Preheat and prep: Heat your oven to 400°F (200°C). Lightly coat a 9x13-inch baking dish with cooking spray. Set aside.

Cook the bacon: In a skillet over medium heat, cook bacon until crisp. Transfer to a paper towel–lined plate and crumble when cool. Discard most bacon fat, leaving about 1 teaspoon for flavor if you like.

Sear the chicken: Add olive oil to the skillet. Season chicken with half the ranch seasoning and the black pepper. Sear over medium-high heat for 4–5 minutes, just until the outsides are opaque. Do not fully cook through. Remove from heat.

Steam or blanch veggies (optional): If using broccoli or cauliflower, quickly steam until crisp-tender, about 2–3 minutes. Drain well to avoid a watery bake.

Make the creamy ranch sauce: In a bowl, whisk Greek yogurt, softened cream cheese, chicken broth, remaining ranch seasoning, garlic, and onion powder until smooth. Stir in half the mozzarella and all the Parmesan.

Assemble: Add the seared chicken to the baking dish. Fold in the optional veggies. Pour the ranch sauce over the top and gently toss to coat. Sprinkle with remaining mozzarella and the crumbled bacon.

Bake: Bake uncovered for 18–22 minutes, or until the cheese is bubbly and the chicken reaches an internal temp of 165°F (74°C). If you want extra browning, broil for 1–2 minutes at the end.

Rest and finish: Let the bake rest for 5 minutes. Garnish with chopped chives or parsley. Add a pinch of red pepper flakes if you like heat.

Serve: Pair with a simple side salad, roasted vegetables, or a scoop of quinoa or brown rice for extra fiber.