20 Delicious Chicken Sandwich Recipes for Every Occasion

Let’s face it, chicken sandwiches are the ultimate comfort food that never fails to satisfy. Whether you’re craving something quick for a weeknight dinner, a hearty meal to fuel your weekend adventures, or a seasonal twist to spice up your menu, we’ve got you covered. Dive into our roundup of 20 delicious chicken sandwich recipes that promise to delight your taste buds for every occasion. Ready to find your next favorite?

Classic Grilled Chicken Sandwich

Savory and satisfying, this classic grilled chicken sandwich is a staple for any summer cookout. Perfectly charred chicken meets crisp veggies and creamy sauce between toasted buns.

Ingredients

• 2 boneless, skinless chicken breasts, evenly pounded to 1/2-inch thickness
• 1 tbsp high-quality olive oil
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1 tsp smoked paprika
• 2 soft brioche buns, lightly toasted
• 2 crisp lettuce leaves
• 2 slices ripe tomato
• 2 tbsp mayonnaise
• 1 tsp Dijon mustard

Instructions

1. Preheat grill to medium-high heat (375°F).
2. Brush chicken breasts with olive oil, then season both sides with salt, pepper, and smoked paprika.
3. Grill chicken for 6 minutes per side, or until internal temperature reaches 165°F. Tip: Avoid flipping more than once to get perfect grill marks.
4. While chicken cooks, mix mayonnaise and Dijon mustard in a small bowl. Set aside.
5. Toast brioche buns on the grill for 1 minute, just until golden. Tip: Watch closely to prevent burning.
6. Spread the mayonnaise mixture on the bottom half of each bun.
7. Layer lettuce and tomato on top of the sauce.
8. Place grilled chicken on the veggies, then top with the other half of the bun. Tip: Let chicken rest for 2 minutes before assembling to keep juices in.

Perfectly juicy chicken with a smoky crust contrasts the creamy sauce and fresh veggies. Serve with a side of sweet potato fries for a complete meal.

Spicy Buffalo Chicken Sandwich

A Spicy Buffalo Chicken Sandwich packs a punch with its fiery flavor and satisfying crunch. Perfect for game day or a quick dinner, it’s a crowd-pleaser that’s easy to make.

Ingredients

– 2 boneless, skinless chicken breasts, pounded to 1/2-inch thickness
– 1 cup buttermilk, for tenderizing
– 1 cup all-purpose flour, for a crispy coating
– 1 tsp garlic powder, for a savory kick
– 1 tsp paprika, for a smoky depth
– 1/2 tsp salt, to enhance flavors
– 1/4 tsp cayenne pepper, for extra heat
– 1/2 cup hot sauce, preferably Frank’s RedHot, for authentic buffalo flavor
– 2 tbsp unsalted butter, melted, to smooth the sauce
– 4 soft brioche buns, for a buttery base
– 1/2 cup blue cheese dressing, creamy and tangy
– 1 cup shredded iceberg lettuce, for crunch
– 1/2 cup sliced celery, for freshness

Instructions

1. Marinate chicken breasts in buttermilk for at least 30 minutes to tenderize.
2. In a shallow dish, mix flour, garlic powder, paprika, salt, and cayenne pepper.
3. Dredge each chicken breast in the flour mixture, shaking off excess.
4. Heat oil in a deep skillet to 375°F. Fry chicken for 4-5 minutes per side until golden and crispy.
5. Drain chicken on a wire rack to keep it crispy.
6. In a bowl, whisk together hot sauce and melted butter for the buffalo sauce.
7. Toss fried chicken in the buffalo sauce until fully coated.
8. Toast brioche buns lightly for a warm, crisp texture.
9. Spread blue cheese dressing on the bottom bun, then layer with lettuce, celery, and sauced chicken.
10. Serve immediately for the best texture and flavor. Crispy, spicy, and utterly delicious, this sandwich pairs well with extra celery sticks and a cold beer for the full experience.

