  • ½ cups Dijon Mustard
  • ½ cups Honey
  • ½ whole (juice Of) Lemon
  • ½ teaspoons Paprika
  • ½ teaspoons Salt
  • Crushed Red Pepper (optional To Taste)
  • 6 whole Boneless, Skinless Chicken Breasts
  • 1 pound Thick Cut Bacon
  • Bacon Grease
  • Sharp Cheddar Cheese, to taste
  • Canola Oil

Preparation Instructions

To begin, make the marinade. In a large bowl mix together ½ cup Dijon or country/grainy mustard with ½ cup honey, juice of ½ lemon, ½ teaspoon paprika, and ½ teaspoon salt and whisk until smooth. Sprinkle in some crushed red pepper flakes or cayenne if you like things a little spicy. Set aside.
Next, rinse the chicken breasts, place between two sheets of waxed paper and pound to around ½ to ¾ inch thick with a mallet. Next, add the chicken to the bowl with the marinade, cover with plastic wrap and place in the refrigerator for 1 to 3 hours.
While the chicken marinates, fry up some bacon. When finished cooking, reserve ¼ cup of the bacon grease and clean out the skillet.
When the chicken is done marinating, preheat the oven to 400 degrees. Remove the chicken from the fridge and pour off excess marinade. Heat half of the reserved bacon grease with an equal quantity of Canola Oil in the clean skillet over medium-high heat. When the grease is nice and hot add two or three pieces of chicken to it. Cook until brownish/blackish, about 1 to 1 ½ minutes per side. Remove chicken to a large baking sheet. If cooking many pieces of chicken, repeat skillet process and remove finished chicken to baking sheet. Place chicken in preheated oven and cook for about 10 minutes. Remove from over.
Lay a few pieces of bacon over each chicken breast. Sprinkle shredded sharp cheddar cheese over the top of the chicken as generously as you like. Return pan to oven for an additional five minutes until cheese is melted and bacon is sizzling. Serve immediately.

What is your favorite PW recipe?


  1. I am having a Lisa Leonard giveaway and thought you would be interested.
    and I am hosting a newbie party.

  2. I love the Pioneer Woman. All the recipes that I have tried of hers are always good. I won't be able to try this recipe because my husband is allergic to chicken and all fowl. Yep, no turkey at Thanksgiving at our house! Thanks for visiting our blog and leaving your nice comment. I am following you now.

  3. know anything is SLAMMIN' with bacon!

    Plus....anything made by PW is going to be a home run, hahah.
    Dang it of us will win a mixer from her before we die! haha


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