Craving a restaurant-quality sandwich without the price tag? This Chicken Bacon Ranch Sandwich brings all the flavor of your favorite restaurant right to your own kitchen.
Imagine tender chicken breast layered with crispy bacon, fresh lettuce, juicy tomato, and a spicy ranch mayo all stacked on a soft, toasty brioche bun. It’s simple to make, totally satisfying, and so delicious you might not want takeout again.
And the best part? You can turn this sandwich into a full meal with just a few easy sides. We like to serve it with Air Fryer Potato Wedges, Sweet Potato Fries, or Potato Salad for a well-rounded, comforting lunch or dinner. Whether you’re feeding the family or making something special for yourself, this sandwich is a guaranteed win.
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Why You’ll Love This Recipe
- Made with fresh ingredients for the tastiest sandwich ever. Every layer adds something special. From the juicy tomato and crisp lettuce to the juicy chicken and flavorful spicy ranch mayo. It’s the kind of sandwich that hits all the right notes.
- There’s bacon and ranch! Does it get any better?! The salty crunch of bacon paired with creamy, zesty ranch mayo takes this sandwich to comfort food heaven.
- Ready in about 20 minutes. Quick enough for lunch or a busy weeknight dinner, and it makes four sandwiches so it’s perfect for feeding the family or saving one for later.
Ingredient Photo
Ingredient Notes
- Chicken: I use boneless, skinless chicken breasts that come in a bag from the freezer section. They’re budget-friendly, already portioned, and don’t require slicing or pounding. They’re super convenient!
- Bacon: Thick-cut center bacon is my go-to for this recipe because it adds the perfect salty crunch. Use any kind you like, even pre-cooked works in a pinch. Just be sure to crisp it up in a skillet for the best texture.
- Hamburger Buns: We love brioche buns for their soft texture and slightly sweet flavor, and toasting them in a skillet takes them to the next level. You can use any buns you have on hand, even store brand, but don’t skip the toasting step! It makes the sandwich extra special.
- Lettuce: Romaine is my favorite because it’s sturdy and gives the sandwich a nice crunch. Plus, it just looks a little fancier.
- Tomato: Beefsteak or hothouse tomatoes are ideal for their size and juiciness, but any large, ripe tomato will do the trick.
- Oil: I use a little canola oil to cook the chicken, but you can use whatever oil you prefer, vegetable, avocado, or olive oil all work well
- Margarine: This is just for toasting the buns. A little swipe on the cut sides helps them brown up beautifully in the skillet. You can use real butter if you prefer.
- Spicy Ranch Mayo: I make a quick homemade version with mayonnaise, dry ranch seasoning, hot sauce, garlic powder, and smoked paprika. It’s creamy, zesty, and has just the right amount of kick. Want to keep it even simpler? Scroll down for semi-homemade options using bottled dressings.
How-to-Photos
See recipe card below for complete directions with amounts.
Step 1: Cook the chicken, bacon and toast the buns.
Step 2: Mix the ingredients for the spicy ranch mayo in a small bowl.
How to Make a Semi-Homemade Spicy Ranch Mayo
There are a couple of easy ways to whip up a shortcut version of spicy ranch mayo using bottled condiments you might already have on hand.
- Option One: Mix bottled spicy ranch dressing with a little mayonnaise to make it creamier and more spreadable.
- Option Two: Combine spicy mayo with regular bottled ranch dressing for a zesty, flavorful blend.
Either way, it’s quick, easy, and still packs a punch of flavor perfect for this sandwich.
Frequently Asked Questions
Store leftover chicken and bacon in separate airtight containers in the fridge for up to 3–4 days. Keep the lettuce and tomato separate to avoid sogginess. Reheat the chicken and bacon in the microwave or a skillet, then assemble your sandwich with freshly toasted buns and cold toppings.
Of course! Just leave out the hot sauce in the spicy ranch mayo, or stick with regular ranch dressing if you prefer a milder flavor.
Absolutely! Grilled chicken breasts, rotisserie chicken, or even crispy chicken tenders all work great in this sandwich. Use whatever you have on hand or prefer.
Any store-bought ranch dressing will work, but mixing in a little hot sauce or smoked paprika can give it that spicy kick. Or try making the spicy ranch mayo from scratch using the easy recipe in the post.
Try These Delicious Sandwiches Next!
Tastes just like my favorite menu item at the popular fast food chain.
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Chicken Bacon Ranch Sandwich
Ingredients
For the sandwiches:
- 4 thin sliced boneless skinless chicken breasts
- 1 tsp canola oil
- salt to taste
- black pepper to taste
- 6 strips thick cut bacon
- 4 brioche buns
- 1/4 cup margarine
- 1 lg tomato
- 4 lettuce leaves
For the spicy ranch mayo:
- 1/2 cup mayonnaise
- 1 tbsp dry ranch seasoning
- 2 tsp hot sauce or to taste
- 1/4 tsp garlic powder
- 1/4 tsp smoked paprika
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Instructions
Make the spicy ranch mayo:
- In a small bowl, mix the mayo, ranch seasoning, hot sauce, garlic powder, and smoked paprika until well combined.1/2 cup mayonnaise, 1 tbsp dry ranch seasoning, 2 tsp hot sauce, 1/4 tsp garlic powder, 1/4 tsp smoked paprika
Cook the meat and toast the buns:
- Cook the bacon in a large skillet over medium-low to medium heat, flipping occasionally, for about 13–15 minutes or until crispy. Transfer to a plate lined with paper towels.6 strips thick cut bacon
- Season the chicken with salt and pepper.salt, black pepper, 4 thin sliced boneless skinless chicken breasts
- Heat the canola oil in a large nonstick skillet over medium heat and cook the chicken until no longer pink in the center, about 5–6 minutes per side.1 tsp canola oil
- Spread butter onto the buns and toast them in a hot nonstick skillet until golden, about 3–4 minutes. Do this in batches while the chicken and bacon cook.4 brioche buns, 1/4 cup margarine
Assemble the sandwiches:
- Slice the tomato and prepare the lettuce.1 lg tomato, 4 lettuce leaves
- Spread some mayo on the bottom bun, then layer on the chicken, a little more mayo, the bacon, tomatoes, and lettuce.
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