BBQ Chicken Sandwich with Coleslaw

Perfect for summer gatherings, this BBQ chicken sandwich with coleslaw combines smoky, sweet, and crunchy textures in every bite.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, trimmed of excess fat
• 1 cup smoky BBQ sauce, divided
• 1 tbsp olive oil, for grilling
• 1 tsp garlic powder, for seasoning
• 1 tsp onion powder, for seasoning
• 1/2 tsp smoked paprika, for seasoning
• 4 soft brioche buns, lightly toasted
• 2 cups creamy coleslaw, homemade or store-bought
• 1/4 cup dill pickles, thinly sliced for garnish

Instructions

1. Preheat grill to medium-high heat, about 375°F.
2. Season chicken thighs evenly with garlic powder, onion powder, and smoked paprika.
3. Brush grill grates lightly with olive oil to prevent sticking.
4. Grill chicken for 6-7 minutes per side, or until internal temperature reaches 165°F.
5. During the last 2 minutes of grilling, brush chicken with 1/2 cup BBQ sauce to glaze.
6. Remove chicken from grill and let rest for 5 minutes before slicing.
7. Spread remaining 1/2 cup BBQ sauce on the bottom half of each toasted brioche bun.
8. Layer sliced BBQ chicken on the sauced bun halves.
9. Top chicken with a generous scoop of creamy coleslaw and a few slices of dill pickles.
10. Cover with the top half of the bun and serve immediately.

Crispy, creamy, and bursting with flavor, this sandwich is a crowd-pleaser. Try serving it with a side of sweet potato fries for the ultimate summer meal.

Crispy Fried Chicken Sandwich

Hungry for a crunch? This crispy fried chicken sandwich delivers with every bite, combining juicy tenderness with a golden, crackling crust.

Ingredients

• 1 cup all-purpose flour, finely sifted
• 1 tbsp smoked paprika, for a deep, smoky flavor
• 1 tsp garlic powder, finely ground
• 1 tsp onion powder, for a subtle sharpness
• 1 tsp salt, for seasoning
• 1/2 tsp black pepper, freshly ground
• 1 cup buttermilk, for tenderizing
• 1 large egg, farm-fresh, beaten
• 4 chicken breasts, boneless and skinless, pounded to 1/2 inch thickness
• Vegetable oil, for frying, enough to fill a skillet 1 inch deep
• 4 brioche buns, lightly toasted
• Lettuce leaves, crisp and fresh
• Pickle slices, for a tangy crunch
• Mayonnaise, creamy and rich

Instructions

1. In a large bowl, whisk together flour, smoked paprika, garlic powder, onion powder, salt, and black pepper.
2. In another bowl, mix buttermilk and egg until fully combined.
3. Dip each chicken breast into the buttermilk mixture, then dredge in the flour mixture, pressing to adhere. Repeat for a double coat.
4. Heat vegetable oil in a large skillet over medium heat until it reaches 350°F. Use a thermometer for accuracy.
5. Fry chicken breasts in batches, 4-5 minutes per side, until golden brown and internal temperature reaches 165°F.
6. Transfer to a wire rack to drain; this keeps the coating crispy.
7. Spread mayonnaise on the bottom half of each toasted brioche bun.
8. Layer with lettuce, fried chicken, and pickle slices. Top with the other half of the bun.

Juicy inside with a shatteringly crisp exterior, this sandwich pairs perfectly with a cold craft beer or a side of sweet potato fries. For an extra kick, add a drizzle of hot honey.

Avocado Chicken Sandwich

Crisp, creamy, and packed with protein, this Avocado Chicken Sandwich is a lunchtime game-changer. It’s quick to assemble and delivers a satisfying crunch with every bite.

Ingredients

– 2 slices of artisanal whole grain bread, toasted to golden perfection
– 1/2 ripe avocado, mashed until smooth
– 1/4 lb of grilled chicken breast, thinly sliced
– 1 tbsp of tangy mayonnaise
– 1/4 cup of crisp lettuce, shredded
– 1/4 tsp of coarse sea salt
– 1/8 tsp of freshly cracked black pepper
– 1/2 tsp of zesty lemon juice

Instructions

1. Toast 2 slices of artisanal whole grain bread until golden and crisp, about 3 minutes in a toaster set to medium.
2. In a small bowl, mash 1/2 ripe avocado with 1/2 tsp zesty lemon juice, 1/4 tsp coarse sea salt, and 1/8 tsp freshly cracked black pepper until smooth.
3. Spread 1 tbsp tangy mayonnaise evenly on one side of each toasted bread slice.
4. Layer 1/4 lb of grilled chicken breast slices on the mayonnaise side of one bread slice.
5. Spread the mashed avocado mixture over the chicken slices.
6. Top with 1/4 cup of crisp shredded lettuce.
7. Close the sandwich with the second bread slice, mayonnaise side down.
8. Press gently to compact the sandwich, then slice diagonally for serving.

