24 Delicious Shredded Chicken Sandwich Recipes for Every Occasion

Oh, the humble shredded chicken sandwich—what a versatile delight it is! Whether you’re whipping up a quick weeknight dinner, craving some comfort food, or looking for the perfect dish to impress at your next gathering, we’ve got you covered. Dive into our roundup of 24 mouthwatering recipes that promise to turn simple shredded chicken into sandwiches that are anything but ordinary. Let’s get cooking!

Classic BBQ Shredded Chicken Sandwich

Wandering through the flavors of summer, there’s something deeply comforting about the simplicity of a shredded chicken sandwich, especially when it’s kissed by the smoky whispers of barbecue. It’s a dish that doesn’t rush, inviting you to savor each bite as if time itself has slowed down.

Ingredients

• 2 lbs boneless, skinless chicken thighs, pasture-raised
• 1 cup homemade barbecue sauce, divided
• 1 tbsp smoked paprika
• 1 tsp garlic powder, finely ground
• 1 tsp onion powder, finely ground
• 1/2 tsp cayenne pepper
• 1 tbsp extra virgin olive oil
• 4 brioche buns, lightly toasted
• 1/2 cup dill pickle chips, for serving
• 1/4 cup red onion, thinly sliced

Instructions

1. Preheat your oven to 300°F (150°C) to ensure a low and slow cooking environment that tenderizes the chicken perfectly.
2. In a small bowl, whisk together the smoked paprika, garlic powder, onion powder, and cayenne pepper to create a dry rub. Tip: Toasting the spices lightly before mixing can unlock deeper flavors.
3. Pat the chicken thighs dry with paper towels, then evenly coat them with the dry rub, ensuring every piece is thoroughly seasoned.
4. Heat the olive oil in a large oven-safe skillet over medium-high heat. Sear the chicken thighs for 3-4 minutes on each side, until a golden crust forms. Tip: Avoid overcrowding the skillet to ensure each piece sears properly.
5. Reduce the heat to low, pour 1/2 cup of the barbecue sauce over the chicken, and cover the skillet with a lid. Transfer to the oven and bake for 1.5 hours, until the chicken is fork-tender.
6. Remove the skillet from the oven. Using two forks, shred the chicken directly in the skillet, mixing it with the remaining juices and sauce. Tip: For extra moisture, stir in the remaining 1/2 cup of barbecue sauce after shredding.
7. Serve the shredded chicken on toasted brioche buns, topped with dill pickle chips and thinly sliced red onion for a crisp contrast.

Lusciously tender and richly flavored, this barbecue shredded chicken sandwich is a testament to the beauty of slow cooking. The smoky sweetness of the sauce pairs wonderfully with the sharpness of the pickles and onion, offering a symphony of textures and tastes in every bite. Consider serving it with a side of sweet potato fries for a complete meal that celebrates the essence of summer.

Spicy Buffalo Shredded Chicken Sandwich

Today feels like one of those days where the air carries a hint of autumn, a gentle reminder to savor the warmth while it lasts. This Spicy Buffalo Shredded Chicken Sandwich, with its bold flavors and comforting texture, seems like the perfect way to embrace the moment, a little culinary hug on a plate.

Ingredients

– 2 cups shredded cooked chicken (preferably from a rotisserie chicken)
– 1/2 cup Frank’s RedHot Original Cayenne Pepper Sauce
– 2 tbsp unsalted butter, melted
– 1 tbsp white vinegar
– 1 tsp Worcestershire sauce
– 1/2 tsp garlic powder
– 1/2 tsp smoked paprika
– 4 brioche buns, lightly toasted
– 1/2 cup crumbled blue cheese
– 1/4 cup mayonnaise
– 1 tbsp buttermilk
– 1 tsp lemon juice
– 1/2 cup shredded iceberg lettuce
– 1/4 cup thinly sliced celery

Instructions

1. In a medium saucepan over low heat, combine the shredded chicken, Frank’s RedHot sauce, melted butter, white vinegar, Worcestershire sauce, garlic powder, and smoked paprika. Stir gently to coat the chicken evenly, heating for 5-7 minutes until the mixture is thoroughly warmed. Tip: For deeper flavor, let the mixture sit for 10 minutes before serving.
2. While the chicken heats, in a small bowl, whisk together the blue cheese, mayonnaise, buttermilk, and lemon juice until smooth. This creates a creamy blue cheese dressing with a tangy kick.
3. Lightly toast the brioche buns under a broiler set to low for 1-2 minutes, watching closely to prevent burning. Tip: Toasting the buns adds a slight crunch that contrasts beautifully with the tender chicken.
4. Assemble the sandwiches by spreading a generous layer of the blue cheese dressing on the bottom half of each bun, followed by the spicy buffalo chicken mixture. Top with shredded iceberg lettuce and sliced celery for freshness and crunch. Tip: The celery adds a refreshing contrast to the heat of the chicken.
5. Serve immediately, allowing the flavors to meld together with each bite. Layering the ingredients in this order ensures each component shines, from the creamy dressing to the spicy, tender chicken, all cradled by the soft, toasted bun.

Honey Mustard Shredded Chicken Sandwich

Oh, the quiet joy of a sandwich that feels like a hug in every bite. This honey mustard shredded chicken sandwich is a melody of sweet and tangy, a simple pleasure that turns an ordinary day into something a little more special.

