My son Joshua is a big eater, and the Chicken Bacon Ranch Panini is one of his favorites. He’s always searching for a snack in the fridge or pantry, and he particularly loves sandwiches. Turkey, ham, grilled cheese, peanut butter and jelly, he’s a fan of them all! And, like his Dad, he has a special fondness for bacon. So, I created a dinner that combines his love for sandwiches and bacon: the Chicken Bacon Ranch Panini.
This Chicken Bacon Ranch Panini recipe is a winner! It’s simple to make with ingredients you likely already have. Here’s how I put it together:
Step 1: Prepare the Chicken
This makes 4 paninis. Start with 2 boneless, skinless chicken breasts (one breast makes two sandwiches) and use a meat tenderizer to soften them. A tenderizer not only makes the meat easier to chew but also flattens it for even cooking. Slice the chicken crosswise into 1/2-inch pieces for easy layering. Here’s a link to a meat tenderizer similar to the one I use. Sprinkle the chicken with salt and pepper for seasoning.
Helpful Tip: Something I learned after creating this post was a way to tenderize the meat while keeping it together. Take the meat and place plastic wrap over the top of the chicken before tenderizing it. This helps keep the meat together during the tenderizing step
Step 2: Cook the Chicken
Heat about 2 tablespoons of olive oil in an iron skillet. I prefer using an iron skillet because it evenly distributes heat, giving the chicken a perfectly cooked texture and an extra “seasoned” flavor.
Preheat the skillet or panini maker for about 5 minutes before adding the chicken for even cooking. Cook the chicken for 3-5 minutes on each side, flipping it when the edges start to brown. Once the internal temperature reaches 160°F, remove it from the skillet and let it rest.
Feeding more than a panini press can handle?
Heidi's chicken broccoli casserole feeds the whole table.
Step 3: Don’t Forget the Bacon!
An essential part of this Chicken Bacon Ranch Panini is the bacon. I recommend my oven-cooked bacon technique, which you can do while the chicken cooks. It’s a great time-saver! The bacon adds a delicious crunch to each bite.
Step 4: Assemble the Paninis
Four ciabatta buns make these Chicken Bacon Ranch Paninis extra special, but thicker breads like sourdough or Texas toast are also great options for holding everything together during grilling. Spread ranch dressing on one side of the bun and Dijon mustard on the other. For a flavor twist, try garlic ranch dressing. Add two strips of bacon, place the chicken breast slices on top, and finish with a slice of mozzarella or opt for creamy Havarti cheese.
Step 5: Press and Toast
Spray both sides of the sandwich with cooking spray before putting it in the panini maker to prevent burning. Watch carefully as the cheese melts and the bread turns golden. No panini maker? No problem! Use a fry pan and press down with another pan to get a similar effect. Flip when one side browns to ensure even toasting. Go easy on the dressing to avoid the bread getting too soft.
Serving Tip: Serve these Chicken Bacon Ranch Paninis with a side of crispy fries or a fresh salad for a complete meal. If you want to elevate the flavor, try a dipping sauce like garlic aioli or chipotle mayo. These sandwiches also reheat well in the oven, making them perfect for a quick lunch the next day. Just pop them back in for a few minutes!
Variations & Serving Suggestions
- Fresh Additions: Add baby spinach leaves or sliced tomatoes for a fresh twist.
- Quick & Convenient: Save time with store-bought, pre-cooked chicken slices or use rotisserie chicken.
- Customizable Options: Swap chicken for turkey, skip the spinach, or serve with extra mayonnaise or mustard on the side.
And there it is, Joshua’s dream dinner! He devoured this delicious Chicken Bacon Ranch Panini, and for once, he was full for a little while, until his next snack attack, that is. Between him and his brother, keeping the pantry stocked is a challenge, but it’s all part of growing up fast!
Chicken Bacon Ranch Panini
Ingredients
Method
- Pound the chicken breasts with a meat tenderizer to flatten them, then slice crosswise into 1/2-inch pieces.
- Heat the olive oil in a cast iron skillet (preheat about 5 minutes). Cook the chicken 3-5 minutes per side, flipping when the edges brown, until it reaches 160°F (rising to 165°F as it rests). Remove and let rest.
- Cook the bacon while the chicken cooks (the oven method is a great time-saver).
- Spread ranch on one half of each bun and Dijon on the other. Layer 2 strips of bacon, the chicken slices and a slice of cheese.
- Spray both sides of each sandwich with cooking spray and press in a panini maker until the cheese melts and the bread is golden. No panini maker? Use a frying pan and press down with a second pan, flipping once one side browns.
