Chicken Bacon Ranch Recipe

Prepare chicken

If breasts are thick, butterfly or pound to 1/2-inch thickness. Pat chicken dry with paper towels.

Season both sides of the chicken breasts with 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp garlic powder.

Heat 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering.

Add chicken breasts and cook 4–5 minutes per side, or until golden brown and internal temperature reaches 165°F (74°C). Remove chicken to a plate and tent loosely with foil to rest 5 minutes.

While chicken cooks, lay bacon in a separate skillet over medium heat. Cook 3–5 minutes per side until crisp. Transfer to a paper-towel lined plate to drain and cool, then chop or crumble into bite-size pieces.

In a medium bowl, whisk together 1/2 cup mayonnaise, 1/4 cup buttermilk, and 1/4 cup sour cream until smooth.

Stir in 2 tablespoons chopped fresh parsley, 2 tablespoons chopped chives, 1 teaspoon dill, 1 teaspoon lemon juice, and 1 minced garlic clove.

Season the sauce with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Taste and adjust seasoning or thickness (add more buttermilk 1 tsp at a time for a thinner dressing). Refrigerate until assembly.

If toasting buns: spread 1 tablespoon butter across cut sides of buns. Toast buttered sides in a clean skillet over medium heat, 1–2 minutes, until golden.

Slice each rested chicken breast into 3–4 pieces (or leave whole for a sandwich).

On bottom bun or plate, place a layer of shredded lettuce (about 1/2 cup per sandwich), then 2–3 slices of tomato.

Place chicken pieces on top of the tomato, sprinkle each portion with shredded cheddar (approximately 1/4 cup per sandwich) and then scatter chopped bacon evenly.

Spoon 2–3 tablespoons of the ranch sauce over the chicken (or serve on the side). Top with the bun or additional lettuce for an open-faced plate.

Serve immediately. Leftover ranch will keep in an airtight container in the refrigerator for up to 5 days.