Ingredients

– 2 cups shredded, free-range chicken breast
– 1/4 cup Dijon mustard
– 1/4 cup raw honey
– 1 tbsp apple cider vinegar
– 1/2 tsp smoked paprika
– 1/4 tsp sea salt
– 1/4 tsp freshly ground black pepper
– 4 brioche buns, lightly toasted
– 1 cup arugula, washed and dried
– 1/2 cup thinly sliced red onion
– 2 tbsp extra virgin olive oil

Instructions

1. In a medium mixing bowl, combine the shredded chicken, Dijon mustard, raw honey, apple cider vinegar, smoked paprika, sea salt, and black pepper. Stir until the chicken is evenly coated. Let the mixture marinate at room temperature for 15 minutes to allow the flavors to meld.
2. Heat the extra virgin olive oil in a large skillet over medium heat. Add the marinated chicken mixture and cook, stirring occasionally, for 5-7 minutes until the chicken is heated through and the sauce has slightly thickened.
3. While the chicken is heating, lightly toast the brioche buns in a toaster or under a broiler set to low, watching closely to prevent burning, for about 1-2 minutes until golden.
4. Assemble the sandwiches by dividing the arugula and sliced red onion evenly among the bottom halves of the toasted brioche buns. Spoon the warm honey mustard shredded chicken over the greens, then cap with the top halves of the buns.
5. Serve immediately, allowing the warmth of the chicken to slightly wilt the arugula, creating a perfect contrast of textures. Zestfully, this sandwich balances the crispness of the arugula and the tenderness of the chicken, with the honey mustard adding a bright, velvety finish. Consider pairing it with a crisp, chilled white wine or a light, citrusy salad for a complete meal.

Avocado Lime Shredded Chicken Sandwich

Sometimes, the simplest combinations bring the most comfort, like the creamy embrace of avocado paired with the zesty whisper of lime, all nestled within the tender folds of shredded chicken. This sandwich is a quiet celebration of textures and tastes, perfect for those moments when you crave something both nourishing and gently exciting.

Ingredients

• 2 cups shredded, free-range chicken breast
• 1 ripe Hass avocado, mashed
• 2 tbsp fresh lime juice
• 1/4 cup mayonnaise
• 1/2 tsp ground cumin
• 1/4 tsp smoked paprika
• 4 slices artisan whole grain bread, toasted
• 1/2 cup arugula
• 1 tbsp extra virgin olive oil
• Salt, to precise taste

Instructions

1. In a medium mixing bowl, combine the shredded chicken, mashed avocado, lime juice, mayonnaise, ground cumin, and smoked paprika. Stir gently until all ingredients are evenly incorporated.
2. Season the mixture with salt, using a light hand to enhance without overpowering the delicate flavors.
3. Drizzle the extra virgin olive oil over the arugula, tossing lightly to coat each leaf for a subtle sheen and flavor.
4. Lay out the toasted whole grain bread slices. Evenly distribute the chicken and avocado mixture atop two slices.
5. Top each with a generous handful of the dressed arugula, then crown with the remaining bread slices.
6. Press down lightly to compact the sandwich, ensuring each bite is a harmonious blend of all components.

Rich in contrasts, the sandwich offers a creamy interior against the crispness of toasted bread, with the arugula adding a peppery bite. For an extra layer of flavor, consider adding a thin slice of aged cheddar or a sprinkle of chili flakes before assembling.

Chipotle Mayo Shredded Chicken Sandwich

Today, as the light fades softly outside, I find myself drawn to the comforting embrace of a Chipotle Mayo Shredded Chicken Sandwich, a dish that marries the smoky depth of chipotle with the creamy tang of mayo, all nestled within the tender folds of shredded chicken.

Ingredients

• 2 cups shredded, cooked chicken (preferably from a free-range, organic source)
• 1/2 cup high-quality mayonnaise
• 2 tbsp adobo sauce from canned chipotle peppers
• 1 tbsp freshly squeezed lime juice
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• 1/4 tsp fine sea salt
• 4 brioche buns, lightly toasted
• 1 cup arugula, for serving
• 4 slices heirloom tomato, for serving

Instructions

1. In a medium mixing bowl, combine the shredded chicken, mayonnaise, adobo sauce, lime juice, smoked paprika, ground cumin, and fine sea salt. Stir gently until all ingredients are evenly incorporated.
2. Heat a large skillet over medium heat and lightly toast the brioche buns for 1-2 minutes per side, or until golden brown. Tip: Toasting the buns enhances their texture and flavor, providing a sturdy base for the sandwich.
3. Divide the chicken mixture evenly among the bottom halves of the toasted buns.
4. Top each with a handful of arugula and a slice of heirloom tomato. Tip: The peppery arugula and juicy tomato add freshness and balance to the smoky, creamy chicken.
5. Place the top halves of the buns over the fillings to complete the sandwiches. Tip: For an extra layer of flavor, consider adding a thin slice of avocado or a sprinkle of crumbled queso fresco.

Soft brioche cradles the smoky, creamy chicken, while the arugula and tomato introduce a crisp, fresh contrast. Serve these sandwiches with a side of sweet potato fries or a crisp, cold slaw for a meal that satisfies on every level.

Pesto and Mozzarella Shredded Chicken Sandwich

Evenings like these call for something simple yet profoundly satisfying, a dish that wraps you in comfort without demanding too much of your time or energy. The pesto and mozzarella shredded chicken sandwich is just that—a tender, flavorful embrace in every bite.

