20 Delicious Chicken Sandwich Recipes for Every Occasion

Who doesn’t love a good chicken sandwich? Whether you’re in the mood for something quick and easy for a weeknight dinner, a seasonal favorite that celebrates the flavors of the moment, or a comforting classic that feels like a hug in every bite, we’ve got you covered. Dive into our roundup of 20 Delicious Chicken Sandwich Recipes for Every Occasion and find your next meal inspiration!

Classic Grilled Chicken Sandwich

Nothing beats the simplicity and satisfaction of a Classic Grilled Chicken Sandwich, perfect for those sunny afternoons when only something grilled will do.

Ingredients

• 2 boneless, skinless chicken breasts
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 4 slices of cheddar cheese
• 4 brioche buns, lightly toasted
• 1/4 cup mayonnaise
• 1 tbsp Dijon mustard
• 4 lettuce leaves
• 2 tomatoes, sliced

Instructions

1. Preheat your grill to medium-high heat (about 375°F).
2. Brush the chicken breasts with olive oil, then season both sides with garlic powder, smoked paprika, salt, and black pepper.
3. Grill the chicken for 6-7 minutes per side, or until the internal temperature reaches 165°F.
4. During the last minute of grilling, place a slice of cheddar cheese on each chicken breast to melt.
5. In a small bowl, mix together mayonnaise and Dijon mustard.
6. Spread the mayonnaise mixture on the bottom halves of the toasted brioche buns.
7. Layer each bun with a lettuce leaf, grilled chicken breast, and tomato slices before topping with the other half of the bun.

The smoky paprika and creamy Dijon mayo elevate this sandwich from simple to spectacular, with a perfect crunch from the toasted brioche.

Tip: Let the chicken rest for a few minutes after grilling to keep it juicy when you bite into the sandwich.

Spicy Buffalo Chicken Sandwich

Get ready to spice up your lunch routine with this Spicy Buffalo Chicken Sandwich, packed with bold flavors and a satisfying crunch.

Ingredients

• 2 boneless, skinless chicken breasts
• 1/2 cup all-purpose flour
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup buttermilk
• 1/2 cup hot sauce (like Frank’s RedHot)
• 2 tbsp unsalted butter, melted
• 4 brioche buns, toasted
• 1/2 cup blue cheese dressing
• 1 cup shredded lettuce
• 1/2 cup sliced celery

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. In a shallow dish, mix together the flour, garlic powder, salt, and black pepper. Pour the buttermilk into another shallow dish.
3. Dip each chicken breast into the buttermilk, then dredge in the flour mixture, shaking off any excess. Place on the prepared baking sheet.
4. Bake for 25 minutes, flipping halfway through, until the chicken is golden and cooked through.
5. While the chicken bakes, whisk together the hot sauce and melted butter in a large bowl.
6. Once cooked, toss the chicken in the hot sauce mixture until fully coated.
7. Assemble the sandwiches by spreading blue cheese dressing on the bottom buns, then topping with the spicy chicken, shredded lettuce, and sliced celery. Finish with the top buns.

The combination of crispy, spicy chicken with cool blue cheese and crunchy celery makes this sandwich a standout with layers of texture and flavor.

Tip: For an extra kick, add a dash of cayenne pepper to the flour mixture.

Honey Mustard Chicken Sandwich

Nothing beats the sweet and tangy combo of honey mustard chicken tucked between slices of toasted bread for a quick yet satisfying meal.

Ingredients

• 2 boneless, skinless chicken breasts
• 1/4 cup honey
• 2 tablespoons Dijon mustard
• 1 tablespoon olive oil
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 4 slices whole wheat bread, toasted
• 1 cup arugula
• 4 slices tomato

Instructions

1. Preheat your grill or grill pan over medium-high heat.
2. In a small bowl, whisk together 1/4 cup honey, 2 tablespoons Dijon mustard, 1 tablespoon olive oil, 1/2 teaspoon garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
3. Brush the chicken breasts with half of the honey mustard mixture and grill for 6-7 minutes on each side, or until the internal temperature reaches 165°F.
4. Remove the chicken from the grill and let it rest for 5 minutes before slicing.
5. Spread the remaining honey mustard mixture on the toasted bread slices.
6. Layer arugula, sliced chicken, and tomato slices on two of the bread slices, then top with the remaining slices.

