Chicken Bacon Ranch Recipe

Pound and Marinate

If the chicken breasts are very thick, place each between two pieces of plastic wrap and gently pound to an even thickness about 3/4 inch. Pat dry with paper towel.

In a bowl, whisk together olive oil, garlic powder, onion powder, smoked paprika, salt, black pepper, and lemon juice. Place the chicken breasts in a shallow dish or zip-top bag and pour the marinade over them. Turn to coat thoroughly. Marinate at room temperature for 15 minutes or refrigerated for up to 2 hours.

Preheat oven to 400°F (200°C) or prepare a skillet over medium heat. Arrange bacon in a single layer on a rimmed baking sheet lined with foil (for oven) or cook in the skillet. Bake 12–18 minutes until crisp, turning once if desired, or cook in skillet 8–12 minutes, turning until evenly browned and crisp. Transfer bacon to a paper towel–lined plate to drain and cool, then roughly chop or leave whole depending on desired presentation.

Preheat a grill or grill pan to medium-high heat (about 400°F / 200°C). Lightly oil the grates or pan. Remove chicken from marinade and let excess drip off.

Grill chicken 4–6 minutes per side, or until internal temperature reaches 165°F (74°C) and juices run clear. Time will vary with thickness. Transfer grilled chicken to a cutting board and let rest for 5 minutes before slicing into strips or leaving whole.

While the chicken rests, core and slice the tomatoes into 1/4-inch slices or wedges. Chop or tear lettuce and divide onto 4 plates or into 4 sandwich/bowl bases if assembling as sandwiches or bowls. Scatter shredded cheddar evenly across the servings.

Place the grilled chicken on top of the lettuce, then arrange bacon pieces over the chicken. Add tomato slices around or on top of the chicken.

If using store-bought ranch, whisk briefly to loosen. Drizzle about 2 tablespoons of ranch over each plated serving, reserving extra on the side. If making quick homemade ranch: whisk 1/2 cup mayo, 1/4 cup buttermilk, 1 small clove minced garlic, 1 tsp dried dill, 1 tsp dried parsley, 1/2 tsp onion powder, salt and pepper to taste until smooth and adjust thickness with milk or buttermilk. Drizzle over the assembled chicken and bacon.

Garnish with chopped chives if desired. Serve immediately while chicken and bacon are warm.