Ingredients

• 2 cups shredded, cooked chicken breast
• 1/2 cup fresh basil pesto
• 1 cup fresh mozzarella cheese, torn into small pieces
• 4 ciabatta rolls, halved
• 2 tbsp extra virgin olive oil
• 1/4 tsp sea salt
• 1/4 tsp freshly ground black pepper

Instructions

1. Preheat your oven to 375°F (190°C) to toast the ciabatta rolls, ensuring a crisp exterior.
2. In a mixing bowl, combine the shredded chicken with fresh basil pesto, ensuring each strand is lightly coated for maximum flavor.
3. Drizzle the halved ciabatta rolls with extra virgin olive oil and place them cut-side up on a baking sheet. Toast in the preheated oven for 5 minutes, or until golden brown.
4. Evenly distribute the pesto-coated chicken over the bottom halves of the toasted ciabatta rolls.
5. Scatter the torn pieces of fresh mozzarella cheese over the chicken, allowing some to melt slightly from the residual heat.
6. Season with sea salt and freshly ground black pepper to enhance the flavors.
7. Place the top halves of the ciabatta rolls over the filling, pressing gently to compact the sandwich slightly.
8. For an extra touch of warmth, return the assembled sandwiches to the oven for 2 minutes, just until the mozzarella begins to soften.

Creating this sandwich is like weaving together threads of comfort and sophistication. The ciabatta offers a satisfying crunch against the tender, pesto-laced chicken, while the mozzarella adds a creamy, mild contrast. Consider serving it alongside a crisp, green salad for a meal that feels both indulgent and balanced.

Asian Slaw Shredded Chicken Sandwich

Amidst the quiet hum of the kitchen, the Asian Slaw Shredded Chicken Sandwich emerges as a symphony of textures and flavors, a testament to the beauty of simple ingredients coming together in perfect harmony.

Ingredients

• 2 cups shredded rotisserie chicken, skin removed
• 1 cup finely shredded Napa cabbage
• 1/2 cup julienned rainbow carrots
• 1/4 cup thinly sliced scallions
• 2 tbsp toasted sesame oil
• 1 tbsp rice vinegar
• 1 tbsp honey
• 1 tsp freshly grated ginger
• 1/2 tsp kosher salt
• 4 brioche buns, lightly toasted
• 1/4 cup mayonnaise
• 1 tbsp sriracha

Instructions

1. In a large mixing bowl, combine the shredded chicken, Napa cabbage, rainbow carrots, and scallions.
2. In a small bowl, whisk together the toasted sesame oil, rice vinegar, honey, grated ginger, and kosher salt until emulsified.
3. Pour the dressing over the chicken mixture and toss gently to coat every strand evenly, ensuring the slaw is well-dressed but not soggy.
4. In another small bowl, mix the mayonnaise and sriracha to create a spicy mayo spread.
5. Lightly toast the brioche buns in a dry skillet over medium heat for 1-2 minutes per side, until golden and crisp.
6. Spread a generous layer of the spicy mayo on the bottom half of each bun.
7. Top with a heaping portion of the Asian slaw chicken mixture, then cap with the top half of the bun.

Best enjoyed immediately, the sandwich offers a delightful crunch from the slaw against the pillowy softness of the brioche, with the spicy mayo adding a creamy heat that lingers pleasantly. For an extra layer of texture, consider adding a sprinkle of crushed peanuts or a few leaves of fresh cilantro before serving.

Greek Yogurt Cucumber Shredded Chicken Sandwich

Just imagine the cool, creamy tang of Greek yogurt mingling with the crisp freshness of cucumber, all nestled within the tender embrace of shredded chicken, creating a sandwich that’s as refreshing as it is satisfying.

Ingredients

• 1 cup Greek yogurt, full-fat
• 1 medium cucumber, finely diced
• 2 cups cooked chicken breast, shredded
• 1 tbsp fresh dill, minced
• 1 tbsp lemon juice, freshly squeezed
• 1/2 tsp garlic powder
• 1/4 tsp sea salt
• 4 slices whole grain bread, toasted
• 1 tbsp extra virgin olive oil

Instructions

1. In a medium mixing bowl, combine the Greek yogurt, finely diced cucumber, minced fresh dill, freshly squeezed lemon juice, garlic powder, and sea salt. Stir gently until all ingredients are evenly incorporated.
2. Add the shredded chicken breast to the yogurt mixture. Using a rubber spatula, fold the chicken into the mixture until it is thoroughly coated. Tip: For optimal flavor, let the mixture chill in the refrigerator for at least 30 minutes before assembling the sandwiches.
3. Lightly brush each slice of whole grain bread with extra virgin olive oil. Toast the bread in a preheated skillet over medium heat for 2-3 minutes on each side, or until golden brown and crisp. Tip: Toasting the bread enhances its texture and prevents sogginess from the yogurt mixture.
4. Evenly distribute the chicken and yogurt mixture onto two slices of the toasted bread. Top with the remaining slices to form sandwiches. Tip: For an extra crunch, add a layer of thinly sliced cucumber or sprouts before closing the sandwich.

A harmonious blend of textures and flavors awaits in every bite of this sandwich, with the creaminess of the yogurt perfectly balancing the lightness of the cucumber and the heartiness of the chicken. Serve it alongside a crisp, green salad or a bowl of tomato soup for a complete, comforting meal.

Mango Salsa Shredded Chicken Sandwich

Under the soft glow of the kitchen light, the Mango Salsa Shredded Chicken Sandwich emerges as a vibrant blend of sweet and savory, a testament to summer’s bounty and the simple joy of cooking.

Ingredients

• 2 cups shredded, free-range chicken breast
• 1 cup diced ripe mango
• 1/2 cup finely chopped red onion
• 1/4 cup chopped fresh cilantro
• 2 tbsp freshly squeezed lime juice
• 1 tbsp extra-virgin olive oil
• 1 tsp ground cumin
• 1/2 tsp sea salt
• 4 artisan whole-grain buns, lightly toasted
• 1/2 cup microgreens, for garnish

Instructions

1. In a large mixing bowl, combine the shredded chicken, diced mango, red onion, cilantro, lime juice, olive oil, cumin, and sea salt. Gently fold the ingredients until evenly distributed.
2. Allow the mixture to marinate at room temperature for 15 minutes to meld the flavors, stirring occasionally.
3. While the salsa marinates, preheat your oven to 350°F and lightly toast the whole-grain buns for 5 minutes, or until golden and crisp.
4. Divide the mango salsa chicken mixture evenly among the toasted buns, ensuring each sandwich is generously filled.
5. Garnish each sandwich with a handful of microgreens for a fresh, peppery contrast.

