Heat the oven: Preheat to 375°F (190°C). Lightly grease a 9x13-inch baking dish with cooking spray.

Cook the bacon: In a skillet over medium heat, cook the bacon until crisp. Drain on paper towels and crumble. Reserve 1 tablespoon of bacon fat in the pan if you like for extra flavor.

Brown the chicken: Toss the chicken pieces with a pinch of salt and pepper. Add oil (or reserved bacon fat) to the skillet. Sear the chicken for 3–4 minutes, just until lightly browned on the outside. It doesn’t need to be cooked through.

Make the ranch sauce: In a bowl, whisk together Greek yogurt, softened cream cheese, ranch seasoning, chicken broth (or milk), garlic, onion powder, pepper, and remaining salt. It should be smooth and spoonable. Adjust with a splash more liquid if too thick.

Assemble the bake: Spread the browned chicken in the baking dish. If using veggies like steamed broccoli or spinach, scatter them over the chicken. Pour the ranch sauce on top and gently mix to coat. Sprinkle on half the cheddar and half the mozzarella. Top with crumbled bacon, then finish with the remaining cheese.

Bake: Cover loosely with foil and bake for 15 minutes. Remove the foil and bake another 10–15 minutes, until the cheese is bubbling and the chicken reaches 165°F (74°C) in the thickest piece.

Rest and garnish: Let it sit for 5–7 minutes so the sauce settles. Garnish with chopped parsley, chives, or extra green onions.

Serve: Spoon into bowls or over a base like cauliflower rice, quinoa, or roasted potatoes.