Chicken Bacon Ranch Sandwich

Who needs takeout when you can make a restaurant-quality chicken sandwich in your kitchen? This chicken bacon ranch sandwich recipe has it all: crispy, golden chicken breasts topped with melty cheese, smoky bacon, fresh veggies and a drizzle of creamy ranch dressing. Stacked on hearty French bread, it’s a little indulgent, a lot delicious, and easy to pull together for a weeknight dinner or game-day sandwich.

Chicken Bacon Ranch Sandwich Ingredients

• Boneless skinless chicken breasts: Pounding chicken thin means the pieces will cook more evenly and stay juicy and tender. Swap in thin-cut chicken breasts or chicken cutlets if you’d rather skip that step.
• Milk: Dipping each piece of chicken in milk helps the seasoned flour stick for a crisp, flavorful coating. Whole, 2% or unsweetened non-dairy milk all work here.
• Seasoning: Garlic powder, ranch dressing mix and black pepper give the chicken bold, savory flavor with a herby tang.
• Flour: All-purpose flour turns into an irresistibly crispy, golden coating all over the chicken.
• Cheese: Layer Monterey Jack or Colby slices over the warm chicken for a melty, gooey texture.
• French bread: Choose a sturdy French loaf to hold all the meat, cheese and veggies without getting soggy or falling apart. Feel free to use ciabatta, a baguette or a crusty sandwich roll.
• Bacon: Strips of bacon add smoky, salty notes and extra crunch to the sandwich. Cook bacon on the stovetop, in the oven or in the microwave until it reaches your desired level of crispness.
• Lettuce: This recipe is made with crisp iceberg lettuce, but romaine works too if you want more flavor and color. Tear the leaves into pieces for easy layering.
• Tomatoes: Choose firm slicing varieties, like beefsteak or plum tomatoes, for juicy, flavorful slices that hold up on the sandwich without making the bread soggy.
• Ranch dressing: Creamy, zesty ranch dressing brings the whole sandwich together.  Spread it on the bread like you would mayo or mustard, or drizzle it over the sandwich fixings.

Directions

Step 1: Prep the chicken

Place the chicken breasts between two sheets of storage wrap and use a meat mallet to pound them to a 1/2-inch thickness. In a shallow bowl, whisk together the milk and garlic powder. In another shallow bowl, combine the flour, ranch dressing mix and pepper. Dip a piece of chicken into the milk mixture, then dredge it in the flour mixture. Repeat the process with all the chicken pieces.

Editor’s Tip: After dredging, place the coated chicken on a plate or a baking sheet lined with parchment paper to keep your workspace tidy.

Step 2: Pan-fry the chicken

In a large cast-iron or other heavy skillet, heat the canola oil and butter over medium heat. Add the chicken pieces and cook them until a thermometer inserted into the deepest part reads 165ºF, four to six minutes per side. During the last minute of cooking, top each piece of chicken with a slice of cheese.

Editor’s Tip: Depending on the size of your skillet, you may need to cook the chicken in batches. Avoid crowding the pan; giving the chicken a little breathing room helps each piece cook evenly and develop a crispy crust.

Step 3: Assemble the sandwich

Serve the chicken on French bread with tomato, bacon, iceberg lettuce leaves and ranch dressing. Use a serrated or sharp chef’s knife to cut the sandwich into four pieces, securing it with toothpicks as needed.

Chicken Bacon Sandwich Variations

• Make it spicy: Stir a few dashes of hot sauce into the ranch dressing or sprinkle cayenne pepper into the flour mixture for a kick of heat.
• Change the cheese: Swap mozzarella, provolone or cheddar for classic flavor, or use pepper jack or smoked Gouda for an extra layer of bold richness.
• Try another bread: Any sturdy loaf works for this chicken ranch sandwich. Ciabatta, baguette and crusty sandwich rolls are great choices to hold the hearty fillings.
• Upgrade the greens: Swap romaine, arugula or baby spinach for the iceberg to give the sandwiches more flavor and green color.
• Add more veggies: Layer sliced avocado, roasted red peppers or caramelized onions into the sandwich stack to bring even more flavor and texture.

How to Store a Chicken and Bacon Sandwich

If you have leftovers, wrap each piece tightly in aluminum foil and store it in the refrigerator for up to four days. If you plan to eventually reheat the chicken or bacon, remove them and store them in separate airtight containers. You can reheat them in a skillet or oven for a crispy finish. Otherwise, you can enjoy the sandwich straight from the fridge.

Can you make a chicken bacon ranch sandwich ahead of time?

This isn’t the most make-ahead-friendly meal; chicken bacon ranch sandwiches are best enjoyed fresh, while the chicken is hot and the toppings are crisp. You can, however, get a head start by cooking the bacon in advance and reheating it before layering. For the best flavor and texture, dredge and pan-fry the chicken right before assembling the sandwiches.

How do you reheat a chicken bacon sandwich?

If you store the chicken and bacon separately, you can reheat them before reassembling your sandwich. Place the chicken on a baking sheet, and bake it in a 350° oven until it’s heated through. Reheat the bacon in the microwave on a paper towel-lined plate, or crisp it back up for a few minutes in a skillet.

Chicken Bacon Ranch Sandwich Tips

Can you make the crispy chicken in an air fryer?

Air-frying the chicken is a great way to cook crispy pieces with less oil. Preheat your air fryer to 400°. Coat the chicken with the milk and seasoned flour as directed, then lightly spray each piece with cooking oil. Arrange the chicken pieces in a single layer in the basket or tray, and cook them until their internal temperature reaches 165° and the coating is golden and crispy, about eight minutes per side.

Should I toast the bread?

Toasting the bread for this sandwich is totally optional. Lightly toasting or warming the French bread adds a little crunch and helps it hold up against the juicy chicken, melty cheese and ranch dressing.

To toast it, preheat your oven to 350°. Slice the loaf in half lengthwise, place it cut-side up on a baking sheet and bake it for about five minutes until it’s lightly toasted and golden. For extra flavor, you can brush the cut sides with olive oil before toasting the bread.

What can you serve with chicken bacon ranch sandwiches?

Pair your chicken bacon ranch sandwich with crispy fries, potato chips or a scoop of creamy coleslaw for a satisfying meal. A crunchy pickle spear on the side adds the perfect finishing touch.