Best enjoyed immediately, the sandwich offers a delightful crunch from the toasted bun, a juicy burst from the mango salsa, and a tender bite of shredded chicken. For an extra layer of flavor, consider adding a thin spread of avocado crema on the bun before assembling.

Ranch and Bacon Shredded Chicken Sandwich

Beneath the golden hues of the evening light, there’s something profoundly comforting about pulling apart tender, flavorful chicken, each strand infused with the smoky whisper of bacon and the creamy tang of ranch. It’s a dish that speaks to the soul, a simple yet deeply satisfying creation that feels like a warm embrace on a cool evening.

Ingredients

• 2 cups shredded, free-range chicken breast
• 4 slices thick-cut, applewood-smoked bacon, finely diced
• 1/2 cup full-fat buttermilk ranch dressing
• 1 tbsp clarified butter
• 4 brioche buns, lightly toasted
• 1/4 cup fresh chives, finely chopped
• 1 tsp smoked paprika
• 1/2 tsp freshly ground black pepper
• 1/2 tsp sea salt

Instructions

1. In a large skillet over medium heat, melt the clarified butter until it shimmers, about 1 minute.
2. Add the finely diced bacon to the skillet, cooking until crisp and golden, approximately 5 minutes, stirring occasionally to ensure even cooking.
3. Using a slotted spoon, remove the bacon from the skillet, leaving the rendered fat behind, and set aside on a paper towel-lined plate.
4. In the same skillet with the bacon fat, add the shredded chicken, smoked paprika, black pepper, and sea salt. Stir to combine and heat through, about 3 minutes.
5. Reduce the heat to low and pour in the buttermilk ranch dressing, stirring gently to coat the chicken evenly. Allow the mixture to warm for 2 minutes, then remove from heat.
6. Fold in the crisped bacon and fresh chives, reserving a small amount of chives for garnish.
7. Divide the chicken mixture evenly among the lightly toasted brioche buns, garnishing with the remaining chives.

Perfectly balanced, the sandwich offers a delightful contrast between the creamy, herbaceous ranch and the smoky, salty crunch of bacon. For an extra layer of texture, consider adding a handful of arugula or a slice of sharp cheddar before serving.

Teriyaki Pineapple Shredded Chicken Sandwich

Amidst the quiet hum of the kitchen, the Teriyaki Pineapple Shredded Chicken Sandwich emerges as a harmonious blend of sweet and savory, a testament to the simple joys of cooking. This dish, with its tender chicken and caramelized pineapple, invites a moment of pause, a chance to savor the layers of flavor carefully woven together.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, pasture-raised
• 1 cup teriyaki sauce, premium quality
• 1 tbsp clarified butter
• 1 fresh pineapple, cored and sliced into 1/2-inch rings
• 4 brioche buns, lightly toasted
• 1 tbsp sesame oil
• 2 cloves garlic, minced
• 1 tsp ginger, freshly grated
• 1/4 cup green onions, finely sliced
• 1 tbsp sesame seeds, for garnish

Instructions

1. In a large skillet over medium heat, melt the clarified butter until it shimmers, about 1 minute.
2. Add the chicken thighs to the skillet, cooking for 5-7 minutes on each side until golden brown and cooked through. Tip: Resist the urge to move the chicken too soon; a good sear is key to locking in juices.
3. Transfer the chicken to a plate and shred it using two forks, then return it to the skillet.
4. Pour the teriyaki sauce over the shredded chicken, stirring to coat evenly. Simmer on low heat for 10 minutes, allowing the flavors to meld.
5. While the chicken simmers, heat a grill pan over high heat. Grill the pineapple rings for 2-3 minutes on each side until grill marks appear and the pineapple caramelizes. Tip: A hot grill pan ensures those perfect char marks without overcooking.
6. In a small bowl, mix the sesame oil, minced garlic, and grated ginger. Brush this mixture over the cut sides of the brioche buns before toasting them lightly in the oven at 350°F for 3-4 minutes. Tip: This step adds an aromatic depth to the buns that complements the sandwich fillings beautifully.
7. Assemble the sandwiches by layering the teriyaki chicken on the bottom bun, followed by a grilled pineapple ring, a sprinkle of green onions, and sesame seeds. Top with the other half of the bun.

Momentarily, the first bite reveals a symphony of textures—the juicy chicken, the crisp pineapple, the soft bun—each element distinct yet united. Consider serving these sandwiches with a side of sweet potato fries for a contrast in flavors that elevates the meal to new heights.

Jalapeno Popper Shredded Chicken Sandwich

Beneath the soft glow of the kitchen light, there’s something deeply comforting about crafting a sandwich that marries the fiery kick of jalapenos with the tender embrace of shredded chicken. It’s a dish that whispers of lazy afternoons and the simple joy of savoring each bite.

