Chicken Sandwich Recipe

Pound and season

If the chicken breasts are uneven, place each between two sheets of plastic wrap and gently pound with a meat mallet or rolling pin to about 1/2-inch thickness for even cooking.

Pat the chicken dry with paper towels. In a small bowl combine 2 tbs olive oil, smoked paprika, garlic powder, onion powder, kosher salt, black pepper and lemon juice. Rub the mixture evenly over both sides of the chicken breasts and let sit at room temperature for 10 minutes (or refrigerate up to 1 hour).

Cook chicken

Heat a large skillet or grill pan over medium-high heat until hot. Add 1 tbs olive oil and swirl to coat. Add the chicken breasts and cook without moving 4–5 minutes until nicely browned, then flip and cook another 4–5 minutes until internal temperature reaches 165°F (74°C). For thicker pieces allow additional time and check with a thermometer. If using cheese, place a slice on each breast during the last minute of cooking and cover the pan briefly to melt.

Transfer cooked chicken to a cutting board and rest 5 minutes, then slice crosswise if using for sandwiches, or leave whole for a stacked presentation.

Mix mayonnaise and Dijon mustard in a small bowl until combined. Taste and add a pinch of salt or a few drops of hot sauce if using.

Butter the cut sides of the buns lightly. Heat a clean skillet over medium heat and toast the buttered sides, about 1–2 minutes, until golden and crisp. Alternatively, toast under a broiler for 1–2 minutes, watching closely.

Spread a generous layer of the mayo-Dijon mixture on both toasted bun halves (bottom and top).

Place lettuce on the bottom bun to create a moisture barrier, then add sliced chicken (or whole breast), followed by tomato slices, red onion slices, pickles if using, and avocado slices if using.

Top the stack with the remaining bun half. Press gently, slice in half if desired, and serve immediately.

Serve warm with a side of fries, chips, or a simple green salad. Leftover chicken can be refrigerated in an airtight container for up to 3 days.