In a large skillet, cook the chopped bacon over medium heat until crispy. Remove the bacon and set aside, leaving the drippings in the skillet.

Add the diced onion to the skillet and sauté in the bacon drippings for about 3-4 minutes until softened.

Stir in the minced garlic and cook for an additional 1 minute until fragrant.

Add the halved baby potatoes to the skillet and pour in the chicken broth. Cover and cook for about 10 minutes, or until the potatoes are tender.

Add the trimmed green beans, ranch seasoning, salt, and black pepper to the skillet. Stir to combine and cook uncovered for another 5-7 minutes, until the green beans are tender-crisp.

Return the cooked bacon to the skillet and stir to combine. Drizzle with olive oil and toss everything together.

Remove from heat and garnish with fresh parsley before serving.