You’re going to love this pesto chicken sandwich. Sourdough, toasted in olive oil and topped with grilled chicken, pesto, Swiss cheese, and fresh tomatoes. A perfect easy dinner for a cozy night in.
In the hierarchy of sandwiches, a Pesto Chicken Sandwich on Sourdough has to be near the top.
You’ve got bright and salty pesto slathered over toasty sourdough and piled high with perfectly grilled chicken, cheese, and tomatoes.
Pretty much all the best things in life in one delicious sandwich.
Ingredient Notes
- Sourdough bread: Slightly tangy sourdough is so good with this sandwich, but if you don’t have any, you can substitute any bread here. Ciabatta rolls or sliced focaccia would be especially good.
- Pesto: If you have a favorite pesto recipe, feel free to use homemade pesto in these sandwiches, but a jar of store-bought pesto makes these sandwiches even quicker and easier. You can usually find pesto in the pasta aisle at your grocery store near the rest of the pasta sauces. This recipe won’t use up an entire jar, so check out my post What to Do With Leftover Pesto for storage tips and recipes to use up the leftovers (I recommend making a batch of Pesto Chicken Pasta ).
- Swiss Cheese: I love Swiss cheese for these sandwiches, but if you’re not a fan of Swiss, provolone would be a good alternative.
How to Make a Chicken Pesto Sandwich
- Cook the chicken breasts: We’ll be using my favorite method for cooking chicken breasts for sandwiches here, where you pound the chicken breasts to an even thickness and then cook them in a pan. They come out juicy and perfect every time.
- Assemble the sandwiches: Once the chicken is cooked, build your sandwich layers with pesto, chicken, tomatoes, cheese, and mayonnaise.
- Toast the bread: Brush the outsides of the sandwiches with olive oil and toast them in a hot pan until browned and beautiful.
- Serve and eat!
Can I make pesto chicken sandwiches ahead of time?
I don’t recommend fully assembling these sandwiches and cooking them ahead of time, but if you’re looking to save time at dinner, you can slice the tomatoes and cook the chicken breasts up to 48 hours in advance (store in an airtight container).
When you’re ready to eat, heat the chicken in the microwave, assemble the sandwiches, and toast the bread. If your chicken is precooked, you should be able to toss these sandwiches together in less than 15 minutes.
What is the best way to reheat a sourdough sandwich?
While I don’t recommend making these ahead of time, they’re big sandwiches so sometimes you have leftovers. The best way to reheat them is to take off the tomatoes and reheat the sandwiches in the oven.
Lightly grease a baking sheet with cooking spray or cover it with parchment paper. Open up the sandwich and divide the chicken between the two halves for quicker heating and place it on the baking sheet. Put the sandwich in a cold oven and set the oven to 350°F. Heat until everything is warmed through. Reassemble the sandwich and enjoy!
What to Serve With Pesto Chicken Sandwiches
These sandwiches are absolutely superb with a side of sweet potato fries (frozen store-bought ones work just fine) and garlic aioli or Greek yogurt aioli if you want something lighter.
Serve with a light veggie like roasted asparagus , roasted broccoli , or zucchini .
More Sandwich Recipes
- Easy Homemade Panini
- Spicy Chicken Bacon Avocado Grilled Cheese Sandwich
- Chipotle Turkey Panini
- Carne Asada Sandwich
- Pesto Grilled Cheese Sandwich
Ingredients
- ▢ 1 pound (about 2 medium) boneless skinless chicken breasts
- ▢ 2 teaspoons Italian seasoning
- ▢ Salt and pepper
- ▢ 8 slices sourdough bread
- ▢ 1/4 cup pesto divided
- ▢ Mayonnaise optional
- ▢ 2 medium tomatoes sliced
- ▢ 4 slices Swiss cheese
- ▢ Olive oil optional
Instructions
- Place chicken breasts smooth-side up between two layers of plastic wrap or in a large disposable plastic bag and use a meat mallet or rolling pin to pound them to an even thickness. Start with the thickest part of the meat and strike it, working outward until the breast is the same thickness all over.
