Keep It Simple Chicken Sandwich Recipe

Prep chicken

Pat the chicken breasts dry with paper towels. If the breasts are thick, butterfly or pound them to an even thickness about 1/2 inch so they cook evenly (use a meat mallet or rolling pin inside a plastic bag).

Season

Combine kosher salt, black pepper, and garlic powder. Sprinkle the seasoning evenly over both sides of each chicken breast.

Cook chicken

Heat 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering. Add the chicken breasts and cook without moving for 5–6 minutes until a golden crust forms. Flip, add remaining 1 tablespoon olive oil if needed, reduce heat to medium, and cook another 5–6 minutes until an instant-read thermometer inserted into the thickest part reads 165°F (74°C). If using cheese, place a slice on each breast during the last minute of cooking and cover the pan briefly to melt.

Rest chicken

Transfer cooked chicken to a cutting board and let rest 5 minutes to retain juices. Meanwhile, slice the tomato and prepare buns.

Toast buns (optional)

If toasting, spread butter on cut sides of the buns. Wipe skillet clean, return to medium heat, and toast buns cut-side down 1–2 minutes until golden.

Assemble sandwiches

Spread half of the mayo mixture on the top and bottom of each bun. Place lettuce on the bottom bun, then the chicken breast (or sliced chicken if you prefer), tomato slices, pickles if using, and top bun.

Make spread by combining mayonnaise, Dijon mustard, lemon juice, and 1/4 teaspoon black pepper in a small bowl. Stir until smooth and taste — adjust salt/pepper or lemon juice if desired. Use half for both sandwiches and reserve the rest in the fridge for another use.

Serve sandwiches immediately while chicken is warm. Offer extra pickles or ketchup/mustard at the table. Leftover chicken keeps in the refrigerator for up to 3 days and can be sliced for quick sandwiches later.