Chicken Bacon Ranch Recipe

Prep chicken

Pat the chicken breasts dry with paper towels. If breasts are thick, butterfly or pound to an even thickness about 1/2 inch for even cooking.

In a small bowl, combine olive oil, salt, black pepper, garlic powder, and smoked paprika. Brush or rub the mixture evenly over both sides of the chicken breasts.

Preheat a grill or grill pan over medium-high heat (about 400°F / 200°C). Lightly oil the grates or pan.

Grill the chicken 5–7 minutes per side until an instant-read thermometer inserted into the thickest part reads 165°F (74°C). Remove chicken to a plate and tent loosely with foil.

While chicken rests, in a skillet over medium heat cook the bacon until crisp, about 6–8 minutes, turning as needed. Transfer bacon to a paper towel–lined plate to drain, then halve each strip if desired to fit the bun.

Return chicken to the grill or pan for 30 seconds with mozzarella slices on top, just to melt the cheese slightly.

Slice the tomato into 1/4-inch thick slices. Wash and dry lettuce leaves. Thinly slice the red onion if using.

Butter the cut sides of the brioche buns lightly. Toast buns buttered-side down in a clean skillet or on the grill over medium heat until golden and slightly crisp, about 1–2 minutes.

Spread about 1 tablespoon of Hideaway Ranch dressing on the bottom half of each toasted bun.

Place the mozzarella-topped grilled chicken breast on the bottom bun, then top each with two slices of cooked bacon (or half the bacon amount), a couple of lettuce leaves, 2–3 slices of tomato, and a few rings of sliced red onion if desired.

Drizzle or spread the remaining 1 tablespoon ranch on the top bun, close the sandwich, press gently to compact, and serve immediately.