Chicken Bacon Ranch Sub: Prepare to embark on a flavor journey that will redefine your lunchtime expectations! Forget those bland, boring sandwiches – we’re diving headfirst into a creamy, crunchy, and utterly irresistible creation that will have you craving it every single day. Imagine tender, juicy chicken mingling with crispy, smoky bacon, all slathered in a tangy ranch dressing and nestled in a perfectly toasted sub roll. Sounds divine, doesn’t it?
While the exact origins of the Chicken Bacon Ranch Sub are shrouded in delicious mystery, its popularity is no surprise. This combination of flavors has become a modern classic, celebrated for its satisfying blend of textures and tastes. The salty bacon perfectly complements the savory chicken, while the cool ranch dressing adds a refreshing zest that ties everything together. It’s a symphony of flavors that dances on your palate!
People adore this sub for its sheer deliciousness, but also for its convenience. It’s a quick and easy meal that can be enjoyed on the go, making it perfect for busy weekdays or weekend picnics. The combination of protein, carbs, and healthy fats keeps you feeling full and energized, making it a truly satisfying and complete meal. So, are you ready to experience the ultimate sandwich sensation? Let’s get started!
Ingredients:
- For the Chicken:
- 2 large boneless, skinless chicken breasts (about 1.5 lbs total)
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt (or to taste)
- For the Bacon:
- 8 slices bacon, cooked until crispy
- For the Ranch Dressing:
- 1 cup mayonnaise
- 1/2 cup sour cream
- 1/4 cup buttermilk
- 1 packet (1 ounce) dry ranch dressing mix
- 1 tablespoon chopped fresh parsley (optional)
- 1 tablespoon chopped fresh dill (optional)
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- Pinch of black pepper
- For the Sub Assembly:
- 2 large sub rolls (about 12 inches each)
- 4 slices cheddar cheese (or your favorite cheese)
- 1/2 cup shredded lettuce
- 1/4 cup diced tomatoes (optional)
Preparing the Chicken:
- First, let’s get the chicken ready. Pat the chicken breasts dry with paper towels. This helps them brown nicely.
- In a small bowl, combine the olive oil, garlic powder, onion powder, smoked paprika, black pepper, and salt. This is our simple but flavorful spice rub.
- Rub the spice mixture all over the chicken breasts, making sure they’re evenly coated.
- Heat a large skillet over medium-high heat. Once the skillet is hot, add the seasoned chicken breasts.
- Cook the chicken for about 6-8 minutes per side, or until the internal temperature reaches 165°F (74°C). Use a meat thermometer to be sure! The cooking time will depend on the thickness of your chicken breasts.
- Once the chicken is cooked through, remove it from the skillet and let it rest for a few minutes. This helps the juices redistribute, resulting in more tender chicken.
- While the chicken is resting, cook the bacon if you haven’t already. I prefer to cook mine in the oven at 400°F (200°C) for about 15-20 minutes, but you can also cook it in a skillet or microwave. Just make sure it’s nice and crispy!
- After the chicken has rested, shred it using two forks. You can also dice it if you prefer, but I find that shredded chicken works best in this sub.
Making the Ranch Dressing:
- Now, let’s whip up the ranch dressing. In a medium bowl, combine the mayonnaise, sour cream, and buttermilk.
- Add the dry ranch dressing mix, chopped parsley (if using), chopped dill (if using), garlic powder, onion powder, and black pepper.
- Whisk everything together until it’s smooth and creamy.
- Taste the ranch dressing and adjust the seasonings as needed. You might want to add a little more garlic powder or pepper, depending on your preference.
- Cover the bowl and refrigerate the ranch dressing for at least 30 minutes to allow the flavors to meld. This step is important for the best flavor! The longer it sits, the better it gets. You can even make it a day ahead of time.
Assembling the Chicken Bacon Ranch Sub:
- Time to put everything together! Cut the sub rolls in half horizontally.
- Spread a generous amount of ranch dressing on both halves of each sub roll. Don’t be shy!