Ingredients

• 2 cups shredded, cooked chicken breast
• 1/2 cup cream cheese, softened
• 1/4 cup mayonnaise
• 1/4 cup pickled jalapenos, finely chopped
• 1 tbsp jalapeno pickling juice
• 1 tsp garlic powder
• 1/2 tsp smoked paprika
• 4 brioche buns, lightly toasted
• 4 slices sharp cheddar cheese
• 2 tbsp unsalted butter, clarified
• 1/4 cup fresh cilantro, chopped

Instructions

1. In a medium mixing bowl, combine the shredded chicken, cream cheese, mayonnaise, chopped jalapenos, jalapeno juice, garlic powder, and smoked paprika until evenly incorporated.
2. Heat a large skillet over medium heat and add the clarified butter, ensuring the surface is evenly coated.
3. Place the brioche buns, cut side down, in the skillet and toast for 2-3 minutes, or until golden brown. Remove and set aside.
4. Divide the chicken mixture evenly among the bottom halves of the toasted buns, then top each with a slice of cheddar cheese.
5. Broil the assembled sandwiches on a baking sheet for 2 minutes, or until the cheese is bubbly and slightly browned.
6. Garnish each sandwich with fresh cilantro before serving.

Warm and inviting, the sandwich offers a delightful contrast between the creamy, spicy filling and the crisp, buttery brioche. For an extra layer of flavor, consider serving it with a side of cool, crisp cucumber slices to balance the heat.

Peanut Butter and Jelly Shredded Chicken Sandwich

Venturing into the realm of comfort food with a twist, this dish marries the nostalgic flavors of childhood with the sophistication of adult palates. It’s a quiet rebellion on a plate, where simplicity meets unexpected elegance.

Ingredients

• 1.5 lbs boneless, skinless chicken breasts, pasture-raised
• 1 cup smooth peanut butter, organic
• 1/2 cup grape jelly, artisanal
• 2 tbsp clarified butter
• 1/4 cup heavy cream
• 1 tsp sea salt, finely ground
• 1/2 tsp black pepper, freshly cracked
• 4 slices sourdough bread, thick-cut

Instructions

1. Preheat a heavy-bottomed skillet over medium heat (350°F) and add clarified butter, allowing it to coat the surface evenly.
2. Season the chicken breasts with sea salt and black pepper, then place them in the skillet. Sear for 5-7 minutes per side, until golden brown and the internal temperature reaches 165°F.
3. Transfer the chicken to a cutting board and let it rest for 5 minutes. Tip: Resting ensures juices redistribute, keeping the meat moist.
4. Using two forks, shred the chicken into fine strands, then return it to the skillet over low heat.
5. Add peanut butter and grape jelly to the skillet, stirring gently to combine with the chicken. Pour in heavy cream to create a velvety sauce, simmering for 3 minutes until fully incorporated. Tip: The cream balances the acidity of the jelly, rounding out the flavors.
6. Toast the sourdough bread until golden and crisp, then divide the peanut butter and jelly shredded chicken evenly among two slices. Top with the remaining slices. Tip: For an extra crunch, brush the bread with clarified butter before toasting.

The sandwich offers a delightful contrast between the creamy, tangy filling and the crisp sourdough. Serve it with a side of pickled vegetables to cut through the richness, or enjoy it as is for a comforting meal that feels both familiar and novel.

Garlic Parmesan Shredded Chicken Sandwich

Under the soft glow of the kitchen light, there’s something deeply comforting about preparing a meal that promises both simplicity and richness in flavor. This dish, with its tender shreds of chicken enveloped in a garlicky parmesan embrace, is a testament to the beauty of combining a few quality ingredients with care.

Ingredients

• 2 boneless, skinless chicken breasts, pasture-raised
• 1/4 cup unsalted butter, clarified
• 4 cloves garlic, minced
• 1/2 cup freshly grated Parmesan cheese, aged 24 months
• 1/2 cup heavy cream
• 1 tsp sea salt, finely ground
• 1/2 tsp black pepper, freshly cracked
• 4 brioche buns, lightly toasted
• 1 tbsp extra virgin olive oil

Instructions

1. In a large skillet over medium heat, warm the clarified butter until it shimmers but does not smoke, about 2 minutes.
2. Season the chicken breasts with sea salt and freshly cracked black pepper, then place them in the skillet. Cook for 6-7 minutes on each side, or until the internal temperature reaches 165°F.
3. Remove the chicken from the skillet and let it rest on a cutting board for 5 minutes. Use two forks to shred the chicken into fine pieces.
4. In the same skillet, reduce the heat to low and add the minced garlic. Sauté for 1 minute, until fragrant but not browned.
5. Pour in the heavy cream and bring to a gentle simmer, stirring constantly to prevent curdling, about 2 minutes.
6. Add the shredded chicken and grated Parmesan cheese to the skillet, stirring until the cheese is fully melted and the chicken is evenly coated, about 3 minutes.
7. Brush the cut sides of the brioche buns with extra virgin olive oil and toast in a dry skillet over medium heat until golden brown, about 1 minute per side.
8. Divide the garlic Parmesan shredded chicken evenly among the toasted brioche buns, serving immediately.

Rich in flavor with a velvety texture, the garlic Parmesan shredded chicken sandwich is a harmonious blend of creamy and savory. For an extra touch of elegance, serve with a side of arugula lightly dressed in lemon juice and olive oil.

Sriracha Mayo Shredded Chicken Sandwich

Dusk settles softly outside, and in the quiet of the kitchen, the promise of a meal that comforts as much as it excites begins to take shape. The Sriracha Mayo Shredded Chicken Sandwich, with its bold flavors and tender textures, is a testament to the joy of simple ingredients coming together in perfect harmony.

