Chicken Sandwich Recipe

Okay, so I’m obsessed with chicken sandwiches. I’ve tried them everywhere, from fancy restaurants to fast food, and after way too much experimentation (and money spent!), I finally nailed down my own perfect version.

What makes this sandwich so good? The marinade. Seriously, marinating the chicken for a few hours (or even overnight!) makes it unbelievably juicy and flavorful. And it’s surprisingly simple – just a few basic ingredients you probably already have.

This recipe takes a little bit of planning because of the marinating time, but the actual cooking is super fast. It’s perfect for a quick weeknight dinner or a lazy weekend lunch.

What You’ll Need

For the Chicken:
▢ 2 boneless, skinless chicken breasts
▢ ¼ cup olive oil (extra virgin preferred)
▢ 1 lemon, juiced
▢ 2 cloves garlic, minced
▢ 1¼ teaspoons kosher salt
▢ 1 teaspoon dried thyme
▢ ½ teaspoon dried oregano
▢ ½ teaspoon freshly ground black pepper

For the Sandwiches:
▢ 4 sandwich rolls
▢ 4 slices cheddar cheese (or your favorite cheese)
▢ 8 slices cooked bacon
▢ 1 tomato, sliced
▢ 4 pieces leafy lettuce
▢ ¼ cup mayonnaise
▢ ¼ cup mustard

Steps

1. With a knife parallel to the work surface, cut the chicken breasts in half horizontally, creating 4 thin breasts. If necessary, place the breasts between two pieces of plastic wrap and pound each to about ½-inch thickness using a meat mallet or a rolling pin.
2. Combine the olive oil, lemon juice, garlic, thyme, oregano, salt, and pepper in a large Ziplock bag. Add the chicken, seal the bag, and gently massage the marinade into the meat. Place the bag in the refrigerator and marinate for 3-24 hours.
3. When ready to cook, oil the grates of a grill and preheat it to high. Grill the chicken breasts for 2-3 minutes per side, or until the internal temperature reaches 165°F. I’ve used a grill pan indoors too when it’s too cold to grill outside!
4. Transfer the chicken to a plate to rest for 10 minutes, then build sandwiches on rolls with your favorite toppings and serve! I usually stick with cheese, bacon, lettuce and tomato, but honestly anything goes.

Substitutions That Actually Work

• Honestly, store-bought sauce works fine here. I sometimes mix the mayo and mustard with a little bit of hot sauce for extra kick.
• No bacon? No problem! Grilled onions or avocado would be amazing too.

Making It Diabetes-Friendly

• Use low-carb rolls or lettuce wraps.
• Watch out for sugary sauces and condiments.

Tips & Storage

• Don’t overcook the chicken or it’ll be dry.
• Leftover chicken can be stored in the fridge for up to 3 days and is great in salads or wraps. (But let’s be real, these sandwiches are best fresh.)