Blackened Chicken Bacon Ranch Sandwich

4.60 from 5 votes

Blackened Chicken Bacon Ranch Sandwich

This Blackened Chicken Bacon Ranch Sandwich is made with juicy and tender pieces of chicken, homemade ranch dressing, and ample bits of bacon. It is going to be one of the THE BEST chicken sandwiches you have ever had!

Course Chicken

Cuisine American

Keyword chicken, sandwich

Prep Time 10

Cook Time 15

Additional Time 5

Total Time 30

Servings Sandwiches

Calories 567kcal

Author Tamara J.

Equipment

Kaluns Tongs For Cooking With Silicone Tips, 4 Piece Salad Tongs, Red, Stainless Steel 7-9-12 Inch Tong With Bonus Silicone Spatula, Non-stick, Heat resistant Serving Utensils
bamfitwell Bamboo Cutting Board with Juice Groove
Cast Iron Skillet with Lid - 12"-Inch Frying Pan + Glass Lid + Heat-Resistant Handle Cover - Pre-Seasoned Oven Safe Cookware - Indoor/Outdoor Use - Grill, BBQ, Camping Fire, Stovetop, Induction Safe

Ingredients

4 boneless skinless Chicken breasts
6 slices Bacon
1 tablespoon Seasoned salt
½ tablespoon Garlic powder
½ tablespoon Onion powder
½ tablespoon Paprika
2 teaspoon Black Pepper
1 teaspoon Cayenne pepper optional
2 tablespoons Olive oil
1 cup Romain lettuce shredded
½ cup Shredded cheddar cheese optional
4 Brioche buns

Homemade Ranch Dressing

½ cup Mayonnaise
½ cup Sour cream
½ cup Buttermilk
2 teaspoons Dried dill or fresh
1 ½ teaspoon Garlic powder
1 teaspoon Dried chives or fresh
1 teaspoon Lemon juice
½ teaspoon Salt to taste
½ teaspoon Black pepper

Instructions

Homemade Ranch Dressing

Use a medium size bowl and add in the mayonnaise, sour cream, buttermilk, and all of the seasonings.
Stir the mixture very well until all of the seasonings are fully incorporated.
Place the ranch in an airtight container and refrigerate until you are ready to use.

Sandwiches

Place your chicken on a cutting board (covered in parchment paper or plastic wrap) and use a kitchen mallet or rolling pin to flatten out chicken.
Place the chicken in a large bowl, and add all of the seasonings directly over the chicken. Mix chicken around with tongs or gloved hands until each piece is evenly coated with the seasonings.
Preheat a cast iron skillet over medium heat and add the olive oil into the skillet. Once the oil is hot, gently place the chicken in the skillet in a single layer. Cover with a lid (or foil) and let the chicken sear for 7 minutes.
While the chicken is searing, begin cooking the bacon in a separate non-stick skillet over medium heat, until it is cooked all the way through (5 minutes one side, flip and 2 minutes on the other side). Remove it and allow it to drain any excess grease on a cooling rack.
Remove the lid from the chicken and flip it over. Cover it and cook an additional 8-10 minutes. The chicken should have a nice blackened crust on it.
Remove the chicken from the skillet and set it aside to rest for at least 5 minutes. After five minutes slice the chicken into thin slices.
While the chicken is resting you can use the cast iron skillet to toast your buns. Simply butter each side, and place them flat in the skillet over medium heat for 3-5 minutes.
Optional: add the chicken back into the skillet and cover with cheese until it is melted.
To build your sandwich add some of the homemade ranch, layer with the romaine letter, the chicken slices, and bacon. Top with more ranch if desired. ENJOY!

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