Best 6 Lemon Pepper Bacon Chicken Sandwich Pioneer Woman Recipes

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**Lemon Pepper Bacon Chicken Sandwich: A Flavorful Delight**

Indulge in a culinary masterpiece that tantalizes your taste buds with every bite – the Lemon Pepper Bacon Chicken Sandwich. This sandwich is a symphony of flavors that seamlessly blend zesty lemon, aromatic pepper, crispy bacon, and juicy chicken. Picture tender chicken breasts marinated in a vibrant lemon pepper sauce, grilled to perfection and nestled between toasted bread. Crispy bacon adds a smoky crunch, while a creamy lemon pepper mayonnaise brings the sandwich together in perfect harmony. Discover this tantalizing recipe along with variations like a tangy Lemon Pepper Chicken Wrap and a refreshing Lemon Pepper Chicken Salad. Get ready to embark on a culinary journey that will leave you craving more.

Let's cook with our recipes!

RANCH CHICKEN SANDWICHES



Ranch Chicken Sandwiches image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 2h30m

Yield 8 servings

Number Of Ingredients 11

4 whole boneless, skinless chicken breasts
1/2 cup honey
1/2 cup Dijon mustard (or country/grainy mustard)
1 teaspoon paprika
1/2 teaspoon salt
Freshly ground black pepper
Juice of 1 lemon
Crushed red pepper, for sprinkling, optional
1 pound thick-cut bacon, sliced in half
2 cups grated sharp Cheddar
8 soft whole grain buns

Steps:

  • With a very sharp knife, cut the chicken breasts in half down the middle. This will result in 8 chicken breast pieces that are thinner and uniform in size.
  • Next, make the marinade. In a large bowl mix together the honey, mustard, paprika, salt, pepper to taste, lemon juice and crushed red pepper flakes if using. Stir to combine.
  • Add the chicken to the marinade and toss to coat. Cover the bowl with plastic wrap and marinate in the fridge, 2 to 4 hours.
  • While the chicken marinates, fry up the bacon until chewy. When finished cooking, reserve 1/4 cup of the bacon grease and pour off the rest of the grease (but do not clean the skillet).
  • When you are ready to cook the chicken, remove it from the marinade and cook it in the skillet over medium-high heat, 3 to 4 minutes each side. Brush a little reserved bacon grease on the chicken as you cook it. (Or you can grill the chicken breasts on an indoor or outdoor grill.)
  • When a couple of minutes grilling time are left, lay 2 pieces of bacon onto each chicken breast. Top with some Cheddar and allow it to melt on the grill (if you need to remove the chicken you can finish melting the cheese under the broiler).
  • Halve the rolls and immediately load with the bacon-and-cheese covered chicken.

LADD'S CHICKEN BACON SLIDERS



Ladd's Chicken Bacon Sliders image

Ladd loved Ree's sliders so much that she decided to name the recipe after him.

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 40m

Yield 12 sliders

Number Of Ingredients 18

1/4 cup honey
1/4 cup Dijon mustard
Juice of 1 lemon
1/2 teaspoon paprika
1/4 teaspoon kosher salt
Pinch freshly ground black pepper
Pinch crushed red pepper flakes
4 chicken cutlets, each cut in three uniform pieces
One 12-ounce/12-count package King's Hawaiian sweet rolls
1/4 cup (4 tablespoons) salted butter, melted
2 tablespoons everything bagel seasoning
6 slices bacon, cooked crisp and halved
6 slices sharp Cheddar, halved
3/4 cup ranch dressing
12 small Bibb lettuce leaves
12 thin slices Roma tomato
3/4 cup canned fried onions
1/2 cup jarred pickled jalapeños, drained

Steps:

  • For the marinade: Combine the honey, Dijon mustard, lemon juice, paprika, salt, pepper and crushed red pepper flakes in a large bowl.
  • Add the chicken cutlets and toss to coat. You can the cook the cutlets straight away or cover and marinate in the fridge for a couple of hours or overnight.
  • For the rolls: Preheat the oven to 350 degrees F. Heat a grill or grill pan over medium-high heat.
  • Place the rolls on a sheet pan. Brush the tops of the rolls with the melted butter and sprinkle over the seasoning. Bake to warm through and toast slightly, 5 to 6 minutes, then set aside.
  • For the filling: Meanwhile, grill the chicken pieces for 3 to 4 minutes on the first side. Flip and top each with a halved piece of bacon and a halved piece of Cheddar. Continue to cook until the cheese is melted and the chicken is cooked through, 3 to 4 more minutes. Remove.
  • Separate the rolls and slice in half horizontally. Place the bottoms on a platter and top each one with a tablespoon of ranch dressing, a lettuce leaf and a chicken piece. Add a slice of tomato, some fried onions and pickled jalapeños to each. Add the tops of the rolls and place a decorative toothpick through each slider. Serve.

