Cooking this dish is as comforting as the taste itself. Here’s how you can bring a piece of my childhood dinner table to yours:

1. Preheat your oven to 375°F (190°C).
2. In a large oven-safe skillet, heat olive oil over medium-high heat. Season the chicken breasts with garlic powder, onion powder, and black pepper, then sear them in the skillet until golden brown on both sides, about 3-4 minutes per side.
3. Remove the chicken from the skillet and set aside.
4. In the same skillet, reduce the heat to medium and add the cream cheese, stirring until it begins to melt.
5. Stir in the ranch seasoning mix, chicken broth, and half of the shredded Pepper Jack cheese until the mixture is smooth and creamy.
6. Return the chicken to the skillet, spooning the cheese mixture over each piece. Sprinkle the remaining Pepper Jack cheese, bacon, and green onions on top.
7. Transfer the skillet to the preheated oven and bake for 25-30 minutes, or until the chicken is cooked through and the cheese is bubbly and golden.

Watching the cheese melt and bubble in the oven, I often remember how Mama Lou would let me sneak a peek at the oven, whispering that patience was the secret ingredient to any good dish.