Chicken Bacon Ranch Panini Recipes

CHICKEN BACON RANCH PANINI

Steps:

• Fry the chicken breasts in 1 tablespoon butter and the canola oil in a skillet over medium-high heat until done in the middle, about 8 minutes. Set aside.
• To assemble the sandwiches, spread a generous amount of mustard on half of the bread slices. Spread a generous amount of ranch dressing on the other half. (Definitely be generous; when the sandwiches cook, these will turn into more of a "sauce.")
• On the ranch-covered slices of bread, place a slice of cheese, a piece of chicken, 2 slices of bacon and a second slice of cheese. Top each with the mustard-covered slice of bread. Butter the outsides of the bread generously with the remaining 4 tablespoons butter, then grill in a panini maker. (If you do not have a panini maker, you can grill the sandwiches in a skillet, laying a heavy skillet on top of the sandwiches to press them together. Turn to grill the other side in the same way.)
• Slice the sandwiches in half and gobble them down immediately.

CHICKEN APRICOT PANINI

Steps:

• In a small bowl, add the apricot preserves and mayonnaise and stir to combine. Slice the Perfect Grilled Chicken into strips.
• To build the sandwich, spread both slices of bread with the apricot-mayonnaise spread. On one half, lay a slice of cheese, the chicken strips, sage, red onion slices and the second slice of cheese. Put on the top piece of bread and spread softened butter on both sides of the sandwich.
• Grill the sandwich in a hot panini maker until golden and crisp. (If you do not have a panini maker, you can grill the sandwich in a skillet, laying another heavy skillet on top of the sandwich to press it together. Turn to grill the other side in the same way.)
• Mix together the olive oil, honey, mustard, salt, thyme, oregano and lemon juice in a large shallow container.
• Pound the chicken breasts to uniform thickness and add them to the marinade. Cover and marinate in the fridge for at least 8 hours.
• Heat a grill pan over medium-high heat. Grill the chicken in batches until golden brown on the first side, 4 to 5 minutes. Flip and cook until golden brown on the other side and cooked all the way through, another 4 to 5 minutes. Let the chicken cool.
• Transfer the chicken to freezer bags individually and in pairs, so it's easy to defrost the exact amount you need.

CHICKEN BACON RANCH PANINI

Steps:

• Season the chicken breasts with salt, pepper, garlic powder, chili powder, red pepper, and the blackening seasoning.
• Add 1-2 tablespoons of olive oil to a pan and cook the chicken breasts until cooked through, about 10-12 minutes. Slice into strips or shred, and set aside.
• Cook the bacon.
• To assemble the sandwiches, spread a generous amount of mustard on one half of the bread. Spread a generous amount of ranch dressing on the other half. (Definitely be generous; when the sandwich cooks, these will turn into more of a "sauce.").
• Arrange chicken, bacon slices, and cheese slices on the bottom half. Top with the top slice. Butter both sides of the bread generously, then grill in the panini maker. (If you do not have a panini maker, you can grill the sandwiches in a skillet, laying a heavy skillet on top of the sandwich to press it together. Turn to grill the other side in the same way.).
• Slice in half and gobble it down immediately.

CHICKEN BACON RANCH PANINI - PIONEER WOMAN RECIPE - (4.4/5)

Steps:

• Fry the four pieces of chicken breast in oil and butter until done in the middle, about 10-12 minutes. Slice into strips and set aside. To assemble the sandwiches, spread a generous amount of mustard on one half of the bread. Spread a generous amount of ranch dressing on the other half. (Definitely be generous; when the sandwich cooks, these will turn into more of a "sauce.") Arrange chicken, bacon slices, and cheese slices on the bottom half. Top with the top slice. Butter both sides of the bread generously, then grill in the panini maker. (If you do not have a panini maker, you can grill the sandwiches in a skillet, laying a heavy skillet on top of the sandwich to press it together. Turn to grill the other side in the same way.) Slice in half and gobble it down immediately.

CHICKEN AND BACON PANINI WITH SPICY CHIPOTLE MAYO

Steps:

• For the Spicy Chipotle Mayo: Add all ingredients into a food processor and puree until smooth. Add salt and pepper to taste, if needed.
• For the Panini: Turn the oven to broil. Place the tomato slices on a lined baking sheet. Drizzle with a little olive oil and sprinkle with salt. Place into the oven and roast the tomatoes until the top is slightly charred. Remove from the oven and set aside. (Note: This step may be skipped and replaced with slices of avocado.).
• Heat a panini grill or grill pan on medium heat. Spread a little bit of butter on one side of each piece of the bread.
• Evenly distribute the chicken, cheese, bacon and tomatoes (or avocado slices) on top of two slices, butter side down.
• On the other pieces of bread, spread some of the chipotle mayonnaise on the side that is not buttered. Place on top of the sandwich. Place the sandwiches on the grill. If you are using a grill pan, place a heavy pan on top of each sandwich.
• Cook for about 2-3 minutes until the bread is golden brown. Gently flip the sandwich over and cook for another 2-3 minutes until the other side is golden brown.

RANCH AND BACON CHICKEN WITH PENNE PASTA

Steps:

• Place chicken in a slow cooker. Coat with kosher salt, seasoned salt, black pepper, pepper flakes, and thyme. Pour chicken broth in and around the chicken. Cook on Low for 5 to 6 hours.
• Shred chicken and place back into the broth. Add cream cheese and stir well to dissolve. Stir in ranch dressing. Add pasta and milk. Stir, place lid back on, and cook on High for 30 minutes.
• In the meantime, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels.
• Mix Cheddar cheese into pasta; crumble in bacon and stir to combine. Cook until cheese is melted and pasta is tender yet firm to the bite, about 10 minutes more.

BACON RANCH CHICKEN BAKE RECIPE BY TASTY

Steps:

• Preheat oven to 400˚F (200˚C).
• Place chicken breast in a baking dish. Season chicken with salt and pepper, to taste.
• Spread 1-2 Tbsp. ranch on each chicken breast.
• Layer two slices of bacon on top of each chicken breast.
• Top with cheese.
• Bake for 40 minutes.
• Enjoy!

CHICKEN BACON RANCH PASTA

Steps:

• Pre heat oven to 375 degrees F.
• Bring 12 ounces of Rotini pasta to a boil. Cook according to package directions.
• Drain water after pasta is done cooking and place pasta in a large bowl.
• Add the diced cooked chicken, cooked bacon crumbles, ranch dressing, Alfredo sauce, and garlic salt.
• Stir together well and place in a 9 x 13 inch baking dish that has been sprayed with non stick cooking spray.
• Top with shredded Mozzarella and cheddar cheese.
• Sprinkle fresh chopped parsley over top.
• Bake for 20 minutes or until heated through and the top starts to turn golden.
• Serve immediately.

CHICKEN-BACON-RANCH PASTA BAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Coat a 9x13 baking dish with cooking spray.
• Bring a large pot of lightly salted water to a boil. Cook bow-tie pasta at a boil, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
• Meanwhile, melt butter in a saucepan over medium heat. Add cream cheese and ranch dressing mix; whisk until smooth. Slowly whisk in milk. Stir in Monterey Jack cheese; cook until cheese has melted and sauce has thickened, 5 to 10 minutes. Crumble 6 slices bacon and stir into sauce.
• Combine cooked pasta and shredded chicken in a large bowl. Pour sauce on top and mix until well combined. Transfer to the prepared baking dish. Top with Cheddar Jack cheese and crumble remaining 2 slices of bacon on top.
• Bake in the preheated oven until cheese has melted, about 20 minutes.