Chicken Bacon Ranch Recipe

Whisk ranch

In a medium bowl whisk together 1 cup mayonnaise and 1 cup sour cream until smooth. Gradually whisk in 1 cup buttermilk until combined and slightly thick but pourable.

Add 2 tablespoons minced chives, 2 tablespoons minced parsley, 1 tablespoon fresh dill (or 1 teaspoon dried), 1 minced garlic clove, 1 teaspoon lemon juice, 1 teaspoon salt and 1/2 teaspoon black pepper. Taste and adjust seasoning. Cover and refrigerate for at least 20 minutes to let flavors meld (can be made up to 24 hours ahead).

Preheat oven to 400°F (205°C) or use a large skillet. Arrange 6 slices thick-cut bacon in a single layer on a rimmed baking sheet lined with foil for easy cleanup. Bake 12–18 minutes depending on thickness and desired crispness, flipping once halfway if desired, until crisp and browned.

Remove bacon to a plate lined with paper towels to drain and cool. When cool, chop or crumble into bite-size pieces. Reserve 1 tablespoon bacon fat for cooking the chicken if desired; discard the rest or save for another use.

Pat 1 lb boneless skinless chicken breasts dry and, if thick, butterfly or pound to even thickness about 1/2". Rub with 1 tablespoon olive oil.

Season both sides with 1 teaspoon kosher salt, 1 teaspoon black pepper, 1 teaspoon garlic powder and 1 teaspoon smoked paprika, pressing rub into the meat.

Heat a large skillet over medium-high heat. Add 1 tablespoon reserved bacon fat or 1 tablespoon olive oil. When shimmering, add chicken and cook 4–6 minutes per side (depending on thickness) until an instant-read thermometer reads 165°F (74°C) in the thickest part and juices run clear.

Transfer cooked chicken to a cutting board and let rest 5 minutes, then slice or chop as desired.

If serving as a sandwich: spread a couple tablespoons ranch on the bottom bun, layer sliced chicken, crumbled bacon, shredded cheddar (about 3/4 cup split between sandwiches), and top with more ranch and bun. Toasted buns optional.

If serving as a salad: divide 4 cups romaine or mixed greens between plates, top with sliced chicken, crumbled bacon, a sprinkle of shredded cheddar (optional) and drizzle 2–4 tablespoons ranch per serving. Garnish with 2 tablespoons sliced green onions and extra chopped chives if desired.

Serve immediately. Leftover ranch keeps refrigerated up to 4 days; leftover chicken keeps 3–4 days refrigerated.