Chicken Bacon Ranch Sandwich

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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.

Prep Time10

Cook Time15

Total Time25

Course: Main Course, Sandwich

Cuisine: American

Keyword: chicken bacon ranch sandwich

Servings: sandwiches

Calories: 862kcal

Author: Mindy Boyd

Ingredients

For the sandwiches:

4 thin sliced boneless skinless chicken breasts
1 teaspoon canola oil
salt to taste
black pepper to taste
6 strips thick cut bacon
4 brioche buns
¼ cup margarine
1 large tomato
4 lettuce leaves

For the spicy ranch mayo:

½ cup mayonnaise
1 tablespoon dry ranch seasoning
2 teaspoons hot sauce or to taste
¼ teaspoon garlic powder
¼ teaspoon smoked paprika

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.
½ cup mayonnaise, 1 tablespoon dry ranch seasoning, 2 teaspoons hot sauce, ¼ teaspoon garlic powder, ¼ teaspoon 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 teaspoon 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, ¼ cup margarine

Assemble the sandwiches:

Slice the tomato and prepare the lettuce.
1 large 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.

Notes

I use frozen boneless, skinless chicken breasts (the kind that come in a bag). Thaw them completely, then cut them so they’re slightly larger than the bun because they’ll shrink a bit as they cook. Save any leftover pieces and cut them into bite-sized chunks to use in a stir fry or another dish.

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Nutritional information is automatically calculated and is only an estimate. For this recipe, it's based on the full batch of spicy ranch mayo divided by four, but you likely won’t use all of it, so the actual calorie count per sandwich is probably lower than listed.

See ingredient notes and substitutions in the post above.

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Nutrition