Begin by heating olive oil in a skillet over medium heat. Season the chicken breasts with salt and pepper. Cook them until they're golden brown on both sides, which should take about 6-7 minutes per side.

Once the chicken is ready, remove it from the skillet and let it rest. In the same skillet, add diced bacon and cook it until sizzling and crispy.

After the chicken has cooled down a bit, shred it into bite-sized pieces.

Place a large flour tortilla in the skillet over low heat. On one half, layer the shredded chicken, crispy bacon, a generous amount of cheddar cheese, and drizzle ranch dressing over the top.

Fold the tortilla over the filling and cook it until the outside is golden brown and crispy, about 3-4 minutes on each side.

Once cooked, serve your Chicken Bacon Ranch Quesadilla hot, with extra ranch dressing or salsa for dipping.