CREAMY LEMON CHICKEN



Creamy Lemon Chicken image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 11

1/2 cup all-purpose flour
Kosher salt and freshly ground black pepper
2 tablespoons olive oil
Six 3- to 4-ounce boneless, skinless chicken thighs
3 cloves garlic, minced
1/4 cup white wine
3/4 cup heavy cream
1/2 cup grated Parmesan
1 lemon, zested and juiced, plus lemon slices, for garnish
3 big handfuls spinach (about 3 cups)
Fresh basil, for garnish

Steps:

  • Place the flour in a shallow bowl and season with salt and pepper. Heat a large saute pan over medium-high heat, then add the oil. Dredge the chicken in the flour, shaking off any excess, and place in the hot oil. Cook until golden brown on both sides and cooked through, about 4 minutes per side. Remove the chicken to a plate.
  • Add the garlic to the pan, carefully add the wine and, using a wooden spoon, scrape the bottom of the pan to release any flavor stuck to the bottom. Add the cream, Parmesan, lemon zest and juice and some salt and pepper. Bring to a simmer and cook until the sauce starts to thicken, about 2 minutes. Add the spinach, stir and return the chicken to the pan. Cook for 1 minute more, until the spinach has wilted. Garnish with basil and lemon slices.

CHICKEN NUGGET BACON RANCH CLUB



Chicken Nugget Bacon Ranch Club image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 35m

Yield 6 sandwiches

Number Of Ingredients 16

2 large eggs
2 cups panko breadcrumbs
1 1/2 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper
1 cup all-purpose flour
1 tablespoon seasoned salt
1/4 teaspoon lemon pepper
2 boneless, skinless chicken breasts, cut into 1 1/2-inch pieces
Vegetable oil, for frying
6 crusty rolls, such as kaiser rolls, split
1/2 cup ranch dressing
6 leaves butter lettuce
12 slices applewood-smoked bacon, cooked crisp, then cut in half
30 dill pickle slices
3 tomatoes, sliced thick
1/4 cup ketchup

Steps:

  • For the chicken nuggets: Whisk the eggs together with 2 tablespoons water in a shallow bowl or dish.
  • Put the panko in a separate shallow bowl or dish and season with 1 teaspoon kosher salt and 1/2 teaspoon pepper. Mix together with a fork to evenly combine.
  • Put the flour in a gallon-sized resealable plastic bag along with the seasoned salt, lemon pepper and remaining 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Seal the bag and shake to combine.
  • Open the bag and add the chicken. Seal and shake to coat the chicken well.
  • Open the bag and begin to coat the nuggets in batches. First, dip a few pieces in the egg wash until coated, then roll in the seasoned panko, pressing the panko evenly into the chicken to make sure it adheres. Work in batches until all the nuggets are coated, placing coated nuggets on a plate.
  • Heat 2 inches oil over medium-high heat in a large, heavy-bottomed Dutch oven until it reaches 325 degrees F. Line a plate with paper towels.
  • Fry the nuggets in 2 batches, flipping once halfway through, until golden brown and completely cooked through, about 3 1/2 minutes per batch.
  • Remove each batch with a slotted spoon or a fish spatula to the lined plate and allow the nuggets to drain.
  • For the sandwiches: Spread the roll bottoms with 1 tablespoon ranch dressing each. Lay 1 piece of butter lettuce on the dressing. Lay 4 pieces of bacon (2 full slices) on the lettuce. Place 4 to 6 chicken nuggets on the bacon. Top with a layer of pickles, then drizzle with a touch more ranch dressing. Top with 2 slices of tomato. Squeeze ketchup on the lids of the sandwiches and close them.

PIONEER WOMAN RANCH-STYLE CHICKEN



Pioneer Woman Ranch-Style Chicken image

Make and share this Pioneer Woman Ranch-Style Chicken recipe from Food.com.