- Sprinkle both sides of your flattened chicken breasts with Italian seasoning, salt, and pepper.
- Heat an electric countertop grill or large skillet over medium heat. If using a skillet, grease cooking surface with cooking spray or a drizzle of olive oil. Cook chicken breasts for 5 to 8 minutes per side, until an instant-read thermometer inserted into the centers of the breasts reads 165°F. Transfer chicken to a cutting board and allow to rest for 5 minutes before slicing into 1/2-inch wide strips. Wipe out your pan.
- Assemble sandwiches by spreading mayonnaise (if desired) and pesto over the bread. Top with chicken, tomatoes, and cheese, and brush tops and bottoms of the sandwiches lightly with olive oil or a thin layer of mayonnaise to help them brown.
- Cook sandwiches over medium to medium high heat until first side is toasted and flip. The sandwiches are done when both sides are golden and the cheese is melted. If making in a skillet, you will probably only be able to fit two sandwiches at a time in the pan. Place cooked sandwiches on a plate in a warm oven while you repeat the process with the last two sandwiches to keep them warm.
Notes
I’ve shared a bunch of uber-easy, busy-weeknight recipes over the years. ( Salsa Chicken , Teriyaki Chicken , and Oven-roasted Tri-tip are some of my favs.) And today I have another quick and simple dinner recipe for you: Crispy Lemon Chicken Thighs.
This is my current go-to recipe for nights I don’t want to cook and I’m two seconds away from takeout or popcorn for dinner. It’s a super-simple one-pan dish, with almost no measuring involved, and the only thing you’re going to have to cut is a lemon.
Lemon Chicken Thigh Ingredient Notes
- Bone-in, skin-on chicken thighs: Thigh size varies quite a bit so plan on serving 2 small thighs or 1 very large thigh per person. If making for guests or big eaters, just automatically plan on 2 thighs per person.
- A lemon: You’ll use both the juice of the lemon and slices of it to help flavor the chicken as it cooks.
- Ground thyme, salt, and pepper: With a big flavor like lemon in the mix, I like to keep rest of the seasoning simple. A dusting of thyme, salt, and pepper is all you need here.
How to Make Lemon Chicken Thighs
You start by patting down bone-in, skin-on chicken thighs with a paper towel so they are completely dry (this allows the skin to get extra crispy). Then salt and pepper the thighs generously and add a sprinkle of ground thyme over the top. If you want to measure the thyme, use about 1/4 teaspoon, but it’s easier to evenly distribute the thyme by carefully sprinkling it directly out of the spice canister.
Heat oil in a large oven-safe skillet over medium-high heat and add the chicken, skin-side down. The chicken will pop and sizzle as it cooks. This is normal, but if it’s making too much of a mess or making you nervous, cover the chicken with a splatter screen or turn the heat down slightly.
Cook the thighs until the skin is deeply golden and crispy. And then remove the pan from heat and flip. If you try to flip the thighs and the skin is sticking to the pan, the chicken’s not ready to be flipped. Put it back on the heat. The skin will self-release when it’s ready.
Squeeze the juice of 1/2 of a lemon over the pan and then slice the other half and nestle the slices amongst the thighs. Don’t cook the chicken with lemon slices on top of the thighs as the moisture can make the skin less crispy.
- Bake for 15 to 22 minutes, until an instant-read thermometer inserted into the center of the thighs reads at least 165°F. Thigh size varies wildly, so very large thighs may take longer to cook. Let chicken rest for 5 minutes and serve.
Batch-cooked or Meal Prep Chicken Thighs
These chicken thighs are actually a great option for batch cooking and meal prepping if that’s your jam. The recipe’s easy to size up since there’s practically no measuring anyway, and the thighs stay moist and tasty in the fridge. The skin won’t be crispy after reheating, but it will still taste great.
You can also pull the skin off some of the thighs and shred the meat to use on sandwiches, small batches of soup , or salads.
To make a larger batch of thighs, brown the thighs on the stove in batches, squeeze lemon juice over the top, and then transfer them to a lightly greased baking sheet instead of baking them in the skillet. Use the juice of one lemon half per skillet full of chicken thighs and just skip adding the extra lemon slices as described in the recipe as they won’t add much flavor sitting on a baking sheet.