- Divide the shredded chicken evenly between the two sub rolls.
- Top the chicken with the crispy bacon, breaking the bacon slices into smaller pieces if necessary.
- Place two slices of cheddar cheese on top of the bacon on each sub.
- Place the assembled subs under a broiler for 1-2 minutes, or until the cheese is melted and bubbly. Watch them closely so they don’t burn! Alternatively, you can microwave them for a shorter time, but broiling gives a better result.
- Remove the subs from the broiler (or microwave) and top with shredded lettuce and diced tomatoes (if using).
- Serve immediately and enjoy your delicious Chicken Bacon Ranch Sub!
Tips and Variations:
- Spice it up: Add a pinch of red pepper flakes to the chicken rub or ranch dressing for a little heat.
- Cheese variations: Use your favorite cheese instead of cheddar. Monterey Jack, pepper jack, or provolone would all be delicious.
- Add avocado: Sliced avocado adds a creamy texture and healthy fats.
- Use a different bread: If you don’t have sub rolls, you can use hoagie rolls, French bread, or even tortillas to make wraps.
- Make it a salad: Skip the bread altogether and serve the chicken, bacon, ranch dressing, lettuce, and tomatoes over a bed of greens for a delicious and healthy salad.
- Grill the chicken: For a smoky flavor, grill the chicken breasts instead of cooking them in a skillet.
- Slow cooker chicken: You can also cook the chicken in a slow cooker. Place the chicken breasts in the slow cooker with the spice rub and cook on low for 6-8 hours or on high for 3-4 hours. Shred the chicken before assembling the subs.
- Pre-cooked chicken: To save time, use pre-cooked rotisserie chicken. Just shred it and add it to the subs.
- Homemade ranch dressing mix: If you don’t have a packet of dry ranch dressing mix, you can make your own. Combine 2 tablespoons dried buttermilk powder, 1 tablespoon dried parsley, 1 teaspoon dried dill, 1 teaspoon dried chives, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/4 teaspoon salt, and 1/4 teaspoon black pepper.
- Bacon alternatives: If you don’t have bacon, you can use turkey bacon or even crumbled bacon bits.
- Vegetarian option: Substitute the chicken with grilled portobello mushrooms or marinated tofu for a vegetarian version.
- Make it ahead: You can prepare the chicken and ranch dressing ahead of time and store them in the refrigerator. Assemble the subs just before serving.
- Leftovers: Leftover chicken and ranch dressing can be stored in the refrigerator for up to 3 days.
Detailed Bacon Cooking Instructions:
Since bacon is such a crucial part of this sub, let’s delve deeper into the best ways to cook it to crispy perfection.
Oven-Baked Bacon:
- Preheat your oven to 400°F (200°C).
- Line a baking sheet with parchment paper or aluminum foil. This makes cleanup a breeze!
- Arrange the bacon slices in a single layer on the prepared baking sheet. Make sure the slices aren’t overlapping.
- Bake for 15-20 minutes, or until the bacon is crispy and golden brown. The exact cooking time will depend on the thickness of your bacon.
- Remove the baking sheet from the oven and transfer the bacon slices to a paper towel-lined plate to drain off any excess grease.
Why oven-baked bacon is great: It’s hands-off, cooks the bacon evenly, and minimizes splattering.
Skillet-Cooked Bacon:
- Place the bacon slices in a cold skillet. This helps the fat render slowly, resulting in crispier bacon.
- Cook the bacon over medium heat, turning occasionally, until it’s crispy and golden brown.
- Remove the bacon slices from the skillet and transfer them to a paper towel-lined plate to drain off any excess grease.
Why skillet-cooked bacon is great: It’s quick and easy, and you can use the rendered bacon fat for other cooking purposes.
Microwave Bacon:
- Line a microwave-safe plate with paper towels.
- Arrange the bacon slices in a single layer on the paper towels.
- Cover the bacon with another layer of paper towels.
- Microwave on high for 1-2 minutes per slice, or until the bacon is crispy. The exact cooking time will depend on the wattage of your microwave.
