Description

A quick and flavorful weeknight dinner featuring juicy pounded chicken breasts seasoned with smoked paprika and Italian herbs, served on toasted ciabatta with sharp cheddar and a creamy, homemade garlic aioli.

Ingredients

Scale

2 large boneless, skinless chicken breasts (about 600g)
1 tablespoon olive oil
1 teaspoon Italian seasoning
1/2 teaspoon garlic powder
1/2 teaspoon smoked paprika
Salt and black pepper to taste
1/4 cup chicken broth
1/2 cup mayonnaise
2 cloves fresh garlic, minced
1 tablespoon fresh lemon juice
1 teaspoon Dijon mustard
1/2 teaspoon Worcestershire sauce
Pinch of cayenne pepper (optional)
4 slices ciabatta bread
4 slices sharp cheddar cheese
Lettuce and tomato slices
2 tablespoons softened butter

Instructions

In a small bowl, whisk together mayonnaise, minced garlic, lemon juice, Dijon mustard, Worcestershire sauce, and a pinch of salt. Taste and adjust with more lemon or cayenne if desired. Set aside in the fridge to meld flavors.
Place chicken breasts between plastic wrap or in a zip-top bag and pound to an even 1/2-inch thickness.
Mix Italian seasoning, garlic powder, smoked paprika, salt, and pepper in a small bowl. Rub this spice mixture evenly over both sides of the chicken.
Heat olive oil in a large skillet over medium-high heat. Add chicken and cook for 4-5 minutes without moving to develop a golden crust.
Flip chicken and cook for another 3-4 minutes until internal temperature reaches 165°F. Remove chicken from pan and let rest for 5 minutes.
In the same skillet, reduce heat to medium. Butter one side of each bread slice and place butter-side down in the pan. Toast for 1-2 minutes per side until golden brown.
Assemble the sandwich: Place cheese on the hot bread to melt, add sliced chicken, slather with garlic aioli, and top with lettuce and tomato.
Optional: Butter the outside of the sandwich and toast in the skillet for 1-2 minutes per side for a grilled cheese-style crust.
Cut diagonally and serve immediately.

Notes

Pound the chicken evenly for consistent cooking. Let the chicken rest before cutting to retain juices. The aioli can be made ahead and stored in the fridge for up to 5 days. For a gluten-free version, use gluten-free bread. For dairy-free, use dairy-free mayo and skip the cheese.

Prep Time: 10 minutes
Cook Time: 10 minutes
Category: Main Course
Cuisine: American

Nutrition

Serving Size: 1 sandwich
Calories: 520
Sugar: 3
Sodium: 650
Fat: 28
Saturated Fat: 8
Carbohydrates: 32
Fiber: 2
Protein: 35

Keywords: grilled chicken sandwich, garlic aioli, quick dinner, weeknight meals, easy recipes, chicken breast recipes, sandwich recipes