Place your Dutch oven over medium heat. Add the chopped bacon and cook until crispy, about 6-8 minutes. Remove the bacon with a slotted spoon and set it aside, leaving the rendered fat in the pot.

Season the chicken thighs with salt and pepper. Increase the heat to medium-high. Add the chicken to the pot in a single layer and sear for 4-5 minutes per side, until golden brown. Remove the chicken and set it aside.

Add the butter to the pot. Once melted, add the chopped onion and cook until softened, about 3-4 minutes. Add the minced garlic and cook for another minute until fragrant.

Pour in the chicken broth to deglaze, scraping up any browned bits from the bottom of the pot. Bring to a simmer. Reduce the heat to low and whisk in the softened cream cheese until it has completely melted. Slowly pour in the heavy cream and ranch seasoning, whisking continuously until the sauce is smooth.

Return the seared chicken and crispy bacon to the Dutch oven. Stir everything together, cover the pot, and let it simmer on low for 15-20 minutes, or until the chicken is cooked through and tender.

Garnish with fresh parsley and serve immediately over mashed potatoes, noodles, or rice.