- Pat the chicken breasts dry with paper towels.
- In a small bowl, combine the olive oil, garlic powder, onion powder, smoked paprika, black pepper, and salt.
- Rub the spice mixture all over the chicken breasts.
- Heat a large skillet over medium-high heat. Add the seasoned chicken breasts.
- Cook the chicken for about 6-8 minutes per side, or until the internal temperature reaches 165°F (74°C).
- Remove the chicken from the skillet and let it rest for a few minutes.
- Cook the bacon until crispy.
- Shred the chicken using two forks.
- In a medium bowl, combine the mayonnaise, sour cream, and buttermilk.
- Add the dry ranch dressing mix, chopped parsley (if using), chopped dill (if using), garlic powder, onion powder, and black pepper.
- Whisk everything together until smooth and creamy.
- Taste and adjust seasonings as needed.
- Cover and refrigerate for at least 30 minutes.
- Cut the sub rolls in half horizontally.
- Spread ranch dressing on both halves of each sub roll.
- Divide the shredded chicken evenly between the two sub rolls.
- Top the chicken with the crispy bacon, breaking the bacon slices into smaller pieces if necessary.
- Place two slices of cheddar cheese on top of the bacon on each sub.
- Place the assembled subs under a broiler for 1-2 minutes, or until the cheese is melted and bubbly.
- Remove the subs from the broiler and top with shredded lettuce and diced tomatoes (if using).
- Serve immediately.
- Preheat your oven to 400°F (200°C).
- Line a baking sheet with parchment paper or aluminum foil.
- Arrange the bacon slices in a single layer on the prepared baking sheet.
- Bake for 15-20 minutes, or until the bacon is crispy and golden brown.
- Remove the baking sheet from the oven and transfer the bacon slices to a paper towel-lined plate to drain off any excess grease.
- Place the bacon slices in a cold skillet.
- Cook the bacon over medium heat, turning occasionally, until it’s crispy and golden brown.
- Remove the bacon slices from the skillet and transfer them to a paper towel-lined plate to drain off any excess grease.
- Line a microwave-safe plate with paper towels.
- Arrange the bacon slices in a single layer on the paper towels.
- Cover the bacon with another layer of paper towels.
- Microwave on high for 1-2 minutes per slice, or until the bacon is crispy.
Conclusion:
And there you have it! This Chicken Bacon Ranch Sub isn’t just a sandwich; it’s an experience. It’s the perfect blend of savory chicken, crispy bacon, creamy ranch, and your favorite toppings, all nestled in a soft, toasted sub roll. I truly believe this recipe is a must-try because it’s incredibly easy to make, endlessly customizable, and delivers a flavor explosion with every single bite. Forget boring lunches or predictable dinners – this sub is a game-changer.
Think about it: juicy chicken, smoky bacon, and that tangy ranch dressing, all working together in perfect harmony. It’s comfort food at its finest, but elevated with fresh ingredients and a touch of your own personal flair. Plus, it’s a fantastic way to use up leftover cooked chicken, making it a budget-friendly and delicious option for busy weeknights.
But the best part? You can totally make this recipe your own! Feeling adventurous? Try adding some sliced avocado for extra creaminess and healthy fats. Want a little kick? A sprinkle of red pepper flakes or a drizzle of hot sauce will do the trick. For a lighter version, use grilled chicken instead of breaded and baked, and opt for a light ranch dressing. You could even swap out the sub roll for a lettuce wrap for a low-carb option. The possibilities are truly endless!
Here are a few serving suggestions to get you started:
* Classic Combo: Serve your Chicken Bacon Ranch Sub with a side of crispy fries and a cold drink for the ultimate comfort meal.
* Salad Sensation: Chop up the sub and toss it with a bed of mixed greens, cherry tomatoes, and cucumbers for a hearty and satisfying salad.
* Party Platter: Cut the sub into smaller portions and arrange them on a platter for a crowd-pleasing appetizer at your next gathering.