If taking for lunches, you can debone the cooked thighs to make them less messy to eat. Just flip a thigh over, and use a paring knife to slice the meat away from the single bone. The bone should pull away pretty easily. Then you can slice the thighs into easy-to-eat pieces before packing them.
What should I serve with lemon chicken?
Serve two thighs per person for small thighs, one for large thighs (particularly when serving with a filling carb side). My family loves eating this with a side of white steamed rice and an oven-baked veggie that I cook on a lower rack of the oven at the same time as the chicken, like Roasted Zucchini or Oven-roasted Broccoli .
- More Carb Options: Parmesan Orzo , Mashed Potatoes and Quick Gravy , Cheddar Cheese Scones
- More Vegetable Options: Steamed Broccoli , Butter and Garlic Green Beans , Microwave Corn on the Cob
- Dessert Options (obviously essential): Peanut Butter Oatmeal Cookies, Small-batch Brownies , and M&M Cookies
At what temperature is chicken done in an oven?
Chicken is cooked through when it reaches an internal temperature of 165°F. Use an instant-read thermometer and check the temperature in the thickest part of the meat, making sure that the thermometer is not touching bone as you take the reading.
Can I use boneless skinless chicken breasts/chicken thighs in this recipe?
You can. Just follow the recipe as written but brown both sides of the meat on the stove before baking. Boneless thighs will need a significantly shorter baking time, so start checking on them after about 6 minutes. Depending on their size, boneless chicken breasts should take about the same amount of time as bone-in thighs, but keep an eye on them and start checking the temperature of the meat fairly early.
More EASY Chicken Recipes
- Baked BBQ Chicken Thighs
- Chicken and Broccoli Orzo
- Chicken Francaise
- Quick Chicken Fajitas
- Creamy Chicken Noodle Soup
Ingredients
Special Equipment
- ▢ Oven-safe skillet *
- ▢ Instant-read thermometer
Lemon Chicken Thighs
- ▢ 1 lemon washed
- ▢ 4 to 8 bone-in, skin-on chicken thighs*
- ▢ Salt and pepper
- ▢ Ground thyme
- ▢ 1 tablespoon olive oil
Instructions
- Preheat oven to 425°F.
- Slice half of the lemon into thin slices and set slices and remaining uncut half aside.
- Pat chicken thighs dry and sprinkle both sides with salt, pepper, and a light dusting (about 1/4 teaspoon total) of thyme.
- In a large oven-safe skillet, heat oil over medium-high heat. Once hot, swirl oil around the pan so that it is completely coated. Place thighs in the skillet skin-side down, and cook until well-browned and crispy, about 4-6 minutes.
- Remove from heat and flip chicken thighs. Nestle lemon slices in the pan between the chicken pieces and squeeze juice from remaining lemon half over the chicken.
- Bake for 15 to 20 minutes (longer for very large thighs), until an instant-read thermometer inserted into the center of the thighs reads 165°F.
- Remove from oven, allow to rest for 5 minutes. Serve and enjoy!
Notes
Choose your own adventure with this (giant) One Chocolate Chip Cookie for Two, made three different ways, classic, caramel and sea salt, and triple chocolate.
Hey, friends, it’s time for another reader-requested post from the survey I ran a while back. After requests for posts on meal planning ( I wrote two ), and where to buy small-batch baking tools , the third most popular request was for multi-use recipes.
Again, this one surprised me! Choose your-own-adventure-type recipes weren’t even something I’d thought about adding to the blog, but now that so many of you have said something, I totally get it.
Having options is fun, so get hyped because today’s recipe gives you at least three.
One Giant Cookie, Three Ways
Yes, this is one big, beautiful cookie, and it’s ready and able to be customized any way you want it.
The base recipe is a modified version of my ever-popular Small-batch Chocolate Chip Cookies , so it’s all the great things about that recipe, quick, zero prep needed, and DELICIOUS.
Only this one is about six inches wide. Hold up your hand, spread out your fingers, and that’s about how big this cookie is. It’s the perfect size for two people to bake and nibble on all afternoon or to share warm out of the oven for dessert.
