Chicken Bacon Ranch Croissants
These Chicken Bacon Ranch Croissants feature crispy whole chicken breasts, strips of crispy bacon, melted cheese, and homemade ranch on buttery toasted croissants. Ready in under 30 minutes for quick lunches or easy dinners.
Equipment
- Griddle or Large Skillet
- Mixing Bowls
- Whisk
Ingredients
For the Chicken and Bacon
- 2 boneless skinless chicken breasts about 6-8 oz each, pounded to ½ inch thickness
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 8 slices bacon thick-cut preferred
- 1 cup shredded cheddar cheese
For the Homemade Ranch
- 1/2 cup mayonnaise
- 1/4 cup sour cream or Greek yogurt
- 1 tablespoon buttermilk or milk
- 1 teaspoon dried dill
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 1 teaspoon lemon juice optional but recommended for brightness
For Building the Croissants
- 4 large croissants sliced in half
- 2 tablespoons butter for toasting croissants and cooking chicken
- lettuce leaves optional
- tomato slices optional
Instructions
- Make ranch dressing: Whisk together mayonnaise, sour cream, buttermilk, dill, garlic powder, onion powder, salt, pepper, and lemon juice in a medium bowl until smooth. Set aside at room temperature while you cook the chicken and bacon.
- Cook bacon in a large skillet over medium heat for 8 to 10 minutes, flipping occasionally, until crispy. Transfer to paper towels to drain. Pour off most of the bacon grease, leaving about 1 tablespoon in the skillet.
- Pound chicken breasts to ½ inch thickness between plastic wrap. Season both sides with garlic powder, onion powder, salt, and black pepper. Add 1 tablespoon butter to the skillet with reserved bacon grease. Cook chicken over medium heat for 5 to 6 minutes per side until golden brown and internal temperature reaches 165°F. Transfer to a cutting board and let rest 3 minutes, then slice each breast in half to create 4 portions.
- Slice croissants in half horizontally. Spread remaining butter on the cut surfaces. Heat griddle or clean skillet to medium-low. Place croissant halves cut-side down and toast 1 to 2 minutes until golden brown. This prevents sogginess from the ranch.
- Assemble croissants: Spread 1 to 2 tablespoons ranch dressing on the bottom half of each toasted croissant. Place one chicken breast portion on each bottom. Top chicken with 2 strips of crispy bacon per croissant. Sprinkle ¼ cup shredded cheddar cheese over the bacon.
- Optional: Place assembled bottoms (without top bun) under broiler for 1 to 2 minutes to melt cheese, or return to griddle and cover with a lid for 1 minute. Drizzle additional ranch over melted cheese if desired. Add lettuce and tomato if using. Place croissant tops on and press gently. Serve immediately while hot.
Notes
Tips: Use fresh bakery croissants for best texture and structure. Pound chicken to even ½ inch thickness for quick, even cooking. Toast both croissant halves with butter to prevent sogginess from ranch. Don't skip the 3-minute chicken rest before slicing - this keeps juices in the meat. Fresh-shredded cheese melts better than pre-shredded.
Variations: Buffalo Chicken version (toss cooked chicken in buffalo sauce before assembling); BBQ Chicken (brush chicken with BBQ sauce during last minute of cooking); Spicy version (use pepper jack cheese and add sliced jalapeños); Add avocado slices for extra creaminess.
Make-Ahead: Cook bacon and make ranch up to 3 days ahead. Store separately and refrigerate. Cook chicken fresh and assemble right before serving for best texture.
Storage: Store components separately in refrigerator up to 3 days. Reheat chicken in skillet over medium heat for 2 to 3 minutes. Toast fresh croissants and assemble when ready to eat.