Tip: For extra flavor, grill the chicken breast with a pinch of smoked paprika. Ensure the avocado is just ripe for easy mashing and the best texture. Toasting the bread adds a necessary crunch that contrasts beautifully with the creamy avocado.

The sandwich boasts a harmonious blend of creamy avocado and tender chicken, with a satisfying crunch from the toasted bread. Serve with a side of sweet potato fries for a complete meal.

Honey Mustard Chicken Sandwich

Tender, juicy chicken meets the sweet and tangy embrace of honey mustard in this sandwich. Perfect for a quick lunch or a satisfying dinner, it’s a crowd-pleaser that’s easy to whip up.

Ingredients

– 2 boneless, skinless chicken breasts, about 6 oz each
– 1/4 cup smooth Dijon mustard
– 2 tbsp golden honey
– 1 tbsp rich extra virgin olive oil
– 1/2 tsp finely ground black pepper
– 1/2 tsp sea salt
– 4 slices of artisanal whole grain bread
– 1 cup of fresh arugula
– 1/2 ripe avocado, sliced

Instructions

1. Preheat your grill or skillet to medium-high heat, about 375°F.
2. In a small bowl, whisk together the Dijon mustard, honey, olive oil, black pepper, and sea salt until smooth.
3. Brush both sides of the chicken breasts with half of the honey mustard mixture.
4. Grill the chicken for 6-7 minutes on each side, or until the internal temperature reaches 165°F.
5. While the chicken cooks, toast the whole grain bread until golden and crisp.
6. Once the chicken is done, let it rest for 3 minutes before slicing.
7. Spread the remaining honey mustard mixture on the toasted bread.
8. Layer the arugula, sliced chicken, and avocado on the bread.
9. Top with the second slice of bread and press gently.
10. Cut the sandwich in half and serve immediately.
A perfectly balanced sandwich with the crunch of fresh arugula and the creaminess of avocado. The honey mustard adds a vibrant kick that elevates the tender chicken.

Pesto Chicken Sandwich

Bold flavors meet simplicity in this pesto chicken sandwich, a quick lunch solution that doesn’t skimp on taste.

Ingredients

• 2 boneless, skinless chicken breasts, about 6 oz each
• 1/2 cup fresh basil pesto, vibrant and aromatic
• 4 slices sourdough bread, thick-cut and hearty
• 2 slices provolone cheese, creamy and mild
• 1 tbsp rich extra virgin olive oil
• 1/2 tsp finely ground black pepper
• 1/4 tsp sea salt, coarse and flaky

Instructions

1. Preheat a skillet over medium heat (350°F) and add 1 tbsp of rich extra virgin olive oil.
2. Season 2 boneless, skinless chicken breasts with 1/4 tsp sea salt and 1/2 tsp finely ground black pepper.
3. Cook chicken in the skillet for 6-7 minutes per side, until golden brown and internal temperature reaches 165°F.
4. Remove chicken from skillet and let rest for 3 minutes to retain juices.
5. Spread 1/4 cup fresh basil pesto on each of 2 slices of thick-cut sourdough bread.
6. Layer cooked chicken and 1 slice of creamy provolone cheese on each pesto-covered bread slice.
7. Top with remaining bread slices and press gently.
8. Heat the same skillet over medium heat and toast sandwiches for 2-3 minutes per side, until bread is crispy and cheese melts.

Hearty and flavorful, this sandwich boasts a crispy exterior with a juicy, pesto-infused center. Serve with a side of sweet potato fries for a satisfying meal.

Chicken Parmesan Sandwich

Bold flavors and crispy textures define this Chicken Parmesan Sandwich, a hearty meal that’s both satisfying and straightforward to make.