The caramelized edges of the chicken from the grill add a smoky depth that perfectly complements the creamy honey mustard.

Tip: For an extra crunch, add a few slices of crispy bacon to your sandwich.

Avocado Chicken Sandwich

This Avocado Chicken Sandwich is a creamy, crunchy delight that’s perfect for a quick lunch or a light dinner, packing a punch of flavor in every bite.

Ingredients

• 2 boneless, skinless chicken breasts
• 1 ripe avocado, mashed
• 1/4 cup mayonnaise
• 1 tbsp lime juice
• 1/2 tsp salt
• 1/4 tsp black pepper
• 4 slices whole grain bread
• 1/2 cup arugula
• 4 slices tomato

Instructions

1. Preheat your grill or grill pan over medium-high heat. Season the chicken breasts with 1/4 tsp salt and 1/8 tsp black pepper. Grill for 6-7 minutes on each side, or until fully cooked. Let rest for 5 minutes, then slice thinly.
2. In a small bowl, combine the mashed avocado, mayonnaise, lime juice, remaining 1/4 tsp salt, and remaining 1/8 tsp black pepper. Stir until smooth.
3. Toast the whole grain bread until golden and crisp.
4. Spread the avocado mixture evenly on two slices of toast. Top with arugula, sliced chicken, and tomato slices. Cover with the remaining slices of toast.
5. Cut the sandwiches in half and serve immediately. The contrast between the creamy avocado and the crunchy toast makes this sandwich a textural masterpiece.

Tip: For an extra kick, add a sprinkle of chili flakes to the avocado mixture.

BBQ Chicken Sandwich

Nothing says summer like a juicy BBQ Chicken Sandwich, piled high with tender chicken and slathered in smoky-sweet sauce. It’s a crowd-pleaser that’s as easy to make as it is delicious.

Ingredients

• 2 boneless, skinless chicken breasts
• 1/2 cup your favorite BBQ sauce
• 1 tbsp olive oil
• 1/2 tsp garlic powder
• 1/2 tsp smoked paprika
• 1/4 tsp salt
• 1/4 tsp black pepper
• 4 brioche buns, toasted
• 1 cup coleslaw (optional)

Instructions

1. Preheat your grill or grill pan to medium-high heat (about 375°F).
2. In a small bowl, mix together the olive oil, garlic powder, smoked paprika, salt, and black pepper. Rub this mixture all over the chicken breasts.
3. Grill the chicken for 6-7 minutes per side, or until the internal temperature reaches 165°F.
4. During the last 2 minutes of grilling, brush each chicken breast with 1/4 cup of BBQ sauce, flipping once to caramelize both sides.
5. Remove the chicken from the grill and let it rest for 5 minutes. Then, slice each breast against the grain.
6. Assemble the sandwiches by placing the sliced chicken on the toasted brioche buns. Top with additional BBQ sauce and coleslaw, if desired.

The magic of this sandwich lies in the double dose of BBQ sauce—once during grilling for that sticky glaze, and again right before serving for an extra punch of flavor.

Tip: For an extra smoky flavor, add a dash of liquid smoke to your BBQ sauce before brushing it on the chicken.

Chicken Parmesan Sandwich

Nothing beats the crispy, cheesy delight of a Chicken Parmesan Sandwich, a perfect twist on the classic that’s sure to become a weeknight favorite.

Ingredients

• 2 boneless, skinless chicken breasts
• 1 cup all-purpose flour
• 2 eggs, beaten
• 1 cup breadcrumbs
• 1/2 cup grated Parmesan cheese
• 1 tsp garlic powder
• 1 tsp Italian seasoning
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup marinara sauce
• 1 cup shredded mozzarella cheese
• 4 hoagie rolls, split and toasted
• 2 tbsp olive oil

Instructions

1. Preheat your oven to 400°F and heat olive oil in a large skillet over medium heat.
2. Combine flour, garlic powder, Italian seasoning, salt, and black pepper in a shallow dish. Dip chicken breasts in beaten eggs, then coat with the flour mixture, followed by breadcrumbs mixed with Parmesan cheese.
3. Fry chicken in the skillet for 3-4 minutes per side until golden brown. Transfer to a baking sheet.
4. Top each chicken breast with marinara sauce and mozzarella cheese. Bake for 10 minutes until the cheese is bubbly.
5. Place each chicken breast on a toasted hoagie roll. Serve immediately.

