Name: Chicken Bacon Ranch Bowls for Two
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 8 - 10 oz. boneless, skinless Chicken Thighs or Chicken Breasts; 1/4 tsp. Salt; 1/4 tsp. freshly cracked Black Pepper; 1/4 tsp. Garlic Powder; 2 strips Bacon (like Applewood or Thick Cut); 2 cups Cooked Rice; 2 packed cups Shredded Lettuce or Arugula; 1/4 cup Ranch Dressing; 1/3 cup Shredded Cheddar Cheese; 1/2 medium Avocado (sliced or diced); 1/3 cup shredded Carrots; 1/4 cup thinly sliced Red Onion (or Green Onion (see notes)); Crunchy Everything Seasoning (optional)

Servings: 2 bowls / Prep Time: 10 minutes / Cook Time: 20 minutes

These Chicken Bacon Ranch Bowls are kind of half bowl / half salad. They’re made with seasoned chicken, cooked rice, crunchy lettuce (or any greens), crispy bacon, and creamy ranch dressing. This recipe is designed to make 2 bowls, and comes together in about 30 minutes.

A bowl full of a chicken bacon ranch bowl with chicken thighs, bacon, avocado, carrots, arugula, rice, and ranch dressing centered in the photo with three other bowls surrounding it.

Rice bowls are my current obsession. They’re pretty easy to make, come together quickly, and are wildly customizable. These chicken bacon ranch bowls are made for two people, but you can definitely double or triple the recipe if needed!

The base of the recipe is pretty straightforward: seasoned chicken, crispy bacon, a creamy homemade ranch (or your favorite store-bought ranch), cooked rice (or any grain), and greens. I’ll share how I made these bowls, but I’ll also share some ideas for alternative grains and greens, along with tons of topping ideas!

Ingredients

For the Base Bowls:

8-10 oz. boneless, skinless Chicken Thighs or Chicken Breasts
1/4 tsp. each of Salt, freshly cracked Black Pepper, and Garlic Powder
2 strips Bacon (any flavor or thickness)
2 cups Cooked Rice
2 packed cups or Shredded Lettuce, Romaine, or Baby Arugula
1/4 cup – 1/3 cup Homemade Ranch Dressing (or your favorite store-bought ranch)

For the Toppings:

1/3 cup Shredded Cheddar Cheese
1/2 medium Avocado, sliced or diced
1/3 cup shredded Carrots
1/4 cup thinly sliced Red Onion* or chopped Green Onion
Crunchy Everything Seasoning (optional)

If you’re into rice bowls, you might really love my super popular Chicken, Sweet Potato, and Kale Rice Bowls for Two! Or these Buffalo Chicken Rice Bowls for Two!

Ingredients needed to make a chicken bacon rice bowl laid out on a marbled surface and labeled.

Ingredient Notes & FAQs

Ranch Dressing → I use this homemade ranch dressing recipe that makes about 1/3 cup, which is perfect for these bowls! You can use your favorite store-bought ranch dressing, or grab a couple of to-go ramekins of ranch from your favorite local spot.

Can I use a different dressing?
Yes, you can! These are your bowls, so you do whatever makes you happy. Green Goddess dressing, blue cheese dressing, or even Caesar dressing would all be awesome here.

Chicken → I use chicken thighs because they’re flavorful and affordable. Use chicken breast for a leaner option, or shredded rotisserie chicken for a quick option. There’s no need to season or cook the rotisserie chicken. Just cook the bacon, make the rice, then build your bowls with rotisserie chicken.

Rice → Anything will do, and you can swap rice for a grain like farro, quinoa, or couscous. I like long grain white rice like Basmati or Jasmine rice, personally. Wild rice is also a great option! And if you want to make this recipe quick and easy, use a microwavable pouch of rice.

Greens + Toppings→ Use what you have on hand (arugula, romaine, lettuce, spinach, spring mix, etc.). Anything works for this recipe, so use what you have or what you love. Same goes for toppings! Cheese, carrot, avocado, and onions are an awesome combo, but throw in roasted veggies (like broccoli, zucchini, onion, sweet potato, whatever) if you’re feeling it.

Red Onion can taste a little “sharp” or harsh. To mellow out the flavor, soak the sliced red onion in ice water for 10-15 minutes, pat the slices dry, then add to your bowls!

Step-By-Step Recipe Guide

See below for photos and detailed directions. These instructions are a little more specific and walk you through the entire process of making this Chicken Bacon Ranch Bowl recipe.

Directions

Step One: Make the Ranch + Cook the Rice. If you’re making homemade ranch dressing, thoroughly whisk the ingredients together in a small bowl and set aside. (Alternatively, use your favorite store-bought ranch OR a couple of to-go ramekins of ranch from your favorite restaurant. 🙂 ) Cook the rice (or your grain of choice) according to package directions. (If you’re cooking rice on the stovetop, you can let it cook while you prepare the other ingredients.)

