Cheddar Bacon Ranch Chicken Melt (Print-Friendly Version)
Juicy chicken, crispy bacon, ranch, and gooey cheddar layered on golden Texas toast for a savory, hearty melt.
# Ingredients You’ll Need:
→ Main Ingredients
01 -
8 slices Texas toast or thick white bread
02 -
2 large boneless, skinless chicken breasts (about 1 lb total)
03 -
Salt, to taste
04 -
Black pepper, to taste
05 -
6 slices cooked bacon, chopped (crispy for best texture)
06 -
1 cup shredded sharp cheddar cheese (or a mix of cheddar and Monterey Jack)
07 -
1/2 cup ranch dressing (bottled or homemade)
08 -
2 tablespoons chopped fresh parsley (optional, for freshness)
09 -
2 tablespoons softened butter (for toasting)
→ Optional Add-ins
10 -
Thin tomato slices
11 -
Pickled jalapeños
12 -
Caramelized onions
# How to Make It:
01 -
Season chicken breasts with salt and pepper. Heat a skillet over medium heat, add oil, and cook chicken for 5–6 minutes per side until golden brown and fully cooked (internal temp 74°C). Let rest for 5 minutes before slicing into strips.
02 -
In a small bowl, combine ranch dressing with parsley for added freshness. Optionally, add a pinch of garlic powder or smoked paprika for a flavor boost.
03 -
Lay out 4 slices of bread and spread ranch mixture evenly over each. Layer the sliced chicken, crispy bacon, and shredded cheddar cheese on top, and cover with the remaining bread slices.
04 -
Butter the outsides of each sandwich. Heat a large skillet or griddle over medium heat and cook sandwiches for 3–4 minutes per side until golden brown and the cheese is melted. Press lightly with a spatula while cooking for an even melt.
# Extra Suggestions:
01 -
Cheese Options: Use pepper jack, mozzarella, or provolone for different flavors.
02 -
Spicy Twist: Add jalapeños, hot sauce to the ranch, or use chipotle ranch.
03 -
Veggie Boost: Add spinach, tomato slices, or caramelized onions inside.
04 -
Serve with potato wedges, fries, or a crisp green salad.
05 -
For convenience, substitute shredded rotisserie chicken for freshly cooked chicken.
06 -
Store leftovers wrapped in foil in the fridge for up to 2 days. Reheat in a skillet or toaster oven for best results.