Drop cookies like this can be made with endless variations because it’s just a matter of choosing mix-ins and seeing how much you can pack into a single cookie, but today, to get you started, I’m sharing three.
One Chocolate Chip Cookie
The first option is your Classic Chocolate Chip Cookie. It’s LOADED with chocolate chips, the edges are crispy, and the center is gooey.
It must be eaten with a tall glass of cold milk and it’s pretty perfect. You can’t go wrong with a classic.
Moving on.
One Triple Chocolate Cookie
Option two is for all the chocoholics out there, a Triple Chocolate Cookie. A little cocoa powder in the dough turns the cookie base chocolate, and to offset its slightly bitter richness, you add two different types of chocolate chips, semi-sweet and bright and creamy white chocolate.
It tastes a bit like a cross between a cookie and a brownie, and as with cooking brownies, undercooking it just a bit for extra chocolate gooeyness is highly recommended.
One Caramel and Sea Salt Chocolate Chip Cookie
And finally, option three gets just a little classier, chocolate chips plus caramel and some crunchy sea salt.
It’s classic chocolate chip goodness with an added caramel chew and salty sophistication. It’s kind of a must.
Ingredient Notes
- An egg yolk: Because this is a super small-batch recipe, you just need one yolk. For ideas on what to do with the leftover egg white, check out my post What to Do With Leftover Egg Whites (I recommend a small batch of frosted sugar cookies!! ).
- Butter: Either salted or unsalted butter will work in these cookies. If using salted butter, cut the salt in the recipe by half.
How to Make One Chocolate Chip Cookie
- Whisk together butter and brown and granulated sugars. Add egg yolk and vanilla and whisk until well-combined.
- Stir in flour, (cocoa powder if making Triple Chocolate Cookie), baking soda, and salt.
- Fold in the chocolate chips or other mix-ins.
- Scoop dough onto baking sheet and bake until set.
- Serve and enjoy!
Other Variations
- Make your own: To create your own cookie variation, mix in up to 1/4 cup of mix-ins like chopped chocolate candies, nuts, or dried fruit.
- S’mores cookie: Go check out my S’mores Cookie recipe for instructions on how to smash a s’mores inside of your chocolate chip cookie. It’s so good!!
- Chocolate chip cookie sundae: Make the cookie of your choice, and while it’s still warm and gooey, top it with ice cream and chocolate sauce , hot fudge sauce , or peanut butter sauce and whipped cream .
Can I make this into multiple cookies instead of one big one?
Yes. You can divide the dough in half and make two smaller cookies. Reduce the baking time to 9 to 12 minutes.
Can I just use a whole egg in this recipe?
No!! Sometimes people tell me they’ve used an entire egg when a recipe calls for just a yolk or an egg white, and sometimes it works fine.
DO NOT do that with this recipe. It will be far too much liquid and you will end up with a cookie puddle.
Can I double this recipe?
Go for it. The recipe doubles with no preparation changes needed. To change the recipe yield, hover over the serving size in the recipe card below or click if you’re on mobile, and slide the slider.
Recipe Notes
- To avoid having to split a whole egg, this cookie is made with a single egg yolk. If you are sensitive to the taste of egg yolk in baked goods, you can replace the egg yolk with 1 tablespoon of a whisked whole egg.
More Small-batch Desserts
- Buckeye Brownie Cookies
- Hot Chocolate for One
- Easy Kettle Corn
- Small Chocolate Cake
Ingredients
- ▢ 2 tablespoons ( 1oz ) butter melted and slightly cooled
- ▢ 2 tablespoons ( 25g ) brown sugar
- ▢ 1 heaping tablespoon ( 18g ) granulated sugar
- ▢ ¼ teaspoon vanilla extract
- ▢ 1 large egg yolk OR 1 tablespoon whisked whole egg
- ▢ ⅓ cup ( 40g ) all-purpose flour measured by weight or using the spoon and sweep method*
- ▢ ⅛ teaspoon baking soda
- ▢ ⅛ teaspoon salt if using salted butter, cut salt by half
Classic Mix-ins
- ▢ ¼ cup ( 1.5oz ) semi-sweet chocolate chips
Sea Salt & Caramel Mix-ins
- ▢ ¼ cup ( 1.5oz ) semi-sweet chocolate chips
- ▢ 2 tablespoons chopped baking caramels
- ▢ Pinch of sea salt for topping
Triple Chocolate Mix-ins
- ▢ 1 tablespoon ( 5g ) cocoa powder
- ▢ 2 tablespoons ( 0.75oz ) semi-sweet chocolate chips
- ▢ 2 tablespoons ( 0.75oz ) white chocolate chips
Instructions
- Preheat your oven to 350°F and line a baking sheet with parchment paper or a silicone baking mat.