Ingredients

• 2 boneless, skinless chicken breasts, pounded to 1/2-inch thickness
• 1 cup Italian-style breadcrumbs, finely ground
• 1/2 cup freshly grated Parmesan cheese, sharp and nutty
• 2 large eggs, beaten until smooth
• 1/2 cup all-purpose flour, for dredging
• 1 cup marinara sauce, rich and garlicky
• 4 slices mozzarella cheese, thick and creamy
• 2 hoagie rolls, lightly toasted
• 1/4 cup rich extra virgin olive oil, for frying
• 1 tsp finely ground black pepper, for seasoning
• 1 tsp kosher salt, for seasoning

Instructions

1. Preheat oven to 375°F (190°C) to keep cooked chicken warm.
2. Season chicken breasts with kosher salt and black pepper on both sides.
3. Dredge each chicken breast in flour, shaking off excess.
4. Dip floured chicken into beaten eggs, ensuring full coverage.
5. Coat chicken in breadcrumbs mixed with Parmesan cheese, pressing gently to adhere.
6. Heat olive oil in a large skillet over medium-high heat until shimmering.
7. Fry chicken for 3-4 minutes per side until golden brown and crispy.
8. Transfer chicken to a baking sheet, top each with 2 slices mozzarella.
9. Bake in preheated oven for 5 minutes until cheese is bubbly and melted.
10. Warm marinara sauce in a small saucepan over low heat.
11. Place each chicken breast on a toasted hoagie roll, spoon marinara over the top.

Juicy chicken with a crispy coating meets melted mozzarella and tangy marinara in every bite. Serve with a side of crisp fries or a fresh salad for a complete meal.

Greek Yogurt Chicken Sandwich

This Greek Yogurt Chicken Sandwich packs a punch with its creamy texture and tangy flavor. Perfect for a quick lunch or a hearty dinner.

Ingredients

• 1 cup thick, creamy Greek yogurt
• 2 boneless, skinless chicken breasts, trimmed
• 1 tbsp fresh lemon juice, zesty
• 2 cloves garlic, minced
• 1 tsp smoked paprika, aromatic
• 1/2 tsp sea salt, coarse
• 1/4 tsp freshly ground black pepper
• 1 tbsp extra virgin olive oil, rich
• 4 slices whole grain bread, hearty
• 1/2 cup arugula, peppery
• 1/4 cup red onion, thinly sliced

Instructions

1. In a bowl, mix Greek yogurt, lemon juice, minced garlic, smoked paprika, sea salt, and black pepper until well combined.
2. Add chicken breasts to the yogurt mixture, ensuring they’re fully coated. Marinate in the fridge for at least 30 minutes for maximum flavor.
3. Heat olive oil in a skillet over medium-high heat until shimmering. Add marinated chicken, cooking for 6-7 minutes per side or until internal temperature reaches 165°F.
4. While chicken cooks, toast whole grain bread until golden and crisp.
5. Slice cooked chicken thinly against the grain for tender bites.
6. Layer arugula and red onion on toasted bread, top with sliced chicken, and drizzle with any remaining yogurt sauce.

With its creamy yogurt marinade and crisp vegetables, this sandwich offers a delightful contrast of textures. Serve it with a side of sweet potato fries for a complete meal.

Chicken Caesar Sandwich

Vividly satisfying and effortlessly delicious, the Chicken Caesar Sandwich is a lunchtime hero. Packed with bold flavors, it’s a quick fix for hunger pangs.

Ingredients

– 2 boneless, skinless chicken breasts (about 1 lb), evenly thick for uniform cooking
– 1/2 cup creamy Caesar dressing, rich and tangy
– 1 cup romaine lettuce, crisp and finely chopped
– 1/2 cup grated Parmesan cheese, sharp and nutty
– 4 slices sourdough bread, thick-cut and toasted
– 1 tbsp olive oil, extra virgin for a fruity note
– 1 tsp garlic powder, for a punch of flavor
– Salt and freshly ground black pepper, to season

Instructions

1. Preheat a skillet over medium-high heat and add 1 tbsp olive oil.
2. Season chicken breasts with garlic powder, salt, and pepper.
3. Cook chicken for 6-7 minutes per side, until golden and internal temperature reaches 165°F.
4. Let chicken rest for 5 minutes, then slice thinly against the grain for tenderness.
5. Toast sourdough bread until golden and crisp.
6. Spread 1/4 cup Caesar dressing on each slice of bread.
7. Layer sliced chicken, romaine lettuce, and Parmesan cheese on two bread slices.
8. Top with remaining bread slices and press gently.
9. Cut sandwiches in half and serve immediately.
Tender chicken paired with the crunch of fresh lettuce and the creaminess of Caesar dressing makes every bite a delight. Try serving with a side of sweet potato fries for a contrasting texture.