Step Two: Season the Chicken. Season the chicken with salt, pepper, and garlic powder. Set aside to rest at room temperature while you cook the bacon.

Seasoned chicken thighs resting on a plate.

Step Three: Cook the Bacon. In a skillet over medium heat, cook the bacon for about 4-5 minutes per side until browned and crispy. (I cut bacon strips in half and cook them in a 7-8″ skillet.) Transfer the cooked bacon to a plate lined with a paper towel, leaving the rendered bacon fat in the pan.

Bacon strips cooking in a stainless steel pan.

Step Four: Cook the Chicken. Cook the seasoned chicken in the rendered bacon fat for about 4-5 minutes per side, until golden brown and the internal temperature reaches 165º F.

Boneless, skinless chicken thighs cooking in a stainless steel pan.

Step Five: Let the Chicken Rest + Build the Bowls. Transfer the cooked chicken to a cutting board and tent with foil. Let the chicken rest for at least 5 minutes. While the chicken rests, chop the bacon and build the bowls: divide cooked rice between each bowl, followed by greens, chopped bacon, shredded cheese, avocado, carrots, and sliced red onion.

Step Six: Slice the Chicken, Finish the Bowls, and Serve. Slice the chicken or cut it into bite-sized pieces. Divide the chicken between the bowls, drizzle each bowl generously with ranch dressing, and enjoy!

Sliced cooked chicken resting on a cutting board with tongs and a knife nearby.

A bowl full of ingredients for a chicken bacon ranch bowl: rice, bacon, avocado, greens, cheese, lettuce, and a woman's hand with a spoonful of ranch drizzling it over the bowl.

Recipe Tips & Tricks

Really Season the Chicken: Chicken and rice need some flavor to really be awesome! Don’t be shy with the salt, pepper, and garlic powder on the chicken. I recommend 1/4 tsp. of each, but feel free to use more! I also cook my rice with a teaspoon or two of butter and a healthy pinch of salt. You can also cook the rice in chicken or vegetable broth for more flavor!
Cook the Bacon Until Extra Crispy. We’re going to smother the bacon with juicy chicken and ranch dressing, so if it’s extra crispy, it will still stay that way.
Cut Everything into Bite-Sized Pieces. It’s so much easier to eat these salad bowls if everything is pretty uniform in size!
Finish with a Squeeze of Lemon & Pinch of Flaky Salt or Everything Seasoning. Totally optional on the lemon part, but it adds a hit of acid that is SO good. And Crunchy Everything Seasoning adds even more flavor! But with ANY salad or rice bowl, a sprinkle of crunchy, flaky sea salt will make the flavors really pop.

Ways to Customize this Recipe

Add more Veggies: Toss in roasted broccoli, corn, cherry tomatoes, celery, cucumber, or even bell pepper if you want! Fresh veggies will add crunch, and roasted veggies will add extra flavor! If you’re a dill fan, sprinkle some freshly chopped dill over the bowls, too.
Swap the Protein: Crispy chicken tenders or shredded rotisserie chicken would be MAGICAL in these bowls! Or swap in grilled shrimp or steak!
Add some Heat: Add a few dashes of hot sauce or slices of fresh jalapeños to kick up the spiciness.
Make it a Salad: For a low carb version, leave out the rice and just pack the bowls with your favorite greens!
Meal Prep It: Double the recipe and store the rice, chicken, bacon, and greens separately. Throw everything together and build the bowls with cheese, avocado, and ranch before serving!

This recipe is designed to make about two bowls, but you can always double or triple it if needed. There’s a slider bar located in the recipe card (by “servings”) that can be adjusted to the amount of servings you’re looking for! 🙂 Just FYI, if you’re into this recipe and would like to see more small batch recipes, sign up for my weekly newsletter!

How to Store Leftovers

In the Refrigerator:
For the best texture, store the rice, chicken, bacon, toppings, and ranch all separately in airtight containers in the fridge. (The greens and bacon will get super soggy if stored with everything else). Build the bowls and enjoy within 3 days.

If you’ve already made the bowls, store leftovers in the refrigerator and eat within the next day. Add more dressing before serving, as the rice will absorb a lot of it.

Reheat the chicken and rice in the microwave in short bursts (like 15 seconds) until just heated through, then build the leftovers together. Or just eat everything cold!

More Rice Bowl Recipes for Two:

Fun Buffalo Chicken Rice Bowls
My fave Chicken Fajita Rice Bowls
*THE* VIRAL Sweet Potato, Chicken, and Kale Rice Bowls
Easy Greek Chicken Rice Bowls

If you make these bowls, I would love to see them! Tag me on Instagram, DM me … whatever works! 😉 And don’t forget to rate the recipe, because it helps more people find my recipes, and I soooo appreciate that!!

xx Sara

Ingredients