- In a small bowl, whisk together melted and slightly cooled butter, brown sugar and granulated sugar. Add vanilla extract and egg yolk, and mix well.
- Add flour, (cocoa powder if making Triple Chocolate Cookie), baking soda, and salt, and stir until combined.
- Stir in mix-ins of choice and scoop cookie dough onto prepared baking sheet. (Top with a sprinkle of sea salt if making Sea Salt & Caramel Cookie.)
- Bake for 11 to 14 minutes, until the top of the cookie looks mostly set and edges are starting to brown. Allow to cool on the baking sheet for 5 minutes and enjoy!
Notes
You’re going to love this pesto chicken sandwich. Sourdough, toasted in olive oil and topped with grilled chicken, pesto, Swiss cheese, and fresh tomatoes. A perfect easy dinner for a cozy night in.
In the hierarchy of sandwiches, a Pesto Chicken Sandwich on Sourdough has to be near the top.
You’ve got bright and salty pesto slathered over toasty sourdough and piled high with perfectly grilled chicken, cheese, and tomatoes.
Pretty much all the best things in life in one delicious sandwich.
Ingredient Notes
- Sourdough bread: Slightly tangy sourdough is so good with this sandwich, but if you don’t have any, you can substitute any bread here. Ciabatta rolls or sliced focaccia would be especially good.
- Pesto: If you have a favorite pesto recipe, feel free to use homemade pesto in these sandwiches, but a jar of store-bought pesto makes these sandwiches even quicker and easier. You can usually find pesto in the pasta aisle at your grocery store near the rest of the pasta sauces. This recipe won’t use up an entire jar, so check out my post What to Do With Leftover Pesto for storage tips and recipes to use up the leftovers (I recommend making a batch of Pesto Chicken Pasta ).
- Swiss Cheese: I love Swiss cheese for these sandwiches, but if you’re not a fan of Swiss, provolone would be a good alternative.
How to Make a Chicken Pesto Sandwich
- Cook the chicken breasts: We’ll be using my favorite method for cooking chicken breasts for sandwiches here, where you pound the chicken breasts to an even thickness and then cook them in a pan. They come out juicy and perfect every time.
- Assemble the sandwiches: Once the chicken is cooked, build your sandwich layers with pesto, chicken, tomatoes, cheese, and mayonnaise.
- Toast the bread: Brush the outsides of the sandwiches with olive oil and toast them in a hot pan until browned and beautiful.
- Serve and eat!
Can I make pesto chicken sandwiches ahead of time?
I don’t recommend fully assembling these sandwiches and cooking them ahead of time, but if you’re looking to save time at dinner, you can slice the tomatoes and cook the chicken breasts up to 48 hours in advance (store in an airtight container).
When you’re ready to eat, heat the chicken in the microwave, assemble the sandwiches, and toast the bread. If your chicken is precooked, you should be able to toss these sandwiches together in less than 15 minutes.
What is the best way to reheat a sourdough sandwich?
While I don’t recommend making these ahead of time, they’re big sandwiches so sometimes you have leftovers. The best way to reheat them is to take off the tomatoes and reheat the sandwiches in the oven.
Lightly grease a baking sheet with cooking spray or cover it with parchment paper. Open up the sandwich and divide the chicken between the two halves for quicker heating and place it on the baking sheet. Put the sandwich in a cold oven and set the oven to 350°F. Heat until everything is warmed through. Reassemble the sandwich and enjoy!