Teriyaki Chicken Sandwich

Just when you thought chicken sandwiches couldn’t get any better, the Teriyaki Chicken Sandwich comes along. Juicy, flavorful, and packed with umami, it’s a game-changer for lunch or dinner.

Ingredients

– 1 lb boneless, skinless chicken breasts, pounded to even thickness
– 1/2 cup homemade or store-bought teriyaki sauce, thick and glossy
– 1 tbsp fresh ginger, finely grated for a spicy kick
– 2 cloves garlic, minced for aromatic depth
– 1 tbsp vegetable oil, for high-heat cooking
– 4 brioche buns, lightly toasted for a buttery crunch
– 1 cup coleslaw mix, crisp and fresh
– 1/4 cup mayonnaise, creamy and rich
– 1 tbsp sesame seeds, lightly toasted for nutty flavor

Instructions

1. Marinate chicken breasts in teriyaki sauce, ginger, and garlic for at least 30 minutes in the fridge for maximum flavor.
2. Heat vegetable oil in a skillet over medium-high heat until shimmering, about 2 minutes.
3. Cook chicken for 6-7 minutes per side, until internal temperature reaches 165°F and exterior is caramelized.
4. Toast brioche buns in the same skillet for 1 minute per side until golden, using residual heat for efficiency.
5. Mix coleslaw with mayonnaise for a quick, creamy slaw.
6. Assemble sandwiches: layer chicken on buns, top with slaw, and sprinkle sesame seeds.
7. Serve immediately while the chicken is juicy and the buns are warm.
The sandwich boasts a perfect balance of sweet and savory, with a crunch from the slaw and a soft, buttery bun. Try it with a side of pickled ginger for an extra zing.

Chicken Bacon Ranch Sandwich

Fancy a quick, flavorful meal? This Chicken Bacon Ranch Sandwich packs a punch with minimal effort. Perfect for busy weeknights or lazy weekends.

Ingredients

– 2 boneless, skinless chicken breasts, thinly sliced
– 4 strips of thick-cut bacon, crispy fried
– 1/2 cup ranch dressing, creamy and tangy
– 4 slices of cheddar cheese, sharp and melty
– 1/2 cup shredded iceberg lettuce, crisp and fresh
– 1/4 cup diced tomatoes, juicy and ripe
– 4 brioche buns, soft and buttery
– 2 tbsp unsalted butter, rich and golden
– 1 tsp garlic powder, aromatic and pungent
– 1 tsp onion powder, sweet and earthy
– Salt and freshly ground black pepper, to season

Instructions

1. Season chicken breasts with garlic powder, onion powder, salt, and pepper.
2. Heat a large skillet over medium-high heat. Add chicken, cook for 5-7 minutes per side until golden and internal temperature reaches 165°F.
3. While chicken cooks, butter the brioche buns and toast in a separate skillet until golden, about 2 minutes per side.
4. Assemble the sandwich: spread ranch dressing on the bottom bun, layer with chicken, bacon, cheddar cheese, lettuce, and tomatoes. Top with the other bun half.
5. For a melty cheese, place assembled sandwich back in the skillet over low heat for 1-2 minutes, covered.
6. Serve immediately. The sandwich boasts a crunchy exterior with a juicy, flavorful interior. Try pairing with sweet potato fries for a contrast in textures.

Chicken and Mushroom Sandwich

Unwrap the joy of a hearty Chicken and Mushroom Sandwich, perfect for a quick lunch or a satisfying dinner. This recipe combines tender chicken with earthy mushrooms for a flavor-packed meal.