* Soup Sidekick: Pair your sub with a warm bowl of tomato soup or creamy potato soup for a cozy and comforting lunch or dinner.
I’m so confident that you’re going to love this Chicken Bacon Ranch Sub recipe. It’s a guaranteed crowd-pleaser, whether you’re making it for yourself, your family, or a group of friends. It’s the kind of recipe that you’ll find yourself coming back to again and again, because it’s just that good.
So, what are you waiting for? Gather your ingredients, fire up your oven (or grill!), and get ready to create a sandwich masterpiece. I promise you won’t be disappointed. And more importantly, I want to hear all about your experience! Did you try any variations? What were your favorite toppings? What did your family think?
Please, don’t hesitate to leave a comment below and share your thoughts and photos. I love seeing your creations and hearing your feedback. Your insights not only help me improve my recipes but also inspire other readers to try them out. Let’s build a community of Chicken Bacon Ranch Sub enthusiasts! Happy cooking, and I can’t wait to hear from you!
Chicken Bacon Ranch Sub: The Ultimate Recipe & Guide
These Chicken Bacon Ranch Subs are loaded with juicy, seasoned chicken, crispy bacon, melted cheddar cheese, and creamy homemade ranch dressing, all piled high on toasted sub rolls. A quick and easy meal perfect for lunch or dinner!
Ingredients
**Recipe Name:** Chicken Bacon Ranch Sub
**Description:** A delicious and satisfying sub sandwich featuring seasoned chicken, crispy bacon, creamy homemade ranch dressing, and melted cheese.
**Yields:** 2 servings
**Prep Time:** 30 minutes
**Cook Time:** 30 minutes
**Ingredients:**
* **Chicken:**
* 2 large boneless, skinless chicken breasts (about 1.5 lbs total)
* 1 tablespoon olive oil
* 1 teaspoon garlic powder
* 1 teaspoon onion powder
* 1/2 teaspoon smoked paprika
* 1/4 teaspoon black pepper
* 1/4 teaspoon salt (or to taste)
* **Bacon:**
* 8 slices bacon
* **Ranch Dressing:**
* 1 cup mayonnaise
* 1/2 cup sour cream
* 1/4 cup buttermilk
* 1 packet (1 ounce) dry ranch dressing mix
* 1 tablespoon chopped fresh parsley (optional)
* 1 tablespoon chopped fresh dill (optional)
* 1/2 teaspoon garlic powder
* 1/4 teaspoon onion powder
* Pinch of black pepper
* **Sub Assembly:**
* 2 large sub rolls (about 12 inches each)
* 4 slices cheddar cheese (or your favorite cheese)
* 1/2 cup shredded lettuce
* 1/4 cup diced tomatoes (optional)
**Instructions:**
**1. Prepare the Chicken:**
* a. Pat chicken breasts dry with paper towels.
* b. In a small bowl, combine olive oil, garlic powder, onion powder, smoked paprika, black pepper, and salt.
* c. Rub the spice mixture all over the chicken breasts.
* d. Heat a large skillet over medium-high heat. Add the seasoned chicken breasts.
* e. Cook the chicken for about 6-8 minutes per side, or until the internal temperature reaches 165°F (74°C).
* f. Remove the chicken from the skillet and let it rest for a few minutes.
* g. Shred the chicken using two forks.
**2. Cook the Bacon:**
* Choose one of the following methods:
* **Oven-Baked:**
* Preheat oven to 400°F (200°C).
* Line a baking sheet with parchment paper or aluminum foil.
* Arrange bacon slices in a single layer on the baking sheet.
* Bake for 15-20 minutes, or until crispy and golden brown.
* Transfer bacon to a paper towel-lined plate to drain.
* **Skillet-Cooked:**
* Place bacon slices in a cold skillet.
* Cook over medium heat, turning occasionally, until crispy and golden brown.
* Transfer bacon to a paper towel-lined plate to drain.
* **Microwave:**
* Line a microwave-safe plate with paper towels.
* Arrange bacon slices in a single layer on the paper towels.
