Chicken Philly Recipe

Preheat and prepare

Preheat oven to 400°F (200°C). Pat the chicken breasts dry with paper towels and set on a cutting board.

Make herb rub

In a small bowl combine olive oil, chopped parsley, chopped thyme, minced garlic, kosher salt, and black pepper. Stir to make a loose herb oil.

Coat and roast

Brush the herb mixture over both sides of the chicken breasts. Place the breasts on a rimmed baking sheet lined with foil or parchment. Roast in the preheated oven for 18–22 minutes, or until internal temperature reaches 165°F (74°C). Cooking time will vary by thickness.

Rest and slice

Remove chicken from oven and let rest 5–7 minutes. Slice thinly across the grain to yield about 12 oz of sliced chicken for the sandwich.

If using store-bought roasted red peppers, drain and slice into strips. If using jarred, pat dry with paper towel to remove excess liquid.

Thinly slice half a red onion into half-moons. If you prefer milder onion flavor, soak slices in cold water for 10 minutes then drain and pat dry.

If your cheddar is a block, slice or shred it so it will melt evenly on the sandwich.

Prepare bread

Slice the baguette lengthwise, leaving a hinge if you like, and open it. Spread the softened butter on the cut surfaces of the baguette.

Layer the sliced herb-roasted chicken evenly along the bottom half of the baguette (about 12 oz).

Top the chicken with the thinly sliced red onion (about 1/2 cup) and the sweet roasted red pepper strips (about 1/2 cup), distributing evenly.

Evenly place the cheddar slices or sprinkle shredded cheddar across the peppers and onions. Drizzle the ranch dressing over the cheese (about 3 Tbsp) or serve on the side if preferred.

Melt cheese (optional)

Place the assembled open sandwich under a broiler or in a 400°F oven for 2–4 minutes, watching closely, until the cheese melts and the bread edges are lightly toasted. Alternatively, heat in a skillet, covered, over medium-low heat for 3–4 minutes until cheese melts.

Close the baguette, press gently, and slice in half or into servings. Sprinkle with chopped parsley and a pinch of red pepper flakes if using.