The secret to this sandwich’s irresistible crunch? A double coating of breadcrumbs and Parmesan that fries up golden and crisp, while the oven finish melts the cheese into gooey perfection.

Tip: For an extra kick, add a sprinkle of red pepper flakes to the breadcrumb mixture.

Chicken Caesar Sandwich

Transform your lunch routine with this Chicken Caesar Sandwich, a creamy, crunchy delight that’s as easy to make as it is delicious.

Ingredients

• 2 boneless, skinless chicken breasts
• 1/2 cup Caesar dressing
• 1/4 cup grated Parmesan cheese
• 1 cup romaine lettuce, shredded
• 1/2 cup croutons
• 4 slices of ciabatta bread
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/2 tsp black pepper

Instructions

1. Preheat your grill or skillet over medium-high heat. Brush the chicken breasts with olive oil and season with 1/2 tsp salt and 1/2 tsp black pepper.
2. Grill the chicken for 6-7 minutes on each side, or until fully cooked through. Let rest for 5 minutes, then slice thinly.
3. Toast the ciabatta bread slices until golden and crisp.
4. Spread 1/4 cup of Caesar dressing on two slices of the toasted bread. Layer with sliced chicken, 1/2 cup of shredded romaine lettuce, 1/4 cup of grated Parmesan cheese, and 1/4 cup of croutons on each. Top with the remaining bread slices.
5. Cut the sandwiches in half and serve immediately.

The secret to this sandwich’s irresistible crunch? Toasting the ciabatta just right and using homemade croutons if you’re feeling fancy.

Tip: For an extra flavor boost, mix a teaspoon of lemon juice into your Caesar dressing before spreading it on the bread.

Teriyaki Chicken Sandwich

Transform your lunch routine with this Teriyaki Chicken Sandwich, a perfect blend of sweet and savory flavors that come together in just minutes.

Ingredients

• 2 boneless, skinless chicken breasts
• 1/2 cup teriyaki sauce
• 1 tbsp olive oil
• 1/4 cup mayonnaise
• 1 tbsp honey
• 4 slices pineapple (fresh or canned)
• 4 slices cheddar cheese
• 4 brioche buns, toasted
• 1 cup arugula

Instructions

1. Heat olive oil in a skillet over medium heat. Add chicken breasts and cook for 6-7 minutes on each side until fully cooked.
2. Pour teriyaki sauce over the chicken in the skillet, turning to coat evenly. Cook for an additional 2 minutes until the sauce thickens slightly.
3. In a small bowl, mix mayonnaise and honey until smooth.
4. Spread the honey mayonnaise on the bottom half of each toasted brioche bun.
5. Layer arugula, teriyaki chicken, a slice of pineapple, and cheddar cheese on each bun. Close with the top half of the bun.
6. Serve immediately, enjoying the juicy chicken paired with the crisp arugula and sweet pineapple for a sandwich that’s anything but ordinary.

Tip: For an extra flavor boost, grill the pineapple slices for 2 minutes on each side before adding them to your sandwich.

Chicken Bacon Ranch Sandwich

Get ready to elevate your sandwich game with this Chicken Bacon Ranch Sandwich, a creamy, crunchy, and utterly satisfying meal that’s perfect for lunch or a casual dinner.

Ingredients

• 2 boneless, skinless chicken breasts
• 4 slices of bacon
• 1/2 cup ranch dressing
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• 1/4 tsp salt
• 1/4 tsp black pepper
• 4 slices of cheddar cheese
• 4 brioche buns, toasted
• 1 cup shredded lettuce
• 1/2 cup sliced tomatoes

Instructions

1. Preheat your grill or skillet to medium-high heat. Season the chicken breasts with garlic powder, onion powder, salt, and black pepper. Grill for 6-7 minutes on each side or until fully cooked. Let rest for 5 minutes, then slice.
2. In a separate pan, cook the bacon until crispy, about 4-5 minutes per side. Drain on paper towels.
3. Spread 1 tbsp of ranch dressing on each toasted brioche bun. Layer the bottom bun with shredded lettuce, sliced tomatoes, sliced chicken, two slices of bacon, and a slice of cheddar cheese. Top with the other half of the bun.
4. Serve immediately and enjoy the perfect blend of creamy ranch, crispy bacon, and tender chicken in every bite.

