Chicken Bacon Ranch Recipe

Prepare produce and pickles

Slice the tomato into 1/4-inch thick rounds (about 6–8 slices). Peel and thinly slice the red onion into rings. Pat the lettuce leaves dry and set aside. If using whole dill pickles, slice into 8 thin rounds.

Cook bacon

In a skillet over medium heat, lay the bacon strips in a single layer and cook until crisp, about 8–10 minutes, turning occasionally. Transfer to a paper towel-lined plate to drain and keep warm.

Assemble sandwiches

Split the rolls/buns and spread 1 tablespoon ranch dressing on the bottom half of each bun. Place lettuce leaves over the ranch, then arrange the cooked chicken breast, top with 2 slices of Swiss cheese per sandwich, followed by 3 slices of bacon, 4 pickle slices, 3–4 tomato slices, and a few red onion rings. Drizzle remaining ranch over the top ingredients if desired, then close with the top bun. Sprinkle chopped parsley on the top bun if using.

Pound and season chicken

Remove any excess fat from the chicken breasts. If breasts are thick, place each between two pieces of plastic wrap and gently pound with a meat mallet or rolling pin to an even thickness of about 1/2 inch for even cooking. Pat dry with paper towels. Rub each breast with 1 tablespoon olive oil, then evenly sprinkle garlic powder, smoked paprika, kosher salt, and black pepper on both sides.

Cook chicken

Heat a large skillet over medium-high heat and add the remaining 1 tablespoon olive oil. When oil shimmers, add the seasoned chicken breasts and cook without moving until golden brown, about 4–5 minutes. Flip and continue cooking until an instant-read thermometer inserted into the thickest part reads 165°F (74°C), about another 4–5 minutes depending on thickness. If the cheese is added in the skillet method, place 2 slices Swiss on each breast during the last 1–2 minutes and cover the skillet to melt. Transfer cooked chicken to a plate and let rest 3–5 minutes before assembling.

Alternative: grill chicken

Preheat grill to medium-high and oil grates. Grill seasoned chicken 4–6 minutes per side until internal temperature reaches 165°F (74°C). Add Swiss cheese in the last minute and close lid to melt. Rest 3–5 minutes.

If toasting buns: spread butter on cut sides and toast buttered sides in a skillet over medium heat until golden, about 1–2 minutes. Brush top buns with a little ranch or sprinkle chopped parsley before serving.