What to Serve With Pesto Chicken Sandwiches
These sandwiches are absolutely superb with a side of sweet potato fries (frozen store-bought ones work just fine) and garlic aioli or Greek yogurt aioli if you want something lighter.
Serve with a light veggie like roasted asparagus , roasted broccoli , or zucchini .
More Sandwich Recipes
- Easy Homemade Panini
- Spicy Chicken Bacon Avocado Grilled Cheese Sandwich
- Chipotle Turkey Panini
- Carne Asada Sandwich
- Pesto Grilled Cheese Sandwich
Ingredients
- ▢ 1 pound (about 2 medium) boneless skinless chicken breasts
- ▢ 2 teaspoons Italian seasoning
- ▢ Salt and pepper
- ▢ 8 slices sourdough bread
- ▢ 1/4 cup pesto divided
- ▢ Mayonnaise optional
- ▢ 2 medium tomatoes sliced
- ▢ 4 slices Swiss cheese
- ▢ Olive oil optional
Instructions
- Place chicken breasts smooth-side up between two layers of plastic wrap or in a large disposable plastic bag and use a meat mallet or rolling pin to pound them to an even thickness. Start with the thickest part of the meat and strike it, working outward until the breast is the same thickness all over.
- Sprinkle both sides of your flattened chicken breasts with Italian seasoning, salt, and pepper.
- Heat an electric countertop grill or large skillet over medium heat. If using a skillet, grease cooking surface with cooking spray or a drizzle of olive oil. Cook chicken breasts for 5 to 8 minutes per side, until an instant-read thermometer inserted into the centers of the breasts reads 165°F. Transfer chicken to a cutting board and allow to rest for 5 minutes before slicing into 1/2-inch wide strips. Wipe out your pan.
- Assemble sandwiches by spreading mayonnaise (if desired) and pesto over the bread. Top with chicken, tomatoes, and cheese, and brush tops and bottoms of the sandwiches lightly with olive oil or a thin layer of mayonnaise to help them brown.
- Cook sandwiches over medium to medium high heat until first side is toasted and flip. The sandwiches are done when both sides are golden and the cheese is melted. If making in a skillet, you will probably only be able to fit two sandwiches at a time in the pan. Place cooked sandwiches on a plate in a warm oven while you repeat the process with the last two sandwiches to keep them warm.
Notes
Pesto Chicken Sandwich on Sourdough
Ingredients
- 1 pound (about 2 medium) boneless skinless chicken breasts
- 2 teaspoons Italian seasoning
- Salt and pepper
- 8 slices sourdough bread
- 1/4 cup pesto divided
- Mayonnaise optional
- 2 medium tomatoes sliced
- 4 slices Swiss cheese
- Olive oil optional
Instructions
- Place chicken breasts smooth-side up between two layers of plastic wrap or in a large disposable plastic bag and use a meat mallet or rolling pin to pound them to an even thickness. Start with the thickest part of the meat and strike it, working outward until the breast is the same thickness all over.
- Sprinkle both sides of your flattened chicken breasts with Italian seasoning, salt, and pepper.
- Heat an electric countertop grill or large skillet over medium heat. If using a skillet, grease cooking surface with cooking spray or a drizzle of olive oil. Cook chicken breasts for 5 to 8 minutes per side, until an instant-read thermometer inserted into the centers of the breasts reads 165°F. Transfer chicken to a cutting board and allow to rest for 5 minutes before slicing into 1/2-inch wide strips. Wipe out your pan.
- Assemble sandwiches by spreading mayonnaise (if desired) and pesto over the bread. Top with chicken, tomatoes, and cheese, and brush tops and bottoms of the sandwiches lightly with olive oil or a thin layer of mayonnaise to help them brown.
- Cook sandwiches over medium to medium high heat until first side is toasted and flip. The sandwiches are done when both sides are golden and the cheese is melted. If making in a skillet, you will probably only be able to fit two sandwiches at a time in the pan. Place cooked sandwiches on a plate in a warm oven while you repeat the process with the last two sandwiches to keep them warm.
