Chicken bacon ranch is one of my favorite flavor combinations, so you know I had to make a chicken bacon ranch sandwich! This flavorful sandwich is chock full of juicy chicken, crispy bacon, creamy cheese, and tangy ranch dressing. It tastes just like my favorite fast food sandwich, but it’s all homemade, and my kids love it!
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This creamy, cheesy, bacony sandwich is made with simple ingredients that I almost always keep on hand. Ranch seasoning and ranch dressing are must-have staples in my kitchen!
What’s in This Chicken Bacon Ranch Sandwich Recipe?
- Chicken: Boneless, skinless chicken breasts are the perfect juicy meat for this sandwich. While you could use thighs, I like the taste and texture of breasts here better.
- Ranch Seasoning: Adds tangy ranch flavor to the chicken.
- Bacon: Adds an umami flavor and crispy texture to the sandwich. For a lighter option, you can use turkey bacon instead of regular bacon, or even skip it altogether and just focus on the flavors of the chicken and ranch.
- Buns: I like to use hamburger buns, but any sandwich bun will work, so use whatever you have on hand. Sub rolls, potato buns, ciabatta rolls, sourdough bread, or a good quality whole wheat bun are great choices.
- Ranch Dressing: Adds a creamy element and tangy flavor to the sandwich.
- Lettuce: Adds a bit of freshness and crunch. I like to use chopped Romaine or Iceberg, but any kind of lettuce will work.
- Cheese: I like cheddar cheese best, but American, Provolone, Swiss, or mozzarella are all good choices.
Tips for Success
- For meal prep, I like to make the chicken ahead (you can do this up to 2 days ahead) and store it in the refrigerator so it’s ready to go.
- In the summer, I like to grill the chicken instead of pan-searing it, too.
- If you’re not keen on the ranch flavor, you can substitute it with your favorite spread, like honey mustard, garlic aioli, or mayo.
How to Store and Reheat
If you have leftovers, store components separately in airtight containers in the refrigerator for up to 2 days to keep them fresh. Assemble and reheat when ready to eat.
Serving Suggestions
This chicken bacon ranch sandwich is great with a green goddess salad, some creamy coleslaw, or a light bowl of cabbage soup. For a heartier meal, serve with fries or my favorite ranch potato salad.
Chicken Bacon Ranch Sandwich Recipe
Ingredients
- 4 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1½ tablespoons ranch seasoning
- 8 slices bacon
- 4 hamburger buns or your favorite sandwich buns
- ½ cup ranch dressing
- 1 cup shredded lettuce
- 4 slices cheddar cheese
Instructions
- Pat the chicken breasts dry and pound them to an even thickness. In a small bowl, combine the olive oil and ranch seasoning, then rub this mixture over the chicken breasts. Set them aside.4 boneless, skinless chicken breasts, 2 tablespoons olive oil, 1½ tablespoons ranch seasoning
- Heat a skillet over medium heat and fry the bacon until crispy, approximately 3 minutes per side. Transfer the cooked bacon to a plate lined with paper towels, retaining the bacon fat in the skillet.8 slices bacon
- In the same skillet, cook the chicken over medium heat for 6-7 minutes per side, or until the internal temperature reaches 165°F. Remove from heat and let rest for a few minutes before slicing.
- Carefully wipe the pan clean using paper towels, then toast the burger buns in it for 1 minute or until they are golden brown.4 hamburger buns
- Spread ranch dressing on the bottom halves of the toasted buns, and then top them with lettuce.½ cup ranch dressing, 1 cup shredded lettuce
- Slice the chicken and place the slices on top of the lettuce. Then, add the cheese and bacon on top. Spread additional ranch dressing on the inside of the top half of the burger bun, and then close the sandwich.4 slices cheddar cheese
Becky’s Tips
- To prep for lunch, wrap the sandwich tightly in parchment paper or aluminum foil, or place it in a sandwich container for up to 24 hours. If possible, keep the ranch dressing and other wet components separate until ready to eat to prevent the bread from becoming soggy.
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make Chicken Bacon Ranch Sandwiches Step by Step
Season the Chicken: Pat 4 boneless, skinless chicken breasts dry and pound them to an even thickness. In a small bowl, combine 2 tablespoons of olive oil and 1½ tablespoons of ranch seasoning, then rub this mixture over the chicken breasts. Set them aside.
Fry the Bacon: Heat a skillet over medium heat and fry 8 slices of bacon until crispy, approximately 3 minutes per side. Transfer the cooked bacon to a plate lined with paper towels, retaining the bacon fat in the skillet.
Cook the Chicken: In the same skillet, cook the chicken over medium heat for 6-7 minutes per side, or until the internal temperature reaches 165°F. Remove from heat and let rest for a few minutes before slicing.
Toast the Buns: Carefully wipe the pan clean using paper towels, then toast 4 hamburger buns in it for 1 minute or until they are golden brown.
Spread with Ranch: Spread ½ cup of ranch dressing on the bottom halves of the toasted buns, and then top them with 1 cup of shredded lettuce.
Assemble the Sandwiches: Slice the chicken and place the slices on top of the lettuce. Then, add 4 slices of cheddar cheese and 8 slices of cooked bacon on top. Spread additional ranch dressing on the inside of the top half of the burger bun, and then close the sandwich.