Ingredients

• 2 boneless, skinless chicken breasts, thinly sliced
• 1 cup sliced cremini mushrooms, fresh and earthy
• 2 tbsp rich extra virgin olive oil
• 1/2 cup shredded sharp cheddar cheese
• 4 slices artisan whole grain bread, toasted
• 1 tbsp Dijon mustard, tangy and smooth
• 1/2 tsp finely ground black pepper
• 1/4 tsp sea salt, coarse and flaky

Instructions

1. Heat 1 tbsp olive oil in a skillet over medium-high heat until shimmering.
2. Add sliced chicken breasts to the skillet, seasoning with sea salt and black pepper. Cook for 5 minutes per side until golden brown and internal temperature reaches 165°F.
3. Remove chicken from skillet; set aside on a plate covered with foil to keep warm.
4. In the same skillet, add remaining olive oil and sliced mushrooms. Cook for 4 minutes, stirring occasionally, until mushrooms are tender and lightly browned.
5. Spread Dijon mustard evenly on two slices of toasted whole grain bread.
6. Layer cooked chicken and mushrooms on the mustard-spread bread. Sprinkle shredded cheddar cheese on top.
7. Top with remaining bread slices, pressing down gently to adhere.
8. Cut sandwiches in half diagonally and serve immediately.

Key to this sandwich’s appeal is the juicy chicken paired with the umami-rich mushrooms, all hugged by crispy, nutty bread. For an extra kick, add a slice of ripe avocado or a handful of arugula before serving.

Curry Chicken Sandwich

Vibrant flavors meet comfort in this curry chicken sandwich, a twist on the classic that’s both hearty and aromatic.

Ingredients

• 2 cups shredded, tender rotisserie chicken
• 1/2 cup creamy, full-fat mayonnaise
• 1 tbsp vibrant yellow curry powder
• 1/4 cup finely diced, crisp celery
• 1/4 cup sweet, golden raisins
• 1 tbsp fresh, zesty lemon juice
• 1/2 tsp coarse, sea salt
• 4 slices artisan, whole-grain bread
• 1 cup peppery, fresh arugula

Instructions

1. In a large bowl, combine the shredded rotisserie chicken, mayonnaise, curry powder, celery, raisins, lemon juice, and sea salt. Mix until evenly coated. Tip: For deeper flavor, let the mixture sit for 10 minutes before assembling.
2. Toast the whole-grain bread slices until golden and crisp, about 2 minutes per side in a toaster or skillet. Tip: Lightly butter the bread before toasting for extra richness.
3. Divide the chicken mixture evenly between two slices of toasted bread.
4. Top each with a handful of fresh arugula, then cover with the remaining bread slices. Tip: Press down gently to compact the sandwich for easier eating.

Generously filled, each bite offers a creamy crunch from the celery, a sweet burst from the raisins, and a warm curry kick. Serve with a side of sweet potato fries for a satisfying meal.

Chicken Philly Sandwich

You won’t find a more satisfying sandwich than the Chicken Philly. It’s packed with flavor and comes together in minutes.

Ingredients

– 1 lb thinly sliced chicken breast, tender and juicy
– 1 green bell pepper, thinly sliced for crunch
– 1 medium onion, thinly sliced for sweetness
– 4 slices provolone cheese, creamy and mild
– 2 hoagie rolls, soft yet sturdy
– 2 tbsp olive oil, rich and fruity
– 1 tsp garlic powder, for a punch of flavor
– Salt and pepper, to season perfectly

Instructions

1. Heat olive oil in a large skillet over medium-high heat until shimmering.
2. Add sliced chicken to the skillet, seasoning with garlic powder, salt, and pepper. Cook for 5-7 minutes until no longer pink.
3. Push chicken to one side of the skillet. Add bell pepper and onion to the other side. Cook for 3-4 minutes until vegetables are tender-crisp.
4. Mix chicken and vegetables together in the skillet. Lay provolone slices on top. Cover for 1 minute to melt cheese.
5. Toast hoagie rolls lightly under a broiler for 1-2 minutes until golden.
6. Divide the chicken and vegetable mixture between the rolls. Serve immediately. Ultimate comfort in every bite, the Chicken Philly Sandwich boasts a perfect blend of juicy chicken, melted cheese, and crisp vegetables. Try it with a side of pickles for an extra tang.