The magic of this sandwich lies in the harmony of textures and flavors, from the crisp bacon to the cool, creamy ranch, all hugged by a soft, buttery brioche bun.

Tip: For an extra flavor kick, mix a pinch of smoked paprika into your ranch dressing before spreading it on the buns.

Chicken Pesto Sandwich

Nothing beats the vibrant flavors of a Chicken Pesto Sandwich, especially when you’re craving something fresh yet satisfying. This recipe is a breeze to whip up and packs a punch of herby goodness in every bite.

Ingredients

• 2 boneless, skinless chicken breasts
• 1/2 cup basil pesto
• 4 slices ciabatta bread
• 1/2 cup arugula
• 1/4 cup sliced sun-dried tomatoes
• 2 tbsp mayonnaise
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Season the chicken breasts with 1/2 tsp salt and 1/4 tsp black pepper.
2. Heat 1 tbsp olive oil in a skillet over medium heat. Cook the chicken for 6-7 minutes on each side until fully cooked. Let it rest for 5 minutes, then slice thinly.
3. Toast the ciabatta slices until golden and crisp.
4. Spread 1 tbsp mayonnaise on two slices of bread. Layer with arugula, sliced chicken, sun-dried tomatoes, and 1/4 cup basil pesto on each. Top with the remaining bread slices.
5. The combination of peppery arugula and sweet sun-dried tomatoes with the herby pesto creates a sandwich that’s anything but ordinary.

Tip: For an extra flavor boost, try making your own basil pesto with fresh garden herbs.

Southern Fried Chicken Sandwich

Nothing says comfort like a crispy, juicy Southern Fried Chicken Sandwich, perfect for those days when only something indulgent will do.

Ingredients

• 1 cup buttermilk
• 1 tbsp hot sauce
• 1 tsp salt
• 1 tsp black pepper
• 1 cup all-purpose flour
• 1 tsp paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 4 boneless, skinless chicken thighs
• Vegetable oil, for frying
• 4 brioche buns, toasted
• Lettuce and pickles, for serving

Instructions

1. In a bowl, whisk together buttermilk, hot sauce, 1 tsp salt, and 1 tsp black pepper. Add chicken thighs, ensuring they’re fully submerged. Cover and refrigerate for at least 4 hours, or overnight.
2. In another bowl, mix flour, 1 tsp paprika, 1 tsp garlic powder, and 1 tsp onion powder. Remove chicken from marinade, letting excess drip off, then dredge in flour mixture until fully coated.
3. Heat vegetable oil in a deep skillet to 350°F. Fry chicken in batches for 5-6 minutes per side until golden brown and internal temperature reaches 165°F. Drain on paper towels.
4. Assemble sandwiches with toasted brioche buns, lettuce, pickles, and the crispy chicken. Serve immediately.

The magic of this sandwich lies in the buttermilk marinade, ensuring every bite is moist and flavorful, with a crust that’s irresistibly crunchy.

Tip: For an extra kick, mix a little hot sauce into mayonnaise for a spicy spread.

Chicken Shawarma Sandwich

Bring the vibrant flavors of the Middle East to your kitchen with this easy-to-make Chicken Shawarma Sandwich, perfect for a quick lunch or a casual dinner.

Ingredients

• 1 lb boneless, skinless chicken thighs
• 1/4 cup olive oil
• 2 tbsp lemon juice
• 2 garlic cloves, minced
• 1 tsp ground cumin
• 1 tsp paprika
• 1/2 tsp turmeric
• 1/2 tsp salt
• 1/4 tsp black pepper
• 4 pita breads
• 1/2 cup tahini sauce
• 1 cup shredded lettuce
• 1/2 cup diced tomatoes
• 1/4 cup sliced red onions

Instructions

1. In a bowl, whisk together olive oil, lemon juice, minced garlic, cumin, paprika, turmeric, salt, and black pepper. Add the chicken thighs, ensuring they’re well coated. Marinate for at least 1 hour, or overnight for deeper flavor.
2. Heat a grill or skillet over medium-high heat. Cook the chicken for 5-7 minutes per side until fully cooked and slightly charred. Let rest for 5 minutes, then slice thinly.
3. Warm the pita breads on the grill or in a dry skillet for about 30 seconds per side.
4. Spread tahini sauce on each pita, then layer with shredded lettuce, diced tomatoes, sliced red onions, and the sliced chicken.
5. Fold the pitas around the filling and serve immediately.

