Garlic Chicken Sandwich
This garlic chicken sandwich features juicy pan-seared chicken coated in rich garlic butter sauce, topped with melted cheese, fresh lettuce, and tomatoes on perfectly toasted ciabatta bread. It's a quick and flavorful sandwich that tastes restaurant-quality but takes just 20 minutes to make.
Print Pin Servings: 4 sandwiches
Calories: 520kcal
Cost: $4.50
Equipment
- 1 large skillet To cook chicken and toast bread
- 1 Meat mallet To pound chicken to even thickness
- 1 meat thermometer To check chicken is cooked to 165°F
- 1 Small Saucepan To make garlic butter sauce
- 1 Cutting board and knife For slicing chicken and vegetables
Ingredients
- 4 boneless skinless chicken breasts
- Salt and pepper to taste
- 4 cloves garlic minced
- 4 tablespoon butter
- 2 tablespoon fresh parsley chopped
- 4 slices mozzarella or provolone cheese
- 4 ciabatta rolls or sandwich buns
- 4 tablespoon butter for toasting
- 4 leaves lettuce
- 1 large tomato sliced
- 4 tablespoon mayo or aioli
- Red pepper flakes
- Pickles
- Red onion slices
- 4 slices bacon cooked
- 1 avocado sliced
- Ranch dressing
- Hot sauce
Instructions
- Place chicken breasts between two pieces of plastic wrap or parchment paper. Use a meat mallet to pound each breast to an even ½ inch thickness throughout. This ensures the chicken cooks evenly and stays juicy. Season both sides generously with salt and pepper. Pat the chicken dry with paper towels.
- Mince garlic cloves finely. In a small saucepan, melt butter over medium-low heat. Add minced garlic and cook for 1-2 minutes until fragrant but not browned. Stir in chopped fresh parsley. Remove from heat and set aside. Reserve half of this garlic butter sauce for drizzling later.
- Heat a large skillet over medium-high heat. Add half of the garlic butter sauce to the pan. Place chicken breasts in the hot skillet. Cook for 6-7 minutes without moving them, allowing the bottom to develop a golden-brown crust. Flip chicken over carefully.
- Continue cooking the chicken on the second side for 5-6 minutes until golden brown and cooked through. Use a meat thermometer to check that internal temperature reaches 165°F. Remove chicken from skillet and let rest for 2-3 minutes. The chicken should be juicy and golden.
- While chicken rests, slice ciabatta rolls or buns in half. Brush the cut sides generously with butter. Place the bread cut-side down in the same skillet used for chicken. Toast for 2-3 minutes until golden brown and crispy. The garlic residue in the pan will flavor the bread.
- Slice the rested chicken breasts. Place cheese slices on top of the hot chicken pieces. The residual heat will melt the cheese. Alternatively, return chicken to the skillet for 30 seconds or place under the broiler briefly until cheese melts completely.
- Spread mayo or aioli on both halves of each toasted bun. This adds creaminess and helps hold the sandwich together. You can mix minced garlic into the mayo for extra garlic flavor if desired.
- On the bottom half of each bun, layer lettuce leaves first. Add tomato slices on top of the lettuce. Place the sliced garlic butter chicken with melted cheese on top of the tomatoes. Drizzle reserved garlic butter sauce generously over the chicken.
- Top with the other half of the bun. Press down gently to compress the sandwich slightly. Cut in half if desired for easier eating. Serve immediately while hot and crispy. Add optional toppings like pickles, onions, or bacon if using.
Notes
The secret to perfect garlic chicken sandwich is pounding chicken to even thickness for uniform cooking and using generous garlic butter throughout. Toast the bread in garlic butter to prevent sogginess and add extra flavor. Don't overcook the chicken or it will be dry.
Nutrition
Serving: 1sandwich | Calories: 520kcal | Carbohydrates: 42g | Protein: 38g | Fat: 22g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Cholesterol: 115mg | Sodium: 780mg | Potassium: 450mg | Fiber: 3g | Sugar: 4g | Vitamin A: 320IU | Vitamin C: 8mg | Calcium: 280mg | Iron: 2.8mg