Chicken Salad Sandwich

Just when you thought chicken salad couldn’t get any better, this sandwich version proves otherwise. Juicy, flavorful, and incredibly easy to make, it’s a lunchtime game-changer.

Ingredients

• 2 cups cooked chicken breast, shredded and tender
• 1/2 cup mayonnaise, creamy and rich
• 1/4 cup celery, finely chopped and crisp
• 1/4 cup red grapes, halved and sweet
• 1 tbsp fresh lemon juice, bright and tangy
• 1 tsp Dijon mustard, sharp and flavorful
• 1/2 tsp salt, fine and sea-derived
• 1/4 tsp black pepper, freshly ground
• 4 slices whole wheat bread, hearty and thick
• 4 leaves butter lettuce, fresh and crunchy

Instructions

1. In a large bowl, combine the shredded chicken, mayonnaise, celery, grapes, lemon juice, Dijon mustard, salt, and black pepper. Mix until all ingredients are evenly coated. Tip: For extra flavor, let the mixture chill in the fridge for 30 minutes before assembling.
2. Toast the whole wheat bread slices until golden and crisp, about 2-3 minutes per side in a toaster or on a skillet over medium heat. Tip: Lightly butter the bread before toasting for added richness.
3. Lay out the toasted bread slices. Divide the chicken salad mixture evenly among two slices, spreading it smoothly to the edges.
4. Top each with two butter lettuce leaves, then cover with the remaining bread slices. Press down gently. Tip: For a picnic, wrap the sandwiches in parchment paper and tie with twine for easy handling.

Outstanding in both texture and taste, this chicken salad sandwich offers a delightful crunch from the celery and lettuce, balanced by the creamy, tangy dressing. Serve it with a side of sweet potato fries or a crisp green salad for a complete meal.

Garlic Butter Chicken Sandwich

Craving a quick, flavorful meal? This garlic butter chicken sandwich packs a punch with minimal effort.

Ingredients

• 2 boneless, skinless chicken breasts, tender and juicy
• 4 tbsp unsalted butter, creamy and rich
• 3 garlic cloves, freshly minced
• 1 tbsp fresh parsley, finely chopped
• 1/2 tsp salt, coarse and flaky
• 1/4 tsp black pepper, freshly ground
• 2 slices sourdough bread, thick-cut and hearty
• 1 tbsp olive oil, extra virgin and fruity
• 1/2 cup arugula, peppery and fresh
• 2 slices provolone cheese, sharp and melty

Instructions

1. Preheat a skillet over medium heat (350°F) for even cooking.
2. Season chicken breasts with salt and black pepper on both sides.
3. Add olive oil to the skillet, then place chicken breasts in. Cook for 6 minutes per side until golden and internal temperature reaches 165°F.
4. Remove chicken, let rest for 3 minutes to retain juices, then slice thinly.
5. In the same skillet, melt butter over low heat. Add minced garlic, sauté for 1 minute until fragrant but not browned.
6. Toast sourdough bread slices in the skillet for 2 minutes per side until crisp and golden.
7. Layer arugula on one bread slice, top with chicken slices, drizzle with garlic butter, add provolone cheese, then the second bread slice.
8. Press sandwich lightly, cut in half, and serve immediately.

Rich flavors of garlic butter meld with juicy chicken and sharp provolone. The crispy sourdough adds a satisfying crunch. Try serving with a side of sweet potato fries for a complete meal.

Chicken Fajita Sandwich

Just when you thought chicken fajitas couldn’t get any better, we’ve sandwiched them between toasty buns for the ultimate handheld meal.