Ingredients

• 2 cups shredded, free-range chicken breast
• 1/2 cup high-quality mayonnaise
• 2 tbsp Sriracha sauce
• 1 tbsp freshly squeezed lime juice
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/4 tsp sea salt
• 4 brioche buns, lightly toasted
• 1/2 cup arugula, for garnish

Instructions

1. In a medium mixing bowl, combine the shredded chicken, mayonnaise, Sriracha sauce, lime juice, smoked paprika, garlic powder, and sea salt. Mix gently until all ingredients are evenly incorporated.
2. Toast the brioche buns in a dry skillet over medium heat for 1-2 minutes per side, or until golden brown and slightly crisp.
3. Divide the chicken mixture evenly among the bottom halves of the toasted buns.
4. Top each with a handful of arugula before placing the top bun over the garnish.
5. Serve immediately, ensuring the sandwich is enjoyed while the buns retain their crispness and the chicken mixture is cool and creamy.

How the crispness of the brioche contrasts with the creamy, spicy chicken creates a dance of textures in every bite. For an extra layer of flavor, consider adding thin slices of avocado or a sprinkle of crushed red pepper flakes before serving.

Balsamic Glaze and Arugula Shredded Chicken Sandwich

Under the soft glow of the kitchen light, there’s something deeply comforting about assembling a sandwich that balances the peppery bite of arugula with the sweet tang of balsamic glaze, all nestled within the tender embrace of shredded chicken.

Ingredients

• 2 cups shredded, free-range chicken breast
• 1/4 cup high-quality balsamic glaze
• 1 cup fresh arugula, stems removed
• 1/2 cup mayonnaise
• 1 tbsp Dijon mustard
• 4 slices artisan sourdough bread
• 2 tbsp extra-virgin olive oil
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper

Instructions

1. In a medium mixing bowl, combine the shredded chicken with mayonnaise and Dijon mustard, ensuring each strand is evenly coated for a creamy texture.
2. Gently fold in the arugula, allowing the leaves to soften slightly from the moisture of the mixture, which enhances their peppery flavor.
3. Drizzle the balsamic glaze over the chicken mixture, using a spatula to integrate it thoroughly for a balanced sweetness.
4. Heat a skillet over medium heat (350°F) and brush one side of each sourdough slice with olive oil, toasting until golden brown, about 2-3 minutes per side, for a crisp exterior.
5. Season the toasted bread with sea salt and black pepper, layering the chicken mixture generously between two slices to form a sandwich.
6. Slice the sandwich diagonally, serving immediately to enjoy the contrast of textures and temperatures.

Savory and slightly sweet, this sandwich offers a delightful crunch from the toasted sourdough against the creamy chicken filling, with the arugula adding a fresh, peppery note. For an extra touch, serve with a side of roasted sweet potato fries to complement the balsamic’s richness.

Blue Cheese and Walnut Shredded Chicken Sandwich

Zephyrs of August whisper through the kitchen window, carrying the promise of a meal that marries simplicity with depth. Today, we’re embracing the robust flavors of blue cheese and the earthy crunch of walnuts, layered tenderly with shredded chicken, all nestled between slices of artisanal bread.

Ingredients

• 2 cups shredded cooked chicken (preferably from a rotisserie chicken)
• 1/2 cup crumbled blue cheese
• 1/4 cup toasted walnuts, roughly chopped
• 1/4 cup mayonnaise
• 1 tbsp Dijon mustard
• 1 tsp fresh lemon juice
• 1/2 tsp freshly ground black pepper
• 4 slices of sourdough bread, lightly toasted
• 1 tbsp unsalted butter, at room temperature

Instructions

1. In a medium mixing bowl, combine the shredded chicken, blue cheese, toasted walnuts, mayonnaise, Dijon mustard, lemon juice, and black pepper. Gently fold the mixture until all ingredients are evenly distributed.
2. Heat a large skillet over medium heat (350°F). While the skillet heats, evenly spread the room-temperature butter on one side of each sourdough bread slice.
3. Place two slices of bread, buttered side down, in the skillet. Divide the chicken mixture evenly between the two slices, spreading it gently to cover the bread without overhanging.
4. Top each with the remaining bread slices, buttered side up. Press down lightly with a spatula to ensure the sandwich holds together during cooking.
5. Cook for 3-4 minutes on each side, or until the bread is golden brown and crispy, and the filling is warmed through. For an even cook, adjust the heat as needed to prevent burning.

Perfectly balanced, the sandwich offers a creamy tang from the blue cheese, a subtle bite from the mustard, and a satisfying crunch from the walnuts. Serve it with a side of crisp apple slices or a light arugula salad to complement the richness.

Cranberry and Brie Shredded Chicken Sandwich

Zenith moments in the kitchen often come from the simplest combinations, like the melding of tart cranberries and creamy brie with tender shredded chicken, nestled between slices of artisanal bread. This sandwich is a testament to the beauty of balance, where each ingredient plays its part in harmony.

Ingredients

• 2 cups shredded, cooked chicken breast (preferably free-range)
• 1/2 cup whole-berry cranberry sauce (homemade or high-quality store-bought)
• 4 oz Brie cheese, rind removed and thinly sliced
• 4 slices sourdough bread, lightly toasted
• 1 tbsp clarified butter
• 1/4 tsp sea salt
• 1/8 tsp freshly ground black pepper
• 1 tbsp fresh thyme leaves

Instructions

1. In a medium mixing bowl, combine the shredded chicken with the cranberry sauce, sea salt, and black pepper, ensuring the chicken is evenly coated.
2. Heat a large skillet over medium heat and add the clarified butter, swirling to coat the pan evenly.
3. Place the slices of sourdough bread in the skillet, toasting for 2-3 minutes on each side until golden brown and crisp. Remove and set aside.
4. Divide the chicken mixture evenly between two slices of the toasted bread, spreading it gently to cover the surface.
5. Arrange the sliced Brie over the chicken mixture, allowing it to slightly melt from the residual heat.
6. Sprinkle fresh thyme leaves over the Brie for an aromatic touch.
7. Top with the remaining slices of bread, pressing down lightly to adhere.
8. Cut each sandwich diagonally and serve immediately, allowing the flavors to meld beautifully with each bite.

