The Ranchy Chicken Recipe

Prep and pound chicken

Preheat oven to 425°F (220°C). Pat the chicken breasts dry and, if they are uneven in thickness, butterfly or place between plastic and gently pound to an even thickness about 1/2 inch so they cook evenly.

Season chicken

In a small bowl combine olive oil, garlic powder, onion powder, dried parsley, smoked paprika, salt, black pepper, and lemon juice (if using). Brush or rub the mixture over both sides of the chicken breasts.

Roast chicken

Place the seasoned breasts on a lightly oiled rimmed baking sheet or in an ovenproof skillet. Roast in the preheated oven for 12–16 minutes, or until an instant-read thermometer reads 160°F (71°C) in the thickest part. Cooking time depends on thickness.

Rest and slice

Remove chicken from oven and tent loosely with foil. Let rest 5 minutes — the carryover heat will bring the internal temperature to about 165°F (74°C). Slice the breasts thinly at a slight angle for sandwich stacking.

Cook bacon

While chicken roasts, arrange bacon strips on a baking sheet (or cook in a skillet) and bake at 400°F (205°C) for 12–18 minutes until crisp, or pan-fry over medium heat until browned and crisp. Transfer to paper towels to drain and keep warm.

Toast rolls

Split ciabatta rolls and brush cut sides with softened butter or olive oil. Toast cut-side up on a baking sheet in the oven (use last 3–5 minutes of bacon time or 2–3 minutes under broiler) until golden and slightly crisp.

Assemble sandwiches

Spread about 1 tablespoon of ranch dressing onto the bottom half of each toasted ciabatta roll. Layer sliced roasted chicken evenly across the rolls, divide bacon strips (3 per sandwich) on top of the chicken, then place one slice of provolone over the bacon and chicken.

Melt cheese

Place assembled open sandwiches on a baking sheet and return to the oven or under a broiler for 1–2 minutes just until provolone melts and becomes slightly bubbly. Watch closely to prevent burning.

Finish and serve

Add lettuce or arugula and tomato slices if using, drizzle remaining ranch (about 1.5 tbs per sandwich) on top, close sandwiches, slice in half, and serve immediately.

If using lettuce and tomato, place a small handful of greens and 2–3 slices of tomato on top of the melted provolone before closing the sandwich so they stay crisp.