Ingredients

• 1 lb boneless, skinless chicken breasts, thinly sliced
• 2 tbsp vibrant lime juice
• 2 tbsp rich extra virgin olive oil
• 1 tsp smoky ground cumin
• 1 tsp fiery chili powder
• 1/2 tsp finely ground black pepper
• 1/2 tsp coarse sea salt
• 1 large red bell pepper, thinly sliced
• 1 large green bell pepper, thinly sliced
• 1 medium yellow onion, thinly sliced
• 4 soft hoagie rolls, split
• 1/2 cup creamy mayonnaise
• 1/2 cup sharp cheddar cheese, shredded

Instructions

1. In a large bowl, combine chicken, lime juice, olive oil, cumin, chili powder, black pepper, and salt. Mix well to coat. Let marinate for 15 minutes.
2. Heat a large skillet over medium-high heat. Add chicken and cook for 5-7 minutes, until no longer pink. Remove and set aside.
3. In the same skillet, add bell peppers and onion. Cook for 5 minutes, until softened but still crisp.
4. Return chicken to the skillet. Stir to combine with vegetables. Cook for 2 minutes to meld flavors.
5. Preheat broiler to high. Place hoagie rolls on a baking sheet, cut side up. Broil for 1-2 minutes, until lightly toasted.
6. Spread mayonnaise on both sides of each roll. Fill with chicken fajita mixture. Top with cheddar cheese.
7. Broil sandwiches for 1-2 minutes, until cheese is melted and bubbly.

Delight in the crunch of the veggies against the tender chicken, all hugged by melted cheese. Serve with a side of crispy sweet potato fries for a satisfying crunch contrast.

Peanut Butter and Chicken Sandwich

Oddly satisfying, the Peanut Butter and Chicken Sandwich combines creamy and savory in one bite. Perfect for a quick lunch or an unconventional dinner.

Ingredients

• 2 slices of artisanal whole wheat bread
• 1/2 cup of creamy, natural peanut butter
• 1 cooked chicken breast, shredded (about 1 cup)
• 1 tbsp of honey
• 1/2 tsp of smoked paprika
• 1 tbsp of unsalted butter

Instructions

1. Heat a skillet over medium heat. Butter one side of each bread slice with unsalted butter.
2. Spread creamy, natural peanut butter evenly on the unbuttered side of one bread slice.
3. Layer shredded chicken breast over the peanut butter. Drizzle honey over the chicken.
4. Sprinkle smoked paprika evenly over the chicken for a smoky flavor.
5. Top with the second bread slice, buttered side out. Press gently to seal.
6. Place the sandwich in the skillet. Cook for 3-4 minutes on each side, or until golden brown and crispy.
7. Remove from heat. Let it cool for a minute before slicing.

A harmonious blend of textures, the sandwich offers a crispy exterior with a soft, flavorful inside. Try serving it with a side of pickles for an extra tang.

Chicken Tikka Sandwich

Ready to spice up your lunch routine? This Chicken Tikka Sandwich packs bold flavors and juicy textures into every bite.

Ingredients

• 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 cup plain Greek yogurt, thick and creamy
• 2 tbsp lemon juice, freshly squeezed
• 2 garlic cloves, minced
• 1 tbsp ginger, grated
• 1 tbsp garam masala, aromatic and warm
• 1 tsp cumin, ground
• 1 tsp paprika, smoky
• 1/2 tsp turmeric, vibrant
• 1/2 tsp cayenne pepper, for heat
• 1 tbsp vegetable oil, for grilling
• 4 ciabatta rolls, toasted
• 1/2 cup cilantro leaves, fresh
• 1/2 red onion, thinly sliced

Instructions

1. In a large bowl, combine chicken, yogurt, lemon juice, garlic, ginger, garam masala, cumin, paprika, turmeric, and cayenne. Mix well. Marinate for at least 2 hours, or overnight for deeper flavor.
2. Preheat grill to medium-high heat (375°F). Brush with vegetable oil to prevent sticking.
3. Thread chicken onto skewers. Grill for 6-8 minutes per side, until charred and cooked through.
4. Remove chicken from skewers. Layer onto toasted ciabatta rolls with cilantro and red onion.

Yield a sandwich with a smoky, spicy kick and a cooling crunch from the veggies. Perfect with a side of mango chutney for an extra sweet and tangy twist.

Conclusion

Exploring these 20 delicious chicken sandwich recipes opens up a world of flavors for every occasion, from quick weeknight dinners to festive gatherings. We hope you find inspiration to try these dishes and make them your own. Don’t forget to leave a comment with your favorites and share the love by pinning this article on Pinterest. Happy cooking!

Bella Bacinos