Provided by Boomette

Categories     Chicken Breast

Time 2h15m

Yield 6 serving(s)

Number Of Ingredients 11

1/2 cup Dijon mustard (I used grainy mustard)
1/2 cup honey
1/2 lemon, juice of
1/2 teaspoon paprika
1/2 teaspoon salt
crushed red pepper flakes (optional To Taste)
6 boneless skinless chicken breasts
1 lb thick cut bacon
bacon grease
sharp cheddar cheese (to Taste)
canola oil

Steps:

  • To begin, make the marinade. In a large bowl mix together 1/2 cup Dijon or country/grainy mustard with 1/2 cup honey, juice of 1/2 lemon, 1/2 teaspoon paprika, and 1/2 teaspoon salt and whisk until smooth. Sprinkle in some crushed red pepper flakes or cayenne if you like things a little spicy. Set aside.
  • Next, rinse the chicken breasts, place between two sheets of waxed paper and pound to around 1/2 to 3/4 inch thick with a mallet. Next, add the chicken to the bowl with the marinade, cover with plastic wrap and place in the refrigerator for 1 to 3 hours.
  • While the chicken marinates, fry up some bacon. When finished cooking, reserve 1/4 cup of the bacon grease and clean out the skillet.
  • When the chicken is done marinating, preheat the oven to 400 degrees. Remove the chicken from the fridge and pour off excess marinade. Heat half of the reserved bacon grease with an equal quantity of Canola Oil in the clean skillet over medium-high heat. When the grease is nice and hot add two or three pieces of chicken to it. Cook until brownish/blackish, about 1 to 1 1/2 minutes per side. Remove chicken to a large baking sheet. If cooking many pieces of chicken, repeat skillet process and remove finished chicken to baking sheet. Place chicken in preheated oven and cook for about 10 minutes. Remove from over.
  • Lay a few pieces of bacon over each chicken breast. Sprinkle shredded sharp cheddar cheese over the top of the chicken as generously as you like. Return pan to oven for an additional five minutes until cheese is melted and bacon is sizzling. Serve immediately.

Nutrition Facts : Calories 582.5, Fat 38, SaturatedFat 12.1, Cholesterol 126.9, Sodium 1197.3, Carbohydrate 25.4, Fiber 0.9, Sugar 23.5, Protein 34.9

MARLBORO MAN'S SECOND FAVORITE SANDWICH (PIONEER WOMAN RECIPE)



Marlboro Man's Second Favorite Sandwich (Pioneer Woman Recipe) image

This is an easy, fast and super yummy weeknight meal. Pioneer Woman is right....this is a big time man-pleasing recipe! Everyone in my house loves this. Adjust ingredients depending how many sandwiches you are making.

Provided by Lakerdog2

Categories     Lunch/Snacks

Time 25m

Yield 5 sandwhiches, 5 serving(s)

Number Of Ingredients 6

5 chicken breasts, pounded thin, 1 per person
15 -20 slices bacon, pieces sliced in half, probably 3-4 slices per person
5 hamburger buns or 5 bread, of your choice
lemon pepper seasoning
Lawry's Seasoned Salt
sliced cheese, your choice

Steps:

  • Cook cut in half bacon strips as crispy (or not crispy) as you like them. Remove bacon and drain on paper towels. Pour off all grease, except for about a tablespoon.
  • Sprinkle both sides of chicken breasts with lemon pepper and Lawry's - don't skimp.
  • Add chicken breasts to pan and cook until just about done.
  • While second side of breast is finishing cooking, lay desired amount of bacon strips across the breast, add sliced cheese over bacon. Cover with a lid and allow cheese to melt.
  • Serve chicken on roll/bun, whatever bread you want. Toasted, untoasted, it will be yummy either way, trust me.

Nutrition Facts : Calories 727.9, Fat 46.5, SaturatedFat 14.4, Cholesterol 139, Sodium 967.9, Carbohydrate 30.5, Fiber 1.3, Sugar 1, Protein 43.8

Tips:

  • For a crispy bacon, cook it over medium heat until it reaches your desired crispness.
  • To ensure the chicken is cooked thoroughly, use a meat thermometer to check that it has reached an internal temperature of 165°F (74°C).
  • If you don't have a meat thermometer, you can check if the chicken is cooked by cutting into it and making sure the juices run clear.
  • For a tangy and flavorful lemon pepper sauce, use fresh lemon juice and freshly ground black pepper.
  • To make the sandwich more flavorful, toast the bun before assembling it.
  • For a healthier version of the sandwich, use whole-wheat bread or a lettuce wrap instead of a white bun.

Conclusion:

The Lemon Pepper Bacon Chicken Sandwich is a delicious and easy-to-make sandwich that is perfect for a quick lunch or dinner. With its crispy bacon, juicy chicken, and tangy lemon pepper sauce, this sandwich is sure to be a hit with everyone who tries it. Whether you're making it for yourself or for a crowd, this sandwich is sure to satisfy.

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