The magic of this sandwich lies in the marinade’s bold spices, which infuse the chicken with an irresistible depth of flavor, complemented by the creamy tahini and fresh veggies.

Tip: For an extra kick, add a sprinkle of sumac or a dash of hot sauce to your sandwich before serving.

Chicken Gyro Sandwich

Bring the flavors of the Mediterranean to your kitchen with this easy-to-make Chicken Gyro Sandwich, perfect for a quick lunch or a casual dinner.

Ingredients

• 1 lb boneless, skinless chicken thighs
• 1/4 cup olive oil
• 2 tbsp lemon juice
• 2 cloves garlic, minced
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/2 tsp ground black pepper
• 4 pita breads
• 1 cup shredded lettuce
• 1/2 cup diced tomatoes
• 1/4 cup sliced red onions
• 1/2 cup tzatziki sauce

Instructions

1. In a bowl, whisk together 1/4 cup olive oil, 2 tbsp lemon juice, 2 cloves minced garlic, 1 tsp dried oregano, 1/2 tsp salt, and 1/2 tsp black pepper. Add the chicken thighs, ensuring they’re well coated. Marinate for at least 30 minutes, or overnight for deeper flavor.
2. Heat a grill or skillet over medium-high heat. Cook the chicken for 5-7 minutes per side until fully cooked and slightly charred. Let rest for 5 minutes, then slice thinly.
3. Warm the pita breads on the grill or in a dry skillet for about 30 seconds per side.
4. Assemble the sandwiches by spreading 2 tbsp tzatziki sauce on each pita, then topping with sliced chicken, shredded lettuce, diced tomatoes, and sliced red onions.

The combination of juicy, herb-marinated chicken with cool, creamy tzatziki and crisp veggies makes every bite of this gyro a delight. Perfect for those who love a meal that’s both flavorful and refreshing.

Tip: For an extra burst of flavor, add a sprinkle of feta cheese or a few kalamata olives to your sandwich.

Chicken Tikka Sandwich

Spice up your lunch routine with this Chicken Tikka Sandwich, packed with bold flavors and a creamy yogurt sauce that’s irresistibly delicious.

Ingredients

• 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
• 1/2 cup plain yogurt
• 2 tbsp lemon juice
• 2 garlic cloves, minced
• 1 tbsp ginger, grated
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp turmeric
• 1/2 tsp paprika
• 1/4 tsp cayenne pepper
• 1 tbsp vegetable oil
• 4 slices of bread or 2 rolls, toasted
• 1/4 cup cilantro leaves, chopped
• 1/4 cup red onion, thinly sliced

Instructions

1. In a bowl, mix yogurt, lemon juice, garlic, ginger, cumin, coriander, turmeric, paprika, and cayenne pepper. Add chicken pieces, coating them well. Marinate for at least 1 hour, or overnight for deeper flavor.
2. Heat oil in a skillet over medium-high heat. Cook chicken for 6-8 minutes, turning occasionally, until fully cooked and slightly charred.
3. Assemble the sandwich by layering the cooked chicken on toasted bread or rolls. Top with cilantro and red onion.

The magic of this sandwich lies in the marinade’s ability to tenderize the chicken while infusing it with a vibrant mix of spices, creating a perfect balance of heat and tang.

Tip: For an extra kick, add a dollop of mint chutney or a sprinkle of chaat masala before serving.

Chicken Fajita Sandwich

Transform your lunch routine with this Chicken Fajita Sandwich, packed with bold flavors and a satisfying crunch.

