Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Sandwich
Toppings
Ranch Dressing
Method
Sandwich
Prepare chicken
Pat the chicken breasts dry with paper towels. If they are thick, butterfly or pound to an even thickness about 1/2" thick so they cook evenly.
Season chicken
In a small bowl, mix kosher salt, black pepper, and garlic powder. Rub both sides of the chicken breasts with olive oil, then evenly season with the spice mixture.
Cook chicken
Heat a large skillet over medium-high heat and add 1 tablespoon vegetable oil. When shimmering, add the chicken breasts. Cook without moving until a deep golden crust forms, about 4–5 minutes. Flip and cook another 4–5 minutes, or until an instant-read thermometer inserted into the thickest part reads 165°F (74°C). Remove chicken to a plate and let rest 5 minutes, loosely tented with foil.
Assemble sandwiches
Place a toasted bun bottom on each plate, add 1 cooked chicken breast, top with lettuce leaves and 2–3 slices of tomato, spoon desired amount of ranch dressing over the tomato, then cap with the bun top. Serve immediately.
Toppings
Wash and dry lettuce leaves and set aside. Slice the tomato into 1/4" thick rounds, discard the ends. Use 2 leaves and 2–3 tomato slices per sandwich.
Ranch Dressing
Make the ranch
In a medium bowl, whisk together mayonnaise, buttermilk and sour cream until smooth. Stir in chopped chives, chopped parsley, dried dill, garlic powder, onion powder, lemon juice, salt and black pepper. Taste and adjust seasoning. If dressing is too thick, whisk in up to 1–2 tablespoons more buttermilk to reach desired consistency. Refrigerate at least 10 minutes to let flavors meld (or up to 24 hours).