Chicken Breast Sandwich Recipe

Prep chicken

Pat the chicken breasts dry with paper towels. If breasts are thick, butterfly each or pound to an even 1/2-inch thickness between plastic wrap using a meat mallet or rolling pin to ensure even cooking.

Season and flour

In a shallow bowl combine salt, black pepper, garlic powder, and smoked paprika. Sprinkle the seasoning evenly onto both sides of each chicken breast. Place the flour on a separate shallow plate and lightly dredge each seasoned breast, shaking off excess flour.

Cook chicken

Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat until shimmering. Add chicken breasts and cook 4-5 minutes without moving until a golden crust forms. Flip and reduce heat to medium. Add 1 tablespoon butter to the pan, spooning melted butter over the chicken. Cook another 4-6 minutes until the internal temperature reaches 165°F (74°C) and juices run clear. If using cheese, place a slice on each breast during the last minute, cover the pan briefly to melt.

Toast buns

While chicken rests, halve the rolls and spread remaining 1 tablespoon butter on cut sides. In a separate skillet over medium heat or in the oven under a broiler, toast the buns butter-side down until golden and crisp, about 1-2 minutes on the stovetop or 1-2 minutes under a broiler—watch closely to prevent burning.

Slice vegetables

Thinly slice the tomato and red onion. Tear or trim lettuce leaves to sandwich-appropriate size.

Assemble sandwiches

Spread the prepared sauce on both cut sides of each toasted bun. Place lettuce on the bottom bun, add the cooked chicken breast (with melted cheese if used), top with tomato slices and red onion rings, then crown with the top bun. Serve immediately.

Resting

Let the cooked chicken rest 3-4 minutes before slicing or placing on buns to retain juices.

In a small bowl combine mayonnaise, Dijon mustard, lemon juice, honey, black pepper, and salt. Whisk until smooth and taste; adjust seasoning with more lemon, honey, or salt if desired. Refrigerate until ready to use (can be made up to 24 hours ahead).