Preheat your oven to 425 degrees.
Cook the bacon in a cast iron skillet. Remove the bacon from the skillet, remove the skillet from the heat, remove the drippings, but do not clean the pan. There should be enough residual bacon fat for the chicken to cook perfectly in the pan.
In a small bowl whisk together the cream cheese and ranch seasoning until well combined.
Carefully slice the chicken breasts in half so that they butterfly open. Season the inside of each breast with salt and pepper. Top with one slice of cheddar cheese each. Divide the cream cheese mixture to evenly among each chicken breast.
Crumble the cooked bacon and divide into thirds. Add one third of the bacon to each chicken breast. Fold them over and secure each breast closed with a toothpick. Season each side of the stuffed chicken breast with salt, pepper, onion powder and garlic powder.
Heat the skillet over medium heat. Add the chicken breasts, breast side down to the skillet and cook for three minutes. Flip and cook for an additional three minutes. Cover with aluminum foil and bake for 20 minutes or until they read 165 degrees internally.
Remove from the oven. Uncover and top each breast with one slice of cheddar cheese and the remaining bacon. Broil until the cheese is melted.
Serve and enjoy!