Contrasting textures of the crispy bread against the creamy Brie and juicy chicken create a delightful eating experience. For an autumnal twist, serve with a side of roasted sweet potato wedges dusted with cinnamon.

Curry Yogurt Shredded Chicken Sandwich

How often do we find ourselves yearning for a meal that’s both comforting and invigorating, a dish that wraps us in warmth while teasing our taste buds with layers of flavor? This curry yogurt shredded chicken sandwich is just that—a harmonious blend of spices and creaminess, perfect for those moments when you crave something deeply satisfying yet effortlessly elegant.

Ingredients

• 2 cups shredded cooked chicken (preferably from a rotisserie chicken)
• 1/2 cup plain Greek yogurt (full-fat for creaminess)
• 2 tbsp curry powder (Madras style for depth)
• 1 tbsp clarified butter (ghee)
• 1/2 cup finely diced red onion
• 1 tbsp freshly squeezed lemon juice
• 1/4 cup chopped cilantro (stems and leaves)
• 4 brioche buns, lightly toasted
• 1/2 tsp sea salt (fine grain)
• 1/4 tsp freshly ground black pepper

Instructions

1. In a medium skillet over low heat, melt the clarified butter, ensuring it doesn’t brown.
2. Add the diced red onion to the skillet, sautéing until translucent, about 3 minutes, to unlock its sweetness.
3. Stir in the curry powder, toasting it with the onions for 1 minute, which intensifies its aroma and flavor.
4. Remove the skillet from heat and let the mixture cool slightly, about 2 minutes, to prevent the yogurt from curdling.
5. In a large mixing bowl, combine the shredded chicken, Greek yogurt, lemon juice, sautéed onion and curry mixture, cilantro, sea salt, and black pepper, folding gently to coat the chicken evenly without breaking it apart.
6. Let the mixture sit for 10 minutes at room temperature, allowing the flavors to meld beautifully.
7. Divide the chicken mixture evenly among the toasted brioche buns, pressing lightly to ensure the filling stays in place.
8. Serve immediately, or wrap tightly and refrigerate for up to 2 hours for the flavors to deepen further.

Perfectly balanced, the sandwich offers a creamy texture with a hint of crunch from the toasted buns, while the curry lends a warm, aromatic backdrop to the tender chicken. Consider serving it with a side of crisp, pickled vegetables for a contrasting bite that elevates the entire experience.

Fig and Goat Cheese Shredded Chicken Sandwich

Yesterday, as the golden light of late summer streamed through my kitchen window, I found myself lost in the simple joy of crafting a sandwich that feels both rustic and refined. The combination of sweet figs, creamy goat cheese, and tender shredded chicken seemed to whisper the essence of the season.

Ingredients

• 2 cups shredded rotisserie chicken, skin removed
• 1/2 cup soft goat cheese, crumbled
• 4 fresh figs, thinly sliced
• 1/4 cup honey
• 1 tbsp Dijon mustard
• 1 tbsp extra virgin olive oil
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 4 slices of artisan whole grain bread
• 1/2 cup arugula

Instructions

1. In a medium mixing bowl, combine the shredded chicken, goat cheese, and Dijon mustard. Gently fold the ingredients together until evenly mixed.
2. Drizzle the honey over the chicken mixture, then add the olive oil, sea salt, and black pepper. Stir to incorporate all the flavors thoroughly.
3. Toast the artisan whole grain bread slices in a toaster or on a grill pan until golden and crisp, about 2 minutes per side.
4. Divide the chicken mixture evenly among two slices of the toasted bread. Layer the thinly sliced figs on top of the chicken mixture.
5. Top each sandwich with a handful of arugula, then cover with the remaining slices of bread.
6. Cut the sandwiches in half diagonally and serve immediately.

Perhaps what makes this sandwich truly special is the way the figs’ sweetness contrasts with the tangy goat cheese, all held together by the hearty bread. For an extra touch of elegance, serve it with a side of crisp, chilled white wine.

Guacamole and Corn Shredded Chicken Sandwich

Today, as the light filters softly through the kitchen window, I find myself drawn to the simple yet profound pleasure of crafting a meal that speaks to the soul. This guacamole and corn shredded chicken sandwich is a testament to the beauty of combining textures and flavors in a way that feels both innovative and deeply comforting.

Ingredients

• 2 cups shredded chicken, preferably from a free-range, organic source
• 1 ripe avocado, pitted and peeled
• 1/4 cup fresh lime juice
• 1/2 cup sweet corn kernels, freshly shucked
• 1/4 cup red onion, finely diced
• 1 tbsp cilantro, finely chopped
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 4 slices of artisan sourdough bread
• 2 tbsp extra virgin olive oil

Instructions

1. In a medium bowl, combine the shredded chicken with sweet corn kernels and red onion, gently tossing to mix.
2. In a separate bowl, mash the avocado with lime juice, cilantro, sea salt, and black pepper until smooth but slightly chunky for texture.
3. Heat a skillet over medium heat (350°F) and brush each slice of sourdough bread lightly with extra virgin olive oil.
4. Toast the bread in the skillet for 2-3 minutes on each side, or until golden brown and crisp.
5. Spread a generous layer of the guacamole mixture on two slices of the toasted bread.
6. Top the guacamole with the chicken and corn mixture, then cover with the remaining slices of bread.
7. Cut each sandwich diagonally and serve immediately for the best texture and flavor.

Now, as you take the first bite, notice how the creamy guacamole contrasts with the crispness of the bread and the sweetness of the corn. This sandwich is a celebration of contrasts, perfect for a quiet afternoon or a gathering of close friends.

