Preheat oven to 400F.
Lightly grease cast iron skillet or a 9x13 baking dish. Set aside.
Season boneless chicken with salt and pepper, then rub both sides with Creole or Italian seasoning. Set aside.
In a large heavy sauté pan, saute chopped bacon until brown and crispy - about 6-7 minutes, remove bacon. Set aside. Leave bacon fat for browning the chicken, if desired.
Add vegetable oil to the remaining bacon fat, enough to brown chicken, depending on the amount left over from the bacon.
Once oil is hot enough, add chicken and brown for about 5-6 minutes on each side or until golden brown.
Remove chicken from skillet and arrange in previously prepared baking dish. Set aside.
In a small bowl combine cream cheese, garlic powder, onion powder and ranch seasoning mix. Mix until thoroughly combined. Add shredded cheese. Mix again. Taste for seasonings and adjust accordingly.
Top each piece of chicken with equal amounts of the cream cheese and cheddar mixture. Evenly spread over each chicken using a fork or knife.
Top with bacon and remaining cheese. Place in the pre-heated oven , add about 1/2 cup chicken broth and bake uncovered, for about 15 minutes, or until chicken is cooked all the way through; Cheese melts and browns lightly .
Remove from oven, garnish with green onions.