Chicken Bacon Ranch Sandwich

This Chicken Bacon Ranch Sandwich is packed with flavor—juicy grilled chicken, crispy bacon, fresh toppings, and creamy homemade ranch dressing.

Why You’ll Love This Chicken Bacon Ranch Sandwich

This sandwich delivers the perfect balance of textures and flavors. The juicy, well-seasoned chicken pairs beautifully with crispy bacon, fresh lettuce, and a creamy, tangy ranch dressing. Toasted sandwich rolls provide the perfect sturdy base, making this a hearty and satisfying meal for any occasion—whether it’s lunch, dinner, or game day.

What Makes a Great Chicken Bacon Ranch Sandwich?

A truly great Chicken Bacon Ranch Sandwich starts with high-quality ingredients. The chicken should be well-seasoned and grilled to perfection, ensuring it stays juicy and tender. Using crispy bacon adds a smoky crunch, while a homemade ranch dressing ties everything together with rich, creamy flavor. Toasting the bread is the finishing touch that prevents sogginess and enhances every bite.

How Do You Keep Grilled Chicken Juicy?

The key to juicy grilled chicken is even cooking. Start by pounding the chicken breasts to a uniform thickness—this prevents the thinner parts from drying out while the thicker parts finish cooking. Cooking at medium heat and using a meat thermometer ensures the chicken reaches an internal temperature of 165°F without overcooking. If using cheese, adding it in the last minute of cooking and covering the pan helps it melt perfectly.

Ingredients

For the Sandwich:

• 5 boneless, skinless chicken breasts
• 1 lb bacon
• 4 sandwich rolls (ciabatta, brioche, or hoagie)
• 1 cup shredded lettuce
• ½ small red onion, thinly sliced
• 4 slices cheddar or Swiss cheese (optional)
• 1 tbsp olive oil or melted butter
• 1 tsp garlic powder
• ½ tsp smoked paprika
• Salt and black pepper to taste

For the Homemade Ranch Dressing:

• ½ cup mayonnaise
• ¼ cup sour cream
• ¼ cup buttermilk (adjust for desired consistency)
• 1 tsp dried dill (or 1 tbsp fresh)
• ½ tsp garlic powder
• ½ tsp onion powder
• ½ tsp dried parsley
• ½ tsp salt
• ¼ tsp black pepper
• 1 tsp lemon juice or white vinegar

Instructions

1. Make the Ranch Dressing

In a medium bowl, combine mayonnaise, sour cream, and buttermilk. Whisk until smooth and creamy. Add dried dill, garlic powder, onion powder, parsley, salt, black pepper, and lemon juice. Stir until well incorporated. Cover and refrigerate for at least 15 minutes to allow the flavors to blend. This also helps thicken the dressing.

2. Prepare the Chicken

Place the chicken breasts on a cutting board. Using a meat mallet or rolling pin, gently pound each breast to an even thickness—about ½ inch thick. This step ensures even cooking and prevents dryness.

Season both sides of each chicken breast with garlic powder, smoked paprika, salt, and black pepper. Drizzle with olive oil and rub the seasonings in to coat evenly.

3. Cook the Chicken

Preheat a griddle or large skillet over medium heat. Add a drizzle of olive oil or lightly grease the cooking surface. Once the pan is hot, place the chicken breasts on the griddle and let them cook undisturbed for about 5-7 minutes.

Flip the chicken and cook for another 5-7 minutes, or until golden brown and fully cooked. Use a meat thermometer to check for an internal temperature of 165°F (74°C). If using cheese, place a slice on each chicken breast during the last minute of cooking, then cover the pan to allow it to melt.

4. Cook the Bacon

While the chicken is cooking, heat a separate skillet over medium heat. Add the bacon strips in a single layer and cook for 3-4 minutes per side, or until crispy. Remove from heat and drain on paper towels.

5. Toast the Sandwich Rolls

Spread a small amount of melted butter or olive oil on the cut sides of the sandwich rolls. Place them face-down on the griddle or a clean skillet over medium heat. Toast for 1-2 minutes until golden brown and slightly crispy.

6. Assemble the Sandwiches

Spread a generous amount of homemade ranch dressing on both halves of each toasted roll. On the bottom half, layer shredded lettuce, followed by the grilled chicken breast, crispy bacon, and sliced red onions. Place the top half of the roll on and press gently to hold everything together.

7. Serve & Enjoy

Serve immediately with fries, chips, or a fresh side salad. This sandwich is best enjoyed fresh, while the chicken is juicy, the bacon is crispy, and the ranch dressing is creamy.

Serving Size, Prep & Cook Time

• Servings: 4 sandwiches
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes

Estimated Nutrition (Per Sandwich)

• Calories: ~650-750 kcal
• Protein: ~45g
• Carbohydrates: ~45g
• Fat: ~35g
• Saturated Fat: ~12g
• Cholesterol: ~120mg
• Sodium: ~1100mg (varies based on bacon and ranch)
• Fiber: ~3g
• Sugar: ~5g

Conclusion

This Chicken Bacon Ranch Sandwich is the perfect combination of juicy grilled chicken, crispy bacon, fresh toppings, and creamy homemade ranch dressing. The toasted sandwich roll holds everything together beautifully, adding the ideal texture. Whether you’re making this for lunch, dinner, or a weekend cookout, this sandwich is easy to prepare and guaranteed to be a crowd-pleaser. Serve with your favorite sides and enjoy!

All Recipes

Items Used In This Recipe

Hasty Bake Charcoal Grill and Smoker

Knitted Gloves

Food Processor

Cast Iron Skillet 

Meater +

Charcoal Chimney

Charcoal Starters