Hummus and Roasted Red Pepper Shredded Chicken Sandwich

Dusk settles softly outside, and in the quiet of the kitchen, the simple act of preparing a meal becomes a moment of solace. Today, we’re crafting a sandwich that marries the creamy depth of hummus with the sweet smokiness of roasted red peppers and tender shredded chicken, a combination that promises comfort in every bite.

Ingredients

• 1 cup homemade or high-quality store-bought hummus
• 2 large roasted red peppers, thinly sliced
• 2 cups shredded chicken (from a rotisserie or poached chicken breast)
• 4 slices artisanal whole grain bread
• 2 tbsp extra virgin olive oil
• 1 tsp smoked paprika
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper

Instructions

1. Preheat your oven to 350°F (175°C) to warm the bread and meld the flavors together beautifully.
2. In a mixing bowl, combine the shredded chicken with smoked paprika, sea salt, and black pepper, ensuring each strand is lightly coated for a harmonious flavor profile.
3. Brush each slice of bread with extra virgin olive oil on one side, a step that guarantees a golden, crisp exterior once toasted.
4. Spread a generous layer of hummus on the non-oiled side of each bread slice, creating a creamy base that will hold the other ingredients in place.
5. Arrange the seasoned shredded chicken evenly over the hummus on two of the bread slices, followed by a layer of roasted red pepper slices for a burst of color and sweetness.
6. Top with the remaining bread slices, hummus side down, pressing gently to secure the sandwich.
7. Place the sandwiches on a baking sheet and toast in the preheated oven for 5-7 minutes, or until the bread is crisp and the fillings are warmed through.

Golden and inviting, the sandwich offers a delightful contrast between the crisp bread and the tender, flavorful fillings. Serve it with a side of pickled vegetables or a simple green salad to elevate the meal into a feast for the senses.

Olive Tapenade Shredded Chicken Sandwich

Lately, I’ve found myself drawn to the simplicity and depth of flavors that a well-made sandwich can offer, especially one that combines the rustic charm of olive tapenade with the tender, shredded chicken.

Ingredients

• 2 cups shredded, free-range chicken breast
• 1/2 cup Kalamata olive tapenade
• 1/4 cup mayonnaise
• 1 tbsp Dijon mustard
• 1 tsp freshly squeezed lemon juice
• 4 slices of artisan sourdough bread, lightly toasted
• 1/2 cup arugula
• 2 tbsp extra virgin olive oil
• Salt and freshly ground black pepper, to season

Instructions

1. In a medium mixing bowl, combine the shredded chicken, olive tapenade, mayonnaise, Dijon mustard, and lemon juice. Stir gently until all ingredients are evenly incorporated.
2. Season the mixture with salt and freshly ground black pepper to taste, ensuring a balanced flavor profile.
3. Heat a skillet over medium heat and lightly brush each slice of sourdough bread with extra virgin olive oil. Toast the bread in the skillet for 2-3 minutes on each side, or until golden and crisp.
4. Evenly distribute the chicken mixture onto two slices of the toasted sourdough bread. Top with arugula before covering with the remaining slices of bread.
5. Cut each sandwich diagonally and serve immediately for the best texture and flavor.

Remarkably, the sandwich presents a delightful contrast between the creamy chicken mixture and the crisp, toasted bread, with the arugula adding a peppery freshness. For an extra touch of elegance, serve with a side of marinated olives and a glass of chilled rosé.

Sun-Dried Tomato and Basil Shredded Chicken Sandwich

Zestfully, the warmth of the kitchen envelops you as you begin to craft a dish that feels like a gentle embrace. This recipe, a harmonious blend of vibrant flavors and comforting textures, invites you to slow down and savor each moment.

Ingredients

• 2 cups shredded, free-range chicken breast
• 1/2 cup sun-dried tomatoes in olive oil, finely chopped
• 1/4 cup fresh basil leaves, chiffonade
• 1/3 cup mayonnaise, preferably homemade
• 1 tbsp Dijon mustard
• 1 tsp garlic powder
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 4 slices artisan sourdough bread, lightly toasted
• 1 tbsp extra virgin olive oil

Instructions

1. In a medium mixing bowl, combine the shredded chicken, sun-dried tomatoes, and basil, ensuring the ingredients are evenly distributed.
2. In a small bowl, whisk together the mayonnaise, Dijon mustard, garlic powder, sea salt, and black pepper until smooth.
3. Gently fold the mayonnaise mixture into the chicken mixture until all components are thoroughly coated. Tip: For enhanced flavor, let the mixture sit covered in the refrigerator for 30 minutes before assembling.
4. Lightly brush each slice of sourdough bread with extra virgin olive oil and toast in a preheated skillet over medium heat for 2-3 minutes per side, or until golden brown. Tip: Monitor the heat closely to prevent burning.
5. Evenly divide the chicken mixture between two slices of the toasted bread, then top with the remaining slices to form sandwiches. Tip: For a more decadent version, add a slice of provolone cheese before closing the sandwich.

Generously, the sandwich presents a delightful contrast between the creamy, tangy chicken filling and the crisp, golden sourdough. The sun-dried tomatoes offer a sweet, concentrated burst of flavor, while the fresh basil adds a bright, herbal note. Serve with a side of crisp, chilled cucumber slices for a refreshing complement.

Conclusion

Craving something delicious? This roundup of 24 shredded chicken sandwich recipes offers a flavor for every occasion, from quick weeknight dinners to festive gatherings. We hope these ideas inspire your next meal. Don’t forget to leave a comment with your favorite recipe and share the love by pinning this article on Pinterest. Happy cooking!