Santa Barbara Chicken Recipe

Prepare chicken

Pat the 4 chicken breasts dry with paper towels. If breasts are very thick, butterfly or pound them to an even thickness about 1/2 inch for even cooking.

In a small bowl, combine 1.5 tsp kosher salt, 1 tsp freshly ground black pepper, 1 tsp garlic powder, and 1/2 tsp smoked paprika. Rub the spice mixture evenly over both sides of the chicken breasts.

Heat a large skillet over medium-high heat. Add 2 tbs olive oil and allow it to shimmer but not smoke.

Add the seasoned chicken breasts to the skillet (do not overcrowd; cook in batches if necessary). Sear 4–5 minutes on the first side without moving, until a golden crust forms.

Flip the chicken and reduce heat to medium. Cook another 4–6 minutes, until the internal temperature reaches 160°F (71°C).

Lower heat to low, place one slice of Swiss cheese on each breast, cover the skillet with a lid, and let sit 1–2 minutes until cheese is fully melted and chicken reaches 165°F (74°C). Remove to a plate and tent loosely with foil to rest 3–5 minutes.

Prepare the avocado-mayo: In a small bowl, scoop the flesh of 1 large ripe avocado and mash lightly. Add 1/2 cup mayonnaise, 1 tbs fresh lemon juice, 1 tsp Dijon mustard, 1/4 tsp salt and 1/8 tsp black pepper. Stir until combined and slightly smooth. Adjust seasoning to taste.

Slice the tomato into 1/4-inch thick slices. Tear or slice lettuce into sandwich-appropriate pieces and pat dry.

If using buns or bread, spread the butter on cut sides and toast in a skillet or under a broiler until golden, about 1–2 minutes per side. Alternatively, toast slices until lightly browned.

To assemble each sandwich or plated entree: Spread about 1.5–2 tbs of the avocado-mayo on the bottom bun or plate. Place a handful (about 1 cup) of lettuce, then the melted-Swiss chicken breast. Top with 2–3 tomato slices and 2–3 thin slices or dollops of avocado if desired, and finish with more avocado-mayo on the top bun or to the side.

If serving open-faced or plated, drizzle the reserved avocado-mayo alongside and garnish with a light sprinkle of cracked black pepper.

For a glossy finish, brush the cooked buns lightly with 1 tsp olive oil before serving. Serve immediately while chicken is warm and cheese is melted.

Leftovers: store chicken and avocado-mayo separately in airtight containers in the refrigerator for up to 2 days (avocado-mayo may brown; stir before using).