Chicken Ranch Bacon Recipe

1. Pound and season

Place each chicken breast between two sheets of plastic wrap or in a resealable bag. Using a meat mallet or heavy skillet, pound each breast to an even thickness about 1/2 inch thick. Pat the chicken dry with paper towels. In a small bowl combine salt, black pepper, garlic powder and smoked paprika. Rub olive oil over both sides of the chicken, then evenly season with the spice mix.

2. Cook chicken

Heat a large skillet over medium-high heat. Add 1 tablespoon olive oil. When shimmering, add the chicken breasts and cook 4–5 minutes without moving until a golden crust forms. Flip and cook another 4–5 minutes until an instant-read thermometer reads 165°F (74°C). If chicken is thicker, reduce heat to medium and cover for 2–4 minutes to finish through. Remove chicken to a cutting board and let rest 5 minutes, then slice each breast into 2 pieces (to make 4 sandwich portions).

3. While chicken cooks, cook bacon: place bacon strips in a cold skillet in a single layer. Cook over medium heat, turning occasionally, until crisp, about 8–10 minutes. Transfer bacon to paper towels to drain and blot excess grease. Reserve 1 teaspoon bacon fat in skillet for toasting if desired; discard the rest. For toasted buns, spread 1 teaspoon butter on the cut sides of each bun and toast in a dry skillet or under broiler until golden, about 1–2 minutes. Keep buns warm.

4. Spread about 2 tablespoons ranch dressing on the bottom half of each toasted bun (divide evenly). Place a leaf of lettuce on top of the dressing, then 2–3 slices of the cooked chicken per sandwich (depending on thickness). Add two slices of bacon per sandwich, then one cheddar slice (break to fit if necessary). Add 2–3 slices of tomato on top of the cheese. Spoon another tablespoon of ranch over the tomato if you like it creamier. Close sandwiches with top bun.

5. If desired, sprinkle chopped chives over the ranch on the top bun or drizzle a few drops of hot sauce for a kick. Serve immediately with fries or a salad. Leftover chicken keeps refrigerated up to 3 days; reheat gently to avoid drying.