Ingredients

• 2 boneless, skinless chicken breasts
• 1 tbsp olive oil
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 small onion, sliced
• 1 tsp chili powder
• 1 tsp ground cumin
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 4 slices of provolone cheese
• 4 hoagie rolls, split and toasted
• 1/4 cup mayonnaise
• 1 tbsp lime juice

Instructions

1. Heat olive oil in a large skillet over medium-high heat. Add chicken breasts and cook for 5-7 minutes per side until fully cooked. Remove from skillet and let rest for 5 minutes before slicing.
2. In the same skillet, add sliced bell peppers and onion. Sprinkle with chili powder, cumin, garlic powder, and salt. Cook for 5-7 minutes until vegetables are tender.
3. Combine mayonnaise and lime juice in a small bowl. Spread the mixture on the cut sides of the toasted hoagie rolls.
4. Layer the bottom halves of the rolls with sliced chicken, cooked vegetables, and a slice of provolone cheese. Place under a broiler for 1-2 minutes until the cheese is melted.
5. Top with the remaining roll halves and serve immediately.

The secret to this sandwich’s irresistible appeal lies in the smoky, spiced vegetables paired with the creamy lime mayo, creating a perfect balance of flavors and textures.

Tip: For an extra kick, add a few slices of jalapeño to the sandwich before broiling.

Chicken Salad Sandwich

Nothing beats the classic comfort of a Chicken Salad Sandwich, especially when it’s packed with crisp veggies and a creamy, tangy dressing. Perfect for picnics or a quick lunch, this recipe is a crowd-pleaser.

Ingredients

• 2 cups cooked chicken, shredded
• 1/2 cup mayonnaise
• 1 tbsp Dijon mustard
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup celery, finely diced
• 1/4 cup red onion, finely diced
• 1/4 cup fresh parsley, chopped
• 8 slices whole wheat bread
• 4 lettuce leaves

Instructions

1. In a large bowl, combine the shredded chicken, mayonnaise, Dijon mustard, salt, and black pepper. Mix until the chicken is evenly coated.
2. Add the celery, red onion, and fresh parsley to the bowl. Stir gently to incorporate all the ingredients.
3. Toast the whole wheat bread slices lightly for a bit of crunch.
4. Place a lettuce leaf on four of the toasted bread slices, then divide the chicken salad mixture evenly among them.
5. Top with the remaining bread slices and press down gently. Cut each sandwich in half before serving.

The secret to this sandwich’s irresistible texture? The perfect balance of creamy dressing and crunchy vegetables, making every bite satisfying.

Tip: For an extra layer of flavor, add a slice of ripe avocado or a sprinkle of smoked paprika to your sandwich.

Chicken and Avocado Club Sandwich

This Chicken and Avocado Club Sandwich is a twist on the classic, adding creamy avocado for a fresh, modern take that’s perfect for lunch or a light dinner.

Ingredients

• 3 slices of bacon
• 2 slices of whole wheat bread
• 2 tbsp mayonnaise
• 1/2 avocado, sliced
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/2 cup cooked chicken breast, sliced
• 2 leaves of romaine lettuce
• 2 slices of tomato

Instructions

1. Cook the bacon in a skillet over medium heat until crispy, about 5 minutes per side. Drain on paper towels.
2. Toast the whole wheat bread until golden brown.
3. Spread 1 tbsp of mayonnaise on each slice of toasted bread.
4. Layer the avocado slices on one slice of bread and sprinkle with salt and black pepper.
5. Top the avocado with the cooked chicken breast, followed by the romaine lettuce, tomato slices, and crispy bacon.
6. Close the sandwich with the second slice of bread, mayo side down, and press gently.
7. Cut the sandwich in half diagonally and serve immediately.

The creamy avocado and crispy bacon create a delightful contrast in textures, making this sandwich a standout. The addition of whole wheat bread adds a nutty flavor that complements the other ingredients perfectly.

Tip: For an extra kick, add a slice of pepper jack cheese or a dash of hot sauce to the sandwich before assembling.

Chicken Mango Sandwich

This Chicken Mango Sandwich is a tropical twist on your classic chicken sandwich, combining juicy mango with tender chicken for a burst of flavor in every bite.

