Description
A quick weeknight favorite with juicy pan-seared chicken, creamy honey-mustard sauce, and classic toppings on toasted buns. Achieve café-style flavor without effort using pantry-friendly ingredients like pickles and spices.
Ingredients
2 large boneless, skinless chicken breasts, sliced horizontally into 4 thin cutlets
1 tablespoon olive oil
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon smoked paprika
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon ground cumin
4 sandwich buns or brioche-style rolls
2 tablespoons unsalted butter or olive oil, for toasting buns
4 lettuce leaves
1 large tomato, sliced into 4 even slices
1/2 small red onion, thinly sliced
1/2 cup sliced pickles
4 slices cheddar, provolone, or pepper jack cheese, optional
1/3 cup mayonnaise
1 tablespoon plain Greek yogurt
1 tablespoon yellow mustard
1 tablespoon honey
1 teaspoon fresh lemon juice
1/4 teaspoon garlic powder
Pinch of salt
Instructions
Slice chicken breasts horizontally into thin cutlets
Pat chicken dry with paper towels
Mix garlic powder, onion powder, smoked paprika, salt, black pepper, and cumin in a small bowl
Sprinkle seasoning on chicken cutlets and press gently
Heat large skillet or frying pan
In a small mixing bowl, whisk mayonnaise, Greek yogurt, mustard, honey, lemon juice, garlic powder, and salt to create the sauce
Add 1 tablespoon olive oil to skillet
Cook chicken cutlets in skillet until golden and cooked through
Add cheese slices during last 30 seconds of cooking to melt
Toast buns with butter or olive oil
Assemble sandwiches with lettuce, tomato, red onion, pickles, and chicken cutlets
Drizzle honey-mustard sauce as desired
Notes
Use parchment paper if preventing sticking in the skillet
Swap mayonnaise with vegan alternative for dairy-free option
Add avocado for extra creaminess
Store leftover chicken in airtight container for up to 3 days
Sauce can be made in advance and refrigerated
Replace cheddar with pepper jack for spicier kick
For extra crunch, add crispy fried potatoes to the sandwich
- Prep Time: 15
- Cook Time: 12
- Category: Recipes
- Method: Pan-Frying
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 520
- Sugar: 12g
- Sodium: 500mg
- Fat: 28g
- Saturated Fat: 9g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 26g
- Cholesterol: 70mg