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Easy Pesto Chicken Sandwich

Easy Pesto Chicken Sandwich

The Easy Pesto Chicken Sandwich is your go-to recipe for a super quick and incredibly delicious lunch or light dinner. Packed with vibrant pesto and tender chicken, this sandwich is both simple to assemble and wonderfully satisfying.
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Prep Time 15 minutes
Cook Time 15 minutes
Resting Time 5 minutes
Total Time 30 minutes
Servings: 2 sandwiches
Course: Dinner, Lunch, Sandwich
Cuisine: Italian-inspired
Ingredients Equipment Method Notes

Ingredients
  

  • 2 boneless, skinless chicken breasts (about 6-8 ounces each)
  • 1 tablespoon olive oil
  • salt to taste
  • freshly ground black pepper to taste
  • 1/4 cup prepared pesto (store-bought or homemade)
  • 2 tablespoons mayonnaise
  • 1 tablespoon fresh lemon juice
  • 4 slices your favorite bread (sourdough, ciabatta, or focaccia work wonderfully)
Optional Toppings
  • sliced fresh mozzarella for topping
  • tomato slices for topping
  • arugula or spinach for topping
  • spinach for topping

Equipment

  • Plastic wrap
  • Parchment paper
  • Meat Mallet
  • Heavy Pan
  • Skillet
  • Small Bowl
  • Cutting Board

Method
 

  1. Place the chicken breasts between two sheets of plastic wrap or parchment paper. Use a meat mallet or the bottom of a heavy pan to gently pound the chicken breasts to an even thickness of about 1/2 inch. This ensures they cook quickly and evenly.
    2 boneless, skinless chicken breasts
  2. Heat a tablespoon of olive oil in a skillet over medium-high heat. Season the chicken breasts with salt and pepper on both sides. Cook for 5-7 minutes per side, or until the chicken is cooked through and no longer pink in the center (internal temperature should reach 165°F or 74°C). Remove the chicken from the skillet and let it rest on a cutting board for about 5 minutes before slicing.
    2 boneless, skinless chicken breasts, 1 tablespoon olive oil, salt, freshly ground black pepper
  3. While the chicken rests, in a small bowl, combine the mayonnaise, prepared pesto, and fresh lemon juice. Stir until well combined and creamy. Season with a pinch of salt and pepper to taste.
    1/4 cup prepared pesto, 2 tablespoons mayonnaise, 1 tablespoon fresh lemon juice, salt, freshly ground black pepper
  4. Slice the rested chicken breasts into bite-sized pieces or thin strips. Spread a generous amount of the pesto mayo onto the inside of each slice of bread. Layer the sliced chicken evenly over the bottom slices of bread.
    2 boneless, skinless chicken breasts, 4 slices your favorite bread, 1/4 cup prepared pesto, 2 tablespoons mayonnaise, 1 tablespoon fresh lemon juice
  5. If using, add your desired toppings such as fresh mozzarella slices, ripe tomato slices, or a handful of peppery arugula or fresh spinach.
    sliced fresh mozzarella, tomato slices, arugula, spinach
  6. Place the remaining bread slices on top to complete your Easy Pesto Chicken Sandwich.
    4 slices your favorite bread

Notes

Store components separately for optimal freshness. Assembled sandwiches are best eaten fresh. If must store assembled sandwiches, wrap tightly or place in a sealed container and refrigerate for up to 1 day. Bread may become slightly soggy if stored assembled. Pesto chicken mixture can be stored in the refrigerator for up to 3 days.