Chicken Bacon Ranch Recipe

Prepare and cook chicken

Trim any excess fat from the chicken breasts. Pound to an even thickness (~3/4 inch) if needed. Season both sides with 1/2 tsp salt, 1/4 tsp black pepper, and the dried oregano. Heat 1 tbs olive oil in a large skillet over medium-high heat. Add chicken and cook 4–5 minutes per side until internal temperature reaches 165°F (74°C). Remove from pan and let rest 5 minutes, then shred or dice into bite-sized pieces.

Sauté aromatics & combine

In the same skillet, lower heat to medium and add a touch more oil if dry. Add the chopped onion and cook 3–4 minutes until translucent. Add the minced garlic and cook 30–45 seconds until fragrant. Return the shredded chicken to the skillet, add 1/4 tsp salt and 1/4 tsp pepper, the chopped bacon, and the diced tomato. Stir to combine and warm through about 1–2 minutes. Remove the skillet from heat and stir in 1/2 cup ranch dressing until everything is evenly coated.

Mix cheeses

In a bowl combine the shredded mozzarella (1 cup), provolone (1/2 cup), and cheddar (1/2 cup). Mix lightly so cheeses are evenly distributed for assembly.

Assemble sandwiches/wraps: Lay a tortilla or slice of bread flat. Spoon about 1/4 of the chicken-bacon-ranch mixture down the center. Sprinkle an even portion of the mixed cheeses on top of the filling. Fold the sides and roll the tortilla, or if using bread, top with another slice and press lightly.

Grill until golden: Heat a large skillet or griddle over medium heat. Spread a thin layer of softened butter on the outside of each tortilla or bread. Place seam-side down on the skillet and cook 2–3 minutes per side, pressing gently, until bread is golden brown and cheese is melted. If cooking multiple batches, keep finished sandwiches warm on a baking sheet in a 200°F (95°C) oven.

Finish and serve: Slice each sandwich in half if desired. Garnish with chopped parsley and serve immediately with reserved extra ranch (about 1/2 cup) on the side for dipping.