* Cover with another layer of paper towels.
* Microwave on high for 1-2 minutes per slice, or until crispy.
**3. Make the Ranch Dressing:**
* a. In a medium bowl, combine mayonnaise, sour cream, and buttermilk.
* b. Add dry ranch dressing mix, chopped parsley (if using), chopped dill (if using), garlic powder, onion powder, and black pepper.
* c. Whisk everything together until smooth and creamy.
* d. Taste and adjust seasonings as needed.
* e. Cover and refrigerate for at least 30 minutes.
**4. Assemble the Sub:**
* a. Cut the sub rolls in half horizontally.
* b. Spread ranch dressing on both halves of each sub roll.
* c. Divide the shredded chicken evenly between the two sub rolls.
* d. Top the chicken with the crispy bacon, breaking the bacon slices into smaller pieces if necessary.
* e. Place two slices of cheddar cheese on top of the bacon on each sub.
* f. Place the assembled subs under a broiler for 1-2 minutes, or until the cheese is melted and bubbly.
* g. Remove the subs from the broiler and top with shredded lettuce and diced tomatoes (if using).
* h. Serve immediately.
**Tips and Variations:**
* **Spice it up:** Add a pinch of red pepper flakes to the chicken rub or ranch dressing.
* **Cheese variations:** Use Monterey Jack, pepper jack, or provolone.
* **Add avocado:** Sliced avocado adds a creamy texture.
* **Use a different bread:** Hoagie rolls, French bread, or tortillas can be used.
* **Make it a salad:** Serve the ingredients over a bed of greens.
* **Grill the chicken:** For a smoky flavor.
* **Slow cooker chicken:** Cook chicken in a slow cooker with the spice rub on low for 6-8 hours or on high for 3-4 hours.
* **Pre-cooked chicken:** Use pre-cooked rotisserie chicken.
* **Homemade ranch dressing mix:** Combine 2 tablespoons dried buttermilk powder, 1 tablespoon dried parsley, 1 teaspoon dried dill, 1 teaspoon dried chives, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/4 teaspoon salt, and 1/4 teaspoon black pepper.
* **Bacon alternatives:** Use turkey bacon or crumbled bacon bits.
* **Vegetarian option:** Substitute the chicken with grilled portobello mushrooms or marinated tofu.
* **Make it ahead:** Prepare the chicken and ranch dressing ahead of time.
* **Leftovers:** Store leftover chicken and ranch dressing in the refrigerator for up to 3 days.
This format is more organized and easier to follow while cooking. I’ve also included all the variations and tips from the original recipe. Enjoy!
Instructions
Notes
**Recipe Name:** Chicken Bacon Ranch Sub
**Description:** A delicious and satisfying sub sandwich featuring seasoned chicken, crispy bacon, creamy homemade ranch dressing, and melted cheese.
**Yields:** 2 servings
**Prep Time:** 30 minutes
**Cook Time:** 30 minutes
**Ingredients:**
* **Chicken:**
* 2 large boneless, skinless chicken breasts (about 1.5 lbs total)
* 1 tablespoon olive oil
* 1 teaspoon garlic powder
* 1 teaspoon onion powder
* 1/2 teaspoon smoked paprika
* 1/4 teaspoon black pepper
* 1/4 teaspoon salt (or to taste)
* **Bacon:**
* 8 slices bacon
* **Ranch Dressing:**
* 1 cup mayonnaise
* 1/2 cup sour cream
* 1/4 cup buttermilk
* 1 packet (1 ounce) dry ranch dressing mix
* 1 tablespoon chopped fresh parsley (optional)
* 1 tablespoon chopped fresh dill (optional)
* 1/2 teaspoon garlic powder
* 1/4 teaspoon onion powder
* Pinch of black pepper
* **Sub Assembly:**
* 2 large sub rolls (about 12 inches each)
* 4 slices cheddar cheese (or your favorite cheese)
* 1/2 cup shredded lettuce
* 1/4 cup diced tomatoes (optional)
**Instructions:**
1. **Cook the Bacon:** Choose your preferred method:
* **Oven-Baked:** Preheat oven to 400°F (200°C). Bake bacon on a parchment-lined baking sheet for 15-20 minutes, until crispy. Drain on paper towels.
