Ultimate Chicken Sandwich Recipe with Sourdough Bread & Herb Mayo
Make the best homemade chicken sandwich with juicy chicken thighs, melty swiss or provolone cheese, crisp lettuce, and creamy herb mayo. Perfect on crispy sourdough bread for a quick, satisfying lunch or dinner!
The Best Chicken Sandwich You’ll Ever Make
There’s nothing better than a homemade chicken sandwich made with fresh, whole ingredients.
I first created this recipe while searching for a quick and easy weeknight dinner, and it quickly became a family favorite. Juicy chicken thighs cooked to perfection, melty swiss or provolone cheese, crisp lettuce, and vine-ripened tomatoes are layered on slices of golden, toasted sourdough bread. A generous spread of my herb mayo takes this sandwich to the next level, adding a burst of flavor in every bite.
The best part? You can prep the ingredients ahead of time, making this flavorful, from-scratch sandwich as convenient as it is satisfying. Whether you’re planning a cozy lunch or a simple dinner, this recipe proves that real ingredients and everyday cooking are a match made in heaven.
Why You’ll Love This Recipe
- Juicy, Flavorful Chicken – Chicken thighs stay tender and pack more flavor than chicken breast.
- Crusty Sourdough Bread – Perfectly toasts up for that golden crunch.
- Creamy Herb Mayo – Adds a gourmet touch without extra work.
- Quick and Easy – Ready in 30 minutes or less.
Ingredients You’ll Need
Here’s everything you need to make this chicken sandwich:
- 1 lb boneless, skinless chicken thighs
- 4 slices swiss or provolone cheese
- 8 slices sourdough bread (or your favorite crusty bread – try my Homemade Sourdough Bread Recipe)
- 1/2 – 3/4 cup Herb Mayo – get the recipe here
- 1/4 – 1/2 cup mayonnaise
- 4 lettuce leaves (romaine, butter, or your favorite variety)
- 8 slices tomato
- 1 Tbsp olive oil
- Salt and pepper, to taste
Step-by-Step Instructions
1. Cook the Chicken
- Heat 1 tbsp olive oil in a cast iron skillet over medium-high heat.
- Season chicken thighs generously with salt and pepper.
- Place chicken in the hot skillet and cook for 4-5 minutes per side or until the internal temperature reaches 165°F.
- Place a slice of cheese over each thigh and let melt.
2. Toast the Bread
- Spread plain mayonnaise on both sides of each bread slice.
- Toast the bread in a cast iron skillet or on a cast iron griddle until golden brown and crispy.
3. Assemble the Sandwiches
- Spread herb mayo on each slice of toasted bread.
- Layer with one cheesy chicken thigh, tomato slices, and lettuce.
- Top with the second slice of bread and press gently to hold everything together.
4. Serve and Enjoy
Serve immediately for the ultimate crispy, melty, flavorful bite!
Pro Tips for the Best Chicken Sandwich
- Use chicken thighs for maximum juiciness, but chicken breast works too.
- Mayonnaise for toasting creates a golden, crispy crust on the bread.
- Let the chicken rest for 2-3 minutes after cooking to lock in juices.
- Flavor variations: Add bacon, pickles, or avocado for an extra layer of flavor.
Serving Suggestions
This chicken sandwich pairs perfectly with:
- Easy 4 Bean Salad
- A crisp green salad or coleslaw
- Tangy Deviled Eggs
- Homemade Grape Juice, Cream Soda, or a refreshing Lemon Drop Martini
Storage & Make-Ahead Tips
- Store cooked chicken in an airtight container in the fridge for up to 3 days.
- Reheat chicken in a skillet to keep it juicy.
- Assemble sandwiches just before serving to keep bread crispy.
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This homemade chicken sandwich is a delicious, from-scratch recipe you’ll want to make again and again. Juicy chicken thighs, delicious sourdough bread, homemade herb mayo, and fresh ingredients make it a satisfying lunch or dinner for the whole family.
If you try this recipe, leave a comment and a star rating below! Share your sandwich photos on Instagram or Pinterest and tag Tag me @my.colorado.kitchen. Don’t forget to subscribe for more recipes “Where Real Ingredients Meet Everyday Cooking.”
Chicken Sandwich with Sourdough Bread & Herb Mayo
Make the best homemade chicken sandwich with juicy chicken thighs, melty Swiss or provolone cheese, crisp lettuce, and creamy herb mayo. Perfect on crusty sourdough bread for a quick, satisfying lunch or dinner!
Ingredients
- 1 lb boneless, skinless chicken thighs
- 1 tbsp olive oil
- Salt & pepper, to taste
- 4 slices Swiss or provolone cheese
- 8 slices sourdough bread
- 1/4 - 1/2 cup mayonnaise
- 1/2 - 3/4 cup herb mayo
- 4 lettuce leaves
- 8 slices tomato
Instructions
1. Cook the Chicken
- Heat 1 tbsp olive oil in a cast iron skillet over medium-high heat.
- Season chicken thighs generously with salt and pepper.
- Place chicken in the hot skillet and cook for 4-5 minutes per side or until the internal temperature reaches 165°F.
- Place a slice of cheese over each thigh and let melt.
2. Toast the Bread
- Spread plain mayonnaise on both sides of each bread slice.
- Toast the bread in a cast iron skillet or on a cast iron griddle until golden brown and crispy.
3. Assemble the Sandwiches
- Spread herb mayo on each slice of toasted bread.
- Layer with one cheesy chicken thigh, tomato slices, and lettuce.
- Top with the second slice of bread and press gently to hold everything together.
4. Serve and Enjoy
- Serve immediately for the ultimate crispy, melty, flavorful bite!
Notes
Storage & Make-Ahead Tips
- Store cooked chicken in an airtight container in the fridge for up to 3 days.
- Reheat chicken in a skillet to keep it juicy.
- Assemble sandwiches just before serving to keep bread crispy.
Tips
- Use chicken thighs for maximum juiciness, but chicken breast works too.
- Mayonnaise for toasting creates a golden, crispy crust on the bread.
- Let the chicken rest for 2-3 minutes after cooking to lock in juices.
- Flavor variations: Add bacon, pickles, or avocado for an extra layer of flavor.
Nutrition Information:
Yield: 4 Serving Size: 1 SandwichAmount Per Serving: Calories: 898Total Fat: 47gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 31gCholesterol: 181mgSodium: 1452mgCarbohydrates: 70gFiber: 4gSugar: 7gProtein: 52g
Nutrition facts are calculated automatically and are approximate.