Ingredients

• 2 boneless, skinless chicken breasts
• 1 ripe mango, thinly sliced
• 1/4 cup mayonnaise
• 1 tbsp honey
• 1/2 tsp chili powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 4 slices whole grain bread
• 1 cup arugula
• 1 tbsp olive oil

Instructions

1. Preheat a grill pan over medium heat and brush with 1 tbsp olive oil.
2. Season the chicken breasts with 1/2 tsp salt and 1/4 tsp black pepper. Grill for 6-7 minutes on each side or until fully cooked. Let rest for 5 minutes before slicing.
3. In a small bowl, mix 1/4 cup mayonnaise, 1 tbsp honey, and 1/2 tsp chili powder to create a spicy mayo spread.
4. Toast the whole grain bread slices until golden.
5. Spread the spicy mayo on one side of each bread slice. Layer with sliced chicken, mango slices, and arugula. Top with another bread slice.
6. Cut the sandwiches in half and serve immediately.

The combination of sweet mango and spicy mayo elevates this sandwich from ordinary to extraordinary, making it a perfect lunch option that’s both refreshing and satisfying.

Tip: For an extra crunch, add a handful of crushed peanuts or cashews to the sandwich.

Chicken Cordon Bleu Sandwich

Transform your lunch routine with this Chicken Cordon Bleu Sandwich, a crispy, cheesy delight that brings the elegance of the classic dish to your sandwich press.

Ingredients

• 2 boneless, skinless chicken breasts
• 1/2 cup all-purpose flour
• 1 large egg, beaten
• 1 cup panko breadcrumbs
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 4 slices Swiss cheese
• 4 slices ham
• 2 tablespoons Dijon mustard
• 4 slices sourdough bread
• 2 tablespoons butter, softened

Instructions

1. Preheat your sandwich press or panini maker. If using a skillet, heat over medium heat.
2. Pound the chicken breasts to an even 1/2-inch thickness. Season both sides with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
3. Dredge each chicken breast in flour, dip in the beaten egg, then coat with panko breadcrumbs.
4. Cook the chicken in the sandwich press or skillet for 5-6 minutes on each side until golden and cooked through.
5. Remove the chicken and top each breast with 2 slices of Swiss cheese and 2 slices of ham. Close the press or cover the skillet for 1 minute to melt the cheese.
6. Spread Dijon mustard on two slices of sourdough bread. Place a chicken breast on each, then top with the remaining bread slices.
7. Butter the outside of each sandwich and cook in the press or skillet for 3-4 minutes until golden and crispy.

The magic of this sandwich lies in the crunch of the panko-crusted chicken paired with the gooey Swiss cheese and savory ham, all hugged by crispy sourdough.

Tip: For an extra flavor boost, mix a pinch of garlic powder into the panko breadcrumbs before coating the chicken.

Chicken Philly Cheesesteak Sandwich

Bring the taste of Philadelphia right into your kitchen with this hearty Chicken Philly Cheesesteak Sandwich, packed with tender chicken, melted cheese, and sautéed peppers and onions.

Ingredients

• 1 lb boneless, skinless chicken breasts, thinly sliced
• 2 tbsp olive oil
• 1 large green bell pepper, thinly sliced
• 1 large onion, thinly sliced
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder
• 4 slices provolone cheese
• 4 hoagie rolls, lightly toasted

Instructions

1. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the chicken, sprinkle with 1/2 tsp salt, 1/4 tsp black pepper, and 1/4 tsp garlic powder. Cook for 5-7 minutes until no longer pink. Remove from skillet and set aside.
2. In the same skillet, heat the remaining 1 tbsp olive oil. Add the bell pepper and onion, sprinkle with the remaining 1/2 tsp salt, 1/4 tsp black pepper, and 1/4 tsp garlic powder. Sauté for 5 minutes until vegetables are soft.
3. Return the chicken to the skillet with the vegetables, mixing well. Place the provolone cheese slices on top, cover the skillet for 1-2 minutes until the cheese melts.
4. Divide the chicken and vegetable mixture among the toasted hoagie rolls, serving immediately.

The secret to this sandwich’s irresistible appeal lies in the perfect melt of provolone cheese over the savory chicken and sweet peppers, creating a gooey, flavorful bite every time.

Tip: For an extra kick, add a few slices of jalapeño to the vegetable mix before sautéing.

Conclusion

With 20 mouthwatering chicken sandwich recipes, there’s something for every taste and occasion! We hope this roundup inspires your next meal. Don’t forget to try your favorites, share your thoughts in the comments, and pin this article to your Pinterest boards for easy access. Happy cooking!