* **Skillet-Cooked:** Cook bacon in a cold skillet over medium heat, turning occasionally, until crispy. Drain on paper towels.
* **Microwave:** Microwave bacon on a paper towel-lined plate, covered with more paper towels, for 1-2 minutes per slice, until crispy.
2. **Prepare the Chicken:**
* Pat chicken breasts dry.
* In a small bowl, combine olive oil, garlic powder, onion powder, smoked paprika, black pepper, and salt.
* Rub the spice mixture all over the chicken breasts.
* Heat a large skillet over medium-high heat. Add the seasoned chicken breasts.
* Cook the chicken for about 6-8 minutes per side, or until the internal temperature reaches 165°F (74°C).
* Remove the chicken from the skillet and let it rest for a few minutes.
* Shred the chicken using two forks.
3. **Make the Ranch Dressing:**
* In a medium bowl, combine mayonnaise, sour cream, and buttermilk.
* Add the dry ranch dressing mix, chopped parsley (if using), chopped dill (if using), garlic powder, onion powder, and black pepper.
* Whisk everything together until smooth and creamy.
* Taste and adjust seasonings as needed.
* Cover and refrigerate for at least 30 minutes.
4. **Assemble the Sub:**
* Cut the sub rolls in half horizontally.
* Spread ranch dressing on both halves of each sub roll.
* Divide the shredded chicken evenly between the two sub rolls.
* Top the chicken with the crispy bacon, breaking the bacon slices into smaller pieces if necessary.
* Place two slices of cheddar cheese on top of the bacon on each sub.
* Place the assembled subs under a broiler for 1-2 minutes, or until the cheese is melted and bubbly.
* Remove the subs from the broiler and top with shredded lettuce and diced tomatoes (if using).
* Serve immediately.
**Tips and Variations:**
* **Spice it up:** Add a pinch of red pepper flakes to the chicken rub or ranch dressing for a little heat.
* **Cheese variations:** Use your favorite cheese instead of cheddar. Monterey Jack, pepper jack, or provolone would all be delicious.
* **Add avocado:** Sliced avocado adds a creamy texture and healthy fats.
* **Use a different bread:** If you don’t have sub rolls, you can use hoagie rolls, French bread, or even tortillas to make wraps.
* **Make it a salad:** Skip the bread altogether and serve the chicken, bacon, ranch dressing, lettuce, and tomatoes over a bed of greens for a delicious and healthy salad.
* **Grill the chicken:** For a smoky flavor, grill the chicken breasts instead of cooking them in a skillet.
* **Slow cooker chicken:** You can also cook the chicken in a slow cooker. Place the chicken breasts in the slow cooker with the spice rub and cook on low for 6-8 hours or on high for 3-4 hours. Shred the chicken before assembling the subs.
* **Pre-cooked chicken:** To save time, use pre-cooked rotisserie chicken. Just shred it and add it to the subs.
* **Homemade ranch dressing mix:** If you don’t have a packet of dry ranch dressing mix, you can make your own. Combine 2 tablespoons dried buttermilk powder, 1 tablespoon dried parsley, 1 teaspoon dried dill, 1 teaspoon dried chives, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/4 teaspoon salt, and 1/4 teaspoon black pepper.
* **Bacon alternatives:** If you don’t have bacon, you can use turkey bacon or even crumbled bacon bits.
* **Vegetarian option:** Substitute the chicken with grilled portobello mushrooms or marinated tofu for a vegetarian version.
* **Make it ahead:** You can prepare the chicken and ranch dressing ahead of time and store them in the refrigerator. Assemble the subs just before serving.
* **Leftovers:** Leftover chicken and ranch dressing can be stored in the refrigerator for up to 3 days.
This format is more organized and easier to follow while cooking. Enjoy!
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